Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, my mom’s cornbread dressing, almost. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
My mom’s cornbread dressing, almost is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. My mom’s cornbread dressing, almost is something that I’ve loved my whole life.
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 begin with this particular recipe, we must prepare a few components. You can cook 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:
- Get 6 packages unsweetened cornbread
- Prepare 2 cartons chicken stock
- Get 4 ribs of celery, diced
- Get 1 large onion, chopped
- Prepare 1 bell pepper (any color)diced
- Prepare to taste minced garlic
- Get 4 eggs, beaten
- Make ready 1 tbsp. sage
- Prepare 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.
Steps 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 this up for this exceptional food my mom’s cornbread dressing, almost recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
