Yes, but use less.
it probably has to much broth or if you add eggs there may be to many.
you can have dressing, greens, dumplings, cornbread, smokemeat, and to add to it... dutch apple pie for dessert:)
You can make your cornbread dressing more moist by adding more broth to the recipe. When you pour the dressing into the baking pan, if you have a little broth standing on top, it should turn out moist. Another way is, when you add the broth to the dressing mixture, stir it well, and let it sit for a little while to allow the cornbread to absorb the moisture. Then add more broth. I have also checked the dressing during baking, and if it seems to be getting dry, I drizzle broth over the top and put it back in the oven. The broth you add will absorb into the dressing.
Recipes for Cornbread Dressing can be found on Allrecipes, Food, Myrecipes, Askville, and Deepsouthdish. There are many different variations for this recipe so choose the one you would like the best.
Cook 9x12 pan cornbread (not the sweet type). Crumble it in a mixing bowl and set aside. Boil 3-5 stalks of chopped celery and one medium chopped onion in chicken or vegetable broth until veggies are soft. Pour the broth and veggies into the cornbread (the mixture stir gently. The mixture should be soupy add sage and pepper to it (about 2 TBSP) stir. Add about 4 pieces of toasted bread to the mixture (each slice cut up in 6 pieces). Add one egg (beaten) and a stick of butter or butter tasting spread, stir and bake. Some like to add a bit of bell pepper along with the boiling broth. Add salt to taste.
Too much salt or not enough sugar have cause a lot of cornbread to have bitter taste
Completely edible. Much more fragrant than conventional sage, use caution and add gradually to recipes requiring aromats.
You can add dried sage to your stuffing recipe for extra flavor.
you could add butter
Yes, cornbread mix can be used when frying okra. Do not add salt, or salt the okra, because the mix already has salt added.
When Dark Sage is summoned, choose any Spell Card from deck, and add it to hand.
Start with dried bread cubes that you can pick up in the store as dressing mix.Take the neck, giblets, heart, and liver and boil in a pan until cooked.Place the bread cubes in a large bowl. Cut up celery, shred carrots, mushrooms (canned or fresh), and onions. Place these with the bread cubes.Open the seasoning package that came with the bread cubes and sprinkle it on them. Add two eggs to the bread cube mixture. Spoon enough broth from the meat pan to moisten the bread cubes. Mix well and stuff turkey or cook in separate pan.Southern WayBoil a large hen (3 or 4 lbs.) in pot of water, until meat is falling off bones. Remove from broth and debone. Cut in bite size pieces. SAVE BROTH.Boil 6 eggs. Peel, and chop. Chop large stalk of celery and one large white onion.Make a skillet of cornbread. (8 or 9 inch cast iron skillet) Crumble cornbread in large bowl. Pour broth over cornbread until mixture is soupy. Add chopped eggs, celery and onions. Add salt and pepper and sage to taste. Add chopped chicken to mixture. If mixture looks dry, add more broth. Bake until celery is tender. Serve with Giblet Gravy and Roast Turkey and enjoy.