Thanksgiving Dressing Recipes

I am not a good cook but I love Thanksgiving dressing. I would like to request a recipe for what I believe is called cornbread dressing. Any dressing ideas or recipes you would like to submit would be great.

Thank you,

Lous from Oklahoma

Answers:

Thanksgiving Dressing Recipes

One of my favorite is this recipe:

• One can of cream corn, drained
• One can of regular corn,drained
• Sugar to taste
• Onion chopped to taste, about one onion
• box of dried cornbread stuffing
• About 1/2 cup milk or whatever it says on the stuffing box for the liquid amount.

Heat in microwave. This gets better with time in the fridge.
(11/03/2004)

By Robyn

Thanksgiving Dressing Recipes

My favorite is an oyster/cornbread stuffing, if you like seafood.

Southern Cornbread and Oyster Dressing

• 1/4 cup butter
• 1 large onion -- chopped
• 4 green onions -- chopped
• 2 stalks celery -- chopped
• 3 cups crumbled cornbread
• 3 cups soft bread crumbs
• 1/2 cup chopped fresh parsley
• salt and pepper -- to taste
• 2 large eggs -- lightly beaten
• 1 pint shucked oysters -- drained
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• 1/2 cup oyster liquid -- from drained oysters

Preheat oven to 350 degrees. Saute onions and celery in 2 tablespoons of the butter until wilted, not browned.

Combine cornbread and bread crumbs in a large bowl; mix in sauteed onions, salt and pepper, and parsley.

Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Add the oysters.

Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

Good Luck! (11/03/2004)

By Mercedes

Thanksgiving Dressing Recipes

This is my favorite dressing recipe and it's so easy!

Crock-Pot Chicken 'n Dressing

• 1 large hen, stewed, deboned and cut into pieces
• 1 (10 3/4 oz.) can cream of chicken soup

Dressing:

• 1 large skillet corn bread or 2 quarts
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• 2 Tbsp. sage
• 1 medium onion, chopped
• 2 eggs, hard boiled and chopped
• 1/2 cup margarine, melted
• 1 can cream of chicken soup
• 3-4 cups chicken broth

Mix all dressing ingredients together. Layer in the crock-pot: half can chicken soup, half dressing, half chicken, half dressing, half chicken, half of soup. Cover and slow cook on low for 3 hours. Serve while hot.

Note: I don't layer the ingredients, I just mix them all up together. Also, I mix the dressing ingredients while the chicken is stewing and set in refrigerator until I have deboned the chicken and am ready to add it. Of course, if you just want "dressing", leave out the chicken and one can of soup.

(11/03/2004)

By firemanswife90

Thanksgiving Dressing Recipes

Here is my grandmothers recipe from 1940's. Use box cornbread mix (miracle maize NO SUGAR) to make it easier. Kentucky recipe. Southern style

12 slices white bread
1/2 skillet cornbread
1 tsp. celery flakes
1 med. onion diced
1 tsp. parsley flakes
2-1/2 tsp. sage
1/4 tsp. black pepper
4 C. chicken broth

Fill buttered casserole 3/4 full. Bake at 350 for 40 min. Remove cover last 10 minutes baking time. (11/03/2004)

By Alice

Thanksgiving Dressing Recipes

To make it easier follow the instructions on basic stuffing use Chicken Broth, orange juice, apple juice for liquid with butter I usually combine all these and all diced: apples, walnuts, celery,onions, water chestnuts. I get requests for recipe every time I make it be creative its easy and have fun.
(11/03/2004)

By Annie Rios Hill

Thanksgiving Dressing Recipes

I just simply melt a large amount of margarine, break up a loaf of white bread and add salt, pepper, sage, poultry season and some chopped up onion.

Add the melted margarine and mix together. Make sure dressing is very moist. Then stuff the dressing into a turkey or chicken and bake. (11/04/2004)

By Nancy Griffin

Thanksgiving Dressing Recipes

For a nice big batch of this dressing...from SCRATCH (now, don't be afraid):

• 2 pkgs Jiffy cornbread mix, prepared the day before and left out to "stale" up.
• 1 loaf of your favorite (or the cheapest you can find) bread, cubed and "staled"

(If you forget or don't have time to do this the day before, just toast in a low oven until most of the moisture is gone)

Toss together in a large bowl with:

• 1 Tbsp. poultry seasoning
• 2 Tbsp. parsley
• 1/2 tsp salt
• 1/4-1/2 tsp pepper

Saute on low to medium heat in a mix of 1/2 stick butter (real tastes best) and 1/4 cup olive oil

• 1 cup chopped onion
• 1 cup chopped celery
• 1 Tbsp. minced garlic
• 1 cup shredded carrot (important to keep dressing moist)
• 1/4 cup FINELY chopped pepperoni (optional, but REALLY good)

Toss together lightly with the bread and add a can or so of chicken broth. If one can isn't quite enough, you can add a little water. Don't mix so much that it is mush, but enough to combine well. Taste to see if seasonings need adjusting. You may need another 1/2 tsp salt if you didn't add the pepperoni and if your broth was unsalted.

Due to the problems with botulism with leftover dressing in the turkey, I never stuff them anymore and just bake the dressing in a dish. It is MUCH less fattening that way, too. Bake, covered for 30 minutes and uncovered for another 10 to crisp up the surface. Just pop in the oven along with the turkey, or while it is "resting" before it's carved...or bake ahead of time and pop in the microwave till hot through.

PS: don't be afraid to add some of your favorite herbs and spices, too, a teaspoon of cilantro is good, as well as some oregano and basil. If you get real frisky, add a can of mandarin oranges, a small can of unsweetened pineapple, etc.

Good luck, darlin' and have a wonderful Thanksgiving. Always remember that its not the food that is important, but the blessings and, most importantly, the fellowship.

(11/10/2004)

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