Corn Bread Succotash Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image


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


  • 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 :


Cornbread & Sausage Stuffing image

This old-fashioned Southern cornbread stuffing has a rich, almost spoon bread consistency.

Categories     Vegetables & Sides

Yield 8 to 10

Number Of Ingredients 18

3 large eggs
1 cup whole milk
1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
1¼ cup yellow cornmeal
3 tablespoons sugar
1½ tablespoons baking powder
1½ teaspoons salt
1 stick (½ cup) unsalted butter, melted
1 lb bulk hot pork sausage
2 medium yellow onions, diced
3 celery ribs, diced
6 tablespoons unsalted butter, divided
5 garlic cloves, chopped
¼ cup finely chopped fresh herb blend (I use equal parts thyme, rosemary and sage)
4 large eggs
1 cup whole milk
2 cups low-sodium chicken broth
½ teaspoon salt


  • Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-inch baking pan or spray with a nonstick cooking spray with flour, such as Baker's Joy.
  • In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and the melted butter to the dry ingredients and whisk until smooth. Transfer the batter to the prepared baking pan and smooth the top. Bake until lightly golden around the edges and set, about 30 minutes. Cool in the pan on a wire rack until cool enough to handle, 20 to 30 minutes.
  • Preheat the oven to 250°F and set the oven rack in the middle position. Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes.
  • Place the sausage in a large nonstick pan over medium-high heat. Cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 5 minutes. Using a slotted spoon, transfer the sausage to the largest bowl you have (it needs to fit all the cornbread), leaving the fat in the pan. Reduce the heat to medium and add the onions, celery, and 3 tablespoons of the butter to the pan. Cook until the vegetables are softened, 6 to 8 minutes. Add the garlic and cook 1 minute more. Off the heat, mix in the herbs. Add the vegetable mixture to the bowl with the sausage and mix to combine.
  • In another bowl, whisk the eggs. Add the milk, broth, and salt.
  • Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9x13-inch baking pan with butter or nonstick cooking spray. Add the dried cornbread cubes to the sausage and vegetable mixture. Pour the egg mixture over top. Fold the mixture a few times with a large rubber spatula, being careful not to break up the cornbread too much. Let the mixture sit, folding carefully a few times, until the cornbread is saturated, about 10 minutes.
  • Transfer the soaked cornbread mixture to the prepared pan, making sure the sausage and vegetables are evenly distributed. Try to arrange some of the larger pieces of cornbread on top; it looks prettier. Dot the top of the stuffing with the remaining 3 tablespoons of butter. Bake until golden brown and crisp, about 35 minutes. Serve warm.
  • Make-Ahead/Freezer-Friendly Instructions: The cornbread can be prepared up to two days ahead of time. Cut it into cubes and let it dry out on the countertop overnight instead of toasting it in the oven. If you'd like the assemble the stuffing in advance, prepare it up until the point of baking, cover it with plastic wrap, and refrigerate up to a day ahead of time. When ready to serve, bake as directed, allowing a few extra minutes in the oven. It can also be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

Nutrition Facts : Calories 541, Fat 33 g, Carbohydrate 43 g, Protein 8 g, SaturatedFat 16 g, Sugar 8 g, Fiber 2 g, Sodium 654 mg, Cholesterol 209 mg


Cornbread Stuffing image

"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings (plus extra herb butter)

Number Of Ingredients 13

2 sticks unsalted butter, at room temperature, plus more for the baking dish
3 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
For the stuffing:
2 large onions, finely diced
3 celery stalks, finely diced
9 cups cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk


  • Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
  • Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
  • Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.


Cornbread Stuffing image

This cornbread stuffing is a classic stuffing with liver meat, onions, celery, and sage. It's perfect for Thanksgiving dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 9

1 tablespoon canola oil
1 medium onion, finely diced
3 stalks celery, finely diced
1/3 cup diced liver (chicken or turkey)
6 cups coarsely crumbled cornbread
2 tablespoons chopped fresh sage (or 1 teaspoon dried)
3 cups hot reduced-sodium chicken broth
Coarse salt and ground pepper
2 tablespoons butter, plus more for dish


  • Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add liver; cook, stirring, until beginning to brown, about 4 minutes.
  • In a large bowl, combine onion mixture, cornbread, and sage.
  • Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.
  • Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.


Mama Nina's Corn Succotash image

I love corn but sometimes it can get a little boring. This corn succotash is also one of the only ways to get the kids and husband to eat zucchini and squash. Enjoy!

Provided by mwynnmathis

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 6

Number Of Ingredients 11

2 teaspoons olive oil
1 small zucchini, roughly chopped
1 small yellow squash, roughly chopped
½ red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
¼ cup roughly chopped red onion
4 cups fresh corn kernels
2 teaspoons white sugar
1 teaspoon margarine
½ teaspoon dried basil
¼ teaspoon salt


  • Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
  • Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 24.6 g, Fat 3.6 g, Fiber 4.1 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 123.3 mg, Sugar 6 g


Corn Bread Succotash Stuffing image

Categories     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Celery     Corn     Lima Bean     Bell Pepper     Fall     Bon Appétit

Yield Serves 12

Number Of Ingredients 15

Old-fashioned Corn Bread , crumbled
1/2 cup (1 stick) butter
2 medium onions, chopped
2 medium-size red bell peppers, seeded, chopped
2 celery stalks with leaves, chopped
1 10-ounce package frozen lima beans, thawed
2 cups frozen corn kernels, thawed
1/3 cup chopped fresh parsley
1 tablespoon crumbled dried sage leaves
1 tablespoon dried thyme
2 teaspoons crumbled dried rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup canned low-salt chicken broth
1 large egg, beaten to blend


  • Place Old-fashioned Corn Bread on baking sheet. Let stand uncovered overnight to dry. Transfer to large bowl.
  • Melt butter in large skillet over medium heat. Add onions, red bell peppers and celery. Sauté until tender, about 15 minutes. Transfer sautéed vegetables to medium bowl. Mix in lima beans, corn kernels, herbs, salt and pepper. (Corn bread and vegetables can be made 1 day ahead. Cover separately. Store bread at room temperature; chill vegetables.)
  • Preheat oven to 350°F. Lightly butter 8-inch square baking dish. Stir vegetables, chicken broth and egg into corn bread. Reserve 10 cups stuffing for turkey; transfer remainder to prepared dish. Cover and bake stuffing alongside turkey until heated through, about 30 minutes.


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


  • 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 image

Make and share this Cornbread Stuffing recipe from

Provided by Krystal-Belle

Categories     Breads

Time 55m

Yield 14-16 serving(s)

Number Of Ingredients 8

1 (8 1/2 ounce) box cornbread mix
14 ounces cream-style corn
2 celery ribs, diced small
1 medium onion, chopped fine
4 ounces chicken gizzards, chopped fine
1 cup chicken broth
1 -2 tablespoon Lawry's Seasoned Salt
2 minced fresh garlic cloves


  • put together cornbread according to package instructions, omitting milk and substituting the milk for creamed corn (use 1 egg and use creamed corn instead of milk). Bake and set aside.
  • Season gizzards with seasoned salt, then toss gizzards into a frying pan with a touch of oil so they wont stick. cook until browned and set aside. DO NOT DRAIN!
  • In a large baking dish, crumble the cornbread, but don't turn it into breadcrumbs :).
  • To that, add cooked gizzards with it's liquids, celery, onion, and garlic. Pour chicken broth over the entire mixture and toss lightly with your fingers to distribute the broth throughout the cornbread.
  • Bake at 350 degrees for about 15 minutes until liquid is absorbed and the top of the cronbread is slightly browned. Now that's good stuffing!

Nutrition Facts : Calories 99.9, Fat 2.3, SaturatedFat 0.6, Cholesterol 0.3, Sodium 331.5, Carbohydrate 18.3, Fiber 1.7, Sugar 4.9, Protein 2.2


Stuffing with Cornbread Recipe by Tasty image

Here's what you need: unsalted butter, thick-cut bacon, celery, large yellow onions, garlic, fresh thyme leaf, fresh rosemary, day-old cornbread, large eggs, turkey stock, fresh parsley, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 13

8 tablespoons unsalted butter, 1 stick
1 ½ lb thick-cut bacon, chopped
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
2 tablespoons fresh thyme leaf
2 tablespoons fresh rosemary, chopped
2 loaves day-old cornbread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
3 large eggs
3 cups turkey stock
¼ cup fresh parsley, chopped, divided
1 teaspoon salt
½ teaspoon black pepper


  • Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  • Melt the butter in a large skillet over medium heat. Add the bacon and cook until the fat has rendered, about 3 minutes.
  • Add the celery, onion, and garlic. Cook until softened and golden, about 5 minutes.
  • Add the thyme and rosemary. Cook until fragrant, about 2 minutes.
  • In a medium bowl, beat together the eggs, turkey stock, half of the parsley, the salt, and pepper.
  • In a large bowl, combine the bread and cooked bacon mixture.
  • Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
  • Transfer the stuffing to the prepared baking dish and cover with foil.
  • Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  • Top with the remaining parsley.
  • Enjoy!

Nutrition Facts : Calories 454 calories, Carbohydrate 24 grams, Fat 30 grams, Fiber 1 gram, Protein 20 grams, Sugar 7 grams


Creole Cornbread Stuffing image

Chock full of spices that really make this stuff sing. This is enough for one turkey.

Provided by Kevin Ryan

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 4h

Yield 20

Number Of Ingredients 28

2 cups unbleached all-purpose flour
2 cups stone ground cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell pepper
2 green chile peppers, chopped
2 tablespoons minced garlic
1 cup butter
2 cups chicken broth
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten


  • Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
  • Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
  • Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
  • Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
  • To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
  • In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
  • Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat.
  • Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 30.3 g, Cholesterol 154.4 mg, Fat 18.7 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 10.4 g, Sodium 1280.7 mg, Sugar 8.6 g


Quick Corn Bread Dressing image

Marybeth Thompson of Thurmont, Maryland uses convenient pantry items to create Corn Bread Dressing, a swift side dish that complements the chops. "I revised a main-dish casserole recipe to make this unique stuffing side dish," Marybeth explains. "I've often delivered it, along with pork or chicken, to friends who are just out of the hospital. It always receives rave reviews."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 7

1 package (8 ounces) corn bread stuffing cubes
1 medium onion, finely chopped
1 celery rib, finely chopped
1 can (8-1/4 ounces) cream-style corn
1 cup water
1 tablespoon butter, melted
1 tablespoon spicy brown mustard


  • Preheat oven to 375°. In a large bowl, combine stuffing, onion, celery, corn and water. Spoon into a greased 8-in. square baking dish. Combine butter and mustard; drizzle over stuffing. Bake, uncovered, 20 minutes or until heated through.

Nutrition Facts : Calories 207 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 591mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.


Basic Cornbread for Stuffing image

This cornbread is perfect to use in turkey stuffing.

Provided by Martha Stewart

Categories     Bread Recipes

Number Of Ingredients 8

4 tablespoons unsalted butter, melted, plus more for pan
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg


  • Heat oven to 425 degrees. Generously butter an 8-by-8-by-2-inch baking pan, and set aside.
  • In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl, whisk together the milk and egg. Add milk mixture to flour mixture. Add the melted butter, and whisk to just combine.
  • Pour mixture into pan; bake until golden brown and firm to the touch, 18 to 20 minutes. Transfer to a wire rack to cool completely. Let stand overnight, uncovered.


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


  • 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 Bread and Squash Stuffing image

Provided by Mark Bittman

Categories     casseroles, side dish

Time 1h15m

Yield 6 to 8 cups, enough for a 12-pound bird

Number Of Ingredients 9

1/2 cup extra virgin olive oil or melted butter, more for greasing baking sheet and dish
About 1 pound corn bread, preferably stale, roughly crumbled
1 medium butternut or other winter squash or small pumpkin, peeled, seeded and cut into 1-inch cubes
2 cups fresh cranberries (about 8 ounces)
1 cup pumpkin seeds or coarsely chopped hazelnuts
2 tablespoons fresh minced sage leaves, or 2 teaspoons dried
Salt and freshly ground black pepper
1/4 cup maple syrup or honey
1 cup cream or half-and-half, warmed, more as needed


  • Heat oven to 400 degrees. If baking stuffing outside bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
  • Grease a rimmed baking sheet with a little olive oil or butter and spread out corn bread. Bake corn bread, tossing occasionally with a spatula, for 20 to 30 minutes, until it's toasted and a little crisp in places. Remove from oven and let cool.
  • In a large bowl, combine corn bread, squash or pumpkin, cranberries, seeds or nuts, and sage. Sprinkle with salt and pepper. Stir remaining oil or butter and the syrup or honey into cream or half-and-half and drizzle over stuffing mixture, stirring to lightly moisten everything. Do not saturate it, just soften it. Taste and adjust seasoning if necessary.
  • Place stuffing in bird and bake. Or put stuffing in prepared pan, cover tightly with foil and bake until hot, 25 to 30 minutes. Uncover and bake until mixture bubbles and top is browned, another 10 to 15 minutes.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 9 grams, TransFat 0 grams


Corn Bread-Sausage Stuffing image

Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.

Provided by Pierre Franey

Categories     casseroles, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

1/2 pound ground sweet or hot sausage meat
1 cup finely chopped onions
1 cup finely chopped celery
1 tablespoon finely chopped garlic
3 cups cubed corn bread
1/2 cup coarsely chopped pecans
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh sage, or 1 tablespoon dried
1/2 cup finely chopped parsley
1 cup chicken broth, fresh or canned
1 egg, beaten


  • Put sausage meat in a 9-inch cast-iron skillet over medium heat. Cook, breaking up lumps, until meat loses raw look. Drain fat.
  • Add onions, celery and garlic. Cook, stirring, until wilted. Remove skillet from heat.
  • Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg. Blend well, and smooth over the top. Cover with foil and bake, along with turkey, 30 minutes.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 4 grams, TransFat 0 grams

More about "corn bread succotash stuffing recipes"

best-cornbread-stuffing-recipe-how-to-make image
2021-11-06 Directions. Preheat oven to 400° and grease a 9"-x-13" baking pan generously with cooking spray. In a large bowl whisk together cornmeal, flour, …
4/5 (3)
Total Time 1 hr 50 mins
  • In a large bowl whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt.

basic-cornbread-for-stuffing-recipe-finecooking image
Sift together the cornmeal, flour, baking soda, baking powder, salt, and pepper. Combine the egg and buttermilk, add them to the dry ingredients, and stir to combine. Heat the butter in a 10-inch ovenproof skillet over moderate heat …

easy-cornbread-stuffing-best-ever-dressing image
2016-11-15 Instructions. Preheat the oven to 375F. Melt the butter on a non-stick frying pan over medium heat. Add the onion, celery, garlic and carrot and mix. Cover and cook, stirring occasionally, for 15 minutes. Put the crumbled …

best-ever-succotash-recipe-southern-living image
Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside. Advertisement. Step 2. While beans simmer, place bacon slices in a large cast-iron skillet over …

the-best-southern-cornbread-stuffing-recipe-for image
2021-11-15 Add the stale bread and cornbread to a large bowl with the chopped herbs. Chop the onion, celery and garlic. Melt the butter in a saucepan. Add the onion, celery and garlic and cook until slightly softened. Add most of …

corn-bread-stuffing-dessert-now-dinner-later image
2021-09-09 Pour broth and vegetable mixture evenly over the top of the cornbread cubes. Cover the pan with foil and bake at 400 degrees Fahrenheit for 20 minutes. Remove foil and bake an additional 15 minutes or until the edges …

savory-cornbread-stuffing-recipe-mygourmetconnection image
2021-10-20 Instructions. Preheat the oven to 400°F and line a shallow baking pan with parchment paper. Generously butter a round 2-quart casserole dish. Arrange the corn bread cubes in a single layer on the prepared pan and toast …

cornbread-stuffing-pear-tree-kitchen image
2019-11-08 Preheat an oven to 400⁰F. Combine 1 1/4 cups flour, 3/4 cup cornmeal, and 2 teaspoons baking powder in a mixing bowl and stir to combine. In a separate bowl, combine 1 cup milk, 1 whole egg, and 1/4 cup of …

cornbread-stuffing-recipe-bon-apptit image
2019-10-15 Step 1. Preheat oven to 325°. Divide cornbread evenly between 2 large rimmed baking sheets and bake, tossing occasionally, until dried out and lightly browned around the edges, 40–50 minutes ...

The day before making the stuffing, bake the cornbread: Preheat the oven to 450 degrees F. Melt 2 tablespoons shortening in a 9-inch cast-iron skillet over medium heat. Meanwhile, …

Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at …

2020-11-02 Preheat the oven to 350 degrees F. Place a large deep skillet over medium heat. Add the butter, onion, garlic, celery and chopped bell peppers. Saute and stir for 3-5 minutes, …

2018-07-13 1 teaspoon cumin powder. ¼ teaspoon hot sauce. ½ teaspoon Kosher salt. ¼ teaspoon coarse ground black pepper. chopped cilantro. Add the olive oil, corn, onion, squash …

Cornbread Stuffing Southern Style. Rating: 4.5 stars. 115. Onions, celery, green pepper and garlic sauteed in butter and boiled with chicken broth make the savory stock that cornbread is …

2022-05-18 Cook the bacon in a large skillet over medium-high heat until crisp (about 6-8 minutes). Remove bacon with tongs and set aside on paper towels to cool. Add the onion and …

2016-11-08 Combine all the ingredients in a bowl, then transfer the mixture to a baking dish and bake until golden brown. Cool completely. Cut cornbread into cubes + lightly toast. Slice …

2018-05-02 Preheat oven to 375°F. Gently grease a 8″x8″ baking dish and set aside. In a large mixing bowl, use your hands to toss together the crumbled cornbread, dry bread cubes, …

Cover separately. Store bread at room temperature; chill vegetables.) Preheat oven to 350°F. Lightly butter 8-inch square baking dish. Stir vegetables, chicken broth and egg into corn …

Cool completely and cut into ½ inch cubes. Preheat oven to 250 degrees. Place the cubed cornbread and French bread on a large baking sheet. Bake in preheated oven for 45 …

Add vegetables, beaten egg, sage, poultry seasoning, pepper, and cubed bread to crumbled corn bread. Add broth, stirring just until moistened. Pour mixture into a 1-quart baking dish, …

Set aside. Add corn, chopped onion, and celery; cook 2 minutes, stirring occasionally. Stir in water, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Step 3. Crumble 2 Corn …

2020-10-19 Preheat oven to 375. Add 2 cups cornbread (chopped into bite size pieces) to a large bowl and toss with 1 tablespoon olive oil and ½ teaspoon garlic salt. Spread bread …

2021-11-15 Preheat oven to 350 degrees F. Place cubed sourdough and cornbread onto a large baking sheet. Bake for 25 minutes, until lightly toasted. Remove from oven. Melt butter …

Peel, core and seed the poblanos and cut them into 1/2-inch pieces. Step 3. In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots and garlic and cook over ...

Steps: 1. Preheat the oven to 400°F (200°C). 2. Spread the cornbread cubes over a rimmed baking sheet and bake for 30 minutes, stirring halfway through, until golden brown and toasted.

2022-02-27 Reduce oven to 275 degrees. Cool the corn bread slightly then cut into two inch cubes, lay out on a sheet pan and place in preheated oven for 20 minutes. Remove, flip cubes …

2022-04-22 baby lima and with roasted red pepper edamame smoked ...

2009-12-17 2 Heat butter in large skillet on medium-high heat. Cook onions, celery and turkey bacon 8-10 minutes.Stir in chicken broth and stuffing mix; mix lightly. Stir in corn. 3 Spoon …

2017-07-25 Heat olive oil in a large nonstick skillet (I use cast iron). Add shallot and corn to the pan. Season with 1/2 teaspoon each kosher salt and 1/4 teaspoon black pepper. Cook, …

2018-11-09 Preheat oven to 350 degrees F. Add the butter to a large skillet over medium heat. Once the butter has melted add the onion and celery and cook for a few minutes until …

2021-11-28 Instructions. Preheat oven to 325 degrees. In a large skillet over medium/high heat, cook sausage until browned. About 5-8 minutes. Remove from skillet and put into large …

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make Southern cornbread stuffing?
This Southern cornbread stuffing has a rich, almost spoon bread consistency. Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-inch baking pan or spray with a nonstick cooking spray with flour, such as Baker's Joy. In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside.
Can I use Stove Top Stuffing instead of cornbread stuffing?
I used "Stove Top Stuffing Pork Flavor" instead of the cornbread stuffing and It came out delicious. This will make a fine shortcut for Thanksgiving Dinner if I run short on time. Katie McElwee Rating: 5 stars 11/18/2014 I combined this recipe with another recipe I found for corn bread stuffing.
How do you cook cornbread?
Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake in a 250°F-oven until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes. To make the stuffing: Place the sausage in a large nonstick pan over medium-high heat.
How to make cornbread stuffing in El Paso?
Next, start this quick and easy Southwest Cornbread Stuffing by sautéing the onions, garlic, celery, and peppers with butter in a deep, large skillet over medium-high heat, until just tender. Then add bold and tangy Old El Paso Mild Red Enchilada Sauce, Old El Paso Green Chiles, sliced black olives, and majority of chopped fresh cilantro.

Related Search