Cornbread Dressing Or Stuffin Food

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CORNBREAD DRESSING



Cornbread Dressing image

Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Serves 8 to 10

Number Of Ingredients 12

4 tablespoons unsalted butter
2 onions, finely chopped
4 garlic cloves, minced
4 stalks celery, finely chopped
Buttermilk Cornbread for Cornbread Dressing
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh thyme leaves
2 tablespoons finely chopped fresh oregano
4 large eggs
2 cups homemade or low-sodium canned chicken stock
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.
  • Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.
  • Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

CORNBREAD STUFFING



Cornbread Stuffing image

"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings (plus extra herb butter)

Number Of Ingredients 13

2 sticks unsalted butter, at room temperature, plus more for the baking dish
3 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
For the stuffing:
2 large onions, finely diced
3 celery stalks, finely diced
9 cups cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk

Steps:

  • Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
  • Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
  • Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

SOUTHERN STYLE CORNBREAD DRESSING



Southern Style Cornbread Dressing image

This Southern Style Cornbread Dressing is the perfect side dish for your next holiday gathering. It's savory, flavorful and so easy!

Provided by I Heart Recipes

Categories     Side Dish

Time 1h5m

Number Of Ingredients 13

Cornbread (enough to fill a 9x13)
1 sleeve ritz or saltine crackers
3 medium eggs (lightly beaten)
1 large yellow onion (diced)
5 cloves garlic (minced)
5 sage leaves (OR 2 1/2 tsp ground sage)
2 tbsp olive oil
4-6 cups chicken broth
14 oz cream of chicken
2 tsp seasoning salt
1 tsp coarse black pepper
1 tsp thyme leaves
3 stalks celery (chopped)

Steps:

  • Start chopping, and dicing all of the vegetables such as the celery, onions, and garlic. Also chop up the fresh sage.
  • Next, drizzle the olive oil into a large pan, then place the pan over medium heat.
  • Once the oil is nice and hot add in the onions, celery, and garlic. Cook until nice and tender.
  • Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
  • Crumble the cornbread into a large mixing bowl, along with the crackers.
  • Now add in the cooked vegetables. Fold the ingredients until everything is well combined.
  • Now pour in the broth followed by the cream of chicken soup.
  • Add in the eggs, and mix everything until well combined.
  • Sprinkle in the seasoning salt, thyme and pepper.
  • Now mix until well combined.
  • Preheat the the oven to 350 F.
  • Lightly oil a 9x13 bake dish, then pour in the dressing mixture.
  • Bake the dressing uncovered for about 45 minutes.
  • Serve and enjoy!

CORNBREAD DRESSING



Cornbread Dressing image

This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!

Provided by Bev I Am

Categories     Christmas

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread (I use homemade)
4 cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread)
1 tablespoon salt
2 teaspoons freshly ground black black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma)
4 large eggs, beaten

Steps:

  • Melt butter in a skillet; add the onions and celery and saute until tender.
  • Combine toasted bread and cornbread in a large bowl and mix.
  • Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
  • Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
  • Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

CORNBREAD DRESSING



Cornbread Dressing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 21

1/4 cup plus 2 tablespoons vegetable shortening
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup milk
1 large egg
1 loaf crusty French bread, cut into 1-inch cubes (about 8 cups)
1 stick unsalted butter
4 stalks celery, finely diced (leaves included)
2 carrots, finely diced
1 large onion, diced
4 cups low-sodium chicken broth, plus more if needed
2 teaspoons chopped fresh rosemary
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
1/8 teaspoon turmeric (optional)
Kosher salt
1/4 cup chopped fresh parsley

Steps:

  • The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes.
  • Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit.
  • Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley.
  • Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving.

CORNBREAD DRESSING



Cornbread Dressing image

You can use this recipe to make cornbread dressing or stuffing.

Provided by Debby Mayne

Categories     Side Dishes

Time 40m

Number Of Ingredients 11

2-1/2 cups of day-old cornbread, crumbled
1 slice of day-old bread, crumbled (regular or gluten-free)
1-1/2 cup of chicken or turkey broth
1/2 cup of chopped onion
1/2 cup of chopped celery
1 egg
1/4 cup of milk
1 tablespoon of butter
1 teaspoon of sage
1/2 teaspoon of salt
Dash of pepper

Steps:

  • Preheat the oven to 400 degrees F. Spray a 7" x 11" or 8" x 8" baking dish with nonstick cooking spray.
  • Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
  • Add the salt and pepper. Give it a quick stir.
  • Remove from the heat, add the sage, and stir again. Set it aside.
  • Pour the crumbled cornbread and bread into a large mixing bowl.
  • In a small bowl, whisk the egg and milk until it is well mixed. Pour the mixture into the large bowl with the cornbread and mix.
  • Slowly add the broth and stir.
  • Now add the sautéed onion and celery.
  • Pour the entire mixture into the baking dish and bake for approximately 25 minutes, until the top has turned a medium golden brown.

Nutrition Facts : Calories 269 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 693 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CORNBREAD DRESSING



Cornbread Dressing image

The BEST Cornbread Dressing is the perfect Thanksgiving side dish recipe! Loaded with buttery, delicious flavor, this cornbread stuffing recipe is made with fresh herbs, onions, celery and optional sausage! You're going to love the moist, light and fluffy interior with the golden, crunchy top - seriously delicious! // Mom On Timeout #cornbread #dressing #stuffing #thanksgiving #sidedish #recipe

Provided by Trish - Mom On Timeout

Categories     Side

Time 1h20m

Number Of Ingredients 13

8 to 9 cups cornbread (cubed, homemade or store bought)
1 pound sausage (Italian, breakfast, spicy, sage - pick your favorite, optional)
1 1/2 cups onion (diced)
1 1/2 cups celery (chopped)
1 teaspoon salt (to taste)
1 teaspoon fresh ground pepper (to taste)
2 tablespoons fresh sage (chopped)
1 tablespoon fresh thyme (chopped)
1 1/2 cups chopped pecans
2 eggs (lightly beaten)
2 tablespoons fresh parsley (chopped)
21/2 to 3 1/2 cups low sodium turkey or chicken stock (or broth)
8 tbsp butter (melted, divided)

Steps:

  • Preheat oven to 300F. Place cubed cornbread on a large baking sheet and bake 20 minutes or until dried out. Set aside.
  • In a large skillet, brown sausage. Remove from skillet leaving one tablespoon of grease in skillet.
  • Add onion, celery, salt and pepper to skillet and cook over medium heat, stirring frequently, until onions are translucent, about 4 to 5 minutes.
  • Add sage, thyme, and pecan and stir to combine. Cook for 2 to 3 minutes more.
  • In a medium bowl, whisk together 2 cups of stock or broth and both eggs.
  • Place dried cornbread cubes in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined.
  • Pour into a greased 3 quart baking dish and press down lightly. Cover with foil and bake for 30 minutes.
  • Remove dressing from oven and remove foil. Check consistency of stuffing. Add additional stock as needed and drizzle with the remaining 4 tablespoons of melted butter.
  • Increase temperature to 375F. Return dressing to the oven, uncovered, and continue to bake for an additional 15 to 25 minutes or until stuffing is lightly golden brown on the top.
  • Top with additional fresh herbs and serve immediately.

Nutrition Facts : Calories 350 kcal, Carbohydrate 32 g, Protein 11 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 596 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

CORNBREAD DRESSING



Cornbread Dressing image

Complete the Thanksgiving feast with this classic Cornbread Dressing recipe from Food Network.

Provided by Claire Robinson

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

8 tablespoons butter, divided
1 large Vidalia or Spanish onion, chopped (about 1 cup)
Kosher salt and freshly cracked black pepper
3/4 cup water
6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound
1/3 cup fresh sage leaves, about 12, stems removed
2 large eggs, beaten

Steps:

  • Preheat oven to 375 degrees F.
  • In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
  • Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

MARTHA'S CORNBREAD DRESSING



Martha's Cornbread Dressing image

A truly 'Deep South' cornbread dressing. My mom's, of course!

Provided by Kim Benton

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 2h

Yield 10

Number Of Ingredients 10

1 (3 pound) whole chicken
10 cups crumbled cornbread
8 biscuits, crumbled
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup chopped onion
1 cup chopped celery
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon ground sage
8 eggs, beaten

Steps:

  • Place chicken in a small pot with enough water to cover. Bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
  • Remove chicken from pot, set aside to cool. Remove skin and bones; chop meat and save for dressing. Strain, and reserve broth.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 4-quart casserole dishes.
  • In a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. Stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. Divide dressing between prepared baking dishes.
  • Bake in preheated oven until top is browned and center is firm, about 30 minutes.

Nutrition Facts : Calories 724.7 calories, Carbohydrate 51.5 g, Cholesterol 286.3 mg, Fat 39.4 g, Fiber 3.6 g, Protein 39.4 g, SaturatedFat 11 g, Sodium 1575.6 mg, Sugar 7.1 g

CORNBREAD AND BACON STUFFING (DRESSING)B



Cornbread and Bacon Stuffing (Dressing)b image

Dressing, stuffing, whatever, this is just good. I modified the instructions slightly, but the recipe came form my Better Homes and Garden Cookbook that's absolutely ancient. See note at bottom on how to make a vegetarian version.

Provided by Deborah1

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 cups coarsely crumbled cornbread
6 slices stale bread, torn in small bits, please use a good quality bread
6 slices cooked bacon, crumbled
2 tablespoons bacon drippings
1 cup diced celery
1 1/2 cups diced onions
2 beaten eggs
1 tablespoon dried parsley
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2-2 cups chicken broth

Steps:

  • Preheat oven to 350.
  • Saute the onions and celery in the bacon drippings, until soft but not browned.
  • Let cool slightly.
  • Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
  • Add the cooked celery and onions and toss to mix well.
  • Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
  • (Everytime is going to be different.) This is a personal taste decision.
  • I like my dressing moist so I add broth until I have a very wet mixture.
  • Any type pan will work for baking.
  • I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
  • Bake for 30 min, uncovered, or until golden on top.
  • This is enough to stuff an 8 to 10 lb turkey, if you so desired.
  • **NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success.
  • ALSO--If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this.
  • (Just a tip my grandma told me that works.).

Nutrition Facts : Calories 202.4, Fat 10.5, SaturatedFat 3.6, Cholesterol 74.9, Sodium 642.6, Carbohydrate 17.7, Fiber 1.7, Sugar 3.4, Protein 8.9

JULIE'S CORNBREAD DRESSING OR STUFFING



Julie's Cornbread Dressing or Stuffing image

This is an old family recipe that I have altered just a little with some advice from Paula Deen. You can use my cornbread recipe recipe #200737 or make your own, but make sure it's not sweet cornbread. And if you use store-bought broth, you might need to eliminate the salt from the dressing. (Mom always cooked the giblets and turkey neck in the turkey broth on the stove, then discarded the giblets and chopped up the neck to include in the dressing, but you don't have too :) )

Provided by puppitypup

Categories     For Large Groups

Time 4h

Yield 1 large pan, 16 serving(s)

Number Of Ingredients 10

1 pan cornbread (not sweet)
1 (16 ounce) bag cheap white bread
3 stalks celery
1 onion
6 eggs
2 teaspoons sage
1 teaspoon salt
1/2 teaspoon pepper
1 cup cream
3 -4 cups turkey broth or 3 -4 cups chicken broth

Steps:

  • DAY BEFORE OR EARLY IN THE DAY.
  • Make cornbread.
  • Pinch up other bread into 1/2" pieces and toast in oven until dry but not brown or hard. I use a large cookie sheet at 200 degrees for 1 hours.
  • Dice celery and onion and keep refrigerated.
  • 2 1/2 HOURS BEFORE SERVING.
  • Crumble cornbread by hand into the bowl with the bread.
  • Add the eggs, sage, salt and pepper.
  • Add 2 cups of turkey broth.
  • Add the cream.
  • Add additional chicken broth, until you reach the right consistency. Be careful not to add too much as the dressing will not set. (You want enough liquid so that the bread will soak it up and still be just slightly soupy.).
  • Preheat oven to 350 degrees. (If using the same oven as the turkey, plan to cook longer to accommodate the lower oven temperature.).
  • If not using a disposable pan, spray pan with Pam AND line it with heavy duty aluminum foil or regular aluminum foil, doubled. Spray the foil as well.
  • 1 1/4 HOUR BEFORE SERVING.
  • Place dressing in the oven.
  • Check on it starting at 45 minutes. Depending on the size of your pan (the depth of the dressing), it will take anywhere from 45 minutes up to 1 1/4 hour to get done.
  • Serve and enjoy!

Nutrition Facts : Calories 137.2, Fat 5.7, SaturatedFat 2.6, Cholesterol 89.2, Sodium 378.4, Carbohydrate 16.2, Fiber 0.9, Sugar 1.8, Protein 5.1

LUBY'S CAFETERIA CORNBREAD DRESSING OR STUFFING



Luby's Cafeteria Cornbread Dressing or Stuffing image

Make and share this Luby's Cafeteria Cornbread Dressing or Stuffing recipe from Food.com.

Provided by Molly53

Categories     Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups cornbread, crumbled (made from your favorite recipe)
2 1/4 cups white bread, torn into 1 inch pieces (use day old or stale bread)
2 1/2 cups chicken broth
1 1/2 cups celery, minced
3/4 cup onion, finely minced
1/4 cup butter, melted
3 tablespoons vegetable oil
2 teaspoons rubbed sage
3/4 teaspoon seasoning salt
3/4 teaspoon pepper
3 extra large eggs

Steps:

  • In large bowl, combine breads and broth; mix well and let stand for 15 minutes.
  • Preheat oven to 375°F and lightly spray or grease a 2-quart casserole dish.
  • Add celery, onion, butter, oil, sage, seasoned salt, and pepper to bread mixture. Toss lightly to coat evenly.
  • In small bowl, beat eggs until foamy.
  • Fold into bread mixture.
  • Transfer to prepared casserole dish.
  • Bake 50 to 65 minutes or until top is golden brown.

Nutrition Facts : Calories 234.8, Fat 18.4, SaturatedFat 6.9, Cholesterol 143, Sodium 523.4, Carbohydrate 10.3, Fiber 1.2, Sugar 2.4, Protein 7.2

CORNBREAD DRESSING



Cornbread Dressing image

Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 13 servings.

Number Of Ingredients 21

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup water
1/3 cup fat-free milk
1 large egg, lightly beaten
2 tablespoons canola oil
10 slices bread, toasted and cubed
3 cups chopped celery
1-1/3 cups chopped onion
1 teaspoon canola oil
3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, lightly beaten
2 teaspoons dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
1/2 teaspoon each salt and dried thyme

Steps:

  • Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

Nutrition Facts : Calories 197 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 592mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

CORNBREAD



Cornbread image

A simple savory homemade cornbread to use when making old fashioned southern cornbread dressing! #TexasHomesteader

Provided by Texas Homesteader

Categories     bread

Number Of Ingredients 7

1 Cup Enriched yellow corn meal
1 Cup All-purpose flour
4 teaspoons Baking powder
1/2 teaspoon Salt
1 Cup Milk
1 Egg
1/4 Cup Vegetable oil

Steps:

  • Preheat oven to 425 degrees F. Place 9" cast iron skillet in oven as it is preheating.
  • Mix dry ingredients in a bowl and set aside.
  • In a separate bowl mix milk, egg and oil until blended.
  • Combine wet ingredients with dry ingredients and stir until moistened and fairly smooth (about 1 minute.)
  • Carefully remove hot skillet from preheating oven and grease with butter. Pour batter into skillet and bake 20 to 23 minutes or until toothpick inserted in the center comes out clean.
  • When cornbread is baked, remove from oven and set aside to cool.
  • Cut into 1/2" squares and turn onto large baking sheet and allow to air-dry overnight.

CORNBREAD DRESSING (OR STUFFIN')



Cornbread Dressing (Or Stuffin') image

I got this recipe from a book authored by Sheila Ferguson (Soul Food, Classic Cuisine from the Deep South). She was the lead singer of one of my favorite groups way back in the 70's. I continue to make my dressing (stuffin) in this manner since the first time I tried it for thanksgiving years ago. Anytime I want dressing for a meal, this is the recipe I use. It has become one of my favrorites as well as my family's. Prep time is me using my onion wizard (one of the best things since sliced bread) to chop the onion and celery and sauteing/browning time.

Provided by Tish in OH

Categories     Thanksgiving

Time 1h15m

Yield 8 cups

Number Of Ingredients 11

1/2 cup butter, you can use half butter and half bacon grease
3/4 cup chopped onion, 1 largish onion
1 cup chopped celery & leaves
4 cups cornbread, crumbled homemade
4 cups bread, stale cubed
1 teaspoon sage, dried ground (I use a tablespoon (or more)
1 teaspoon thyme, dried ground
2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken stock

Steps:

  • Preheat your oven to 350.
  • Melt butter over low heat in a large saute pan. Add the onion and celery and saute until soft but not brown, about 5 minutes.
  • Stir in your cornbread and bread cubes and continue cooking until golden brown, about another 10 minutes.
  • Add your seasonings and slowly stir in the stock until the stuffin' reaches your preferred consistency.
  • Cook until the top of the stuffin' starts to brown, about 45 minutes to an hour. Oven types vary so cooking times may vary.
  • I never stuff my turkey but this makes enough to stuff a 15 pound turkey and for you to taste along the way!

Nutrition Facts : Calories 174.2, Fat 12.7, SaturatedFat 7.6, Cholesterol 31.9, Sodium 566.6, Carbohydrate 12.7, Fiber 0.9, Sugar 2.4, Protein 2.9

BLACK FOLKS CORNBREAD DRESSING RECIPE



Black Folks Cornbread Dressing Recipe image

Black folks cornbread dressing recipe is a Southern dish you shouldn't miss on the soul food Thanksgiving menu. It's easy for anyone to make!

Provided by Shaunda Necole

Categories     Side Dish

Time 1h30m

Number Of Ingredients 17

8 ½ oz cornbread mix (Jiffy Corn Muffin Mix, 1 box)
¼ cup sugar (granulated (*can be omitted if you don't prefer cornbread sweet))
4 tablespoons butter (unsalted )
3 oz cream cheese (whipped cream cheese)
4 oz heavy whipping cream
¼ cup butter (unsalted )
2 tablespoons butter (unsalted )
1 cup yellow onion (diced)
1 cup celery (diced)
1 tablespoon thyme (fresh or dried)
1 tablespoon rosemary (fresh or dried)
1 teaspoon sage (ground)
¼ cup parsley (finely chopped)
½ cup chicken stock (or chicken broth (Use vegetable broth to make this dish vegetarian.))
1 teaspoon salt
½ teaspoon black pepper
1 egg (large)

Steps:

  • Preheat the conventional oven or Instant Pot Omni Plus oven to bake at 350 degrees for 10 minutes (although you may not use all of this time for melting the butter).
  • Place the 4 tablespoons of butter in an 8-inch skillet and melt in the oven for approximately 5 minutes.
  • While the butter is melting, combine the Jiffy cornbread mix, sugar, cream cheese, and heavy cream in a medium-size mixing bowl.
  • Pour the melted butter from the skillet into the mixing bowl and mix all the ingredients together.
  • Pour the cornbread mixture into the skillet.
  • Bake at 350 degrees F. In the conventional oven for 25-30 minutes. Instant Pot Omni Plus oven for 23-25 minutes.
  • When the baking time has finished, allow the cornbread to cool for approx 10 minutes.
  • Cut the bread lengthwise and then across into 1-inch bread cubes and set aside.
  • Grease an 8″ or similar-sized baking dish and set it aside.
  • Remove the lid from the Instant Pot and turn on the sauté setting for 8 minutes.
  • With the lid off, melt ¼ cup of butter.
  • Add the chopped onion, celery, thyme, rosemary, and sage.
  • Stir to coat the vegetables in the herbs and melted butter and then sauté until they soften and slightly brown.
  • Add the chicken stock, salt, and pepper to the inner pot's simmer, and stir to combine.
  • Remove the herb mixture from heat and set aside.
  • Allow the mixture to cool to the touch so that it can be mixed with the egg. (You don't want the egg to cook from the residual heat and scramble!)
  • While the herbs are cooling off, beat the egg with the parsley in a medium-sized bowl.
  • Gently fold in the cornbread cubes to coat with the egg.
  • Pour in the cooled herb mixture into the egg mixture.
  • Transfer the mixture to the pre-greased baking dish.
  • Cut the 2 tablespoons of butter into small pats and place them all around on top of the dressing.
  • Cover the baking dish with foil and bake at 350 degrees F. 35 minutes in the conventional oven. In the Instant Pot Omni Plus oven for 30 minutes.
  • Uncover and bake until golden, 10-15 more minutes (conventional oven), 10 minutes (Instant Pot Omni Plus oven).
  • Serve cornbread dressing warm, and enjoy!
  • Optional - serve with gravy on top.

Nutrition Facts : Calories 283 kcal, Carbohydrate 33 g, Protein 6 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 56 mg, Sodium 667 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 6 g, ServingSize 1 serving

More about "cornbread dressing or stuffin food"

DRESSING VS. STUFFING | ALLRECIPES
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Check out our collection of Cornbread Stuffing and Dressing Recipes. plate of Cornbread Dressing. Credit: Sunny Days Nora. Pictured: …
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Estimated Reading Time 6 mins


TOP 20 LEFTOVER CORNBREAD RECIPES YOU CAN EASILY RECREATE

From heythattastesgood.com
5/5 (5)
Published 2021-09-12
Category Leftover
  • Cornbread Croutons. Croutons are little bread cubes that are seasoned with herbs and spices then baked to be more crispy. This is the easiest way to make use of your leftover cornbread because it doesn’t require a lot of ingredients or effort.
  • Fried Cornbread And Eggs. Scrambled eggs can get boring sometimes, so why not make the most of your leftover cornbread and add some texture to the dish?
  • Kale Salad With Cornbread Croutons. Bring some greens into your diet with this easy and simple kale salad recipe. Kale is an amazing source of nutrition, containing high levels of vitamins and minerals that are great for boosting your immune system.
  • Chili With Cornbread Croutons. Everybody loves a good spicy bowl of chili for some warmth when winter comes around. You can now enjoy it even more with the occasional cornbread croutons.
  • Cornbread Buttermilk Soup. Buttermilk is a fermented drink that is thicker than regular milk. It has a very distinctive rich and creamy taste with a slightly sour undertone.
  • Cornbread Crab Cakes. Take your crab cake recipe to the next level by adding some cornbread crumbles into the ingredients. It adds a little extra sweetness and crunchiness to the moist and dense cakes, making them so much more exciting to enjoy.
  • Cornbread Casserole. There’s no reason why you shouldn’t take full advantage of your leftover cornbread and turn it into a massive dish for the whole family.
  • Cornbread Breakfast Casserole. Make your busy mornings a whole easier with this breakfast casserole recipe. You can put it together the night before then simply reheat the next morning.
  • Cornbread Strata. Strata is a casserole variant, eaten mainly for brunch or breakfast. It has similar cooking methods to casserole but contains simpler ingredients, mainly cornbread, eggs, cheese, and optional added meat or vegetables.
  • Cornbread Sausage Quiche. This is another recipe that will brighten up your breakfasts and brunches. Quiche is a delightful French tart made mainly of eggs, cheese, and other optional foods.


BEST CORNBREAD DRESSING - KIM'S CRAVINGS
Freezing and Storing Cornbread Dressing. Storing. Leftover dressing will stay good if covered tightly and kept in the fridge for up to about 5-7 days. Simply reheat in the …
From kimscravings.com
5/5 (2)
Total Time 1 hr
Category Side Dish
Calories 449 per serving
  • Prepare the cornbread according to instructions on the box. Before baking cornbread, stir in the celery and onion to the cornbread mix. Bake as directed.
  • Place the cornbread crumbles in a VERY large bowl with Panko bread crumbs and melted butter and toss to combine. Add the eggs, salt + pepper to taste, rosemary, cranberries and sausage. Stir to combine.


VEGETARIAN CORNBREAD STUFFING - THE LIVE-IN KITCHEN
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CORNBREAD DRESSING WITH CELERY AND FRESH SAGE | FOOD & WINE
Preheat oven to 400˚F. Heat butter and oil in a large skillet over medium until sizzling. Add celery, onion, bell pepper, salt, and black pepper; cook, stirring occasionally, until …
From foodandwine.com
Servings 6-8
Total Time 1 hr 35 mins
Category Stuffing
  • Preheat oven to 400˚F. Heat butter and oil in a large skillet over medium until sizzling. Add celery, onion, bell pepper, salt, and black pepper; cook, stirring occasionally, until slightly softened, about 5 minutes. Add garlic; cook, stirring occasionally, until mixture is softened and onion is translucent, 5 to 7 minutes. Add sage; cook, stirring constantly, until fragrant, about 1 minute. Transfer mixture to a large heatproof bowl.
  • Add crumbled cornbread to vegetable mixture in bowl, and gently toss until well combined. Gradually add stock, 1/2 cup at a time and gently tossing as you go, until thoroughly moistened but not saturated. The cornbread should absorb the stock without leaving a puddle of liquid in bottom of bowl. Season, if needed, with more pepper.
  • Spoon cornbread mixture into a 11- x 7-inch baking dish; gently press mixture to create an even layer. Bake until just set, about 40 minutes. Let cool until completely set, about 20 minutes.


CORNBREAD DRESSING RECIPE - DINNER, THEN DESSERT
Melt 2 tablespoons butter in a large pan on medium heat. Add celery and onions and stir, cooking until translucent, about 6-8 minutes. In a large bowl whisk together chicken broth, …
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CORNBREAD DRESSING WITH BUTTERY SAGE ... - FOOD AND WINE
Heat a large skillet over medium-high. In 2 batches, add cornbread mixture to skillet; cook, stirring, until bread is toasted, 5 to 8 minutes. Transfer corn-bread mixture to a large …
From foodandwine.com
Servings 8
Total Time 1 hr 40 mins
Category Stuffing
  • Preheat oven to 350°F. Toss together 5 cups cornbread cubes, torn white bread, 1/2 cup melted butter, and sage in a large bowl. Heat a large skillet over medium-high. In 2 batches, add cornbread mixture to skillet; cook, stirring, until bread is toasted, 5 to 8 minutes. Transfer corn-bread mixture to a large bowl, and set aside. Wipe skillet clean.
  • Add bacon to skillet; cook over medium, stirring often, until crisp, about 12 minutes. Using a slotted spoon, remove bacon; add to cornbread mixture. Reserve 2 tablespoons bacon drippings in skillet; discard remaining drippings or reserve for another use. Add onion, apple, celery, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; cook, stirring occasionally, until softened, about 5 minutes. Add onion mixture to cornbread mixture. Crumble remaining 5 cups cubed cornbread into cornbread mixture.
  • Whisk together 3 cups broth, eggs, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl until blended. Fold into cornbread mixture. Spoon mixture into a 13- x 9-inch baking dish. Drizzle with remaining 1/2 cup broth and remaining 1/4 cup melted butter. Bake in preheated oven until lightly toasted, about 35 minutes.


CORNBREAD DRESSING RECIPE - TASTES BETTER FROM SCRATCH
How to make Cornbread Dressing or Stuffing: Cut the cornbread and french loaf into small, bite-size cubes. Spread the bread cubes onto large baking sheets and leave them …
From tastesbetterfromscratch.com
5/5 (67)
Calories 272 per serving
Category Side Dish
  • If you haven't already, dry your cornbread and bread cubes. Spread them onto large baking sheets and leave them to dry out for 1-2 days. If you're in a hurry you can dry it out in the oven. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30-45 minutes, tossing every 10 minutes or so, until the bread is dry and stale.
  • Add the butter to a large skillet over medium heat. Once the butter has melted add the onion and celery and cook for a few minutes until softened.


STUFF YOUR SELF WITH CORNBREAD STUFFING - FOOD BABE
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CORNBREAD DRESSING {CORNBREAD STUFFING} - WHAT A GIRL EATS
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5/5 (1)
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