It's the Thanksgiving and Christmas "cooking" season. I'd like to see your recipes for making homemade cornbread dressing.

My Dad made a terrific dressing but I (regretfully) never learned how he did it before he died. So I turn to you, my fellow Texans.

Please post your favorite cornbread dressing recipes.

Hang in there, Dan. My wife makes the "best" cornbread dressing going. She makes it from memory so we will have to wait until she gets back home and then I will have her write it down so I can post it for you.

Hmmm...I've got Grand-Ma Hazels recipe at home. Will try and post tonight for you.

Here is my basic recipe, but sure is hard to beat...


CORNBREAD DRESSING

3 Tablespoons of butter
1 cup finely chopped celery
1/4 cup chopped onion
3 cups of bread crumbs
3 cups of crumbled cornbread
3 cups of chicken broth
2 eggs
1 teaspoon of poultry seasoning
1 teaspoon of salt
1/2 teaspoon ground black pepper
1/2 teaspoon of sage

Make enough cornbread the night before and leave out, use day old bread.

preheat oven to 350 degree's.
Heat butter in a skillet over medium high heat,add celery,onion
cook until tender until onions clear. Remove from heat.

Combine celery mixture with bread crumbs and cornbread and mix well.
Add broth,eggs, poultry seasoning, salt, pepper and sage, mix well.
Spoon into 13 x 9-inch baking dish. Bake until light brown and crisp around edges.
About 20 minutes.

Well, nascardriver beat me to it. That's pretty much my wife's recipe except that she goes more for the taste as she is mixing it all up.

Use Pioneer Yellow cornmeal and let it dry as stated by nascar.

She uses this in both the turkey cavity and also makes an extra pan for those that want it thataway.

Hope this all helps.....

First, you have to make a lot of stock and cornbread. I like to make these the day before. I use the stock for a bunch of different things - gravy, the dressing or stuffing, rice etc. For the cornbread, I'll usually cook it a little longer than if I was going to eat it normal. You can make it from scratch or just use Jiffy. I don't think it makes a huge difference either way. For the stock, there's nothing like homemade. Buy a bunch of turkey wings (makes the best stock) and boil it with carrots, celery, onions and even a little garlic. To make a more intense stock, roast the wings in the oven first. You can also throw some thyme, flat parsley and other herbs in the pot too.

To make the dressing, I cook some celery, onions, and a little garlic in butter and a little olive oil. You don't want to brown it, just cook it slow till it's tender. I put some salt, pepper, sage, thyme and bay leaves in there too. In another pan, I brown some sausage in small pieces. I also cut up a little apple and chopped pecans to throw in.

Once everything is ready, I mix it all together in a huge bowl. I'll usually throw some dried yellow raisins and dried cranberries in there too. I add an egg or two and some stock to keep it moist. I'll stuff the bird and also make it in a casserole dish. It's great. It has a lot of stuff in there, but it is amazing. This is how my great aunt does it in Louisiana. I don't have anything written down, just do it by sight.

That is like the one my Mom makes only she puts sausage in it.One year she crumbled up tamales and added it to the mix.

KEVSTER, the tamales added sounds good...