A pure country, Texas-style cornbread dressing.

Momma's Cornbread Dressing

dry corn bread mix

onion, diced

garlic,

celery,

eggs,

sage

chicken broth

turkey stock

salt and pepper

Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).


In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.


Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.


Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).


I suate` to celery and onion before adding to the cornbread mixture, and added 1/2 c.  melted butter to the mix.

Turned out great I did add some extra spices.  I used jiffy cornbread mix and it gave the dressing a sweet taste but not overly sweet.

I've made this so many times at the holidays here in Texas.  It's so much like my grandmas recipe- she would be proud of me!  My coworkers say its the best they have ever eaten, which is a compliment for someone my age!

This recipe was incredible! This was my first Thanksgivings dinner and I'm no chef. My entire meal came from allrecipes.com and everything was perfect. This dressing was so good it was the first thing to go. This will be on my Christmas menu and many other menus throughout the year.

This is a good basic recipe. I add sauted bell pepper, celery, onion, mushrooms to crumbled corn bread.  I also add raw eggs before baking to bind together.  I add a small jar of pimentos for color.  I add (1) cooked chicken that I have shredded.  I also add half a bag of Pepperidge Farms stuffing mix and 4 pieces of toast that is broke up into pieces.  I stir several times while it cooks.  This is a meal in itself.

you need to add some green onion and bell pepper to the chicken as it boils for the broth oh and some celery. really thinks that make a big difference.

As the original cooks of the family hang up their aprons, I've been forced to learn and this recipe was perfect! With some tips from my mom, I did some slight changes:  I used both yellow and mexican style cornbread mix (by Martha White), gives it great flavor and a little spice. I saute my celery, onions and green bell peppers. I use raw eggs to bind and no hard cooked eggs.  On occassion I add shredded turkey.  I'm hungry for it again.

This is great dressing recipe. I left out the boiled eggs and it still turned out wonderful. This is the recipe I'll use from now on.

I made this at Thanksgiving and everyone said it was wonderful.  Thank you!

Nice cornmeal texture but bland taste. Very plain like cornbread. Might have been better with a sweeter cornbread mix and more flavorful additives.

momma's cornbread dressing

Servings: 15

Cost: $0.99 /serving

Author : Sherry Wisdom

Ingredients

Instructions

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