CORNBREAD DRESSING
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
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.
SOUTHERN CORNBREAD DRESSING
Me and a dear friend of mine who is no longer with us, made this dressing for 17 years at Thanksgiving. I still make it and it brings back wonderful memories of her and I laughing, chopping, mixing and tasting. This is a terrific recipe. Hope you make this recipe and make your own memories.
Provided by Douglas Poe
Categories Thanksgiving
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Directions for cornbread:.
- Preheat oven to 350.
- Combine all ingredients and mix well.
- Pour batter into a greased shallow baking dish.
- Bake for approximately 20 to 25 minutes.
- Remove from oven and let cool.
- Directions for Dressing:.
- Preheat oven to 350.
- Melt the butter in a large skillet over medium heat.
- Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
- Pour the vegetable mixture over cornbread mixture.
- Add half the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add more stock to reach the consistencytency you want.
- Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .
Nutrition Facts : Calories 262.7, Fat 12, SaturatedFat 2.8, Cholesterol 72, Sodium 1302, Carbohydrate 28.7, Fiber 2.4, Sugar 6, Protein 10.6
CORNBREAD-SAGE DRESSING
This is Mom's recipe and has been made by our family since I was a child. It is a standing joke that every year, my sister and I call each other to ask "Now, what goes in that dressing again?" We've been making this recipe for 30+ years and it just isn't right until that call is made and we get the giggles. This net picture shows...
Provided by Jeanne Benavidez
Categories Other Side Dishes
Time 3h30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 F.
- 2. Crumble the cornbread into a deep roasting pan.
- 3. Add celery, onion and bell peppers. Mix well (I use my hands here.)
- 4. Gradually stir in chicken broth. (This is where I use a long-handled wooden or metal spoon)
- 5. Add sage, poultry seasoning and black pepper. Mix well to combine.
- 6. Make sure that all of the cornbread is soaked with the chicken broth. Add more chicken broth or hot water if needed. This mixture should be thick and wet but not too runny (a little thicker than the cornbread was before you baked it).
- 7. Taste the dressing and adjust any seasoning as needed. (Be careful, the sage and poultry seasoning are a little salty.)
- 8. Slightly beat the eggs in a small bowl and add to the cornbread mixture. Stir the mixture until the egg is completely combined.
- 9. Cover the roasting pan with aluminum foil and seal to keep in steam. Bake in the oven for 2 hours.
- 10. Remove foil and bake another 45 minutes to 1 hr. It should be lightly golden on top....not dark brown.
SOUTHERN STYLE CORNBREAD DRESSING
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
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
Very simple and easy Cornbread Dressing. I always have to make extra so my family can take it home with them.
Provided by Glenda Whisenhunt
Categories Dressings
Number Of Ingredients 9
Steps:
- 1. Cook cornbread the night before and crumble. Leave it out overnight to dry.
- 2. Cook onion and celery in melted margarine over medium heat until tender. Stir in seasonings (poultry seasoning, rubbed sage, salt and dash of black pepper).
- 3. Add onion mixture to cornbread and add enough broth to make mixture moist, but not soggy. Toss to mix
- 4. Cook at 350 degrees for 30-45 minutes or until brown
SOUTHERN CORNBREAD DRESSING
Steps:
- 1. Preheat oven to 425°F.
- 2. Mix breads, add eggs and other ingredients. Mix well and continue to add broth until mixture is the consistency of cake batter or thick soup. (Really soupy - it will cook dry.).
- 3. Bake in greased baking dish for about 40 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CORNBREAD DRESSING (SOUTHERN W/SAGE, AKA HOLY GRAIL DRESSING)
For me, and particularly from the perspective of a Southerner, dressing is one of those traditional dishes which becomes dog-eared in your life's history. Most folks I know still prefer the dressing or stuffing recipe which arcs back to their childhood, and I am no exception. I was raised by my grandmother, and after her passing, I became obsessed with trying to duplicate the dressing she made which I loved so very much. After innumerable attempts, and a search that took roughly 10 years and FAR too much experimentation on my part (hence the nickname, "Holy Grail Dressing"), the recipe below produces a dish that is (REALLY) always moist and full of flavor. (I love sage and usually add more--3 to 4 TABLESPOONS ;o], but the quantity listed below should be "safe" for those who aren't as addicted to sage as I am. I also bump up the other spices a bit a well, but didn't want to freak anybody out so am posting the basic measurements.)
Provided by Teresa27
Categories < 4 Hours
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350º.
- Melt margarine in skillet & saute onion & celery.
- Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
- In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
- In smaller bowl, blend soup, water, eggs, & vinegar.
- Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
- Turn into 9x13 baking dish and bake @ 350º for an hour. (Can also be used as a stuffing.).
- If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
- NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.
MOM'S TRADITIONAL SOUTHERN CORNBREAD DRESSING
Moist cornbread dressing with celery and onions is an absolute must on every Southern Thanksgiving table. My mom's recipe for Southern Cornbread Dressing is simple and classic with all the nostalgic flavors that I need from my Thanksgiving plate!
Provided by Hailey
Categories Side Dish
Time 2h
Number Of Ingredients 16
Steps:
- Preheat oven to 425. In a 10-inch cast iron (or a 9-inch cake pan if you don't have a cast iron, melt 2 Tb of bacon drippings, or butter if you're substituting, in the preheated oven for 5 minutes until completely melted. Remove from the oven and set aside.
- Combine the first five ingredients in a large mixing bowl and whisk to combine well. Ditch the whisk and switch to a spatula to combine with the liquid to avoid overmixing. Overmixing will give you a tough cornbread. Mix 2 C of buttermilk and 2 eggs, breaking up the eggs in a separate small bowl before adding to the mix. Stir until combined without overmixing.
- Last, add the melted bacon drippings or butter. Pour back into the prepared cast iron and back for 25 minutes or until golden brown.
- Once cooled, break up the cornbread into rough chunks and spread out onto a baking sheet to dry out for a minimum of 8 hours or preferably overnight. The more dry the cornbread, the more flavors it will soak up.
- Preheat the oven to 350 degrees.
- Melt 1/2 C butter in a large skillet over medium-high heat. Add the green onions, onion, and celery. Cook until tender or about 5 minutes. Crack the eggs into a small mixing bowl and beat slightly.
- Add the cornbread and sautéed veggies to a large mixing bowl. Mix to combine. Add the eggs, stuffing mix, and chicken broth and mix until combined. The amount of chicken broth will depend on your personal preference. Check out the post content above for more on this topic.
- Pour into a 9" x 13" baking pan. Bake for 50 minutes or until lightly browned.
SOUTHERN CORNBREAD DRESSING
This is a recipe for dressing that my entire family waits 11 months to eat! It's a simple, yet DELICIOUS recipe used on Thanksgiving and Christmas for the PERFECT cornbread dressing! I use Jiffy since my family LOVES the sweet flavor along with the salty/poultry seasonings! It gives the dish a wonderful balance.
Provided by deneen421
Categories < 30 Mins
Time 25m
Yield 10-15 scoops, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Crumble cornbread into a baking dish.
- Mix in veggies and meat with hands (or spoon/fork)
- Beat egg and seasonings into stock and pour onto crumbs to make a consistancy of mud (add a little more for a moist texture).
- Bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 214.8, Fat 6.4, SaturatedFat 1.7, Cholesterol 22.1, Sodium 549.3, Carbohydrate 34.9, Fiber 3.5, Sugar 0.6, Protein 4.2
SOUTHERN CORNBREAD DRESSING
This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.
Provided by JANIC412
Categories Breads
Time 15m
Yield 1 casserole
Number Of Ingredients 8
Steps:
- Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
- Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
- Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
- Add the egg, salt and pepper, mix well.
- Turn the mixture into a baking dish and smooth with a spoon.
- Bake at 350: until golden brown on top.
Nutrition Facts : Calories 564.3, Fat 10.4, SaturatedFat 2.7, Cholesterol 211.5, Sodium 1205.2, Carbohydrate 97.6, Fiber 9.4, Sugar 15.8, Protein 21.2
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