Cornbread Dressing Oamc Recipes

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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

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.

CORNBREAD DRESSING



Cornbread Dressing image

Complete the Thanksgiving feast with this classic Cornbread Dressing recipe from Food Network.

Provided by Claire Robinson

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

8 tablespoons butter, divided
1 large Vidalia or Spanish onion, chopped (about 1 cup)
Kosher salt and freshly cracked black pepper
3/4 cup water
6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound
1/3 cup fresh sage leaves, about 12, stems removed
2 large eggs, beaten

Steps:

  • Preheat oven to 375 degrees F.
  • In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
  • Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

CORNBREAD DRESSING



Cornbread Dressing image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 17

4 cups Mama's Cornbread, recipe follows
2 cups 1-inch cubes toasted bread
10 saltine crackers, crumbled
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
2 ounces (1/2 stick) butter
1 teaspoon dried sage
Salt and freshly ground black pepper
1 1/2 cups cornmeal
1/2 cup flour
1 cup buttermilk
2 large eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons vegetable oil

Steps:

  • Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish.
  • Combine the corn bread, toasted bread, and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding.
  • When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well and pour into the baking dish. Bake until heated through, puffed, and golden brown, about 45 minutes.
  • Preheat the oven to 375 degrees F.
  • In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

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.

CORNBREAD DRESSING



Cornbread Dressing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time P1DT1h40m

Yield 10 to 12 servings

Number Of Ingredients 22

1 loaf crusty French bread, diced into 1-inch cubes
1 stick butter
2 cups finely diced celery (leaves included)
2 carrots, peeled and very finely diced
1 large onion, diced
4 cups low-sodium chicken broth, plus more if needed
2 to 3 teaspoons fresh rosemary, chopped
1/2 teaspoon ground thyme
1/4 teaspoon ground sage
1/8 to 1/4 teaspoon turmeric
Kosher salt
1/4 cup fresh parsley leaves, chopped
Skillet cornbread, recipe follows, diced into 1-inch cubes
1/4 cup plus 2 tablespoons 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 whole egg

Steps:

  • Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
  • Preheat the oven to 350 degrees F.
  • Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are 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 bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.
  • Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
  • Preheat the oven to 450 degrees F.
  • Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes.

GRANDMA'S CORNBREAD DRESSING



Grandma's Cornbread Dressing image

Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/4 cup canola oil
DRESSING:
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
3 large eggs
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 teaspoons poultry seasoning
1 teaspoon pepper
1/2 teaspoon salt
2 cups chicken broth

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

MOMMA'S CORNBREAD DRESSING



Momma's Cornbread Dressing image

A pure country, Texas-style cornbread dressing.

Provided by Sherry Wisdom

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

Yield 8

Number Of Ingredients 9

2 (16 ounce) packages dry corn bread mix
1 onion, diced
1 clove garlic, minced
1 bunch celery, chopped
6 hard-cooked eggs, chopped
1 teaspoon rubbed sage
2 (14 ounce) cans chicken broth
2 cups turkey stock
salt and pepper to taste

Steps:

  • Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
  • Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
  • Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

Nutrition Facts : Calories 520 calories, Carbohydrate 79.4 g, Cholesterol 164.4 mg, Fat 15.3 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 3.6 g, Sodium 2463.6 mg, Sugar 14.7 g

DELUXE CORNBREAD DRESSING CASSEROLE (BIG BATCH)



Deluxe Cornbread Dressing Casserole (Big Batch) image

An old family recipe that's been tweaked little by little over the last 100 years. This makes 2 large pans about 1/2-3/4 filled. To relieve holiday stress make the pre-cooked dressing the week before Thanksgiving and freeze. Use one pan for Thanksgiving and one for Christmas. Begin defrosting 2 days before in the refrigerator. I split the prep process between 2 days. On the first day make the cornbread, boil the fryer, pick the meat and save the broth. The second day assemble and freeze. For OAMC split dressing into even smaller portions; may need to reduce bake time. My picture is of a smaller baked portion.

Provided by gailanng

Categories     Breads

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 25

3 cups yellow cornmeal
1 cup flour
4 tablespoons sugar
2 teaspoons salt
1 teaspoon baking soda
4 teaspoons baking powder
3 cups buttermilk
4 large eggs
1/2 cup vegetable oil
1 fryer (for 4 - 5 cups cooked chicken)
water, to cover
cornbread (see recipe above)
16 ounces jimmy dean fresh pork sausage (Regular or Sage)
2 medium onions, chopped
1 1/2 cups chopped celery
1/2 cup green bell pepper, chopped
1 cup thin sliced green onion
1/4 cup butter (half stick, sometimes I use whole stick)
1/8-1/4 teaspoon sage
8 slices bread, decrusted and cubed (wheat or honey wheat)
1 (10 3/4 ounce) can can cream of chicken soup, undiluted
1 egg
1 jalapeno pepper, chopped (optional)
5 cups chicken broth (more or less)
salt and pepper

Steps:

  • CORNBREAD:.
  • (Make 1 day in advance to allow to dry slightly without being refrigerated.) Grease a 9x13 or 11x14 inch baking pan.
  • In a large bowl, stir together cornmeal and next 5 ingredients. In a small bowl, whisk together buttermilk, eggs and oil. Pour wet mixture into dry and mix until just combined. (Note: the mixture should be moist, but not soupy). Pour cornmeal mixture into prepared baking pan. Bake in preheated oven 350 degrees for about 40 - 50 minutes or until golden around the edges and pick inserted into the center comes out clean.
  • FRYER AND BROTH:.
  • For ease, do this step 1 day ahead. Cut fryer in half or quarters then place in a large stockpot and add cold water just to cover. Cover with lid and bring to a simmer, cooking until tender, about 45 - 60 minutes.
  • Remove chicken from pot and allow to cool to the touch, reserving broth. Discard skin then remove meat from the bone and chop into chunks. Measure and reserve 4 - 5 cups meat. Refrigerate.
  • Strain the broth and refrigerate.
  • DRESSING:.
  • Preheat oven 350 degrees. Heavily butter 2 9x13 or 11x14 inch baking pans; set aside.
  • Crumble pre-baked cornbread into a very large mixing bowl. Add decrusted bread cubes.
  • In a separate microwavable bowl add the 1/2 stick butter, chopped onions, bell pepper and celery. Loosely cover and microwave until tender about 8 - 10 minutes. Mixture will have rendered juices. Cool slightly and pour this mixture over cornbread mixture. Do not stir until instructed to do so.
  • In a seperate medium microwavable bowl, cook in microwave the pork sausage until no longer pink, about 8 - 12 minutes; breaking into pieces and crumbling. Once cooked, drain well and add to cornbread/bread cubes/onion.
  • Mix together undiluted cream of chicken soup with the 1 egg. Pour this over cornbread/bread cubes/onion/sausage.
  • Skim fat from the reserved chicken broth, discarding the fat. Measure 5 cups of degreased broth and pour over cornbread/bread cubes/onion/sausage/soup.
  • Add to the cornbread bowl, 4 - 5 cups cooked chicken meat, sage and optional jalapeno pepper.
  • Salt and pepper to taste.
  • With 2 large paddles or spoons, gently toss all ingredients together until thoroughly mixed. Ladle into prepared baking pans.
  • (If freezing, cover with plastic wrap then aluminum foil and freeze.) If using immediately, place uncovered in preheated oven and bake approximately 1 hour until edges are browned and pick inserted in center comes out clean.
  • NOTE: This can be made into one large disposable aluminum pan (11x13x3 inch). Increase baking time.

Nutrition Facts : Calories 355.2, Fat 20.4, SaturatedFat 6.1, Cholesterol 88.4, Sodium 816.5, Carbohydrate 26.3, Fiber 1.9, Sugar 5, Protein 16.3

CORNBREAD DRESSING II



Cornbread Dressing II image

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

2 cups cornmeal
1 tablespoon white sugar
1 tablespoon baking powder
1 teaspoon salt
5 eggs, beaten
1 (12 fluid ounce) can evaporated milk
¼ cup vegetable oil
2 cups chopped fresh mushrooms
1 cup chopped celery
½ cup chopped green onions
3 tablespoons butter
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon ground black pepper
1 pinch dried parsley

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 I



Cornbread Dressing I image

This recipe has been handed down in my family for several generations, however, this is the first time it has been written with amounts of ingredients rather than a dash of this or a pinch of that. It was a real feat to get my mom to measure the ingredients before she mixed them all together. Enjoy!

Provided by Beth Dillard

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 (12 ounce) package refrigerated biscuit dough
1 (8 ounce) package corn bread mix
1 cup diced onion
1 cup diced celery
½ cup butter, softened
½ teaspoon salt
½ teaspoon ground black pepper
2 (14.5 ounce) cans chicken broth
⅛ pound pork sausage
2 hard-cooked eggs
1 teaspoon dried sage

Steps:

  • Prepare biscuits (enough to make 4 cups crumbled), and one 8x8 inch pan cornbread according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender.
  • In a 2-quart casserole dish, combine 4 cups crumbled cornbread, 4 cups biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined.
  • Bake in the preheated oven for 30 to 45 minutes.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 53.3 g, Cholesterol 122.3 mg, Fat 32.6 g, Fiber 1.4 g, Protein 11.1 g, SaturatedFat 14.4 g, Sodium 2144.5 mg, Sugar 10.4 g

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 DRESSING (OR STUFFIN')



Cornbread Dressing (Or Stuffin') image

I got this recipe from a book authored by Sheila Ferguson (Soul Food, Classic Cuisine from the Deep South). She was the lead singer of one of my favorite groups way back in the 70's. I continue to make my dressing (stuffin) in this manner since the first time I tried it for thanksgiving years ago. Anytime I want dressing for a meal, this is the recipe I use. It has become one of my favrorites as well as my family's. Prep time is me using my onion wizard (one of the best things since sliced bread) to chop the onion and celery and sauteing/browning time.

Provided by Tish in OH

Categories     Thanksgiving

Time 1h15m

Yield 8 cups

Number Of Ingredients 11

1/2 cup butter, you can use half butter and half bacon grease
3/4 cup chopped onion, 1 largish onion
1 cup chopped celery & leaves
4 cups cornbread, crumbled homemade
4 cups bread, stale cubed
1 teaspoon sage, dried ground (I use a tablespoon (or more)
1 teaspoon thyme, dried ground
2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups chicken stock

Steps:

  • Preheat your oven to 350.
  • Melt butter over low heat in a large saute pan. Add the onion and celery and saute until soft but not brown, about 5 minutes.
  • Stir in your cornbread and bread cubes and continue cooking until golden brown, about another 10 minutes.
  • Add your seasonings and slowly stir in the stock until the stuffin' reaches your preferred consistency.
  • Cook until the top of the stuffin' starts to brown, about 45 minutes to an hour. Oven types vary so cooking times may vary.
  • I never stuff my turkey but this makes enough to stuff a 15 pound turkey and for you to taste along the way!

Nutrition Facts : Calories 174.2, Fat 12.7, SaturatedFat 7.6, Cholesterol 31.9, Sodium 566.6, Carbohydrate 12.7, Fiber 0.9, Sugar 2.4, Protein 2.9

SOUTHERN CORNBREAD DRESSING



Southern Cornbread Dressing image

This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.

Provided by Holly

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

Time 1h45m

Yield 18

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
½ cup chopped onions
½ cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
⅛ teaspoon garlic powder
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
6 eggs

Steps:

  • Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
  • Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
  • Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
  • Bake in the preheated oven 30 minutes, or until golden brown.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g

CORNBREAD DRESSING OKLAHOMA STYLE



Cornbread Dressing Oklahoma Style image

This was a favorite of my midwestern family's. I watched my grandmother and mother make it all my life and it's just part of Thanksgiving,Easter,Christmas or a large Sunday dinner for me..my father loves it and I cook it about twice a month for him..he can eat a roaster pan alone..I fix it in small containers and he freezes it and takes it out as he wants...he's 90!!!

Provided by Country Cook in Okl

Categories     Breads

Time 1h30m

Yield 8-15 serving(s)

Number Of Ingredients 18

1 cup yellow cornmeal
1 cup all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
9 eggs
1 1/4 cups milk or 1 1/4 cups buttermilk
1/4 cup cooking oil or 1/4 cup melted shortening
3 tablespoons bacon grease
2 slices white bread (1 cup)
1 1/2 cups onions, diced
3/4 cup celery, diced
1/4 lb pork sausage (optional)
1/4 cup butter or 1/4 cup margarine
4 (15 ounce) cans chicken broth (or broth from one boiled chicken deluted with water until 60oz.)
1 1/2 cups water
3 teaspoons ground sage
1 teaspoon poultry seasoning
salt and pepper

Steps:

  • Let bacon grease get hot in baking pan while making cornbread mixture and oven is heating.
  • Sift together flour, cornmeal,baking powder and salt.
  • Add two eggs, milk and oil or melted shortening.
  • Beat until just smooth-do not overbeat.
  • Turn into hot greased 9x13 inch baking pan.
  • Bake in a 425: oven for 20-25 minutes.
  • Remove from oven and crumble into pieces into a roasting pan.
  • Lay white bread on top.
  • Leave uncovered drying for 2 days to a week.
  • Cornbread and white bread can be dried in warm oven if your limited on time,but results aren't as good.
  • Boil three of the eggs and dice.
  • Crumble sausage in fry pan with butter or margarine, add onion and celery and cook until sausage isn't pink and celery is slightly tender.
  • Make sure cornbread and bread are crumbled into small pieces and add sausage mixture without draining fat.
  • Add diced boiled eggs,sage,poultry seasoning.
  • Add four beaten eggs,chicken broth and water.
  • Stir well.
  • I use my hands to make sure it is mixed well.
  • Taste and add salt and pepper as desired.
  • Bake at 400 until top is slightly brown usually about an hour.
  • Do not over cook-- if you like it moist water can be added while cooking.
  • YUMMMMM.

CORNBREAD DRESSING (OAMC)



Cornbread Dressing (Oamc) image

My family's favorite and a great way to save time on Thanksgiving or any other day. From Talk About Good by the Junior League of Lafayette, Lousiana.

Provided by Gadget_Queen

Categories     Breads

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups toasted breadcrumbs
2 cups cornbread, crumbs
3/4 cup chopped onion
3/4 cup chopped celery
1/3 cup chopped bell pepper
2 tablespoons chopped parsley
1 teaspoon Accent seasoning
salt and pepper
1 teaspoon poultry seasoning
4 eggs, slightly beaten
6 cups chicken broth or 6 cups turkey broth

Steps:

  • Mix all ingredients together.
  • Pour into pan or 9 x 13 casserole.
  • Bake at 350 degrees about 1 1/2 hours.
  • Dressing may be prepared ahead of time, except for the baking, and frozen.

Nutrition Facts : Calories 182, Fat 5, SaturatedFat 1.4, Cholesterol 105.8, Sodium 813.8, Carbohydrate 22.6, Fiber 1.7, Sugar 3.4, Protein 10.7

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Top Asked Questions

How to cook cornbread with dressing mix?
Add dressing mix, red bell pepper, onion, salt, and red pepper. Cook and stir 10 minutes. Add 1 cup broth, reducing heat to medium. Cook 5 minutes; set aside. In a 12x9x2” baking dish, add the egg, bread cubes, remaining broth, and green onions. Pour the cooked meat mixture into the baking dish; crumble cornbread with fingers into the mixture.
How to cook cornbread with celery and onion?
Grease an 8x8 baking pan. Place crumbled cornbread in a large bowl. In a 10.5-inch skillet, melt the butter over medium heat. Add the onion and celery and cook until tender. Add the veggies to the bowl with the cornbread. Add the seasonings and mix together, then add chicken stock and mix again to combine.
How do you make cornbread with day old corn?
Heat a skillet on medium-high heat. When hot, add the olive oil, celery, onions, garlic, and green peppers. Saute until the onions are translucent, fragrant, and the vegetables are soft. Remove the vegetables from the pan. Set aside to cool while prepping the remaining ingredients. Place day-old cornbread in a large mixing bowl.
What is Southern cornbread dressing made of?
This old fashioned Southern cornbread dressing recipe is a classic that’s a must-have for every Thanksgiving table. It’s made with celery, onions, homemade cornbread, white bread and plenty of herbs. You’ll never look at cornbread stuffing the same way again! Looking for the perfect cornbread stuffing recipe for your holiday meal?

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