CORNBREAD DRESSING
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
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.
TRADITIONAL CORNBREAD DRESSING
Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Spray a 3½-quart baking dish with cooking spray.
- In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, for 8 to 10 minutes or until tender.
- In a large bowl, stir together broth, next 5 ingredients, and cooked vegetables. Crumble cornbread into broth mixture, and stir until well combined. Pour mixture into prepared pan.
- Bake for 45 to 55 minutes or until center is set. Let stand for 10 minutes before serving.
CORNBREAD DRESSING
You can use this recipe to make cornbread dressing or stuffing.
Provided by Debby Mayne
Categories Side Dishes
Time 40m
Number Of Ingredients 11
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 II
Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!
Provided by Mandy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h55m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
- Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
- Crumble the cooled cornbread into a large bowl. Mix in remaining eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, ground black pepper and dried parsley.
- Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 26.1 g, Cholesterol 97.9 mg, Fat 14 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 5.1 g, Sodium 851.5 mg, Sugar 5.7 g
CORNBREAD DRESSING
Provided by Damaris Phillips
Categories side-dish
Time 3h15m
Yield 8 to 12 servings
Number Of Ingredients 23
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.
CATHERINE'S CORNBREAD DRESSING
I've tried on quite a few occasions to "gussy up" my family's cornbread dressing recipe. All of the attempts have ended with subpar results and little to no fanfare, so I keep coming back to the classic. Of course the secret to this rich Southern side dish is the butter. But is that really a secret? This version yields an amazingly moist dressing just begging to be drenched in bourbon gravy.
Provided by Food Network
Time 2h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- Melt butter in a large skillet over medium heat. Saute the celery and onion until soft and translucent, 10 to 12 minutes.
- In a large bowl, add the celery, onion, cornbread, stuffing mix, and sage. Stir in the chicken stock and eggs and mix until completely combined. Season with a few grinds of black pepper. The mixture should be fairly soupy. Pour into a lightly greased 9 by 13-inch baking dish. Bake, uncovered, until the dressing is set and golden brown, 45 minutes to an hour.
- Preheat the oven to 425 degrees. Grease a large cast-iron skillet and place in the oven to heat while mixing the batter.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, salt, baking soda, and a few generous grinds of black pepper.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter together until combined. Pour into the dry ingredients and stir until just combined (it's okay if it's a little lumpy). Pour the batter into the hot cast-iron skillet and bake until the top is golden brown, about 25 minutes.
- Immediately remove the cornbread from the skillet and allow to cool. The cornbread can be made up to 2 days in advance when using for the dressing. Store until needed, then crumble and follow instructions for the dressing.
- If enjoying the cornbread immediately (not for the dressing recipe), remove the cornbread from the oven, invert it onto a large plate, and then flip it once more so it is right side up. Slice into wedges and serve warm with lots of butter.
OLD FASHIONED CORNBREAD DRESSING
This recipe was given to me by a friend in 1960. The recipe was her mother's. I have made it every Thanksgiving since. It always gets rave reviews.
Provided by b4uc1or2
Categories Breads
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Note:.
- If using cornbread mix such as Jiffy, make sure there is no sugar in the mix. It will ruin your dressing. I make my own cornbread.
- I buy canned bisquits and bake them.
- The amount of stock is approximately You may need to add more. The uncooked dressing should be very moist, (almost runny).
- In a very large bowl soak cornbread and biscuits in stock.
- Cook in l l/3 cup hot fat, chopped onion, green onion and celery.
- Add vegetables to cornbread mixture.
- Add eggs and seasonings to cornbread mixture.
- Mix well.
- Bake in a shallow uncovered pan in 325 deg. oven for 1 hour.
Nutrition Facts : Calories 38.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 70.5, Sodium 419, Carbohydrate 3.5, Fiber 0.7, Sugar 1.5, Protein 2.5
MAKEOVER BEST CORNBREAD DRESSING
This cornbread truly has a full-flavored rustic feel that will be the perfect accompaniment to your delicious turkey dinner.
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first 5 ingredients. Combine the egg, milk, oil and applesauce; stir into dry ingredients just until moistened. Transfer to a 9-in. square baking pan coated with cooking spray. , Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Place cubed bread on baking sheets; bake for 5-7 minutes or until lightly browned. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside. , 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 broth to reach desired moistness (about 2-1/2 cups)., Transfer to a 13x9-in. baking dish coated with cooking spray. 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 267 calories, Fat 12g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 616mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein.
OVERNIGHT SOUTHERN CORNBREAD DRESSING
My family's longtime favorite. The dressing is best mixed the day before and refrigerated before baking.
Provided by MadisonMom
Time 10h55m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
- Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
- Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
- Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
- Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
- Bake in the preheated oven until golden brown, about 1 1/2 hours.
Nutrition Facts : Calories 262 calories, Carbohydrate 26.5 g, Cholesterol 159.7 mg, Fat 13.3 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 6.3 g, Sodium 1063.5 mg, Sugar 3.8 g
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