1. Heat oven to 400 F. Spoon bacon drippings into a 10-inch cast iron skillet and place in oven until melted. 2. Whisk together cornbread mixes, 2 beaten eggs, milk and garlic powder.

Pour cornbread batter into hot skillet and bake for 25 minutes. 3. While the cornbread bakes, sauté onion and celery in butter in a heavy skillet over medium heat until tender.

Cook's Notes. Cornbread Dressing There are two things you must keep in mind when you make this dressing. The first is you must test it along the way for seasoning, particularly salt and sage, so ...

1 recipe cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread 1 ½ cups chicken, turkey or vegetable stock 1 cup buttermilk, preferably full-fat ...

Directions Step 1: Boil the shrimp. Preheat the oven to 350°F. Bring 5 cups of water and the seafood seasoning to a boil in a large saucepan. Add the shrimp, and when the pot returns to a boil ...

Adjust the meat's seasoning according to taste before mixing with the cornbread. If the cornbread absorbs too much liquid, add more chicken broth. Aim for a moist but not overly wet consistency.

In a skillet, melt butter. Add onion, celery and bell pepper. Sauté until tender. Add thyme, garlic, and seasoning. Sauté for an additional 3 minutes. Remove from heat and add to cornbread. Mix ...

Cornbread dressing, cranberry sauce, sweet potatoes and, of course, turkey are my must-haves for Thanksgiving dinner. I'm not picky about the turkey or the sweet potatoes — any will do — but ...

For me, there is one dish that makes the holiday — any holiday — and that’s my mother’s cornbread dressing. We love it for Thanksgiving, Christmas and even Easter, if ...