Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, my mom’s cornbread dressing, almost. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Crumbled cornbread, chopped hard-boiled eggs, onion, garlic, sage and Nutritional Information. With some tips from my mom, I did some slight changes: I used both yellow and mexican style cornbread mix (by Martha. A recipe for Southern cornbread dressing made with cornbread and herb stuffing for the perfect Thanksgiving side dish that everyone will love.
My mom’s cornbread dressing, almost is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. My mom’s cornbread dressing, almost is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have my mom’s cornbread dressing, almost using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make My mom’s cornbread dressing, almost:
- Take 6 packages unsweetened cornbread
- Prepare 2 cartons chicken stock
- Make ready 4 ribs of celery, diced
- Get 1 large onion, chopped
- Prepare 1 bell pepper (any color)diced
- Take to taste minced garlic
- Make ready 4 eggs, beaten
- Get 1 tbsp. sage
- Get to taste Salt and pepper
Can make ahead and refrigerate or Both Christmas and Thanksgiving have almost identical menus, my family does NOT like change. We all love this dressing and everyone asks for the recipe when we serve it. This moist, delicious Southern Cornbread Dressing is a traditional stuffing recipe that makes the perfect Thanksgiving side dish! If you love cornbread and tamales, this dressing is for you.
Instructions to make My mom’s cornbread dressing, almost:
- Make the cornbread as package directs. (I double the recipe so I’m making double amount to bake in 1 baking dish).(2 large baking pans & 1 medium size)
- When cornbread cools, break apart in a large bowl or stock pot. Crumble until finely crumbled. Let sit overnight, but use a potato masher & mash up every so often til you ho to bed. This makes it dry out by morning.
- Chop up the veggies & sauté in about 3 tbsp. Olive oil. While doing that,mix up your eggs in a small bowl.
- Add your eggs to the mashed up cornbread.Add the chicken stock slowly, while stirring. You should be able to see a little stock over cornbread.Add veggies, & seasonings. Mix well. Pour into sprayed or buttered baking dishes
- Bake at 350 degrees until lightly browned on top. You can cut recipe in half.1.
Crumble up cornbread in a large bowl. This is a video about how to make Old-Fashioned Cornbread Dressing (with chicken). I grew up on this cornbread dressing. There was never a Thanksgiving without it, and leftovers were fought over as if it were pie. My mom is making cornbread dressing like we do every year for the holidays (we are doing Christmas today since it was in the middle of the week) and when she used a store bought box of cornbread mix - its WAY too sweet - how can we fix it ??
So that’s going to wrap it up for this exceptional food my mom’s cornbread dressing, almost recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
