MOM'S THANKSGIVING CORNBREAD STUFFING
My mom's family recipe for cornbread stuffing is a quintessential side dish on our Thanksgiving table and you'll soon see why it's the best ever! It will quickly become a new holiday tradition in your family.
Provided by Sarah
Time 50m
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-high heat, saute onion, celery, and garlic in butter until just tender, about 5 minutes. Remove from heat and stir in seasonings.
- Place crumbled cornbread and bread in a large bowl and stir in onion mixture. Pour chicken broth over top and gently stir until stuffing is evenly moistened.
- Spread stuffing in a greased 9x13 pan. Bake covered at 375F 30-35 minutes then remove foil and bake an additional 10 minutes until top is slightly browned. Let stuffing cool 10 minutes then serve warm. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 372 kcal, Carbohydrate 61.9 g, Protein 13.4 g, Fat 8.7 g, SaturatedFat 4.1 g, Cholesterol 15 mg, Sodium 1412 mg, Fiber 3.7 g, Sugar 4.6 g, UnsaturatedFat 4.6 g
CORNBREAD DRESSING
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
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 is to DIE for! It is the perfect bread stuffing addition to your Thanksgiving spread!
Provided by Lauren's Latest
Categories Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Heat up a large skillet over medium to medium-high heat. Chop carrot, onion, and celery.
- Add olive oil to hot pan and swirl to coat. Add Italian Sausage and break it apart while it browns. Sausage is cooked when no pink is left.
- Toss the veggies into the skillet with cooked Italian sausage and saute until tender, about 7 minutes. {If there isn't enough grease in the pan from the sausage, pour in a little oil.} Season with salt and pepper.
- Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
- Add in poultry seasoning, salt, pepper and half the chicken broth.
- Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
- Add in remaining chicken broth (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
- Cover with foil and bake at 350 degrees F for 30 minutes.
Nutrition Facts : Calories 243 kcal, Carbohydrate 6 g, Protein 10 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 489 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MOM'S THANKSGIVING DRESSING
This is my mother's recipe for dressing. It's been my all-time favorite since I was a kid. We love it baked in the oven (not stuffed in the bird) until golden and crunch on top and moist in the middle! So good!
Provided by Kris Longwell
Categories Side
Time 1h55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Combine all ingredients, except the broth, in a large bowl or pot, cover, and set overnight in the refrigerator, of for at least several hours.
- Transfer the mixture into your serving dish and pat down gently with your hands.
- Pour enough broth into the prepared dressing until it's just juicy to the touch. Shouldn't be swimming in it, but still juicy when pressed.
- Bake for 50 minutes. If starting to brown too much, cover with foil in the final 15 minutes of baking.
Nutrition Facts : Calories 143 kcal, Carbohydrate 18 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 616 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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.
CORNBREAD DRESSING
Super flavorful, unique, and easy to make, Cornbread Dressing is not your average Thanksgiving dressing. Your family will be begging for more!
Provided by Aubrey
Categories Side Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray the inside of a 9-inch x 13-inch casserole dish with cooking spray and set aside.
- On a large baking sheet, add the cooked cornbread and toast in the heated oven for 10 minutes, making sure to toss it halfway through. Remove, set aside, and lower the heat on the oven to 350. degrees F.
- Heat olive oil in a large skillet over medium heat for 2 minutes until the pan is well coated. Add the pork, onion, celery, and garlic cloves. Cook until the pork is browned and the onions are transparent and tender, about 5-8 minutes.
- Add the sage, thyme, poultry seasoning, salt, and pepper. Stir so all the veggies are coated with the spices. Cook for 2 minutes more, and then remove from heat.
- In a large bowl, add sausage mixture, toasted cornbread, chicken broth, and beaten eggs. Mix to combine. Transfer mixture to the prepared baking dish.
- Cover dish with foil and bake for 30 minutes. Carefully uncover the dish and bake for 10 more minutes, or until the top is brown and toasted.
- Remove from oven and allow the dressing to cool for 10 minutes. Garnish with fresh chopped parsley.
Nutrition Facts : Calories 283 kcal, Carbohydrate 24 g, Protein 10 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 77 mg, Sodium 640 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
MOM'S STUFFING, LIGHTENED UP
My Mom makes the BEST stuffing, it's the one thing I crave every Thanksgiving! This recipe has been remade like Mom's, only just a bit healthier!
Provided by Gina
Categories Side Dish
Time 1h30m
Number Of Ingredients 13
Steps:
- If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
- Increase the oven to 350°F.
- In a large saute pan over medium heat cook bacon for about 2 minutes. Add butter; when melted add onions, celery, parsley, sage, Bell's seasoning, salt and pepper and saute on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes.
- In a medium bowl, combine chicken broth and egg.
- In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency.
- Spray a casserole with cooking spray, add stuffing. (If making ahead cover with foil and refrigerate).
- If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 40 to 45 minutes, or until golden.
Nutrition Facts : ServingSize 3 /4 cup, Calories 161 kcal, Carbohydrate 23 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 455 mg, Fiber 3 g, Sugar 3 g
MOM'S THANKSGIVING STUFFING
Most Americans no doubt love their family's traditional Thanksgiving stuffing. Here's my mom's recipe that I have used and adapted for many years. It's always been my favorite part of the holiday meal. I hope you enjoy it! This is a good amount for an 18 pound turkey. The amounts may be easily increased or decreased. I make bread crumbs by slicing and cutting different types of bread, like whole wheat, sourdough, and potato. I usually dry the bread in a large, deep pan in the oven, stirring often for about 15-20 minutes at around 350 degrees. My mom used to prepare the bread cubes on the Monday evening before Thanksgiving, putting them in bowls or pans, covering them with cloths, and stirring occasionally to achieve a dry texture in a few days.
Provided by rochsann
Categories Grains
Time 4h
Yield 12 cups, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion, celery, and mushrooms in butter.
- Heat broth until hot, but not boiling.
- Combine bread cubes and seasoning; then add sauteed vegetable mixture.
- Sprinkle bread mixture with hot broth and toss until cubes are damp, but still rather dry.
- Add apple and nuts, if using.
- Pack lightly in turkey, baking any extra stuffing in an ovenproof pan for 45 minutes to one hour at 350 degrees.
- You may also cook stuffing in a crock pot on low for 3-4 hours, stirring frequently, lightly adding broth, if stuffing becomes dry.
- Happy Thanksgiving!
MOM'S SAUSAGE AND CORNBREAD DRESSING
My mom passed this recipe down to me before she passed away. I have had this dressing since I was a child, and to me it is the best I have ever tasted. This recipe is not a quick side dish, it needs time and work for prep and cooking, but is very worth it.
Provided by 4620nellerd
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
- Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
- Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
- Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 26.8 g, Cholesterol 197.9 mg, Fat 28.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 9.5 g, Sodium 1461.9 mg, Sugar 3.2 g
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- Saute the celery and onions in butter in a large skillet over medium-high heat until the veggies are tender. Set aside and let cool
- In a large mixing bowl, crumble the cornbread and add the salt, pepper, sage and the sautéed veggies
- Add the broth to the cornbread mixture 1 cup at a time until the mixture is a thick like pudding. This is the time to check your seasonings. Add more salt or pepper if needed and we love more sage so add more of it if you wish.
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- 2. Set a large sauté pan over medium heat and add butter to melt. Add the onion and celery and cook, stirring often, for 3-4 minutes. Add the chicken gizzards and cook through, about 5-10 minutes. Remove the cooked gizzards to a plate and let cool. Once cool, chop the gizzards.
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- Melt the butter in a medium skillet over medium heat. Add the onion and celery and cook, stirring occasionally for about 6 minutes until the vegetables are slightly golden and tender.
- Remove the onion and celery from the heat and turn into the bowl. Add the dried bread cubes (see Note!), sage, marjoram, parsley, salt and pepper and toss to combine well. In another small bowl, beat the eggs with 2 cups of the broth (use vegetable broth for a vegetarian stuffing). Drizzle over the chicken broth mixture and toss so that everything is moistened. You may need to add another ½ cup broth or so, if the mixture seems to be dry in a lot of spots. It should not feel soaked at all.
- Turn the mixture into a 2 ½ to 3-quart baking dish or a 13x9 inch baking dish. Cover the stuffing with foil and bake for 40 minutes. Uncover the stuffing and continue to bake for another 45 minutes or so until the top is slightly crusty and golden brown.
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