Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, my mom’s cornbread dressing, almost. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
My mom’s cornbread dressing, almost is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. My mom’s cornbread dressing, almost is something that I’ve loved my entire life. They’re fine and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook my mom’s cornbread dressing, almost using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make My mom’s cornbread dressing, almost:
- Get 6 packages unsweetened cornbread
- Get 2 cartons chicken stock
- Prepare 4 ribs of celery, diced
- Get 1 large onion, chopped
- Prepare 1 bell pepper (any color)diced
- Take to taste minced garlic
- Prepare 4 eggs, beaten
- Prepare 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 ??
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