Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, my mom’s cornbread dressing, almost. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
My mom’s cornbread dressing, almost is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. My mom’s cornbread dressing, almost is something that I’ve loved my entire life. They are fine and they look wonderful.
Crumbled cornbread, chopped hard-boiled eggs, onion, garlic, sage and celery are in this stuffing or dressing. With some tips from my mom, I did some slight changes: I used both yellow and mexican style. 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 first prepare a few components. You can have 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:
- Prepare 6 packages unsweetened cornbread
- Take 2 cartons chicken stock
- Make ready 4 ribs of celery, diced
- Prepare 1 large onion, chopped
- Prepare 1 bell pepper (any color)diced
- Get to taste minced garlic
- Get 4 eggs, beaten
- Prepare 1 tbsp. sage
- Prepare to taste Salt and pepper
After many attempts to duplicate her dish, I believe this recipe is as close My mother made the best cornbread dressing ever. I would put a pan of her moist and savory dressing up against dressing cooked by the finest. An Old Fashioned cornbread dressing recipe like Moms's traditional cornbread dressing. It's an easy cornbread dressing recipe perfect for Thanksgiving Dinner.
Instructions 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.
This post may contain affiliate links which means if you purchase we might receive a small commission at no additional cost to you. Break up cornbread (or biscuits or bread) and mix into onion/celery mixture. Use broth from chicken and make sloppy. If you love cornbread and tamales, this dressing is for you. This moist, delicious Southern Cornbread Dressing is a traditional stuffing recipe that makes the perfect Thanksgiving side dish!
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