Blue Cheese Cornbread Dressing Stuffing Recipes

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SUNNY'S CHEESY BACON CORNBREAD DRESSING



Sunny's Cheesy Bacon Cornbread Dressing image

Provided by Sunny Anderson

Categories     side-dish

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 17

5 to 6 cups gently crumbled cornbread
1 cup shredded Cheddar Jack cheese
1 cup shredded mozzarella (get the kind with cream cheese in it for extra credit)
1/2 cup loosely packed chopped fresh parsley
2 chopped scallions, white and green parts
Kosher salt and freshly ground black pepper
8 strips bacon
10 leaves fresh sage, finely chopped
1 stalk celery, finely chopped, leaves included if present
1/2 cup chopped red onion
3 cloves garlic, grated on a rasp
1 stick (8 tablespoons) unsalted butter, melted
1 cup buttermilk
1 cup chicken stock
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Nonstick cooking spray (butter flavor for extra credit), for the baking dish

Steps:

  • For the cornbread: In a large bowl, add the cornbread and toss with the Cheddar Jack, mozzarella, parsley and scallions. Season with salt and pepper.
  • For the dressing: In a large pan, add the bacon and cook until crisp. Remove, leaving the fat behind, and chop. Add the chopped bacon to the bowl of cornbread. Add the sage, celery, onions and garlic to the pan and saute until everything is tender, 8 to 10 minutes. Add everything, including the fat from the pan, to the cornbread and toss.
  • For the liquid: In a separate large bowl or liquid measuring cup, whisk together the melted butter, buttermilk, stock and Worcestershire sauce. Season with a pinch of salt and a few grinds of pepper. Slowly mix into the cornbread until the mixture is moist enough to spread but not wet enough to drip--you may not use all the liquid. Taste and season again with salt and pepper if needed.
  • Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
  • Add the dressing to the prepared baking dish, gently pressing down to even the top. Cover with aluminum foil and bake for 45 minutes. Uncover, raise the oven temperature to 400 degrees F, and bake until the top is golden brown, 10 to 15 minutes more. Serve warm.

MEXICAN CORNBREAD STUFFING



Mexican Cornbread Stuffing image

Add a flavor of fiesta to your traditional stuffing. The cornbread base comes together easily with Betty Crocker cornbread & muffin mix, and the recipe uses two kinds of corn for deeply delicious flavor.

Provided by Cheri Liefeld

Categories     Side Dish

Time 2h

Yield 8

Number Of Ingredients 19

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg
1/4 cup butter or margarine
1 1/2 cups chopped onions
1 1/2 cups chopped red bell peppers
3 large poblano chiles, seeded, chopped
3 large jalapeño chiles, seeded, chopped
1/4 cup chopped fresh sage leaves
4 1/2 teaspoons dried oregano leaves
1 1/2 cups frozen corn, thawed
1 cup crushed corn chips
3/4 cup chopped fresh cilantro
3 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (14.75 oz) cream style sweet corn

Steps:

  • Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
  • Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
  • Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
  • In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
  • In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
  • Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.

Nutrition Facts : ServingSize 1 Serving

CORNBREAD STUFFING



Cornbread Stuffing image

At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. -Patty Kierce, Weir, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 20 servings.

Number Of Ingredients 12

1 cup water
1 large onion, chopped
3/4 cup chopped celery
3/4 cup minced fresh parsley
1/2 cup butter, cubed
1/2 teaspoon ground nutmeg
1 loaf (1-1/2 pounds) bread, toasted and cubed
6 cups cubed cornbread, toasted
5 large eggs, lightly beaten
5 large hard-boiled large eggs, chopped
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) chicken broth

Steps:

  • In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

Nutrition Facts :

BLUE CHEESE CORNBREAD DRESSING/ STUFFING



Blue Cheese Cornbread Dressing/ Stuffing image

A twist on traditional cornbread stuffing from the pages of Texas Monthly. I haven't tried this, but it looks very interesting.

Provided by Molly53

Categories     Breads

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup buttermilk
1 egg, beaten
6 tablespoons sugar
1 1/2-2 tablespoons kosher salt
1/2 cup butter, softened
2 cups fresh corn kernels (frozen is fine)
1/4 cup jalapeno, seeded and diced (2 large jalapenos)
2 1/4 cups cornmeal
1 teaspoon baking powder
1/4 cup flour
2 cups red onions, peeled and chopped
4 garlic cloves, minced
1/4 cup butter
2 cups crumbled blue cheese (about a pound)
2 eggs, beaten
1/2 cup chicken stock
black pepper, freshly ground (to taste)

Steps:

  • Preheat the oven to 350F and grease an 8" square baking pan.
  • In a mixing bowl combine the first seven ingredients and set aside.
  • Sift together the cornmeal, baking powder, and flour.
  • Whisk the dry ingredients into the buttermilk mixture.
  • Pour into greased baking dish and bake for 30 to 40 minutes or until a knife inserted in the center comes out clean.
  • While the cornbread is baking, sautè the onion and garlic in butter in a large skillet until translucent.
  • Transfer to a mixing bowl and add the remaining ingredients except the stock and pepper.
  • Combine, then slowly add stock, mixing until well incorporated.
  • Add pepper to taste.
  • Bake in a covered casserole dish for 45 minutes to 1 hour.

Nutrition Facts : Calories 363.5, Fat 20.7, SaturatedFat 12.2, Cholesterol 101.4, Sodium 1364, Carbohydrate 36, Fiber 2.9, Sugar 9.8, Protein 10.7

CORNBREAD STUFFING



Cornbread Stuffing image

Provided by Anne Burrell

Categories     side-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 19

1/2 stick (4 tablespoons) melted unsalted butter, plus extra for baking pan
1 cup yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
3 tablespoons honey
1 teaspoon vanilla extract
2 large eggs
Extra-virgin olive oil, for cooking
1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound fresh chorizo
10 fresh sage leaves, finely chopped
3 sprigs fresh rosemary, leaves chopped
3 to 4 cups chicken stock

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.

BLUE CHEESE DRESSING



Blue Cheese Dressing image

Enjoy this homemade blue cheese dressing that's simple to prepare and is a delicious accompaniment to any dish.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 3h10m

Yield 21

Number Of Ingredients 4

3/4 cup crumbled blue cheese (3 oz)
1 package (3 oz) cream cheese, softened
1/2 cup mayonnaise or salad dressing
1/3 cup half-and-half

Steps:

  • Reserve 1/3 cup of the blue cheese. In small bowl, mix remaining blue cheese and the cream cheese until well blended.
  • Stir in mayonnaise and half-and-half until creamy. Stir in reserved 1/3 cup blue cheese. Cover and refrigerate at least 3 hours to blend flavors. Store covered in refrigerator.

Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 80 mg, Sugar 0 g, TransFat 0 g

SPICY CORNBREAD STUFFING



Spicy Cornbread Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 10 cups, enough for a 16- to 18-pound turkey

Number Of Ingredients 11

3/4 cup pine nuts
1 recipe Jalapeno Cornbread, day old
1 pound cured chorizo sausage, cut into 1-inch pieces
1 tablespoon olive oil
2 small onions, coarsely chopped
6 ribs celery, coarsely chopped
2 cloves garlic, minced
1 cup homemade chicken or turkey stock, or low sodium canned chicken or turkey stock
4 tablespoons unsalted butter, melted
1 bunch cilantro leaves, washed well, dried, and roughly chopped
Coarse salt and freshly ground pepper

Steps:

  • Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
  • In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
  • Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
  • Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.

CORNBREAD DRESSING



Cornbread Dressing image

Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 13 servings.

Number Of Ingredients 21

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup water
1/3 cup fat-free milk
1 large egg, lightly beaten
2 tablespoons canola oil
10 slices bread, toasted and cubed
3 cups chopped celery
1-1/3 cups chopped onion
1 teaspoon canola oil
3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, lightly beaten
2 teaspoons dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
1/2 teaspoon each salt and dried thyme

Steps:

  • Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

Nutrition Facts : Calories 197 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 592mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

BLUE CHEESE CORNBREAD



Blue Cheese Cornbread image

Make and share this Blue Cheese Cornbread recipe from Food.com.

Provided by James Craig

Categories     Quick Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 1/2 ounce) box Jiffy corn muffin mix
1 egg
1/3 cup milk
1/2 cup crumbled blue cheese (2 ounces)
2 green onions
1 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Grease 8" square baking pan.
  • Combine all ingredients in a medium bowl and mix till blended.
  • Put into a prepared pan.
  • Bake till firm to the touch-about 30 minutes.
  • Cool slightly-Cut into squares.

Nutrition Facts : Calories 346.5, Fat 14.2, SaturatedFat 5.9, Cholesterol 69.6, Sodium 933.6, Carbohydrate 44.2, Fiber 4.2, Sugar 12.6, Protein 10.3

CORNBREAD STUFFING RECIPE BY TASTY



Cornbread Stuffing Recipe by Tasty image

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

¼ cup unsalted butter, melted
1 cup yellow cornmeal
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon kosher salt
1 cup buttermilk
½ cup corn kernel
¼ cup honey
2 large eggs
1 box cornbread mix, optional if you do not want to do Tia's cornbread, prepared according to box instructions, and cut into cubes.
4 cups white bread, we used an Italian loaf, cubed
4 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
3 stalks celery, diced
½ head fennel head, diced
salt, to taste
2 green apples, peeled and diced
½ teaspoon ground nutmeg
1 lb Italian sausage, casing removed
¼ cup fresh parsley, minced
2 tablespoons fresh sage
3 cups chicken broth, or chicken stock

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

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From therecipes.info


JULIE CHRISLEY CORNBREAD DRESSING RECIPE - THERESCIPES.INFO
The Ultimate Buttermilk Cornbread - Cooked by Julie hot www.cookedbyjulie.com. Aug 15, 20201 cup cornmeal 2 tsp baking powder 1/2 tsp baking soda 1/8 tsp salt Instructions Preheat oven to 375 degrees F. Place the iron skillet in the oven and let it warm up for 5 minutes.
From therecipes.info


TRADITIONAL SOUTHERN CORNBREAD DRESSING - SUNSET & SEWANEE
2020-11-13 Measure out the Cornbread/Biscuits/Corn Flakes in a huge mixing bowl and reserve. Butter a 9" x 13" x 2" (23 x 33 x 5 cm) casserole dish. Reserve. Dice two cups of white or yellow onion and 2 cups of celery. Mince four large cloves of garlic. In a large sauté pan over medium, heat the oil and butter.
From sunsetandsewanee.com


SAUSAGE CORNBREAD AND BLUE CHEESE DRESSING - TREASURE CAVE® …
Directions. Preheat the oven to 350°F. In a medium skillet over medium-high heat, sauté the sausage, onion and celery. Cook until the sausage is brown and the vegetables are translucent. Then, stir in the walnuts, poultry seasoning, sage and pepper and remove from the heat. In a large bowl, combine the cornbread, cranberries and sausage mixture.
From treasurecavecheese.com


CORNBREAD AND GORGONZOLA DRESSING RECIPE -SUNSET MAGAZINE
Set aside and cool slightly. 2. In a large bowl, combine flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. Stir in 1 1/4 cups milk, 2 eggs, and melted butter. Pour batter into a buttered baking dish and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool and then cut cornbread into bite-size pieces.
From sunset.com


BLUE CHEESE DRESSING - SPEND WITH PENNIES
2019-02-01 Combine sour cream, mayonnaise, lemon juice, garlic powder, and half of the blue cheese in a blender or food processor. Blend until smooth. Stir in remaining blue cheese and chives if using. Add milk a little at a time to reach desired consistency. Refrigerate at …
From spendwithpennies.com


LEFTOVER CORNBREAD DRESSING IDEAS - FINLEY SUMMERS
Baked Egg Stuffing Cups. 25 cups leftover cornbread dressing 12 cup cheese shredded Stuffing Balls Coating. This leftover stuffing recipe captures the best of Turkey Day flavorsdont forget a drizzle of gravy. 1 cup flour 2 teaspoons poultry seasoning 1 teaspoon salt 1 teaspoon pepper 2 eggs 2 tablespoons milk 2 cups Panko breadcrumbs Oil for ...
From finleysummers.blogspot.com


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