dressing-patties

Dressing Patties

11 Reviews Add a Pic
Karin Christian
Recipe by  Karin Christian

“Cornbread dressing, made into patties, and baked. Serve them with gravy poured over the top. Yummmm! Originally submitted to ThanksgivingRecipe.com.”

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Ingredients

Adjust Servings

Original recipe yields 18 - 20 patties

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet.
  2. Saute vegetables in butter until soft.
  3. Break up cornbread and the biscuits into a very large mixing bowl. Mix in the sauteed vegetables and seasonings to taste. Add lots of turkey broth until very moist and will hold it's shape when formed. Shape into patties and place on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) until lightly browned.

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Reviews (11)

Rate This Recipe
CATMANIACS
29

CATMANIACS

Just had to try this recipe as I have an aunt who does not care for extremely moist stuffing. These were great! Had a nice crispy exterior and moist interior. Best of both worlds for those people who really like the top of the stuffing (with the crust) but not the bottom (with the mush). People really seemed to enjoy them, even the teenagers. I made my biscuits and corn bread the night before, let them cool and crumbled them into a large bowl. Covered loosely with a tea towel and set on the counter to dry overnight. Then mixed everything up in the morning. This was a really easy recipe. I did increase the seasonings a bit as we like food with a little more flavor in our family. I would recommend this to anyone.

AIMEE WOOLWINE
21

AIMEE WOOLWINE

I made this for my husband for his office's Thanksgiving pot luck. It went over quite well, and it was very easy to make. The only thing I didn't like about the patties was that there were large chunks of biscuit in them that disrupted the "dressing" flavor. The cornbread crumbles nicely, but biscuits are much denser, and they might benefit from a quick run through the food processor before being mixed in next time.

Mandie
14

Mandie

Amazing! I decided to try this recipe because I had a pan of cornbread and several biscuits left over from previous dinners. It was like Thanksgiving dinner all wrapped up into one neat little package. Huge hit with my kids. I already had biscuits made from "heart healthy" Bisquick, so I used those, and I used "No Chicken Chicken Broth" and Earth Balance spread in place of the turkey stock and butter and omitted the mushrooms (kids) and they were amazing. I also upped the spices just because we like a lot of flavor. I'll be making cornbread and biscuits just to make these!

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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