Cornbread Dressing I Recipes

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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.

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

You can use this recipe to make cornbread dressing or stuffing.

Provided by Debby Mayne

Categories     Side Dishes

Time 40m

Number Of Ingredients 11

2-1/2 cups of day-old cornbread, crumbled
1 slice of day-old bread, crumbled (regular or gluten-free)
1-1/2 cup of chicken or turkey broth
1/2 cup of chopped onion
1/2 cup of chopped celery
1 egg
1/4 cup of milk
1 tablespoon of butter
1 teaspoon of sage
1/2 teaspoon of salt
Dash of pepper

Steps:

  • Preheat the oven to 400 degrees F. Spray a 7" x 11" or 8" x 8" baking dish with nonstick cooking spray.
  • Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
  • Add the salt and pepper. Give it a quick stir.
  • Remove from the heat, add the sage, and stir again. Set it aside.
  • Pour the crumbled cornbread and bread into a large mixing bowl.
  • In a small bowl, whisk the egg and milk until it is well mixed. Pour the mixture into the large bowl with the cornbread and mix.
  • Slowly add the broth and stir.
  • Now add the sautéed onion and celery.
  • Pour the entire mixture into the baking dish and bake for approximately 25 minutes, until the top has turned a medium golden brown.

Nutrition Facts : Calories 269 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 693 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CORNBREAD DRESSING RECIPE



Cornbread Dressing Recipe image

Cornbread dressing is a staple on Thanksgiving tables every year, and this recipe is one of our favorites. Whether you call it dressing or stuffing, this dish is practically required at Thanksgiving. This recipe makes one large and one small pan of dressing, so it's ideal for extremely large families. Of course, you can always serve one dish and put one in the freezer to save for later. This cornbread dressing recipe has so much flavor because it's seasoned with sage and parsley, and the texture is always perfectly moist. Even though buying boxed or premade cornbread can make dressing recipes a lot easier, this recipe uses homemade cornbread, and your family will taste the difference. Mama will be so impressed with this delicious cornbread dressing that she might even give her old recipe up for this one.

Provided by Southern Living Editors

Categories     Stuffing and Dressing

Yield 16 to 18 servings

Number Of Ingredients 12

1 cup butter or margarine, divided
3 cups cups self-rising white cornmeal mix
1 cup all-purpose flour
7 large eggs, divided
3 cups buttermilk
3 cups soft, white breadcrumbs
2 large sweet onions, diced
4 celery ribs, diced
1/4 cup finely chopped fresh sage
1/4 cup finely chopped fresh parsley
1 tablespoon seasoned pepper
7 cups chicken broth

Steps:

  • Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
  • Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
  • Pour hot butter into batter, and stir until blended. Pour batter into pan.
  • Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
  • Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
  • Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
  • Bake at 400° for 35 to 40 minutes or until golden brown.

CORNBREAD DRESSING



Cornbread Dressing image

Provided by Damaris Phillips

Categories     side-dish

Time 3h15m

Yield 8 to 12 servings

Number Of Ingredients 23

4 tablespoons coconut oil
1 large yellow onion, small diced
1 cup small-diced celery
1 cup small-diced carrots
4 cups homemade Cornbread Croutons, recipe follows, or store-bought
4 cups store-bought seasoned croutons
1 tablespoon fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1 teaspoon cayenne pepper, optional
1 quart chicken stock
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 large eggs, beaten
5 tablespoons coconut oil plus more for greasing the baking sheet, melted
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt and freshly ground white pepper
1 cup almond milk or regular milk, at room temperature
1/4 cup applesauce, at room temperature
1/4 cup sorghum (see Cook's Note)
1 large egg, at room temperature

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt the coconut oil over medium heat in a large skillet. Saute the onion, celery and carrots until tender, 8 to 10 minutes. Remove from the heat and put into a large bowl. Add the cornbread croutons, seasoned croutons, thyme, rosemary, sage and cayenne if using. Add the chicken stock and stir to combine. Taste and add salt and pepper, then stir in the eggs. Mix to combine and pour into a 9-by-13-inch casserole dish. Bake until golden brown and fluffy but still moist, 45 to 55 minutes.
  • Preheat the oven to 375 degrees F.
  • Add 1 tablespoon of the coconut oil to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
  • Combine the cornmeal, flour, baking powder and 1 teaspoon salt in a large bowl with a whisk. In a different bowl, combine the almond milk, applesauce, sorghum, egg and 2 tablespoons coconut oil. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
  • Carefully remove the skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes. Let cool before cutting the cornbread into 1-inch pieces (about 8 cups).
  • Reduce the oven to 350 degrees F.
  • Grease a baking sheet with some coconut oil and spread the cornbread in a single layer. Be careful, the cornbread is fragile and you don¿t want to be rough with it. Drizzle lightly with the remaining 2 tablespoons coconut oil and sprinkle with salt and pepper. Cook, stirring halfway through, until golden brown and crunchy, 30 to 40 minutes. Cool on the baking sheet before using.

TRADITIONAL CORNBREAD DRESSING



Traditional Cornbread Dressing image

Same deal every year. Dressing that everyone loves. They dare me to deviate! It worked for my Grandma and my mom... My girls have this recipe in their hope chests!

Provided by Fauve

Categories     Poultry

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

1/2 cup butter
1/2 cup celery, chopped
1/2 cup onion, chopped
6 cups cornbread, crumbled (approximately)
2 -4 cups herb stuffing mix
1 teaspoon sage
1/2 teaspoon black pepper
4 (14 ounce) cans chicken broth (not the condensed variety)
2 eggs, beaten
2 eggs, boiled (then chopped)

Steps:

  • Preheat oven to 450*.
  • Lightly grease a 13x9x2 inch baking dish.
  • Melt butter in skillet; saute celery and onion till tender, about 3 minutes.
  • In large mixing bowl, combine cornbread, stuffing mix, celery and onions, sage and black pepper.
  • Stir broth and beaten eggs into cornbread mixture; blend well.
  • Stir in chopped boiled eggs.
  • Pour into prepared baking dish.
  • Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 141.8, Fat 12.1, SaturatedFat 6.7, Cholesterol 98.8, Sodium 636.5, Carbohydrate 1.8, Fiber 0.3, Sugar 1, Protein 6.2

BEST CORNBREAD DRESSING



Best Cornbread Dressing image

When folks think of "Thanksgiving" their thoughts often turn to turkey and dressing. This is my version of dressing and my whole family love it.-Kim Kreider, Mount Joy, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 12 servings.

Number Of Ingredients 21

4 cups water
Turkey giblets
CORNBREAD:
1-1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
1/4 cup vegetable oil
DRESSING:
2 celery ribs, finely chopped
1 large onion, finely chopped
1 cup chopped pecans
1 cup butter, cubed
6 cups cubed soft bread (1/2-inch cubes)
2 large eggs, beaten
1-1/2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside. , Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.

Nutrition Facts : Calories 434 calories, Fat 30g fat (12g saturated fat), Cholesterol 124mg cholesterol, Sodium 651mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

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

CORNBREAD FOR DRESSING



Cornbread for Dressing image

Make this cornbread for our Cornbread-and-Biscuit Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)

Number Of Ingredients 7

2 1/2 cups yellow cornmeal
1 1/4 teaspoons salt
1 teaspoon granulated sugar
4 teaspoons baking powder
3 large eggs
1 1/4 cups buttermilk, room temperature
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for baking dish

Steps:

  • Preheat oven to 425 degrees. Butter an 8-inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, and stir to combine.
  • Pour batter into prepared baking dish. Bake until golden and a toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on a wire rack. Run a knife around edges of dish to loosen, and invert onto rack to cool completely.

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.

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