Cornbreadsagedressing Recipes

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GRANDMA STANDARD'S CORNBREAD DRESSING



Grandma Standard's Cornbread Dressing image

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

3 (9x9 inch) pans cornbread, cut into small cubes
3 bone-in chicken breast halves, with skin
1 large onion, chopped
2 cups chicken broth, or as needed
½ teaspoon cayenne pepper, or to taste
½ teaspoon crumbled dried sage, or amount to taste
salt and ground black pepper to taste

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

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

THE BEST CORNBREAD DRESSING



The Best Cornbread Dressing image

Complete your Thanksgiving spread with our favorite cornbread dressing. To make it truly perfect, we opted to make the cornbread from scratch using stone-ground cornmeal, buttermilk and just the right amount of sugar. The result is a perfect base that's buttery and moist. Classic holiday flavors like onion and celery, plus fresh sage, thyme and parsley hit all the right notes.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 22

Nonstick cooking spray
2 cups stone-ground yellow cornmeal
2 cups all-purpose flour (see Cook's Note)
1/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons kosher salt
14 tablespoons (1 3/4 sticks) unsalted butter
2 cups buttermilk
1/2 cup whole milk
4 large eggs, lightly beaten
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
1 large onion, medium dice
4 stalks celery, medium dice
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon poultry seasoning
4 cups low-sodium chicken broth
2 large eggs, lightly beaten
Chopped flat-leaf parsley leaves, for serving

Steps:

  • For the cornbread: preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish generously with nonstick cooking spray.
  • Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl until combined.
  • Put the butter in a 4-cup liquid measuring cup or a medium microwave-safe bowl and microwave in 30 second intervals until completely melted, about 1 minute. Set aside to cool slightly, then whisk in the buttermilk, whole milk and eggs until smooth.
  • Add the wet mixture to the dry mixture and stir until just combined with no lumps remaining. Transfer the batter to the prepared baking dish. Bake until the top is golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool completely. (The cornbread can be made one day in advance. After cooling completely, wrap the pan tightly with plastic wrap and store at room temperature.)
  • Lower the oven temperature to 325 degrees F.
  • Once the cornbread is completely cool, run a small offset spatula around the edges of the pan, then invert it onto a cutting board and cut into 1-inch cubes. Transfer to 2 rimmed baking sheets and spread into an even layer. Bake, rotating the trays halfway through, until the cornbread cubes are crisp at the edges and almost completely dried out, about 40 minutes. Remove to a wire rack and let cool completely. (This step can be done up to 24 hours in advance. Store the cooled cornbread cubes in an airtight container or resealable plastic bag until ready to use.)
  • Meanwhile, preheat the oven to 375 degrees F and coat a 9-by-13-inch baking dish generously with butter.
  • For the dressing: melt the butter in a large skillet over medium heat. Add the onion, celery, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, sage, thyme and poultry seasoning and cook until fragrant, 2 minutes more. Transfer to a large bowl.
  • Add the cornbread cubes, chicken broth and eggs to the bowl and toss gently until the vegetables are evenly dispersed and the bread is very moist (do not overwork or the cornbread will fall apart). Transfer to the prepared baking dish and cover tightly with aluminum foil.
  • Bake until warmed through, about 30 minutes. Uncover, then return to the oven and bake until lightly browned and crisp at the edges, about 20 minutes more. Let sit for 10 minutes, then top with chopped parsley and serve.

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 WITH SAGE AND PECANS



Cornbread Dressing with Sage and Pecans image

This moist and flavorful cornbread dressing from Alabama chef Scott Peacock uses a homemade buttermilk cornbread and adds celery, onions, sage, and roasted pecans that get stirred in right before baking to retain their crunch. If you don't already have a family dressing recipe for your Thanksgiving menu, this one is sure to be an heirloom for generations to come.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Time 3h40m

Yield Serves 10 to 12

Number Of Ingredients 12

1 bunch fresh sage, stems removed
1 cup pecan halves
1 stick plus 7 tablespoons unsalted butter, plus more for baking dish
2 1/4 cups fine white or yellow cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3 cups best-quality buttermilk
8 large eggs, 5 beaten
3 cups coarsely chopped celery stalks (from 4 to 5), plus 1/4 cup pale, tender inner leaves for serving
3 cups coarsely chopped onions (from 2)
Kosher salt and freshly ground pepper
4 cups turkey stock or low-sodium chicken broth, warmed

Steps:

  • Preheat oven to 200°F. Arrange sage in a single layer on a baking sheet and bake until leaves darken, shrink slightly, and feel crisp, about 30 minutes. Let cool completely. Crumble 4 teaspoons' worth of leaves; reserve the rest for another use (stored in an air-tight container at room temperature up to 1 month).
  • Increase oven temperature to 350 ̊F. Arrange pecans in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool slightly, then coarsely chop.
  • Increase oven temperature to 400°F. Place 3 tablespoons butter in a 12-inch ovenproof skillet (preferably cast iron); heat in oven until it melts and starts to sizzle, 3 to 4 minutes. In a large bowl, whisk together cornmeal, salt, and baking soda to combine. In another bowl, whisk together buttermilk and 3 whole eggs. Add to cornmeal mixture, whisking until smooth.
  • Carefully remove skillet from oven, swirling to coat bottom and sides. Pour hot butter into batter; whisk to combine. Transfer batter to skillet and bake until set and golden on top, 25 to 30 minutes. Let cool in pan 5 minutes, then flip out onto a wire rack; let cool completely. Break cornbread into bite-size pieces and spread them evenly on a rimmed baking sheet. Reduce oven temperature to 250°F and bake until dry and crisp, about 30 minutes.
  • Increase oven temperature to 325°F. Brush a 3-quart baking dish with butter. Melt 1 stick butter in a large skillet over medium heat. Add celery and onions; season with 2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are tender and translucent but not developing any color, about 15 minutes. Stir in crumbled sage; cook 30 seconds. Let cool slightly.
  • In a large bowl, combine cornbread and vegetable mixture. Add 5 beaten eggs, stock, and pecans, stirring to combine. Melt remaining 4 tablespoons butter and stir into cornbread mixture.
  • Transfer mixture to prepared dish; bake 50 minutes. Increase oven temperature to 425°F, continue baking until dressing is set and top is browned, 10 to 12 minutes more. Serve warm, garnished with celery leaves.

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 (SOUTHERN W/SAGE, AKA HOLY GRAIL DRESSING)



Cornbread Dressing (Southern W/Sage, Aka Holy Grail Dressing) image

For me, and particularly from the perspective of a Southerner, dressing is one of those traditional dishes which becomes dog-eared in your life's history. Most folks I know still prefer the dressing or stuffing recipe which arcs back to their childhood, and I am no exception. I was raised by my grandmother, and after her passing, I became obsessed with trying to duplicate the dressing she made which I loved so very much. After innumerable attempts, and a search that took roughly 10 years and FAR too much experimentation on my part (hence the nickname, "Holy Grail Dressing"), the recipe below produces a dish that is (REALLY) always moist and full of flavor. (I love sage and usually add more--3 to 4 TABLESPOONS ;o], but the quantity listed below should be "safe" for those who aren't as addicted to sage as I am. I also bump up the other spices a bit a well, but didn't want to freak anybody out so am posting the basic measurements.)

Provided by Teresa27

Categories     < 4 Hours

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup margarine
1/2 cup onion, chopped
3 cups celery & leaves, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons sage
1/2 teaspoon thyme
1 teaspoon poultry seasoning
5 cups soft breadcrumbs
5 cups crumbled cornbread
2 (10 3/4 ounce) cans cream of chicken soup
2 (14 1/2 ounce) cans chicken broth
3 eggs
1 teaspoon vinegar

Steps:

  • Preheat oven to 350º.
  • Melt margarine in skillet & saute onion & celery.
  • Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
  • In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
  • In smaller bowl, blend soup, water, eggs, & vinegar.
  • Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
  • Turn into 9x13 baking dish and bake @ 350º for an hour. (Can also be used as a stuffing.).
  • If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
  • NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.

MAKEOVER BEST CORNBREAD DRESSING



Makeover Best Cornbread Dressing image

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

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 fat-free milk
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
DRESSING:
2 celery ribs, finely chopped
1 large onion, finely chopped
1/2 cup chopped pecans
1/2 cup reduced-fat butter
6 cups cubed day-old bread (1/2-inch cubes)
2 large eggs, beaten
1-1/2 teaspoons poultry seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
2-1/4 to 2-3/4 cups reduced-sodium chicken broth

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.

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THE BEST CORNBREAD DRESSING (CORNBREAD STUFFING) - MOM ON …
2020-11-21 Combine all ingredients. Place cornbread in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined. Transfer to a buttered baking dish and press down lightly. Cover with foil and bake for 30 minutes. Check consistency of dressing.
From momontimeout.com


BEST CORNBREAD DRESSING RECIPE – HOW TO MAKE CORNBREAD STUFFING
2020-07-15 Melt the remaining 2 tablespoons butter and drizzle over the dressing. Bake, uncovered, until golden and crisp on top, 25 to 30 minutes. Let sit for 10 to 15 minutes before serving. Make-ahead tip: Make the dressing through the end of step 4 up to 2 days in advance; cover and refrigerate. On Thanksgiving, bake, covered, at 300 ̊ until hot, 1 ...
From thepioneerwoman.com


MOM'S CORNBREAD DRESSING
Step 6. In a large bowl, combine the onions, celery, eggs, sage, chicken stock, and 3 cups of the crumbled cornbread, mixing well. Step 7. Add salt and pepper to taste. Step 8. Set the mixture into the prepared baking dish, baking at 350 degrees F for 30 minutes. Step 9.
From commandcooking.com


SOUTHERN CORNBREAD DRESSING (STUFFING) RECIPE - ~TEXAS …
2021-11-21 Preheat oven to 425 degrees F. Place 9" cast iron skillet in oven as it is preheating. Mix dry ingredients in a bowl and set aside. In a separate bowl mix milk, egg and oil until blended. Combine wet ingredients with dry ingredients and stir until moistened and fairly smooth (about 1 …
From texashomesteader.com


GRANNY'S CORNBREAD DRESSING RECIPE | MYRECIPES
In a large bowl, combine cornbread, broth and butter. Mix well and set aside. In a skillet over medium heat, sauté onion and celery in oil until softened, 4 to 5 minutes.
From myrecipes.com


THE BEST CORNBREAD DRESSING (AND HOW TO MAKE IT BEFORE …
2021-10-29 Making the breads is the most time-consuming part of this recipe, but it can be done ahead. Simply make the cornbread and biscuits. Allow them to cool, and crumble or process them into crumbs. Allow the bread to get stale a few hours or overnight; crumble or process into crumbs. You can make the crumbs a day or two ahead and store in the fridge, or you can …
From familysavvy.com


CLASSIC CORNBREAD DRESSING - HOUSE OF YUMM
2021-11-10 Step 2: Prepare the liquid broth by melting butter, sautéing the veggies, then adding the herbs, seasonings, and chicken broth. Let this simmer. Then pour the broth over the dried breads, stir to combine. Step 3: Cover and bake. Then remove the foil and continue baking to get that beautiful golden crust on the top!
From houseofyumm.com


SAGE CORNBREAD DRESSING RECIPE | MYRECIPES
Stir in sage, pepper, and salt. Stir celery mixture and bread cubes into crumbled cornbread in bowl, stirring gently until blended. Add chicken broth and eggs, and gently stir until moistened. Spoon mixture into a lightly greased 11- x 7-inch baking dish. Bake at 350° for 45 to 50 minutes or until golden brown.
From myrecipes.com


CORNBREAD SAGE DRESSING RECIPES - FOOD NEWS
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.
From foodnewsnews.com


BETTY'S SOUTHERN CORNBREAD-SAGE DRESSING - YOUTUBE
Betty demonstrates how to make her original Southern Cornbread-Sage Dressing recipe. Using a surprising twist, Betty makes her dressing juiciest and tasties...
From youtube.com


THE BEST HOMEMADE CORNBREAD DRESSING RECIPE
2021-11-15 Then, add 2 eggs. Next, add 2 cups of buttermilk. Add, 1/2 cup of melted unsalted butter and begin to stir. Once you've combined all of your ingredients, stir the mixture until they're no lumps. Next, butter a 9 X 13 pan and then pour your mixture into pan. The cornbread will bake on 325 degrees for 25-35 minutes.
From southernlovelifestyle.com


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