CORNBREAD AND SAGE DRESSING RECIPE
Cornbread and sage come together with other classic flavors for a moist holiday dressing everyone will love.
Provided by Rachel Ballard
Categories Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- In a large bowl mix all the ingredients except the broth and toss well.
- Add the broth and mix. If it seems dry, add a little more. Dressing should be wet but not have standing liquid in the bottom.
- Form baseball size balls or spread in a greased 8x8 baking dish and bake 20-25 minutes until heated through and lightly brown on the top.
Nutrition Facts : Calories 289 kcal, ServingSize 1 serving
SKILLET DRESSING WITH CORNBREAD AND BISCUITS
Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.
Provided by Joe Sevier
Categories Stuffing/Dressing Thanksgiving Cornmeal Egg Buttermilk Butter Onion Celery Biscuit Sage Stock Vinegar Side
Yield 10-12 servings
Number Of Ingredients 23
Steps:
- For the cornbread:
- Place a large cast-iron skillet in oven; preheat to 425°F. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl to combine. Whisk egg, buttermilk, and oil in a medium bowl to combine. Create a well in dry ingredients. Pour buttermilk mixture into well and whisk until no dry spots remain.
- Remove cast-iron skillet from oven (be careful; pan will be very hot). Add butter to pan and swirl to coat. Pour batter into pan and spread evenly. Bake cornbread until edges are golden brown and top is golden, 20-25 minutes.
- Immediately turn cornbread out onto a wire rack so bottom stays crisp. Let cool slightly, then invert onto another wire rack and let cool completely.
- Do Ahead: Cornbread can be baked 5 days ahead. Store tightly wrapped at room temperature, or freeze up to 3 months.
- For the dressing:
- Preheat oven to 375°F. Butter a large cast-iron skillet; set aside. Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add onion, celery, and a pinch of salt and cook, stirring occasionally, until vegetables are softened and just starting to take on some color, about 10 minutes.
- Meanwhile, tear cornbread into roughly 1" pieces and transfer to a large bowl. Tear biscuits into slightly smaller pieces and add to same bowl.
- Scrape vegetable mixture into bowl with bread and add sage, pepper, and remaining 2 tsp. salt. Gently toss to combine. Whisk eggs, stock, and vinegar in a medium bowl to combine. Drizzle over cornbread mixture and gently toss again to incorporate. Spoon dressing into prepared pan and bake until set and browned and crisp across the top, 45-55 minutes.
- Do Ahead: Dressing can be baked 1 day ahead. Let cool, then cover with foil and chill. Reheat in a 350°F oven, covered, until warmed through, 25-30 minutes, before serving.
PECAN-SAGE CORNBREAD DRESSING
This is a traditional Southern recipe that is great to accompany a holiday turkey.
Provided by Betty's Kitchen
Categories Easy Shellfish-Free Egg-Free Soy-Free Thanksgiving Fish-Free Peanut-Free Sugar-Free Tomato-Free Oven Stove
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- In a medium-sized skillet, melt the Onion (1). Add Butter (1/2 stick) and Celery (2 stalk) and sauté until softened.
- In a large bowl, crumble the Cornbread (1/2 package). Cornbread should be roughly the size of 1/2 of an 8-inch pan of cornbread. Add Pepperidge Farm Herb-Seasoned Stuffing (1/2 package).
- Then add Rubbed Sage (1 teaspoon) and Chopped Pecans (1 cup).
- Combine softened celery and onion.
- Open the Chicken Broth (58 fluid ounce) and pour them into the mixture. Mix well.
- Pour mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with Nonstick Cooking Spray (as needed).
- Bake in the preheated oven for 35 minutes, or until brown and crisp around the edges.
- Remove from oven and serve immediately.
Nutrition Facts : Calories 36 calories, Protein 0.8 g, Fat 2.3 g, Carbohydrate 3.3 g, Sugar 0.5 g, Sodium 145.2 mg, SaturatedFat 0.6 g, Cholesterol 2.4 mg, Fiber 0.4 g, TransFat 0 g, UnsaturatedFat 0.3 g
SPICY CORNBREAD STUFFING WITH CHORIZO AND SWEET POTATOES
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Provided by Rick Martinez
Categories Stuffing/Dressing Bread Sweet Potato/Yam Sausage Onion Celery Chile Jalapeño Garlic Paprika Kale Wine Sage Egg Stock Vinegar Butter Thanksgiving
Yield 20 servings
Number Of Ingredients 20
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35-40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
- Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7-9 minutes. Drain; transfer potatoes to a large bowl.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
- Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
- Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
- Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan-don't worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20-30 minutes longer.
- Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.
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