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Old 11-17-2004, 03:42 PM   #1
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Smooshy cornbread dressing

I tend to like mine just moist. But family wants them smooshy.

What makes them that way?

I have cornbread I just baked fresh. Again I tend to use regular bread so this is another first. I made dressing the other day using a recipe but it came out a bit dry.

I already sauteed onions and celery with my herbs. I have chicken stock.

What else do I need? What am I looking for in mixing consistancy?

Thanks!

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Old 11-17-2004, 03:46 PM   #2
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Keep adding liquid and mixing until it looks like thick mush. Don't go too far overboard with the liquid, though.
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Old 11-17-2004, 04:04 PM   #3
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I always leave my cornbread out overnight or stick it in the oven on low to dry it out some - otherwise my dressing is more gluey than smooshy! I also throw in an egg, the sauteed veggies, a couple slices of dry white bread or crunched up saltines, a little cream and stock until it's the right mushy consistency - then bake..OMG....its so good
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Old 11-17-2004, 04:14 PM   #4
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Okay more liquid and an egg. I will try that now. :o)

I do have the cornbread dry or "sandy" as I call it. LOL

Thanks!!
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Old 11-17-2004, 06:25 PM   #5
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I make mine wet, like a very thick soup, and add two eggs and lots of butter, along with various seasonings. I'll divide the dressing in half and pour a pint of raw oysters into one half and stir them up in that. Oh, yum!
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Old 11-19-2004, 05:59 PM   #6
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I saw Paula Dean make a really smooshy dressing the other day. It looked similar to what Audeo was saying, a thick soup, but it thickened up after it came out of the oven. It looked really good. I haven't tried the recipe myself, but here is the link if you choose to try it next time.

http://www.foodnetwork.com/food/reci..._20673,00.html

Looks like they are going to be showing it tomorrow at 10:30 am.
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Old 11-19-2004, 06:48 PM   #7
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love mine wet. i even it it raw nummy nummy
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Old 11-19-2004, 07:03 PM   #8
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I like my dressing dry. So dry it makes people cough. I then take the leftover dressing, add more stock to it and have a private feast the next two days. :twisted:

Well, that's what I would like to do because I love stuffing more than the turkey. There's never any leftover if it's good.
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Old 11-19-2004, 10:34 PM   #9
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Quote:
Originally Posted by Psiguyy
I like my dressing dry. So dry it makes people cough. I then take the leftover dressing, add more stock to it and have a private feast the next two days. :twisted:
Talk about planning ahead!!!

abj, mine probably takes longer to cook, due to the wettness, but it results in actually a light, moist dressing, almost creamy. And I'll fight someone for the oysters!
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Old 11-21-2004, 12:34 PM   #10
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Quote:
Originally Posted by Audeo
...abj, mine probably takes longer to cook, due to the wettness, but it results in actually a light, moist dressing, almost creamy. And I'll fight someone for the oysters!
Audio; I'm not fond of oysters (it's in my head 'cause I used to really like them until I bit into one in an oyster stew and saw some green stuff inside that for some reason has just ruined them for me. But I love clams and scallops. I've found that almost any recipe that is good with oysters, is good with clams or scallps.

From your description, I would almost call your dish a pudding (British definition). Sound deliscious.

Could you post your recipe? Pretty please? Pretty please with sugar on top?

Seeeeeeya; Goodweed of the North
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