Would anyone be kind enough to share a good recipe?
HTownAg98 said:
I forgot about the celery. There's about two stalks of minced celery that goes with the onions.
garc said:
do you guys make your cornbread or just buy a mix?
Martha White?
Pretty sure this is the one I did last year. It was really good.Bruce Almighty said:
Cornbread stuffing with sausage and roasted poblanos
I've been making this one from Food and Wine for a few years now and it's great.
HTownAg98 said:
Mine doesn't have much as far a measurements go. It is a taste and see if it needs anything. But here goes.
1 9" square pan cornbread. Let it out for a day or to so it's stale.
1/2 loaf of a sturdy white bread. Again, let it stale.
Saute 2 sweet onions that have been minced in a couple tablespoons of butter until translucent. Add two bunches of sliced green onions, and saut until soft. Add about half a bunch of finely minced parsley, and saut until wilted. Season with s&p, and remove to a large bowl to cool. Wipe that pan clean. This next step is optional, but I like to mince the liver and gizzards, and saute them in some more butter, and then add to the onions and parsley. Another optional step is two add two handfuls of raisins or dried cranberries. Next, add homemade chicken or turkey stock until everything is well moistened. You should now have a mix of fine bread pieces and chunks. Taste and adjust for seasoning. This should all fit into an 11x13 Pyrex pan. At this point, you can chill it overnight and bake the next day, or just go straight to a 375 degree oven. Bake it until it's warmed all the way through and the top browns.
Bruce Almighty said:
Cornbread stuffing with sausage and roasted poblanos
I've been making this one from Food and Wine for a few years now and it's great.
I just use regular breakfast sausage. I have to make it kid friendly, so I don't make it hot. I did experiment with it a couple of years ago when it was just my wife and I, and I did chorizo. It was different but really good.garc said:Bruce Almighty said:
Cornbread stuffing with sausage and roasted poblanos
I've been making this one from Food and Wine for a few years now and it's great.
I'm curious about this recipe.
What kind of sausage do you use? Mild, medium, hot?!
JCA1 said:
My dressing is basically the same as HTown's but I sweat some diced celery with the onions. I also add sage.
Sorrell Booke said:
Anyone ever made a rice based dressing instead of bread based? I made one once with sausage and it turned out pretty good. Will look to find the recipe.
FTAco07 said:Sorrell Booke said:
Anyone ever made a rice based dressing instead of bread based? I made one once with sausage and it turned out pretty good. Will look to find the recipe.
My mom makes a rice dressing and an oyster dressing every year. Rice dressing is good and similar to dirty rice, but the oyster dressing is the best. The recipe was my grandmother's, and I eat 3x more of that than anything else on my plate.
The few times I've had cornbread dressing made by others it's always been too dry for my taste.
Quote:
the oyster dressing is the best.
schwack schwack said:Quote:
the oyster dressing is the best.
Agree. Mom always makes it & it is delicious. No recipe - she does it by feel & taste. I really need to start paying attention and making notes as she is getting older. 87 this week!