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Old 11-23-2013, 07:22 AM
 
Location: NoVa
18,431 posts, read 34,278,668 times
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I had one many years ago by Jimmy Dean and it was great. I can't find it and the ones on their website are just not the same anymore.

I made one the year before last that was just ok to me. It seemed a little dry. I also would rather not use actual cornbread, that is a little more time consuming than I would rather. I normally just get the Pepperidge Farm bagged cornbread dressing.

Boy do I miss that recipe. It had mushrooms, onions, and celery in it for sure. Sage sausage.

Hope everyone has a Happy Thanksgiving!!!
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Old 11-24-2013, 06:35 AM
 
Location: Central Midwest
3,401 posts, read 3,079,987 times
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I used the recipe on the following site a couple of years ago and it was really good. The only thing I found is that the instructions go on and on and didn't really need to be so complicated and almost like the recipe was for fresh cornbread and not packaged -- just make it like you would any other is my motto.

Cornbread and Sausage Stuffing 164683 | BigOven
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Old 11-24-2013, 10:16 AM
 
Location: NoVa
18,431 posts, read 34,278,668 times
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Oh thank you so much. That looks like a super-great recipe! Thank you thank you and thank you!
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Old 11-24-2013, 10:23 AM
 
Location: On the Chesapeake
45,085 posts, read 60,146,874 times
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Equal parts plain stuffing cubes, seasoned cubes, cornbread cubes.
Sautéed onion, green and red peppers (2 to 1 ratio), celery.
Parsley, sage, rosemary and thyme.
1 Lb. sage sausage (or more if you like sausage), crumbled and cooked.
2 sticks butter (use for sautéing).
1 cup or so fresh cranberries.

Mix all together in large bowl, stuff bird, set aside rest in cooking container for heating up towards time to eat.
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Old 11-24-2013, 02:35 PM
 
Location: Florida (SW)
47,954 posts, read 21,928,463 times
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Quote:
Originally Posted by North Beach Person View Post
Equal parts plain stuffing cubes, seasoned cubes, cornbread cubes.
Sautéed onion, green and red peppers (2 to 1 ratio), celery.
Parsley, sage, rosemary and thyme.
1 Lb. sage sausage (or more if you like sausage), crumbled and cooked.
2 sticks butter (use for sautéing).
1 cup or so fresh cranberries.

Mix all together in large bowl, stuff bird, set aside rest in cooking container for heating up towards time to eat.
There must be some broth or milk or other liquid to moisten all that dry bread.
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Old 11-24-2013, 03:41 PM
 
Location: On the Chesapeake
45,085 posts, read 60,146,874 times
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Quote:
Originally Posted by elston View Post
There must be some broth or milk or other liquid to moisten all that dry bread.
You use the liquid and butter from the sautéing. What goes in the bird gets moist anyway.

Mrs. NBP does it, I do think she throws some water into it and she recently (last few years) started to add some broth.
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Old 11-24-2013, 05:08 PM
 
Location: Central Midwest
3,401 posts, read 3,079,987 times
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@ Pikantari....I think I remember cutting back on the half and half and used 2 % milk and I also cut down the amount of dairy since I was using bagged Pepperidge Farms....try cutting it down and then adding in if needed. I think I used a bit more broth. Glad I remembered that.
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Old 11-25-2013, 07:33 AM
 
Location: NoVa
18,431 posts, read 34,278,668 times
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Quote:
Originally Posted by rural chick View Post
@ Pikantari....I think I remember cutting back on the half and half and used 2 % milk and I also cut down the amount of dairy since I was using bagged Pepperidge Farms....try cutting it down and then adding in if needed. I think I used a bit more broth. Glad I remembered that.
Did you use the 2% in place of the half & half all together? The recipe I had before didn't call for any dairy at all.
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Old 11-25-2013, 07:48 AM
 
Location: Florida (SW)
47,954 posts, read 21,928,463 times
Reputation: 47133
Quote:
Originally Posted by Pikantari View Post
Did you use the 2% in place of the half & half all together? The recipe I had before didn't call for any dairy at all.
My recipe doesn't call for dairy either.....now I am not sure which way I want to do it. I am pretty sure I want to add raw eggs to the dressing.....unless you guys convince me that chopped hard cooked eggs are really really good.
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Old 11-25-2013, 02:04 PM
 
Location: Central Midwest
3,401 posts, read 3,079,987 times
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I added some dairy but I know I used 2% milk and cut the amount I put in....I added more broth until it got the consistency I wanted. I was confused about the milk too, until I watched a food show the other day and they used milk to soak the cornbread. They said it was southern cornbread dressing and the milk made it more moist instead of using eggs. The amount of milk I used was probably one half of what the recipe called for....and the dressing was great.

I looked at several sites a few minutes ago for cornbread dressing and many have milk in them.
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