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
THREE GENERATION CORNBREAD DRESSING
My grandmother used to make this dressing, then my mother took over cooking for the family and added her spin to it. When I took over most of the holiday cooking I also added my spin to it. It's just gotten better throughout the generations. Most cornbread stuffings/dressings don't have rice as an ingredient or a lot of meat, but mine has both. I cook down several big thick turkey necks and pull the meat from the bones and add that to the dressing. It's really a meal in itself, but add a little turkey gravy and cranberry sauce... it's almost as good as dessert!
Provided by Donna Graffagnino @StillWild
Categories Rice Sides
Number Of Ingredients 22
Steps:
- STOCK DIRECTIONS: In large stockpot, add all ingredients and cover with about 3-4 inches of water. Bring to a boil and simmer for about an hour. When stock has cooled a little, pour liquid through a large strainer and discard the seasonings. Set stock aside.
- Remove necks and wings to a plate and when the meat is cool enough to handle, pick the necks and wings free of meat and set aside. Chop up the giblets very small. Discard bones.
- DRESSING DIRECTIONS: Crumble corn bread into very large bowl. Add cooked rice, reserved neck and wing meats, and parsley. Mix well.
- In large skillet, saute onions, celery, bell pepper, garlic in bacon grease/butter until tender. Add to cornbread mixture, add parsley and a little salt & pepper. Mix well and taste. Add salt & pepper as needed.
- Pour mixture into 1 or 2 large baking pans and add a lot of stock to the mixture. You want this to be very wet and to see little puddles of juice throughout the dressing.
- Bake in 350 oven about 30-40 minutes until top is golden brown.
TRADITIONAL CORNBREAD DRESSING
Old fashioned bread of my grandmother. This recipe is traditional US and passes from generation to generation in my family.
Provided by Mariah
Categories Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 4 ingredients in a large mixing bowl; add 2 eggs, buttermilk, and bacon drippings, mixing well.
- Place a well greased 10- inch cast iron skillet in a 450ºF oven for 4 minutes or until hot. Remove from oven; spoon batter into pan. Bake at 450ºF for 35 minutes or until browned ( this makes a version of what is called cornbread in the USA). Cool; crumble cornbread into a large bowl.
- Sauté celery and onion in butter until tender. Combine cornbread, sautéed vegetables, and remaining ingredients, mixing well; Spoon into a lightly greased 13x9x 2 inch baking pan. Bake at 450º F for 25 to 30 minutes.
MOMMA'S CORNBREAD DRESSING
A pure country, Texas-style cornbread dressing.
Provided by Sherry Wisdom
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
- Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
- Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).
Nutrition Facts : Calories 520 calories, Carbohydrate 79.4 g, Cholesterol 164.4 mg, Fat 15.3 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 3.6 g, Sodium 2463.6 mg, Sugar 14.7 g
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