Cornbread Dressing Or Stuffin Recipes

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CORNBREAD DRESSING



Cornbread Dressing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 21

1/4 cup plus 2 tablespoons vegetable shortening
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup milk
1 large egg
1 loaf crusty French bread, cut into 1-inch cubes (about 8 cups)
1 stick unsalted butter
4 stalks celery, finely diced (leaves included)
2 carrots, finely diced
1 large onion, diced
4 cups low-sodium chicken broth, plus more if needed
2 teaspoons chopped fresh rosemary
1/2 teaspoon dried thyme
1/4 teaspoon ground sage
1/8 teaspoon turmeric (optional)
Kosher salt
1/4 cup chopped fresh parsley

Steps:

  • 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, combine the cornmeal, flour, baking powder, salt and baking soda in a large mixing bowl. In a separate bowl, whisk the buttermilk, milk and egg until combined. Slowly incorporate the wet ingredients into the dry, stirring until combined. Melt the remaining 1/4 cup shortening in the microwave and add to the batter, stirring constantly. Pour the batter into the hot skillet, smoothing the surface with a rubber spatula. Bake until golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet, then cut into 1-inch cubes.
  • Spread the cornbread and French bread cubes on 2 baking sheets and let dry at room temperature, uncovered, until totally crisp, about 24 hours. Transfer to a large bowl and toss to mix them up a bit.
  • Make the stuffing: Preheat the oven to 350 degrees F. Melt the butter in a large skillet or Dutch oven over medium heat. Add the celery, carrots and onion and cook until the onion is almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bowl with the bread, tossing gently. Taste as you go and add salt carefully. If the mixture is not moist enough, add a bit more chicken broth. Stir in the parsley.
  • Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden brown, 20 to 25 minutes. Let rest 10 minutes before serving.

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

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

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

CORNBREAD DRESSING



Cornbread Dressing image

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

8 to 9 cups cornbread (cubed, homemade or store bought)
1 pound sausage (Italian, breakfast, spicy, sage - pick your favorite, optional)
1 1/2 cups onion (diced)
1 1/2 cups celery (chopped)
1 teaspoon salt (to taste)
1 teaspoon fresh ground pepper (to taste)
2 tablespoons fresh sage (chopped)
1 tablespoon fresh thyme (chopped)
1 1/2 cups chopped pecans
2 eggs (lightly beaten)
2 tablespoons fresh parsley (chopped)
21/2 to 3 1/2 cups low sodium turkey or chicken stock (or broth)
8 tbsp butter (melted, divided)

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

CORNBREAD STUFFING



Cornbread Stuffing image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

4 tablespoons butter
2 cups chopped yellow onions
1 cup chopped celery
2 cups fresh corn kernels
2 tablespoons minced garlic
1 cup diced red pepper
1/2-pound diced smoked ham
2 eggs
3 cups chicken stock
1/2 cup heavy cream
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
8 cups cubed and toasted cornbread

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.

JULIE'S CORNBREAD DRESSING OR STUFFING



Julie's Cornbread Dressing or Stuffing image

This is an old family recipe that I have altered just a little with some advice from Paula Deen. You can use my cornbread recipe recipe #200737 or make your own, but make sure it's not sweet cornbread. And if you use store-bought broth, you might need to eliminate the salt from the dressing. (Mom always cooked the giblets and turkey neck in the turkey broth on the stove, then discarded the giblets and chopped up the neck to include in the dressing, but you don't have too :) )

Provided by puppitypup

Categories     For Large Groups

Time 4h

Yield 1 large pan, 16 serving(s)

Number Of Ingredients 10

1 pan cornbread (not sweet)
1 (16 ounce) bag cheap white bread
3 stalks celery
1 onion
6 eggs
2 teaspoons sage
1 teaspoon salt
1/2 teaspoon pepper
1 cup cream
3 -4 cups turkey broth or 3 -4 cups chicken broth

Steps:

  • DAY BEFORE OR EARLY IN THE DAY.
  • Make cornbread.
  • Pinch up other bread into 1/2" pieces and toast in oven until dry but not brown or hard. I use a large cookie sheet at 200 degrees for 1 hours.
  • Dice celery and onion and keep refrigerated.
  • 2 1/2 HOURS BEFORE SERVING.
  • Crumble cornbread by hand into the bowl with the bread.
  • Add the eggs, sage, salt and pepper.
  • Add 2 cups of turkey broth.
  • Add the cream.
  • Add additional chicken broth, until you reach the right consistency. Be careful not to add too much as the dressing will not set. (You want enough liquid so that the bread will soak it up and still be just slightly soupy.).
  • Preheat oven to 350 degrees. (If using the same oven as the turkey, plan to cook longer to accommodate the lower oven temperature.).
  • If not using a disposable pan, spray pan with Pam AND line it with heavy duty aluminum foil or regular aluminum foil, doubled. Spray the foil as well.
  • 1 1/4 HOUR BEFORE SERVING.
  • Place dressing in the oven.
  • Check on it starting at 45 minutes. Depending on the size of your pan (the depth of the dressing), it will take anywhere from 45 minutes up to 1 1/4 hour to get done.
  • Serve and enjoy!

Nutrition Facts : Calories 137.2, Fat 5.7, SaturatedFat 2.6, Cholesterol 89.2, Sodium 378.4, Carbohydrate 16.2, Fiber 0.9, Sugar 1.8, Protein 5.1

CORNBREAD DRESSING



Cornbread Dressing image

Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Serves 8 to 10

Number Of Ingredients 12

4 tablespoons unsalted butter
2 onions, finely chopped
4 garlic cloves, minced
4 stalks celery, finely chopped
Buttermilk Cornbread for Cornbread Dressing
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh thyme leaves
2 tablespoons finely chopped fresh oregano
4 large eggs
2 cups homemade or low-sodium canned chicken stock
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.
  • Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.
  • Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.

EASY CORNBREAD-BROWN BUTTER STUFFING



Easy Cornbread-Brown Butter Stuffing image

For many people, Thanksgiving is one big excuse to eat lots of stuffing. This one is particularly easy to make. Prepare cornbread using any recipe you'd like, then let it sit out until it gets a little stale. Crumble it into large pieces and then sauté with aromatics in deeply browned butter. Be sure to really let the butter brown: that's where much of the flavor is. Drizzle any remaining brown butter over the top of the stuffing once you've transferred it to the baking dish - that will make the top nice and crispy.

Provided by Melissa Clark

Categories     easy, stuffing and dressing, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

6 tablespoons unsalted butter
9 cups stale cornbread, crumbled into large chunks
1/3 cup thinly sliced scallions
2 large eggs
1 1/2 to 2 tablespoons chopped fresh sage or rosemary
3/4 teaspoon kosher salt
1/8 teaspoon chile powder
Black pepper, as needed
Turkey or chicken stock (optional)

Steps:

  • In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
  • In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
  • Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
  • Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 1083 milligrams, Sugar 0 grams, TransFat 0 grams

CORNBREAD DRESSING



Cornbread Dressing image

This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!

Provided by Bev I Am

Categories     Christmas

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread (I use homemade)
4 cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread)
1 tablespoon salt
2 teaspoons freshly ground black black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma)
4 large eggs, beaten

Steps:

  • Melt butter in a skillet; add the onions and celery and saute until tender.
  • Combine toasted bread and cornbread in a large bowl and mix.
  • Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
  • Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
  • Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

SAVORY CORNBREAD DRESSING



Savory Cornbread Dressing image

Nothing gets the family hanging around like the aroma of this savory dressing baking alongside the turkey. Drizzled with hot gravy, it tastes even better than it smells. -Norma Poole, Auburndale, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings (9 cups).

Number Of Ingredients 9

2-1/2 cups chopped celery
1-1/4 cups chopped onions
10 tablespoons butter
7-1/2 cups coarsely crumbled cornbread
2-1/2 cups soft bread crumbs
4 teaspoons rubbed sage
4 teaspoons poultry seasoning
2 large eggs, lightly beaten
1-1/3 cups chicken broth

Steps:

  • In a large skillet, saute celery and onions in butter until tender; transfer to a large bowl. Add the cornbread, bread crumbs, sage and poultry seasoning. Combine eggs and broth; add to cornbread mixture, stirring gently to mix., Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165° and stuffing is lightly browned.

Nutrition Facts : Calories 277 calories, Fat 12g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 683mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

CORNBREAD DRESSING



Cornbread Dressing image

This crisp, rich and buttery dressing is excellent as a side dish for dinner on Thanksgiving and as leftovers the next day. Aromatics and a mix of fresh and dried herbs give it a deep savoriness. The sausage brings a flavor of its own, but you can leave it out for a vegetarian-friendly alternative. The accompanying cornbread recipe yields a result firm enough to soak up the stock and buttermilk without it turning to a pudding, but you can also use store-bought cornbread or a boxed mix. If you do, just crumble the baked cornbread and spread it out on a sheet pan in an even layer to dry for at least 4 hours and up to 12 hours before mixing it with the rest of the dressing ingredients.

Provided by Yewande Komolafe

Categories     stuffing and dressing, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

3 tablespoons unsalted butter, melted, plus more for the pan
1 tablespoon neutral oil, such as grapeseed or canola, plus more if needed
1 pound loose pork sausage
1 large yellow onion, very finely chopped (2 cups)
4 celery ribs, very finely chopped (2 cups)
4 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
2 tablespoons chopped fresh sage (from 10 large leaves)
Salt and pepper
1 recipe cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread
1 1/2 cups chicken, turkey or vegetable stock
1 cup buttermilk, preferably full-fat

Steps:

  • Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
  • Heat a large skillet over medium and pour in the oil. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
  • Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
  • Transfer the cornbread mixture to your prepared dish and spread evenly. Drizzle the melted butter over the top. Cover the dish with foil and bake until heated through, 30 to 35 minutes. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes. Cool for at least 10 minutes before serving warm.

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

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From myrecipes.com


CORNBREAD DRESSING RECIPE - TRISHA YEARWOOD'S CORNBREAD DRESSING
2009-03-03 Raise the oven temperature to 450 degrees F. In a medium skillet, saute the onion in butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the cornbread, toasted bread cubes, and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix well, adding ...
From countryliving.com


CORNBREAD STUFFING RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Preheat the oven to 375 degrees. 2) In a large skillet, cook the bacon until crisp, remove to a plate and add the butter in the same skillet. 3) Add the veggies, season lightly with salt and pepper and cook on medium heat for about 10 to 12 minutes or until the veggies have softened. 4) In a bowl, add the cornbread, the cooked ...
From laurainthekitchen.com


SOUTHERN CORNBREAD DRESSING (STUFFING) RECIPE ~ TEXAS …
2021-11-21 Sauté 2 large chopped onions and 4 chopped stalks of celery in 1 stick butter until onion and celery is soft & translucent. (about 3 minutes) Turn off heat and allow butter to cool slightly. In separate dish beat 2 eggs until blended. Add 1 1/2 Tablespoons dried sage & 1 tsp thyme, and salt & pepper to taste.
From texashomesteader.com


SOUTHERN CORNBREAD DRESSING
Step 1. 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. Advertisement. Step 2. Stir together Cornbread Crumbles and breadcrumbs in a large bowl.
From southernliving.com


CORNBREAD STUFFING RECIPE
2021-11-17 3 eggs. 1⅔ cups buttermilk. 2/3 cup melted unsalted butter, plus more for greasing the pan. 1/2 cup sugar. Stuffing. 8 tablespoons (1 stick) unsalted butter. 1 cup finely chopped yellow onion. 5 ...
From today.com


CLASSIC SOUTHERN CORNBREAD DRESSING RECIPE - THE SPRUCE EATS
2021-12-07 Save Recipe. This Southern-style cornbread dressing recipe is made the classic, old-fashioned way with fresh cornbread crumbs and diced chicken (if desired). The dressing is baked in a large baking pan, which is the recommended method, but if you choose to cook the stuffing in a turkey, make sure you follow the steps to stuff the bird safely .
From thespruceeats.com


THE BEST CORNBREAD STUFFING RECIPE: SOUTHERN CORNBREAD DRESSING …
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From youtube.com


CORNBREAD DRESSING RECIPE - TASTES BETTER FROM SCRATCH
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 softened. Add basil, thyme, rosemary, fresh parsley, and chicken broth and bring to a simmer. Add the dried bread cubes to a large bowl.
From tastesbetterfromscratch.com


SOUTHERN CORNBREAD DRESSING - DINNER AT THE ZOO
2021-10-14 Place the cornbread in a large bowl with the bread cubes and toss to combine. Preheat the oven to 350 degrees. Coat a 9"x13" pan with cooking spray. Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and …
From dinneratthezoo.com


EASY CORNBREAD DRESSING RECIPE | ALL THINGS MAMMA
2021-11-01 Melt the butter in a large skillet over medium heat, then add the onion, celery, and garlic. Cook for 8 to 10 minutes, stirring occasionally, until tender. 3. Combine the Stuffing Ingredients. Stir together the broth, the next 5 ingredients, and cooked vegetables in a large bowl. Crumble in the cornbread and stir to combine.
From allthingsmamma.com


CORNBREAD DRESSING - BAKED CORNBREAD STUFFING - BELLY RUMBLES
2021-11-22 Preheat oven 180°C/350°F. Tear cornbread and white bread into chunks and place them into a baking dish. Toss the bread with your fingers to mix. Melt 2 tablespoons of the butter in a pan over medium low heat. Add onions and celery and sauté until vegetables are tender.
From bellyrumbles.com


CROCK POT CORNBREAD DRESSING - THE COUNTRY COOK
2021-11-04 Spray the inside of a 6-quart oval slow cooker with non-stick spray. Cut the cornbread into cubes. In a large bowl whisk together the eggs, seasonings, soups and broth. Gently stir in the cornbread and half of the bacon. Pour the mixture into the crock pot. Place the remaining bacon on top and dot with the butter.
From thecountrycook.net


CORNBREAD STUFFING AND DRESSING RECIPES | ALLRECIPES
Fresh Corn Spoon Bread with a slice cut out. 8 Spoon Bread Recipes That Turn Corn Into Comfort. Sausage and Cornbread Dressing. Sausage and Cornbread Dressing. Rating: Unrated. 114. Casserole of Thanksgiving stuffing with a serving spoon. Southern Italian Thanksgiving Stuffing. Rating: 4.5 stars.
From allrecipes.com


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