|Bread: From Sourdough to Rye|
|by Linda Collister|
"Bread" begins in The Americas, from the original tortilla to bagels. France, Italy, and Spain offer Pain de Campagne, Focaccia, Pizza and more.
Results 1 - 10 of 128 for corn bread dressing
Corn Bread: Heat oven ... at 425 degrees. Dressing: Crumble corn ... dressing as stuffing or in a baking dish (or both). Bake at 350 degrees, 20-30 minutes.
CORN BREAD: Preheat oven ... at room temperature.) DRESSING: Increase oven ... with remaining butter. Bake 40 minutes until top is toasted. Makes 17 cups.
Crumble breads into large bowl ... appearance of unbaked corn bread. Place in ... slightly brown around edges). Pour hot broth over dressing before serving.
Crumble corn bread and dried bread ... sage, egg, salt and pepper and mix well. Add enough broth to moisten. Stuff turkey or chicken. Yields 8 servings.
Make corn bread. Follow directions ... leftover broth and stir well. Add sage. Cover with foil and bake at 350 degrees, until starting to brown lightly.
Brown onions and celery in butter. Combine corn bread, bread crumbs, ... lightly. Bake in large baking dish at 350 degrees until done, approximately 30 minutes.
In skillet with ... 3/4-quart casserole, crumble corn bread and mix with ... may be refrigerated for several days. Reheat in microwave for 1 or 2 minutes.
Cook celery and ... with broth and corn bread. Use to stuff an 8 pound turkey or bake in a 1 1/2 quart casserole dish. Bake at 325 degrees for 30-35 minutes.
Combine cornmeal, flour, milk, shortening, sugar, baking powder and salt. Bake at 450 degrees for 15 minutes or until done. Crumble cornbread in ...
Heat 4 tablespoons ... Combine the crumbled corn bread and the bread ... fork. If the dressing is too dry, ... bread crumbs and add them to the dressing.
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