ULTIMATE CORNBREAD STUFFING
Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!
Provided by LADYMHARRIS
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
- Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
- Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
- Reduce oven heat to 350 degrees F (175 degrees C).
- Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 49 g, Cholesterol 96.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 9.3 g, Sodium 637.9 mg, Sugar 17.5 g
CORNBREAD STUFFING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.
REAL SOUTHERN HERBED CORNBREAD STUFFING
NO bread, NO oysters, NO sausage, NO Eggs, NO Giblets. Simply the best cornbread stuffing you will ever put in your mouth. This is one of those 'secret' recipes handed down from my grandmother's grandmother. It has never been written down until now, but was taught in the kitchen to each generation during the holidays while helping grandma prepare the stuffing and listening to the stories of when they were little girls in the kitchen helping their grandmas.
Provided by Jeanine Starkenberg
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place crumbled cornbread into a large bowl.
- Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
- Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 34.7 g, Cholesterol 72.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11.9 g, Sodium 1566.4 mg, Sugar 6.9 g
CORNBREAD STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
- Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
- For the cornbread stuffing: Preheat the oven to 350 degrees F.
- Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
- Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
- Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
- Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.
CORNBREAD STUFFING RECIPE BY TASTY
Here's what you need: unsalted butter, yellow cornmeal, baking powder, sugar, kosher salt, buttermilk, corn kernel, honey, large eggs, cornbread mix, white bread, unsalted butter, onion, garlic, celery, fennel head, salt, green apples, ground nutmeg, Italian sausage, fresh parsley, fresh sage, chicken broth
Provided by Claire Nolan
Categories Sides
Yield 10 servings
Number Of Ingredients 23
Steps:
- First, make Tia's Cornbread at least one day before serving the stuffing.
- Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter.
- In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.
- For the stuffing, start by cutting the cornbread into cubes.
- Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.
- Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside.
- Transfer the bread cubes to a large bowl.
- In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes.
- Add the mixture to the bowl of bread and mix.
- In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes.
- Add the apples to the bread bowl and mix.
- Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes.
- Transfer the sausage to the bread bowl and mix.
- Mix in the parsley and sage.
- Transfer the bread mixture to the buttered baking dish.
- Pour the chicken stock around the edges of the baking dish.
- Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.
Nutrition Facts : Calories 745 calories, Carbohydrate 76 grams, Fat 42 grams, Fiber 4 grams, Protein 15 grams, Sugar 26 grams
CORN STUFFING BALLS
My mom had many "winning" recipes, and this was one of our family's favorites. I can still picture these Corn Stuffing Balls encircling the large meat platter piled high with one of her delicious entrees. -Audrey Groe, Lake Mills, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place croutons in a large bowl and set aside. In a skillet, saute celery and onion in 1/2 cup butter. Add the corn, water, poultry seasoning, salt and pepper; bring to a boil. Remove from the heat; cool for 5 minutes. Pour over croutons. Add egg yolks and mix gently. Shape 1/2 cupfuls into balls; flatten slightly. Place in a greased 15x10x1-in. baking pan. Melt remaining butter; drizzle over stuffing balls. Bake, uncovered, at 375° for 30 minutes or until lightly browned.
Nutrition Facts : Calories 365 calories, Fat 16g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 1233mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.
SIMPLE CORNBREAD STUFFING
This is a family recipe (more method than recipe) for no frills, yummy cornbread stuffing from my grandma, who was a great cook. Take care to not put too much liquid in the dressing, but enough that it is moist. You can always add more liquid, but you can't take it out!
Provided by Sidney Street woman
Categories Grains
Time 1h15m
Yield 2 casseroles, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Tear up bread into shreds or bite sized pieces and leave out to dry for a couple of hours while you make the cornbread and chop the onion and celery. Bake the cornbread (I often make a 9x13 pan the night before and we have some of it for dinner, saving the rest for the stuffing.) Put the bread into a very large bowl and crumble cornbread over the bread cubes. Sprinkle with sage, a little salt, and pepper, add parsley.
- Saute' the onion and celery in butter or oil until translucent. Mix this with 2 cups of the chicken broth, and whisk in the 2 eggs. Pour the sauteed vegetables, broth, and egg mixture over the "two breads" mixture and mix gently with your hands. Add more broth as needed until the mixture is well moistened, but not soggy. Taste for salt and sage amounts and add more if needed.
- Spoon stuffing into one very large or two medium greased casserole pan(s) or into the turkey cavity and bake until done (30-40 minutes) at whatever temperature you have everything else in the oven baking. Usually 350 is the best - watch that it doesn't dry out. You have to be flexible on Thanksgiving or whenever your oven is being used for other things!
Nutrition Facts : Calories 300.9, Fat 11.5, SaturatedFat 5.8, Cholesterol 55.6, Sodium 844.7, Carbohydrate 40.2, Fiber 2.3, Sugar 4.2, Protein 8.8
BACON AND CORNBREAD STUFFING RECIPE
Stuff your plate full of delicious Bacon and Cornbread Stuffing from My Food and Family. Dried cranberries add sweetness to this bacon and cornbread stuffing.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Melt butter in medium saucepan on medium heat. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.
- Stir in broth. Bring to boil, stirring occasionally. Remove from heat. Add remaining ingredients; stir just until stuffing mix is moistened.
- Spoon into greased 8-inch square baking dish; cover.
- Bake 30 min., uncovering for the last 15 min.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 6 g, Protein 6 g
CORNBREAD STUFFING
Enjoy our cornbread stuffing at a Thanksgiving banquet or alongside a special Sunday roast. It features bacon, but this can be omitted for a vegetarian stuffing
Provided by Liberty Mendez
Categories Side dish
Time 2h10m
Number Of Ingredients 15
Steps:
- First, make the cornbread. Heat the oven to 190C/170C fan/gas 5. Butter the base of a 25cm ovenproof dish and line with baking parchment. Combine the semolina, flour, baking powder, bicarb and ½ tsp salt in a large bowl. Whisk the melted butter, eggs, buttermilk or yogurt and chillies together in a jug and until combined. Gradually pour the wet ingredients into the dry, stirring until just combined - be careful not to over-mix. Pour the cornbread batter into the pan and bake for 40-50 mins until golden, then cool completely in the tin.
- Turn the oven up to 220C/200C fan/gas 7. Fry the bacon in a large frying pan or skillet over a medium heat for 5 mins until it is starting to crisp up and release its fat. Remove to a board, leave to cool slightly, then roughly chop. Tip the onion, garlic and celery into the pan and fry for 8-10 mins until the vegetables are softened and golden. Add a splash of water the mixture starts to catch on the bottom. Stir in the sage.
- Tip the vegetable mixture into a large bowl and leave to cool slightly. Cut the cooled cornbread into 2cm cubes, then add to the bowl of veg along with the chopped bacon. Season and toss to combine. Tip the stuffing mixture into a roughly 20 x 30cm casserole dish. Mix the eggs and vegetable stock together in a jug, then pour this over the stuffing in the dish. Bake for 15-20 mins until the stuffing is golden brown and crisp at the edges.
Nutrition Facts : Calories 215 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium
JULIA CHILD'S CORNBREAD STUFFING
I went to school 2,000 miles away from my midwestern home and then booked to the opposite coast upon graduating -- I've spent 7 Thanksgivings at various houses because I couldn't afford to go home, so I've tasted a lot of families' stuffings and none of them hold a candle to my mom's. Well I guess it's not really my mom's recipe, but I don't care. It's awesome.
Provided by enigmused
Categories Pork
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cornbread according to mix directions.
- Break up sausage meat. Saute in a pan for several minutes until gray. Scrape into a large mixing bowl, leaving fat in pan.
- In pan, saute onions for 5-6 minutes. Add celery, saute for 2 minutes.
- Add the sauteed vegetables to the sausage, along with the cornbread and bread crumbs. Combine sage and eggs, and pour into mixture. Fold in the melted butter. Season with salt and pepper to taste.
- Stuff cavite of turkey with mixture and bake according to roaster time. If baking separate from turkey, place mixture in a baking pan, cover with foil, and bake at 350 for 20-30 minutes, maybe even less. Do not overbake otherwise the stuffing will dry out.
Nutrition Facts : Calories 791.4, Fat 59.3, SaturatedFat 24.1, Cholesterol 220.1, Sodium 1380.1, Carbohydrate 32.8, Fiber 3.2, Sugar 5.1, Protein 30.7
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