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Deluxe Cornbread Dressing

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Ingredients

Adjust Servings:
3 cups yellow cornmeal
1 cup flour
4 tablespoons sugar
2 teaspoons salt
1 teaspoon baking soda
4 teaspoons baking powder
3 cups buttermilk
4 large eggs
1/2 cup vegetable oil
1 fryer (for 4 - 5 cups cooked chicken)
water, to cover
cornbread (see recipe above)

Nutritional information

355.2
Calories
183 g
Calories From Fat
20.4 g
Total Fat
6.1 g
Saturated Fat
88.4 mg
Cholesterol
816.5 mg
Sodium
26.3 g
Carbs
1.9 g
Dietary Fiber
5 g
Sugars
16.3 g
Protein
224g
Serving Size

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Deluxe Cornbread Dressing

Features:
    Cuisine:

    An old family recipe that's been tweaked little by little over the last 100 years. This makes 2 large pans about 1/2-3/4 filled. To relieve holiday stress make the pre-cooked dressing the week before Thanksgiving and freeze. Use one pan for Thanksgiving and one for Christmas. Begin defrosting 2 days before in the refrigerator. I split the prep process between 2 days. On the first day make the cornbread, boil the fryer, pick the meat and save the broth. The second day assemble and freeze. For OAMC split dressing into even smaller portions; may need to reduce bake time.

    My picture is of a smaller baked portion.

    • 170 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Deluxe Cornbread Dressing Casserole (Big Batch), An old family recipe that’s been tweaked little by little over the last 100 years This makes 2 large pans about 1/2-3/4 filled To relieve holiday stress make the pre-cooked dressing the week before Thanksgiving and freeze Use one pan for Thanksgiving and one for Christmas Begin defrosting 2 days before in the refrigerator I split the prep process between 2 days On the first day make the cornbread, boil the fryer, pick the meat and save the broth The second day assemble and freeze For OAMC split dressing into even smaller portions; may need to reduce bake time My picture is of a smaller baked portion


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    Steps

    1
    Done

    Cornbread:

    2
    Done

    (make 1 Day in Advance to Allow to Dry Slightly Without Being Refrigerated.) Grease a 9x13 or 11x14 Inch Baking Pan.

    3
    Done

    in a Large Bowl, Stir Together Cornmeal and Next 5 Ingredients. in a Small Bowl, Whisk Together Buttermilk, Eggs and Oil. Pour Wet Mixture Into Dry and Mix Until Just Combined. (note: the Mixture Should Be Moist, but not Soupy). Pour Cornmeal Mixture Into Prepared Baking Pan. Bake in Preheated Oven 350 Degrees For About 40 - 50 Minutes or Until Golden Around the Edges and Pick Inserted Into the Center Comes Out Clean.

    4
    Done

    Fryer and Broth:

    5
    Done

    For Ease, Do This Step 1 Day Ahead. Cut Fryer in Half or Quarters Then Place in a Large Stockpot and Add Cold Water Just to Cover. Cover With Lid and Bring to a Simmer, Cooking Until Tender, About 45 - 60 Minutes.

    6
    Done

    Remove Chicken from Pot and Allow to Cool to the Touch, Reserving Broth. Discard Skin Then Remove Meat from the Bone and Chop Into Chunks. Measure and Reserve 4 - 5 Cups Meat. Refrigerate.

    7
    Done

    Strain the Broth and Refrigerate.

    8
    Done

    Dressing:

    9
    Done

    Preheat Oven 350 Degrees. Heavily Butter 2 9x13 or 11x14 Inch Baking Pans; Set Aside.

    10
    Done

    Crumble Pre-Baked Cornbread Into a Very Large Mixing Bowl. Add Decrusted Bread Cubes.

    11
    Done

    in a Separate Microwavable Bowl Add the 1/2 Stick Butter, Chopped Onions, Bell Pepper and Celery. Loosely Cover and Microwave Until Tender About 8 - 10 Minutes. Mixture Will Have Rendered Juices. Cool Slightly and Pour This Mixture Over Cornbread Mixture. Do not Stir Until Instructed to Do So.

    12
    Done

    in a Seperate Medium Microwavable Bowl, Cook in Microwave the Pork Sausage Until No Longer Pink, About 8 - 12 Minutes; Breaking Into Pieces and Crumbling. Once Cooked, Drain Well and Add to Cornbread/Bread Cubes/Onion.

    13
    Done

    Mix Together Undiluted Cream of Chicken Soup With the 1 Egg. Pour This Over Cornbread/Bread Cubes/Onion/Sausage.

    14
    Done

    Skim Fat from the Reserved Chicken Broth, Discarding the Fat. Measure 5 Cups of Degreased Broth and Pour Over Cornbread/Bread Cubes/Onion/Sausage/Soup.

    15
    Done

    Add to the Cornbread Bowl, 4 - 5 Cups Cooked Chicken Meat, Sage and Optional Jalapeno Pepper.

    Avatar Of Sean Murphy

    Sean Murphy

    Comfort food queen known for her hearty and soul-warming dishes that evoke nostalgia.

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