Ideas for leftover cornbread dressing?

On Wed 28 Dec 2005 07:35:23p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

I made a big bread pan full of this stuff. (Crumbled cornbread, butter
melted in hot chicken broth, onion, celery, poultry seasoning and I
threw in 1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but is
there anything else I could do with some of it? I know I can use some
of it as the crumb topping for my turkey cottage pie, except I didn't
make turkey.

Any suggestions or should I just freeze the rest of it in small
portions? Could I make 'cornbread pancakes' ? like leftover mashed
potato pancakes?

I'm no help at all. I absolutely love cornbread dressing, but apart from
your topping the turkey cottage pie with it, I really can't think of
anything I'd want to include it with. I don't think the "cornbread
pancakes" would work very well. If it were mine, I'd just freeze portions
of it, which is what I always do.

--
Wayne Boatwright *¿*
__________________________________________________________________
And if we enter a room full of manure, may we believe in the pony.

Put some of the stuffing in the bottom of a small baking dish, add scrambled
eggs (eggs w/ milk or water) and let it sit over night in the fridge or at
lease several hours. Bake and serve hot. Add cheese if the stuffing will
blend well w/ the cheese.

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made a big bread pan full of this stuff. (Crumbled cornbread, butter
melted in hot chicken broth, onion, celery, poultry seasoning and I threw
in
1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but is
there
anything else I could do with some of it? I know I can use some of it as
the crumb topping for my turkey cottage pie, except I didn't make turkey.

Any suggestions or should I just freeze the rest of it in small portions?
Could I make 'cornbread pancakes' ? like leftover mashed potato pancakes?

Jill

jmcquown said:

I made a big bread pan full of this stuff. (Crumbled cornbread, butter
melted in hot chicken broth, onion, celery, poultry seasoning and I threw in
1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but is there
anything else I could do with some of it? [snip]

Throw it out. If you're tired of it, you're tired of it, even if it
was terrific when fresh. Contrary to what you may have [mis]understood
your forebearers to say, there is no special place reserved in heaven
for those who waste not, want not. A quart of the stuff you've
described has a monetary value of -- .... -- ->> $US 0.00. Zero.
Nada. It has a nutritional value of -- ... -- ->> who cares! It has
a storage value of -- even less. Next time you want dressing, make it
up fresh, don't go to the freezer. -aem

Jill said:

I made a big bread pan full of this stuff. (Crumbled cornbread, butter
melted in hot chicken broth, onion, celery, poultry seasoning and I threw
in 1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but is
there anything else I could do with some of it? I know I can use some of
it as the crumb topping for my turkey cottage pie, except I didn't make
turkey.

Any suggestions or should I just freeze the rest of it in small portions?
Could I make 'cornbread pancakes' ? like leftover mashed potato pancakes?

You could make a savory pudding: Fry and crumble some bacon and grate some
cheese. Toss with the dressing and put into a casserole dish. Mix together
some eggs and milk, maybe a little red wine, too. Pour over the stuff in the
casserole dish and bake until set.

You could make Totally-Gringo Enchiladas (though you'll probably need to buy
some stuff, since you said you didn't make turkey): Cover a flour tortilla
with sliced turkey (the deli stuff). On top of the turkey, put a line of
dressing bisecting the tortilla, then roll it up. Put the tortilla
seam-side-down into a baking dish. Continue the assembly process until the
pan is full or you run out of something. Coat the tops of the tortillas
with gravy (might have to use the jarred stuff), then sprinkle with cheese.
Bake until the cheese melts and the tortillas are heated through, about 20
minutes at 350F.

Or how about this breakfast: Fry some sausage patties. When the sausage is
cooked, take the patties out of the pan and add a cup or two of the dressing
to the pan to cook in the sausage grease. When it's piping-hot, move it to
the side of the pan and fry some eggs in the vacated space. Serve sausage,
hot dressing, and eggs all together. (For that matter, once the eggs are
cooked you could make sawmill gravy to pour over the whole thing!)

Bob

jmcquown said:

I made a big bread pan full of this stuff. (Crumbled cornbread, butter
melted in hot chicken broth, onion, celery, poultry seasoning and I threw in
1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but is there
anything else I could do with some of it? I know I can use some of it as
the crumb topping for my turkey cottage pie, except I didn't make turkey.

Any suggestions or should I just freeze the rest of it in small portions?
Could I make 'cornbread pancakes' ? like leftover mashed potato pancakes?

Jill

a bread pudding of sorts, maybe?

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

jmcquown said:

I made a big bread pan full of this stuff. (Crumbled cornbread, butter
melted in hot chicken broth, onion, celery, poultry seasoning and I threw in
1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but is there
anything else I could do with some of it? I know I can use some of it as
the crumb topping for my turkey cottage pie, except I didn't make turkey.

Any suggestions or should I just freeze the rest of it in small portions?
Could I make 'cornbread pancakes' ? like leftover mashed potato pancakes?

Hmmm ... I've never tried it, but you could maybe make some fish
patties. Mash up some of your dressing with an egg, a can of tuna
or salmon or some leftover fish, maybe a little milk or broth. Make
patties and brown in a skillet.

Tara

jmcquown said:

I made a big bread pan full of this stuff. (Crumbled cornbread, butter
melted in hot chicken broth, onion, celery, poultry seasoning and I threw in
1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but is there
anything else I could do with some of it? I know I can use some of it as
the crumb topping for my turkey cottage pie, except I didn't make turkey.

Any suggestions or should I just freeze the rest of it in small portions?
Could I make 'cornbread pancakes' ? like leftover mashed potato pancakes?

Jill

Use it as crust or dumplings for a pot pie?

jmcquown said:

I made a big bread pan full of this stuff. (Crumbled cornbread, butter
melted in hot chicken broth, onion, celery, poultry seasoning and I threw in
1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but is there
anything else I could do with some of it? I know I can use some of it as
the crumb topping for my turkey cottage pie, except I didn't make turkey.

Any suggestions or should I just freeze the rest of it in small portions?
Could I make 'cornbread pancakes' ? like leftover mashed potato pancakes?

Jill

How do you feel about using it as a crust for cheesecake?...the savory kind.

"aem" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

jmcquown said:

I made a big bread pan full of this stuff. (Crumbled cornbread,
butter melted in hot chicken broth, onion, celery, poultry seasoning
and I threw in 1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but
is there anything else I could do with some of it? [snip]

Throw it out. If you're tired of it, you're tired of it, even if it
was terrific when fresh. Contrary to what you may have
[mis]understood your forebearers to say, there is no special place
reserved in heaven for those who waste not, want not. A quart of the
stuff you've described has a monetary value of -- .... -- ->> $US
0.00. Zero. Nada. It has a nutritional value of -- ... -- ->> who
cares! It has a storage value of -- even less. Next time you want
dressing, make it up fresh, don't go to the freezer. -aem

This is true if you do not factor in the cost to heat the ingredients, the
cost to go buy ingredients. The cost of the lost time buying ingredients.
The cost of the fuel to go buy ingredients.

I say freeze in lunch size portions and have a nice addition to a lunch at
work later.

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia

MLI said:

How do you feel about using it as a crust for cheesecake?...the savory
kind.

Come to think of it, she could whirl it in a food processor for a bit and
use it to coat croquettes.

Bob

Charles Quinn said:

"aem" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

jmcquown said:

I made a big bread pan full of this stuff. (Crumbled cornbread,
butter melted in hot chicken broth, onion, celery, poultry seasoning
and I threw in 1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but
is there anything else I could do with some of it? [snip]

Throw it out. If you're tired of it, you're tired of it, even if it
was terrific when fresh. Contrary to what you may have
[mis]understood your forebearers to say, there is no special place
reserved in heaven for those who waste not, want not. A quart of the
stuff you've described has a monetary value of -- .... -- ->> $US
0.00. Zero. Nada. It has a nutritional value of -- ... -- ->> who
cares! It has a storage value of -- even less. Next time you want
dressing, make it up fresh, don't go to the freezer. -aem

Then the next time I want fresh dressing, which happens rarely, I'm in the
same predicament. This ain't Stovetop Stuffing we're talking about where I
can just measure 1/2 a cup of boxed crumbs and add some water for a single
serving.

Quoted message said:

This is true if you do not factor in the cost to heat the
ingredients, the cost to go buy ingredients. The cost of the lost
time buying ingredients. The cost of the fuel to go buy ingredients.

Exactly. It didn't cost me a fortune to make, no, but prep took a little
time. Also factor in the time it took to make the cornbread before turning
it into crumbs for dressing in the first place 🙂

Quoted message said:

I say freeze in lunch size portions and have a nice addition to a
lunch at work later.

Good idea. I also like the idea of using it as coating for croquettes or
mixing in with fish to make fish patties. Those might work just fine for
some of it. And I just realized I can use some in place of the dry stuffing
crumbs I usually add to my Yellow Squash Casserole; I'll adjust for the
slightly extra moisture content.

Jill

Bob Terwilliger said:

Jill said:

I made a big bread pan full of this stuff. (Crumbled cornbread,
butter melted in hot chicken broth, onion, celery, poultry seasoning
and I threw in 1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but
is there anything else I could do with some of it?

You could make a savory pudding: Fry and crumble some bacon and grate
some cheese. Toss with the dressing and put into a casserole dish.
Mix together some eggs and milk, maybe a little red wine, too. Pour
over the stuff in the casserole dish and bake until set.

That sounds interesting although I'd skip the wine with this dressing 🙂

Quoted message said:

You could make Totally-Gringo Enchiladas (though you'll probably need
to buy some stuff, since you said you didn't make turkey): Cover a
flour tortilla with sliced turkey (the deli stuff). On top of the
turkey, put a line of dressing bisecting the tortilla, then roll it
up. Put the tortilla seam-side-down into a baking dish. Continue
the assembly process until the pan is full or you run out of
something. Coat the tops of the tortillas with gravy (might have to
use the jarred stuff), then sprinkle with cheese. Bake until the
cheese melts and the tortillas are heated through, about 20 minutes
at 350F.

Hmmm. Not sure this is my cup of tea but it might give someone else some
ideas!

Quoted message said:

Or how about this breakfast: Fry some sausage patties. When the
sausage is cooked, take the patties out of the pan and add a cup or
two of the dressing to the pan to cook in the sausage grease. When
it's piping-hot, move it to the side of the pan and fry some eggs in
the vacated space. Serve sausage, hot dressing, and eggs all
together. (For that matter, once the eggs are cooked you could make
sawmill gravy to pour over the whole thing!)

Bob

Now the breakfast thing sounds really tasty to me, especially the sawmill
gravy addition!

Jill

Tara said:

jmcquown said:

I made a big bread pan full of this stuff. (Crumbled cornbread,
butter melted in hot chicken broth, onion, celery, poultry seasoning
and I threw in 1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but
is there anything else I could do with some of it?

Hmmm ... I've never tried it, but you could maybe make some fish
patties. Mash up some of your dressing with an egg, a can of tuna
or salmon or some leftover fish, maybe a little milk or broth. Make
patties and brown in a skillet.

Tara

Tara, sounds like an experiment waiting for me to try! Thanks!

Jill

Mr Libido Incognito said:

jmcquown said:

I made a big bread pan full of this stuff. (Crumbled cornbread,
butter melted in hot chicken broth, onion, celery, poultry seasoning
and I threw in 1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but
is there anything else I could do with some of it? I know I can use
some of it as the crumb topping for my turkey cottage pie, except I
didn't make turkey.

Any suggestions or should I just freeze the rest of it in small
portions? Could I make 'cornbread pancakes' ? like leftover mashed
potato pancakes?

Jill

Use it as crust or dumplings for a pot pie?

That could work, thanks Alan!

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Any suggestions or should I just freeze the rest of it in small portions?
Could I make 'cornbread pancakes' ? like leftover mashed potato pancakes?

If you can get andouille sausage, some cubed up of that would probably be
delicious in there. Greens on the side and good beer - a New Year's feast.

rox formerly rmg said:

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Any suggestions or should I just freeze the rest of it in small
portions? Could I make 'cornbread pancakes' ? like leftover mashed
potato pancakes?

If you can get andouille sausage, some cubed up of that would
probably be delicious in there. Greens on the side and good beer - a
New Year's feast.

I sure can get andouille! However, after my refrigerator fiasco today I'll
have to use it or lose it tonight. Won't be making any more for New Year's,
otherwise I'd find myself right back in the same boat 🙂 Thanks for the
idea, though; it sounds great!

Quoted message said:

"aem" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

jmcquown said:

I made a big bread pan full of this stuff. (Crumbled cornbread,
butter melted in hot chicken broth, onion, celery, poultry seasoning
and I threw in 1/2 cup of cooked wild rice prior to baking it.)

I love it but I'm getting tired of it. I know I can freeze it, but
is there anything else I could do with some of it? [snip]

Throw it out. If you're tired of it, you're tired of it, even if it
was terrific when fresh. Contrary to what you may have
[mis]understood your forebearers to say, there is no special place
reserved in heaven for those who waste not, want not. A quart of the
stuff you've described has a monetary value of -- .... -- ->> $US
0.00. Zero. Nada. It has a nutritional value of -- ... -- ->> who
cares! It has a storage value of -- even less. Next time you want
dressing, make it up fresh, don't go to the freezer. -aem

Egads! Sacrilege! Pure, unadulterated, sacrilege. Repent! Repent, for the
flames of hellfire are leaping in your direction.

Besides, making cornbread dressing is no quick and easy task - even if it
is relatively inexpensive.

Elaine, too

Elaine Parrish said:

Quoted message said:

"aem" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Throw it out. If you're tired of it, you're tired of it, even if it
was terrific when fresh. Contrary to what you may have
[mis]understood your forebearers to say, there is no special place
reserved in heaven for those who waste not, want not. A quart of the
stuff you've described has a monetary value of -- .... -- ->> $US
0.00. Zero. Nada. It has a nutritional value of -- ... -- ->> who
cares! It has a storage value of -- even less. Next time you want
dressing, make it up fresh, don't go to the freezer. -aem

Egads! Sacrilege! Pure, unadulterated, sacrilege. Repent! Repent, for the
flames of hellfire are leaping in your direction.

Yeah, I know, that's why I wrote it. There is such a strong tendency
to store this and freeze that and find eleven ways to re-use the other
thing that it sometimes looks like people cook once and eat six times.
It's basically a packrat mentality, and while that works for some (and
may even be a necessity for a few) it's not the only way to go. That's
what I thought I'd point out. She started out by saying she was tired
of it. So why should the first reaction to that thought be to save
rather than to toss? Same reason I have a storage room full of junk
that is almost but not quite serviceable, that I will never try to use
again, but that I have yet to throw out.

Quoted message said:

Besides, making cornbread dressing is no quick and easy task - even if it
is relatively inexpensive.

Of course, and I acknowledged that hers was probably really good when
fresh. But that also means she knows how to make it again when -- and
not until when -- she truly wants it. -aem

You can spread it out thinly on a cookie sheet and bake it at about 200
or 250 degrees and stir it occastionally and crumble until it becomes
cornbread croutons when all the moisture is removed from the stuffing.
Good in soups or salads.