http://www.pepperidgefarm.com
I might
sound old fashioned but my Thanksgiving Day meal
isn't complete
unless I include cornbread dressing
and gravy.
I was inexperienced as a new wife in
the 70's. I served canned gravy and box
stuffing
mix! What a travesty! My nice hubby never
complained. After a few
years of tutoring from my
mother, my cooking skills improved.I finally learned
to make homemade
dressing and gravy.
It takes practice in spite
of the tutoring.
The
dressing was easier for me to make. Some people
say dressing and others say stuffing.My mom
always said dressing and
so am I.
I am not
trying to be a chef so, I buy bag
cornbread
or herb stuffing and embellish
it.My mom
used to soak and add day old white bread cubes to
the dressing. I’m not sure why. I do it since the
bag stuffing tends to be a bit salty. I must add
broth or stock to it for the best flavor. I saute'
celery and onion in butter before adding them to
my dressing. My family prefers that I add
sauteed
diced apples, onion, celery, chopped pecans,and
cooked sausage to
my herb dressing. They
hate dressing cooked inside the turkey. Golden brown
and crispy
dressing is our favorite.
Here are
my favorite recipes for dressing:
Moist
& Savory Stuffing
http://www.pepperidgefarm.com
1/4 cup
butter (1/2 stick)
2 stalks
celery, coarsely chopped (about 1 cup)
1 large
onion, coarsely chopped (about 1 cup)
2 1/2
cups Swanson® Chicken Broth
1 pkg.
(14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
Heat the
oven to 350°F.
Heat the
butter in a 3-quart saucepan over medium heat.
Add the celery and onion and cook for 5 minutes or until tender-crisp,
stirring occasionally.
Add the
broth to the saucepan and heat
to a boil.
Remove the saucepan from the heat.
Add the stuffing and mix lightly.
Season to taste. Spoon the
stuffing mixture into a greased
9x13x2-inch baking dish. Cover the baking dish. Bake for 30 minutes.
My tips
for extra special dressing:
Add one, two, or all of the
ingredients below:
Add 1 tsp
rubbed sage to dressing.
Add 1/2 C
sauteed, diced mushrooms
Add 2 slightly
beaten eggs to dressing.
Add 1 lb.
cooked, drained, crumbled pork saugage
Bake
uncovered for crispy dressing. Taste
better if
baked 'til golden brown.
http://www.bettycrocker.com
Crescent-Cornbread Dressing
- 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
- 2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
- 2/3 cup milk
- 1/4 cup butter or margarine
- 3 eggs
- 4 slices bacon
- 1 container (8 oz) refrigerated prechopped onion, celery and pepper mix
- 2 cloves garlic, finely chopped
- 1/4 cup butter or margarine, melted
- 1 teaspoon dried sage leaves
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 1 egg
Directions
1 Heat oven to 375°F. Bake crescent rolls as directed on package. 2 Increase oven temperature to 400°F. Make and bake cornbread as directed on package, using milk, 1/4 cup butter and 3 eggs. Cool completely.
3
Spray
13x9-inch (3-quart) baking dish with cooking spray. In 10-inch skillet,
cook bacon until crisp; drain on paper towels. Crumble bacon; set
aside. Add onion, celery and pepper mix and garlic to bacon drippings;
cook over medium-high heat, stirring occasionally, until tender.
4
In
large bowl, crumble crescent rolls and cornbread. Stir in onion
mixture, bacon, melted butter, sage, broth and 1 egg until blended.
Spoon into baking dish.
5
Bake uncovered 45 to 50 minutes or until browned.
LYDIA'S
CORNBREAD STUFFING
1/2 stick
butter
1 cup
chopped celery
1 cup
chopped onion
2 eggs,
slightly beaten
2 1/2
cups low sodium chicken broth
1 pkg (14
ounces) corn bread stuffing
Heat the
oven to 350°F. Grease 9 x13 baking dish
Heat the
butter in a 3-quart saucepan over medium heat.
Add the
celery and onion until tender-crisp.
Add the
broth, the stuffing and the eggs. Mix
well. Place the dressing into greased 9x 13 dish or pan .
Bake for
30 minutes or until golden brown and
the edges
are crisp.
