HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING
This recipe has grown a few strapping boys and delighted even the pickiest gal in the bunch. Our home is always full to overflowing on Thanksgiving and Christmas. This is the one recipe that is a "must" even if we don't do turkey. This has evolved over the years to try to hit everyone's preferences. It's my own invention! It tastes good as is or will serve well with southern cream
Provided by Mom of Chef Mark
Categories Southwestern U.S.
Time 1h30m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 for cornbread.
- Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).
- Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (Cornbread can be baked ahead, which I usually do the night before).
- When done, use a knife and score through the cornbread to make very small cubes.
- (You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
- Brown sausage in dutch oven.
- Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
- Saute til sausage is done and onion is translucent.
- Add about 3 cups of cornbread and sage.
- Let brown a bit.
- Add rest of cornbread and stir well.
- Turn dressing from dutch oven into the roaster pan.
- Drizzle with chicken broth til nice and moist (This is a personal taste thing).
- Bake at 350 for about an hour or until golden brown.
- This makes enough for 24 to 30 servings depending on appetites.
- Is wonderful left-over.
- Your guests will even want to take some home with them.
- Freezes well.
- (I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there).
NEELY'S HOLIDAY CORNBREAD STUFFING
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
- In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.
CORNBREAD DRESSING
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
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.
CRANBERRY CORNMEAL DRESSING
This moist dressing is perfect when paired with poultry or even pork. The sweet-tart flavor of the dried cranberries really complements the dish's turkey sausage. -Corinne Portteus, Albuquerque, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk 1 cup broth, cornmeal, salt and pepper until smooth. In a large saucepan, bring remaining broth to a boil. Add cornmeal mixture, stirring constantly. Return to a boil; cook and stir for 3 minutes or until thickened. Remove from the heat; set aside. , Crumble sausage into a large nonstick skillet; add onion and fennel. Cook over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in egg yolk and cornmeal mixture. Add bread crumbs, cranberries, parsley, vinegar, sage, savory and nutmeg., Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 695mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
GRANDMA'S CORNBREAD DRESSING
Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.
Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
MOM'S THANKSGIVING CORNBREAD DRESSING
I grew up with Turkey and Dressing, stuffing was just foreign to me, until I became an adult, and while I can appreciate stuffing, nothing comes close to the dressing the women in my family made every Thanksgiving. If made properly, you'll find this somewhat lighter than most dressing recipes. I grew up in the south, and recently moved to California. Thanksgiving foods here are great, but they don't usually bear a strong resemblance to the holiday food I'm used to. The instructions may sound a little odd, but please, just follow them, and you'll have a really delicious dressing, and enough for a crowd. This does make a large amount, but Thanksgiving leftovers never go to waste in my family.
Provided by lindieb
Categories Grains
Time 2h15m
Yield 10-15 serving(s)
Number Of Ingredients 11
Steps:
- Early in the day (earlier the better) make the cornbread, when done, place in a large bowl and break into large chunks. Also, I make my cornbread southern style, heating some bacon fat in the pan, as the oven heats, before pouring in the batter. (by the way, I'm doing this so early, and starving, so I usually have a small slice for breakfast - hey I'm human :) Lay bread slices on top ( you can tear those up a bit if you want). The purpose is to let it all dry out a bit. If you are cooking the turkey at home - take the giblets, neck etc out of the turkey, place in sauce pan, cover with water and bring to a boil, then simmer about an hour.
- Remove the turkey parts from the broth, and add the diced celery and onion, bring to a boil again, then simmer about 30 to 45 minutes. If you aren't making your own turkey, use chicken broth or turkey broth (if you can find it)- Trader Joes has it, if you have one in your area, probably about 2 cans. Dump entire hot mixture of liquid and veggies onto the cornbread/bread in the bowl. Use a potato masher to start mashing it up.
- Again if you are making your own turkey, at this point your turkey should be about done, because you would have started cooking it sometime after you finished the cornbread. Use a turkey baster to start taking turkey juice and transferring it to the bowl. (I use a cooking/turkey bag) to make my turkey, so I always have a ton of juice, enough for the dressing, and to make gravy.) After every couple of additions, mash it in some more. At this point you can use an electric hand mixer.
- Mixture should be a bit soupy. At this point, add seasonings. I'd guess about ¼ teaspoon sage, and 1 teaspoon poultry seasoning. Taste, then add a little salt and a little pepper. Taste again, then decide if you want more poultry seasoning or sage - just remember a little sage goes a long way. Once it tastes like you want it, beat in the raw eggs, using the hand mixer, mix it on medium or high speed about 2 minutes.
- Again, if you aren't making your own turkey, you can use chicken broth, you'll need to heat it up, and I'm not quite sure how much it would take, my guess is 3 cans, but have extra on hand just in case. The broth that comes in boxes is fine to use - I prefer to not use the swansons brand, it's not as rich as some of the other brands that come in a box. Just remember, again, this mixture should be pretty soupy - the raw eggs are what's going to make it set.
- Generously butter a large casserole (if you don't have at least a 3quart casserole, you can use more than one, and pour the dressing mixture into that. Bake at 350 about an hour. It should puff up just a little bit, be a bit brown on top. Test for doneness by sticking in a toothpick, or you can use a butter knife, it should come out basically clean. Serve with Turkey and gravy.
MAMA'S SOUTHERN CORNBREAD DRESSING
I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!
Provided by Mary Lynne Williams
Time 1h35m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Combine cornbread and stale bread cubes in a large bowl. Set aside.
- Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
- Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
- Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g
GRANDMA'S CORN BREAD DRESSING
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
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
HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING
This cornbread dressing is everything dressing should be - moist and full of flavor. Between the pork sausage, fresh veggies, and sage, it's packed with flavors. Oven-frying the cornbread gives it a buttery sweet flavor which is a great base for the dressing. This recipe serves a crowd but can easily be cut in half. We highly suggest giving this unique dressing a try at your next holiday meal.
Provided by MiMi Marshall @mimibel
Categories Side Casseroles
Number Of Ingredients 9
Steps:
- Preheat oven to 425 for cornbread.
- Place stick of butter in bottom of roasting pan and place in oven to melt it. (This will allow the cornbread to"fry" while it's baking.)
- Mix up cornbread mix according to package instructions and bake. (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.)
- Cornbread can be baked ahead, which I usually do the night before.
- When done, use a knife and score through the cornbread to make very small cubes.
- Brown sausage in Dutch oven.
- Add onions, celery and mushrooms and the other half stick of butter if you need more oil. Saute until sausage is done and onion is translucent.
- Add about 3 cups of cornbread and the sage and let brown a bit. Add rest of cornbread and stir well.
- Turn dressing from Dutch oven into the roaster pan. Drizzle with chicken broth til nice and moist. (This is a personal taste thing.)
- Bake at 350 for about an hour or until golden brown.
- Freezes well. I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there.
More about "home for thanksgiving fried cornbread dressing food"
CORNBREAD DRESSING RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BLACK FOLKS CORNBREAD DRESSING RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
BEST WESTERN FOOD RECIPES: HOME FOR THANKSGIVING FRIED …
From westernfoodrecipesbook.blogspot.com
HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING RECIPE FOOD COM
From delipair.com
10 BEST FRIED CORNBREAD RECIPES | YUMMLY
From yummly.com
SOUTHERN CORNBREAD DRESSING RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
CORNBREAD DRESSING - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
SOUTHERN CORNBREAD DRESSING - COPYKAT RECIPES
From copykat.com
TRADITIONAL SOUTHERN CORNBREAD DRESSING - DEEP SOUTH DISH
From deepsouthdish.com
10 BEST FRIED CORNBREAD RECIPES | YUMMLY
SEASONING FOR CORNBREAD DRESSING - THERESCIPES.INFO
From therecipes.info
JUSTAPINCH.COM HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING …
From ketofoodist.com
DEEP FRIED CORNBREAD DRESSING BALLS - LEFTOVER STUFFING …
From taketwotapas.com
BEST THANKSGIVING CORNBREAD DRESSING RECIPE
From recipeshappy.com
HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING - MASTERCOOK
From mastercook.com
HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING | RECIPE
From pinterest.com
RECIPE FOR WHITE CORNBREAD - THERESCIPES.INFO
From therecipes.info
CORNBREAD DRESSING | EASY THANKSGIVING RECIPE - YOUTUBE
From youtube.com
SOUTHERN CORNBREAD DRESSING WITH BACON - SUGAR AND SOUL
From sugarandsoul.co
HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING …
From pinterest.ca
HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING RECIPE
From pinterest.co.uk
HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING | FOOD.COM
From in.pinterest.com
HOMEMADE CORNBREAD DRESSING RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
SOUTHERN CORNBREAD DRESSING - DINNER AT THE ZOO
From dinneratthezoo.com
MY GRANDMOTHER'S LEFTOVER THANKSGIVING DRESSING PATTIES ARE …
From southernliving.com
HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING
From genmadarksoul.blogspot.com
SOUTHERN HOMEMADE CORNBREAD DRESSING RECIPE - DIVAS CAN COOK
From divascancook.com
SOUTHERN CORNBREAD DRESSING RECIPE - ADD A PINCH
From addapinch.com
CORNBREAD DRESSING FRITTERS - THE BUTTERED HOME
From thebutteredhome.com
CORNBREAD STUFFING FRIED RICE - THERESCIPES.INFO
From therecipes.info
CORNBREAD DRESSING | NOT JUST SUNDAY DINNER
From notjustsundaydinner.com
DELICIOUS SOUTHERN CORNBREAD DRESSING | I HEART RECIPES
From iheartrecipes.com
HOMEMADE CORNBREAD DRESSING - TASTE OF SOUTHERN
From tasteofsouthern.com
HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING - WEBETUTORIAL
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love