This is a simple recipe that can be made ahead for best flavors. It uses biscuits and cornbread that are a few days old. It can be customized to fit your families taste buds.
Mix celery, onion, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl.
Mix in melted butter.
Slowly add the chicken broth to the dry ingredients. All the chicken broth may not be needed. Â The dressing should be wet but not overly wet or soupy.
Spread mixture evenly in a greased pan.
Bake uncovered for 1 hour or until lightly browned. Serve with gravy.
This is a delicious sweet potato casserole with pecans and marshmallows. The edges are crispy, buttery, and sweet. It is simple to make and will be loved by all.
Ingredients Skillet of cornbread 12 oz bag of herb seasoned classic stuffing 8 chicken thighs 3 tablespoons minced garlic 1 teaspoon salt & pepper 3 hard boiled eggs 1 stick butter 1 cup heavy cream 2 eggs beaten 1 tablespoon Rosemary 1 teaspoon crushed sage 1 tablespoon olive oil
Directions Place chicken thighs in a stock pot over medium heat. Cover with water. Add in 2 tablespoons garlic, salt, and pepper. (If you like celery add it now). Heat to boiling and reduce to simmer. Cover. Let cook for 45 minutes. Remove from heat. Place chicken thighs in a bowl to cool. Save broth. Preheat oven to 350 degrees. Remove chicken from bone. In a skillet melt the stick of butter. Add in onions, garlic, rosemary, & sage. Cook until onions are soft. Add in heavy cream. Boil for 2 minutes then remove from heat. In a large mixing bowl crumble cornbread. Add in stuffing mix. Mix in onion mixture. Add chicken & beaten eggs. Mix well. Add chicken broth 1/2 cup at a time. Dressing should be moist but not runny. Cut up boiled eggs and mix into dressing. Spread dressing in a hot oiled cast iron skillet or a greased casserole dish. Cover with aluminum foil and bake for 1 hour. Remove foil and bake another 30 minutes. Remove from oven and let cool a few minutes and then serve. It is delicious topped with chicken gravy.
Ingredients 3 slices of bacon 3 cans of green beans – drained 2 medium russet potatoes chopped 1 tablespoon minced garlic 1 tsp black pepper 2 cups chicken broth
Directions Cook bacon (I sliced each slice into thirds so I had 9 small slices of bacon) Once done, add in green beans, potatoes, garlic, & black pepper. Mix. Add enough chicken broth to cover the green beans. Cover and simmer for 30 minutes or until potatoes are soft.
Ingredients 7-8 cups of crumbled cornbread 1 lb of shrimp 1 lb Andouille sausage 2 sweet bell peppers 1 sweet onion 1 tablespoon minced garlic 1/2 cup butter + 1 tablespoon 4 cups chicken broth 2 eggs beaten 1 1/2 tsp of old bay seasoning 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1 tsp black pepper
Directions
Start out with a large skillet of cornbread. You can watch the video to see how I make my cornbread but everyone does it differently. So, make the cornbread how you like it.
Preheat oven to 350 degrees. Tear cornbread into pieces and place it on a baking sheet. Bake in preheated oven for 30 minutes. (The reason for doing this is to get the cornbread dryer. It will soak up the other ingredients and flavors better the drier it is.)While that is baking I’m going to chop the sweet bell peppers and onion. Then melt 1 tablespoon of butter in a skillet. Add in the onions and peppers and garlic. Sautee that until the onions are soft. Then slice up your andouille sausage. Mix it all together. Then add in the shrimp. Mix it all together. I turn off the heat at this point because I do not want my shrimp to cook too much since it will cook in the oven. Pour the veggies into a mixing bowl. Then in the same skillet melt 1/2 cup of butter. After 30 minutes remove cornbread crumbles from oven. Turn oven up to 375 degrees. Let cornbread cool and then pour into mixing bowl with veggies. Mix everything together. Then pour in the melted butter, chicken broth and eggs. Add old bay seasoning, garlic powder, onion powder & black pepper. Then pour into a 9×13 dish and place in oven for 40 – 45 minutes. Remove from the oven and let sit a few minutes and then enjoy! This is my favorite dressing. It is so good. It definitely gets Bobbi Jo’s drool-worthy stamp of approval.
Ingredients 1/2 cup butter melted 1 egg 1 can sweetened condensed milk 1 can creamed corn 1 can whole kernel corn (drained) 1 box Jiffy Corn Muffin Mix
Directions Preheat oven 375 degrees Mix egg, butter, condensed milk and remaining ingredients together. Pour into a casserole dish and bake for 40 – 45 minutes or until browned. Serve warm and enjoy.
