Hollingsworth Maw Maw’s Cornbread Dressing Recipe

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Add the oil and mix until combined. Pour this mixture into the buttermilk/baking soda, and mix. When the skillet is preheated, toss the butter into the skillet and let it melt. Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.

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Preheat the oven to 350 °F. Sautee onions and celery together in the butter until soft, set aside. Crumble the cornbread up in a large bowl. Add in the sauteed vegetables, seasonings, chicken broth, and buttermilk. Mix well until incorporated (with a wooden spoon or with clean hands).

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Preheat oven to 350°. Spray a 2½-quart baking dish with nonstick cooking spray. Set aside. In a medium skillet, heat oil over medium-high heat. Add onion and celery; cook until softened, approximately 5 minutes. In a large bowl, gently stir together onion mixture, breads, broth, 2 tablespoons melted butter, sage, parsley, salt, pepper, and eggs.

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Set aside to cool. Place cornbread in a large bowl and break it apart. Add in the sauteed onions and garlic mixture along with the shredded chicken, cream of chicken soup, seasoning, broth, and eggs. Mix till combine. Add the dressing mixture to a coated 9×13 baking dish and spread evenly.

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Crumble the cornbread into very small pieces and crumbs. Fold in your onions, celery, and green pepper until all your ingredients are well combined. Add the cream of mushroom soup, cream of chicken soup, and homemade stock and combine thoroughly. Place the slices of bread on top of the dressing mixture.

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The next day,preheat your oven to 350 degrees. Chop your celery and onion very fine and saute for 5 minutes in 1 whole stick of butter. After the celery and onion are softened, pour the celery, onion, butter mixture over the bread crumbs. Add the pimentos (undrained), sage, salt, black pepper, cheese and chicken broth.

Hollingsworth Maw Maw’s Cornbread Dressing Recipe

Combine the leftover dressing with an egg. The egg acts as a binder and will keep your patty together. Feel free to add a couple of drops of water if it isn't sticky enough to press together. We used a 3-inch biscuit cutter to make uniformed-sized Fried Dressing Patties that are approximately 1 to 1-1/2 inches thick.

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Preheat the oven to 325 degrees F. Bring broth and fat to a boil in a large saucepan over medium-high heat (or combine broth and fat in a microwave-safe bowl and heat at high power until boiling). Remove from heat (or remove from the microwave). Add stuffing mix, onion and celery.

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The Technique. If you want to try out this easy trick for leftover dressing, simply spread any extra cornbread-turkey stock mixture (the stuff you would usually put in a casserole dish and bake) into patty-shaped rounds on a baking sheet. Bake in the oven on 450 degrees until "it's as deep golden brown as the turkey," she says.

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Add butter to a large skillet over medium heat and saute the celery and onion for a few minutes until soft. In a large bowl, combine celery, onion, crumbled corn bread, eggs, chicken stock, sage and salt and pepper. Spread mixture in a 9×13 inch baking pan sprayed with nonstick cooking spray.

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In a large bowl, combine the cornbread crumbles, fresh bread crumbs, and eggs, and stir to combine before mixing in the chicken stock and pepper, then adding the sautéed celery mixture. Step 6. Spread the mixture in the prepared pans. Step 7. Bake for 45 to 55 minutes, until set and golden.

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How To Make cornbread dressing patties. Preheat oven to 350 degrees. Lightly grease baking sheet. Saute vegetables in butter until soft. Break up cornbread and biscuits into a large mixing bowl. Mix in the sauteed vegetables and seasonings to taste. Add broth until very moist and will hold it's shape when formed.

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Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes. Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.

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Fourth: Heat oil in a deep-fryer or large saucepan to 375F. Working batches of 4 or 5, carefully place the cornbread dressing balls in the oil and fry until all sides are golden brown. Remove to a paper-towel-lined plate to drain. Continue until all the dressing balls are fried. Keep in a 250F oven to keep warm until serving.

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Drop in the butter and let melt. Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes. The center might still be a little wiggly but that is ok.

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Ingredients. Add to Shopping List. 1/2 cup oil (vegetable oil or bacon drippings) 1 cup corn meal, white (fine ground) 2 tablespoons all purpose flour. 1 teaspoon salt. 1/2 teaspoon sugar. 1/2 teaspoon baking powder.