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.
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
GRANDMA'S CORN BREAD DRESSING
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
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
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.
GRANDMA LIZZIE'S CORNBREAD DRESSING
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
- Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
- In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
CORNBREAD DRESSING
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
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.
OLD FASHIONED SOUTHERN CORNBREAD DRESSING
I have been making this dressing for years. I found it in one of those community recipe cookbooks. You can use your favorite regular cornbread recipe with this (but not sweet cornbread).
Provided by heartnurse2006
Categories < 60 Mins
Time 45m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion and celery in the canola oil until soft, melt margarine in same pan.
- Mix with remaining ingredients except broth in large bowl.
- Moisten with broth to your taste (I like mine pretty wet, I usually get closer to the 3 cups).
- Place in a casserole dish or aluminum pan.
- Bake at 400°F for 25 to 30 minutes, or until a nice crust develops on the top.
- **May use to stuff a 10 to 14 pound turkey. If stuffing a turkey, add very little broth. It will absorb additional moisture in the turkey. Pack loosely.
Nutrition Facts : Calories 81.2, Fat 7.3, SaturatedFat 1.4, Cholesterol 26.4, Sodium 559.9, Carbohydrate 1.9, Fiber 0.3, Sugar 0.7, Protein 2.2
MAMA'S SOUTHERN CORNBREAD DRESSING
I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!
Provided by Mary Lynne Williams
Time 1h35m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Combine cornbread and stale bread cubes in a large bowl. Set aside.
- Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
- Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
- Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g
GRANDMA STANDARD'S CORNBREAD DRESSING
This is a family heirloom recipe passed down from my great grandmother, Ollie Joe Standard, who got it from her mother, and so on and so on. Most people only fix dressing for Thanksgiving or other holidays, but we love this so much we eat it all year round. Hope you all like it, too!
Provided by Chrisie
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- Place the cornbread cubes into a large bowl. Set aside until needed.
- Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
- Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
- Bake in preheated oven until top is golden brown, about 45 minutes.
Nutrition Facts : Calories 415.7 calories, Carbohydrate 50.8 g, Cholesterol 77.4 mg, Fat 15 g, Fiber 4.4 g, Protein 18.4 g, SaturatedFat 4.7 g, Sodium 811.5 mg, Sugar 7.9 g
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
GRANDMA'S CORNBREAD DRESSING
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
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.
NANNY ROSALIND'S CORNBREAD DRESSING
This is my aunt's recipe for my grandmother's fabulous dressing. It has a spicy Louisiana kick.
Provided by Mary Claire Lagroue
Categories Cornbread Stuffing and Dressing
Time 1h35m
Yield 10
Number Of Ingredients 19
Steps:
- Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
- Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
- Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
- Transfer dressing mixture to the prepared baking dish. Cover with foil.
- Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 18.5 g, Cholesterol 44.9 mg, Fat 21.2 g, Fiber 2.1 g, Protein 11.6 g, SaturatedFat 5.1 g, Sodium 749.1 mg, Sugar 3.4 g
OLD FASHIONED CORNBREAD DRESSING
Make and share this Old Fashioned Cornbread Dressing recipe from Food.com.
Provided by KittyKitty
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine cornmeal, baking powder, baking soda, and salt in a large bowl; add 2 eggs, buttermilk, and melted bacon drippings, stir well.
- Place a well greased 10-inch cast iron skillet in a 450°F oven for 4 minutes or until hot. Remove skillet from oven, spoon batter into skillet. Bake at 450F for 35 minutes or until cornbread is lightly browned. Cool; crumble cornbread into a large bowl.
- Sauté celery and onion in butter until tender. Add sautéed vegetables and remaining ingredients to crumbled cornbread, stirring well. Spoon dressing into a lightly greased 13x9 inch pan. Bake at 350°F for 25-30 minutes.
Nutrition Facts : Calories 396.9, Fat 17.4, SaturatedFat 8.4, Cholesterol 135.8, Sodium 918.2, Carbohydrate 49.3, Fiber 3.6, Sugar 5.8, Protein 11.9
OLD FASHIONED SOUTHERN CORNBREAD DRESSING
Make and share this Old Fashioned Southern Cornbread Dressing recipe from Food.com.
Provided by Kaykwilts
Categories For Large Groups
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
- Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
- Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
- In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.
- Bake, uncovered, for 1 hour, or until set.
Nutrition Facts : Calories 370.2, Fat 27, SaturatedFat 9.9, Cholesterol 145.8, Sodium 686.3, Carbohydrate 4.4, Fiber 0.6, Sugar 1.5, Protein 26.1
More about "cornbread dressing recipe 395"
CORNBREAD DRESSING - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
5/5 (55)Category Side DishCuisine AmericanTotal Time 1 hr
- In a large bowl mix the cornbread and biscuit crumbs, add onion, celery, salt, pepper, sage, and mix well with a spoon. Melt butter and pour over mixture. Add broth and soup and continue mixing. Spray or grease a 2 quart casserole dish. Add stuffing and bake at 400 degrees for 35 minutes or until brown around the edges.
- Note: Some people like to cook the onion and celery in butter before adding to the cornbread mix. I have tried it both ways and don’t see a lot of difference since you are going to bake it anyway. My family never noticed if I did this or not. You can do it whichever way you like.
- Whisk together and heat in microwave about five minutes. (This gravy is great over mashed potatoes, dressing and any kind of meat and great if you need a quick gravy) Makes about 4 cups.
- Boil giblets in water or broth until cooked. Remove and chop. I remove the skin from the neck and pull any meat off the bone. Discard neck bone. Put meat and giblets back in water or broth and add salt and pepper, flour and drippings. Continue cooking while stirring continuously with wire whisk until thickens. Serve over stuffing or dressing. Makes about 5 cups.
NANNIE JUNE'S CORNBREAD DRESSING RECIPE | KITCHN
From thekitchn.com
SOUTHERN CORNBREAD DRESSING - COPYKAT RECIPES
From copykat.com
SOUTHERN CORNBREAD DRESSING - SOUTHERN BYTES
From southern-bytes.com
CORNBREAD DRESSING - CAFE DELITES
From cafedelites.com
10 BEST CORNBREAD DRESSING RECIPES | YUMMLY
From yummly.com
PAULA DEEN’S CORNBREAD DRESSING - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
OLD-FASHIONED CORNBREAD DRESSING - FARM BELL RECIPES
From farmbellrecipes.com
GRANDMOTHER CARTER'S CORNBREAD DRESSING RECIPE | MYRECIPES
From myrecipes.com
TRADITIONAL SOUTHERN CORNBREAD DRESSING - COOKING AND CUSSING
From cookingandcussing.com
SOUTHERN CORNBREAD DRESSING - HALFPASTHUNGRY
From halfpasthungry.com
HOW TO MAKE OLD FASHIONED CORNBREAD DRESSING - THE TIPTOE FAIRY
From thetiptoefairy.com
CORNBREAD DRESSING RECIPES - FOOD NETWORK
From foodnetwork.com
EASY SOUTHERN CORNBREAD DRESSING WITH CHICKEN + {VIDEO}
From staysnatched.com
5 BEST BLACK FOLKS SOUL FOOD CORNBREAD DRESSING RECIPES
From thesoulfoodpot.com
THE BEST CORNBREAD DRESSING (CORNBREAD STUFFING) - MOM ON …
HOMEMADE CORNBREAD DRESSING RECIPE - SOUTHERN CRAVINGS
From southerncravings.com
THE BEST CORNBREAD DRESSING RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
CORNBREAD DRESSING RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
SOUTHERN CORNBREAD DRESSING | SOUTHERN LIVING
From southernliving.com
TRADITIONAL SOUTHERN CORNBREAD DRESSING - THE KITCHEN IS MY …
From thekitchenismyplayground.com
AUNT GRACE'S BEST CORNBREAD DRESSING RECIPE | SOUTHERN LIVING
From myrecipes.com
PATTI LABELLE CORNBREAD DRESSING RECIPES - GRABFOREATS.COM
From grabforeats.com
CORNBREAD DRESSING | REYNOLDS BRANDS
From reynoldsbrands.com
SOUTHERN CORNBREAD DRESSING - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
BLACK FOLKS CORNBREAD DRESSING RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
BEST CORNBREAD DRESSING RECIPE - HOW TO MAKE CORNBREAD …
From delish.com
CORNBREAD DRESSING - CORNBREAD MILLIONAIRE
From cornbreadmillionaire.com
THE BEST HOMEMADE CORNBREAD DRESSING RECIPE
From southernlovelifestyle.com
TRADITIONAL CORNBREAD DRESSING - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
GRANDMA'S SOUTHERN CORNBREAD DRESSING RECIPE - EAT WELL SPEND …
From eatwellspendsmart.com
CLASSIC CORNBREAD DRESSING - HOUSE OF YUMM
From houseofyumm.com
CORNBREAD DRESSING RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CLASSIC CORN BREAD DRESSING | KITCHN
From thekitchn.com
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 »
You'll also love