CORNBREAD AND SAGE DRESSING RECIPE
Cornbread and sage come together with other classic flavors for a moist holiday dressing everyone will love.
Provided by Rachel Ballard
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- In a large bowl mix all the ingredients except the broth and toss well.
- Add the broth and mix. If it seems dry, add a little more. Dressing should be wet but not have standing liquid in the bottom.
- Form baseball size balls or spread in a greased 8x8 baking dish and bake 20-25 minutes until heated through and lightly brown on the top.
Nutrition Facts : Calories 289 kcal, ServingSize 1 serving
SOUTHERN CORNBREAD DRESSING
Nothing says "welcome home" like the aroma of a fresh baked Southern Cornbread Dressing. In the South you can guarantee there will be dressing on the table (no stuffing down here!) and one of the most popular dressings is cornbread. We've developed a special Cornbread Crumble recipe specifically for this Southern Cornbread Dressing. Our cornbread is a little-bit sweet, but it blends perfectly with the celery, onions, and sage.
Provided by Southern Living Editors
Categories Thanksgiving Recipes
Time 2h20m
Yield Serves 14 to 16
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
- Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
- Bake at 400° for 45 to 55 minutes or until set and golden brown.
CHORIZO, KALE AND CORNBREAD STUFFING
Provided by Food Network Kitchen
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery, onion and bell pepper; season with 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 6 minutes. Add the kale and 1/2 teaspoon salt and cook, stirring, until just wilted, about 1 minute. Add the chicken broth and bring to a simmer, then remove from the heat and let cool slightly.
- Whisk the eggs and cilantro in a large bowl. Add the cornbread, potato bread and broth mixture and gently mix until all the bread is moistened.
- Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, 20 to 30 more minutes.
SAGE AND KALE CORN BREAD DRESSING RECIPE - (4.3/5)
Provided by LRay
Number Of Ingredients 9
Steps:
- Crumble corn bread coarsely onto large cookie sheet. Let stand uncovered at room temperature overnight to dry. Melt butter in heavy large skillet over medium heat. Add celery and onions and cook until tender, stirring frequently, about 12 minutes. Add kale and cook until kale wilts, about 5 minutes. Transfer mixture to large bowl. Mix in sage, salt and pepper. (Can be prepared 1 day ahead. cover and refrigerate.) Add corn bread crumbs and bread cubes to vegetables. Mix stock with egg in small bowl. Stir into dressing.
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.
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.
CORNBREAD SPICY SAUSAGE STUFFING/ DRESSING
Sausage loaded dressing. Recipe #407287 was used to flavor the stuffing but your favored poultry seasoning will work fine. This makes enough to stuff the bird and have a casserole for crisper dressing. Leftovers can be frozen for future use.
Provided by Rita1652
Categories Pork
Time 50m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Brown sausage in large skillet over medium heat until no longer pink, stirring to crumble meat.
- Remove fat from cooked sausage.
- Add butter to sausage over medium high. Add onions, celery, carrot and garlic cook for 10 minutes or until onions are softened. Stir in dried sage and poultry seasoning, cook 1 minute more.
- Combine cornbread crumbs t the sausage and onion mixture.
- Pour broth over stuffing. Toss lightly until evenly moistened. Adding more or less to taste.
- Stuff a turkey or place in a greased casserole.
- This can be placed in the oven when the turkey comes out to rest for perfect timing.
- Preheat oven to 350 degree. Bake for 20 minutes or until heated through. For drier stuffing, uncover during last 15 minutes of baking.
SAGE CORNBREAD
Make and share this Sage Cornbread recipe from Food.com.
Provided by Rick Young
Categories Breads
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Sift the first four ingredients together and then add sage.
- In another bowl beat buttermilk, honey, eggs, and the butter together.
- Add to dry ingredients and stir only enough to moisten.
- Pour batter into 9 x 9 greased pan.
- Bake at 425 degrees for 25 to 30 minutes or until top is golden.
Nutrition Facts : Calories 92.5, Fat 3.2, SaturatedFat 1.7, Cholesterol 32.8, Sodium 115.8, Carbohydrate 13.6, Fiber 0.7, Sugar 3, Protein 2.6
CORNBREAD-SAGE DRESSING
Make and share this Cornbread-Sage Dressing recipe from Food.com.
Provided by Bev I Am
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a mixing bowl; mix well.
- Stuff poultry cavity lightly, or place in a well greased 13x9x2" baking pan.
- If baking in pan, bake at 350 F for 30 minutes, or until done.
- Makes enough dressing to stuff a 10-12 pound turkey.
Nutrition Facts : Calories 219.9, Fat 7.9, SaturatedFat 3.5, Cholesterol 80.7, Sodium 575.6, Carbohydrate 27.9, Fiber 2, Sugar 3.2, Protein 8.7
SAGE AND HONEY SKILLET CORNBREAD
Provided by Greg Atkinson
Categories Bread Brunch Side Bake Corn Honey Sage Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.
- Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.
- Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
- Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.
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