NO-BAKE SAUSAGE AND CORNBREAD DRESSING
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- In a large saute pan on low heat, add the ground spicy pork sausage and cook slowly to render out the fat, about 8 minutes. Season with salt and pepper, onion powder, garlic powder, fennel seed and celery salt. Once the fat is rendered and the meat starts to brown and crisp, add the carrots, celery, chestnuts, fennel, onions, garlic and sage. Cook until the meat continues to brown, the carrots become soft and tender and the onions become translucent, about 10 minutes.
- Add the crumbled cornbread and chicken stock and stir until completely incorporated and the bread is moist. Season with salt and pepper. Garnish with the parsley.
- Serve family style in a large bowl while still hot.
- Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron pan with butter.
- Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil and egg until smooth.
- Pour the batter into the prepared pan and bake until a toothpick is smooth when tested, about 25 minutes.
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.
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
GRANDMA'S CORNBREAD DRESSING RECIPE - (4.2/5)
Provided by marcia505
Number Of Ingredients 12
Steps:
- Sauté celery and onion in butter until soft, and set aside. In a large bowl mix all the ingredients together including the sautéed celery and onion, and mix well. Taste to see if you need to add more broth, salt, butter, or seasonings. Bake in 2 (9x11) greased pans at 325°F for 30 to 40 minutes. Once baked and cooled the dressing can be frozen up to 1 month.
GRANDMA'S CORNBREAD DRESSING
This is just plain traditional dressing. No oysters, no nuts, no sausage. Just pure Southern dressing. Posting here so the recipe will be saved for my granddaughter.
Provided by Sandy in Oklahoma
Categories Breads
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
- In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
- Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
- Note: Broth made from boiling a baking hen will be best but canned will work.
Nutrition Facts : Calories 98.5, Fat 6.9, SaturatedFat 4.1, Cholesterol 16.2, Sodium 348.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1.3, Protein 2.5
GREAT GRANDMA TANZY'S BEST CORNBREAD SAUSAGE DRESSING
Just like my Mom's BEST Banana Bread Recipe -I have tried, sampled, and made other Stuffing/Dressing Recipes before and believe me, NOTHING else comes close. Again, a little more work/fuss involved here as with Mom's Banana Bread, but WELL worth it. This submission is dedicated to my beloved Great Grandmother, God rest her soul - Ora Anice Adams-Tanzy...
Provided by stephanierndos
Categories Winter
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion & celery in butter until softened (note; you may need to drain the liquids off the onion/celery - if too wet).
- Add crumbled sausage and cook until no longer pink.
- In a large mixing bowl, crumble cornbread & mix in seasoned breadcrumbs.
- Add celery, onion, and sausage mixture to cornbread & breadcrumbs, mix.
- Add turkey broth a little at a time and mix. Continue adding & mixing a little broth at a time until mixture is moistened )again, you may add more for a wetter dressing, or less if you like it drier).
- Grease a large casserole dish and bake in a preheated 375° oven for approximately 40 minutes.
Nutrition Facts : Calories 268.5, Fat 11.6, SaturatedFat 6.4, Cholesterol 24.4, Sodium 407.5, Carbohydrate 34.5, Fiber 2.4, Sugar 3.7, Protein 6.4
SKILLET SAUSAGE AND CORNBREAD DRESSING
Save space in the oven on the big day with this easy cornbread dressing. I start with a make-ahead buttermilk cornbread that has an extra depth of flavor, thanks to a dash of Dijon. A half hour before everyone sits down to the table, I saute some spicy sausage with Dijon mustard, vegetables, chestnuts and fresh herbs. After folding in the cornbread, the dish goes straight into a serving bowl -- leaving plenty of room for the other sides in the oven.
Provided by Geoffrey Zakarian
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron skillet with butter.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil, Dijon mustard and egg until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. The cornbread can be made up to 1 day in advance. Wrap tightly in several layers of plastic wrap and store at room temperature.
- For the stuffing: Crumble enough of the cornbread into large pieces to make 4 cups. Reserve the remaining cornbread for another use.
- Add the sausage to a large skillet over medium heat and cook, breaking up with a wooden spoon, until the fat starts to render, about 8 minutes. Add the onion powder, garlic powder, fennel seed and celery salt and season with salt and pepper. Once the meat starts to brown and crisp, add the onion, carrot, celery, chestnuts, fennel, garlic and sage. Cook, stirring occasionally, until the meat is browned, the carrots become soft and tender and the onions are translucent, about 10 minutes.
- Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and cook until mostly evaporated, about 3 minutes. Stir in the chicken stock and Dijon mustard and bring to a simmer. Fold in the cornbread until completely incorporated and the bread is moist and heated through, about 3 minutes. Season to taste with salt and pepper.
- Transfer the stuffing to a serving bowl and garnish with the parsley.
SAUSAGE AND CORNBREAD DRESSING
At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. -Mandy Nall, Montgomery, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.
Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 1112mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
SAUSAGE CORNBREAD DRESSING RECIPE BY TASTY
Chef Ayo Cherry upgrades a box of cornbread stuffing with spicy sausage, aromatics, and of course, butter to create a southern-style Thanksgiving dressing.
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 7-8 minutes.
- Add the celery, onion, and garlic. Season with salt and cook until the vegetables are tender, about 5 minutes.
- Add the cornbread stuffing and toss to combine. Pour the boiling water and melted butter over the stuffing mix.
- Remove the pan from the heat, cover, and let sit for 5 minutes, until all of the liquid is absorbed. Fluff with a fork, then transfer to a small casserole dish.
- Turn the broiler to high.
- Broil the dressing for 1-2 minutes, until browned and crispy on top.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 9 grams, Sugar 5 grams
GRANDMA NITA'S CORNBREAD STUFFING WITH SAUSAGE AND GIBLET GRAVY
This is my grandmother's traditional Thanksgiving dressing (cornbread stuffing with sausage) and gravy. The family story goes that her in-laws came for dinner, and her father in-law pulled her husband away and asked if they were really that bad off, since there was no meat in the dressing, and since that day, there has always been meat in the dressing.
Provided by AdeleProvence
Categories Sauces
Time 3h
Yield 10 serving(s)
Number Of Ingredients 29
Steps:
- Mix cornmeal, flour, salt, soda, 1 egg, buttermilk, drippings.
- Place in a large cast-iron skillet and bake 25 minutes at 450F or until golden and a toothpick comes out dry.
- While bread is baking, dry out 1/2 loaf of plain bread by baking it in the same oven for a couple minutes.
- When both breads are cool enough to handle, crumble the cornbread and and pull the Italian bread apart in small chunks.
- In a sauce pan, add giblets, salt, pepper, leaves of celery, 1 chopped onion, 1/2 carrot, chopped, bay leaf, and parsley. Place a whole egg in the water as well. Boil for 1/2 hour.
- In a large frying pan, combine pork sausage, 3 chopped onions, and 1/2 stalk celery. Fry until sausage is done and add to the crumbled bread in a large bowl.
- Mix the bread and sausage mixture, and one can of mushrooms with juice, adding about a quarter cup to half cup of the broth from the giblets for moisture.
- Optional: Add an egg to make the stuffing hold together better.
- Add salt, pepper and sage to taste.
- For the gravy, finely dice the boiled egg and the gizzard of the turkey. Grate the liver. Combine with juice from boiling giblets. Turn burner on high and bring to a boil.
- Optional: Add one can of mushrooms.
- Add salt and pepper to taste.
- For one quart of of gravy, mix four heaping tablespoons of corn starch into a bowl of 1 cup water and mix.
- When the sauce has reached the boil, stir in the starch mixture.
Nutrition Facts : Calories 341.5, Fat 15, SaturatedFat 4.9, Cholesterol 79.8, Sodium 1165, Carbohydrate 37.4, Fiber 3, Sugar 5.1, Protein 14.5
GRANDMA LIZZIE'S CORNBREAD DRESSING
Steps:
- Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch baking dish.
- Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450°F.
- In a medium skillet, sauté the onion in the butter until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the corn bread, toasted bread cubes, and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper to taste. Bake in the prepared pan for 15 minutes, or until lightly browned.
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
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