You will make the entire recipe of the cornbread for the dressing recipe. So am I using 4 cans of cream of chicken soup or 4 cups of prepared cream if chicken soup according to the directions on the can?
Jeff, neither one of these. You would use 4 cups of the cream of chicken soup recipe linked in the cornbread dressing recipe and explained in the post. Or, you can use 2 cans of cream of chicken soup without diluting with water. I hope you enjoy the dressing. Load More. Friend's Email Address. Your Name. Your Email Address. Send Email. Robyn Stone 5 from 68 votes. Prep Time 15 mins. Cook Time 45 mins. Servings Course Side Dish. Cuisine American.
Author Robyn Stone Add a Pinch. Print the recipe Leave a Review. Cornbread Dressing is a classic southern dish served especially during the holiday season. Moist and delicious, cornbread dressing makes the perfect side dish! Ingredients 1x 2x 3x. Crumble all of the cornbread and biscuits or white bread slices into a very large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined. To test doneness, shake casserole dish lightly.
If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout. Shout Out Did you make this recipe? Share it with the world! If its "wet" before you bake it, the stiffer it will be when it's done. It will sit up like a brick! If you like a lighter, fluffier dressing "stuffing" like , only add as much liquid as needed to be visibly moist like thick stew; it should still be chunky when you pour it in the baking dish to get a light consistency.
Almost any meat will go well: cubed or shredded turkey, ham, chicken, sausage, ground beef, bacon. Try your favorite. Reduce the recipe salt if needed. Cook them only until tender and the onions are translucent so you don't lose all the crunch.
It adds great t Read More. Rating: 1 stars. Don't make the mistake I did using the same amount of ground sage as this recipes calls for in dried sage. I may try it again but not soon. Read More. Reviews: Most Helpful. Jeanne Harris Parks. Wow, what a hit with my crowd! I found it easy to bake it for 30 minutes the night before, refrigerate, let it come to room temperature, then bake it minutes before serving is perfect.
Thanks for the recipe! Sue Thom. Be sure to use a cornbread mix that doesn't include sugar. In the Oklahoma area, Shawnee Mills mix is sugar-free.
If you can't find a sugar-free mix, buy a bag of cornmeal and follow the instructions to bake your own cornbread from scratch. The dressing won't taste right otherwise.
My grandmother used a similar recipe, but added 2 or 3 chopped hard-boiled eggs to the dressing mixture before baking. The amount of sage you need depends on personal taste and how long ago the jar of sage was bought and opened. This will ensure you get a perfect pan of dressing! This was wonderful I doubled the amount of cornbread since there was more than enough there and doubled everything else too. I also added one can of cream of celery soup.
Lynn Dotson. Rating: 4 stars. Make the cornbread the day before be sure to use buttermilk , seal in a plastic bag. Chop your onions no need to saute , melt butter, crumble in the cornbread, add only enough white bread cubes so it holds together when moistened with hot chicken broth or hot water.
No celery, etc. Add melted butter mix with hands and rubbed Dalmatian sage the best to taste. Can be used as stuffing or dressing. Of course it needs a good turkey gravy, and I like mixing in cranberry sauce when I prep my plate as well.
I plan on making this for Christmas supper, as I love the idea of making it the night before to save time. I'm not a seasoned cook, so I have what may seem like a silly question. After chilling the dressing overnight, should it be brought to room temperature before it goes into the oven? How long should the dressing sit out before baking? I appreciate any feedback. I've been trying to make cuteness dressing for years, since my mom became to inform to do so.
She never had a recipe, just made it by instinct. I've been using cornbread only, no white bread. So today I stumbled upon this recipe and made a half batch as a trial run before Christmas. It was perfect!
No guessing about how much sage, etc. My family will love me on Friday! Like my grandmother except she said use half the celery and NO sage. Want a tip saute some mushrooms and add taste great. I just made this recipe and I love it!
I used half of everything because that would've been too much. Cordova Tn. I've never heard of NOT using sage. Be careful though. Too much sage will give your dressing a gray color.
Loved this recipe. Made it last night. Favorite dressing ever. Better than bill millers in Texas!!! From Tn. This a credible recipe but I much prefer eliminating the sugar and sage and using a pound or two of mild pork sausage that contains the sage. To do that, you must precook the sausage and crumble it into the stuffing before baking.
For the past 27 years my whole life and then some, the dressing served at holidays was purchased by my grandmother at the Piggly Wiggly. I was asked to make the dressing for Christmas this year. Since I had no idea how to make it, I researched and settled on this recipe. I was able to fill 2 9x13 dishes, and we had plenty for left overs.
I had self-rising cornmeal, so I left out the baking powder and used just a little bit of baking soda. The dressing was really liquidy when I poured it into the dishes, but it turned out perfectly moist and the texture was spot on. Everybody said it was the best cornbread dressing ever, and no, I did not solicit the compliments.
I am now in charge of making the dressing forever First ever to say, "No sage in dressing. One of my best friends is from Louisianna, and many folks from Tennessee from my Maternal side. You are the first that I ever heard say, "No sage in Dressing. So, I'm sticking to this delicious recipe above alone with my own, which is by far one of the best.
I have used basically the same recipe for close to 47 years. I can't count the times people have told me it is the best they have ever eaten!
I make this every year for our family gathering at Thanksgiving and Christmas. Everyone loves it and can't wait to have each year. I make this every year for Thanksgiving. Last year I added the sausage and apples, that was really well liked as well.
Everyone in my family loves it.
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