Harvest Cornbread Stuffing Recipes

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CORNBREAD STUFFING



Cornbread Stuffing image

At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. -Patty Kierce, Weir, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 20 servings.

Number Of Ingredients 12

1 cup water
1 large onion, chopped
3/4 cup chopped celery
3/4 cup minced fresh parsley
1/2 cup butter, cubed
1/2 teaspoon ground nutmeg
1 loaf (1-1/2 pounds) bread, toasted and cubed
6 cups cubed cornbread, toasted
5 large eggs, lightly beaten
5 large hard-boiled large eggs, chopped
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) chicken broth

Steps:

  • In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

Nutrition Facts :

HARVEST CORNBREAD STUFFING



Harvest Cornbread Stuffing image

Take cornbread stuffing to a whole new level with chicken sausage and sweet potatoes. This Harvest Cornbread Stuffing is a great side for pork or chicken.

Provided by My Food and Family

Categories     Thanksgiving Side Dishes

Time 1h5m

Yield 8 servings

Number Of Ingredients 6

1/2 lb. Italian turkey sausage
1 can (15 oz.) sweet potatoes, undrained
1/4 cup toasted sliced almonds
2 Tbsp. dried cranberries
1 cup water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix

Steps:

  • Heat oven to 350ºF.
  • Brown sausage in large skillet on medium-high heat. Meanwhile, drain potatoes, reserving liquid; slice potatoes.
  • Drain sausage; return to skillet. Stir in nuts; cook and stir 2 min. Add reserved potato liquid, cranberries and water; mix well. Bring to boil. Add potatoes and stuffing mix; stir just until stuffing mix is moistened.
  • Spoon into 1-1/2-qt. casserole sprayed with cooking spray; cover.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 15 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

CORNBREAD STUFFING



Cornbread Stuffing image

"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings (plus extra herb butter)

Number Of Ingredients 13

2 sticks unsalted butter, at room temperature, plus more for the baking dish
3 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
For the stuffing:
2 large onions, finely diced
3 celery stalks, finely diced
9 cups cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk

Steps:

  • Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
  • Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
  • Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

CORNBREAD STUFFING



Cornbread Stuffing image

Provided by Anne Burrell

Categories     side-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 19

1/2 stick (4 tablespoons) melted unsalted butter, plus extra for baking pan
1 cup yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
3 tablespoons honey
1 teaspoon vanilla extract
2 large eggs
Extra-virgin olive oil, for cooking
1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound fresh chorizo
10 fresh sage leaves, finely chopped
3 sprigs fresh rosemary, leaves chopped
3 to 4 cups chicken stock

Steps:

  • For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
  • Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
  • Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
  • For the cornbread stuffing: Preheat the oven to 350 degrees F.
  • Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
  • Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
  • Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
  • Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.

HARVEST CORNBREAD STUFFING



Harvest Cornbread Stuffing image

Make and share this Harvest Cornbread Stuffing recipe from Food.com.

Provided by FarahC

Categories     Pork

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb sage pork sausage or 1 lb sage turkey sausage
1 large apple, chopped (use what ever kind you prefer)
1/4 cup chopped yellow onion
1/4 cup dried cranberries
1 garlic clove, crushed
3 cups dried cornbread, unseasoned (you can use boxed variety,or find this in the bakery section during the fall or winter seasons,or ch)
2 tablespoons extra virgin olive oil
2 cups hot water
1/4 cup chicken broth
1/4 teaspoon black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves
1 tablespoon dried parsley flakes
1 large beaten egg

Steps:

  • Preheat oven 350 degrees.
  • In a large skillet put heat on med low,add in your olive oil, chopped onion,apple,garlic,and dried cranberries.Cook for about 5-8 minutes. Add in your sausage,and brown.
  • Next add in your chicken broth,and pepper,rosemary,parsley,and tyme. Cook about 3 minutes. Set aside,and get a large mixing bowl. Add your cornbread into the large mixing bowl,and your water. Mix well.Next add in your Sausage Mixture,and beaten egg. When everything is incorperated well, stuff your turkey and cook suggested time on your turkey.
  • Or place into greased 9x11 glass pan, or any large pan you see fit to use. And bake at 350.
  • 30-45 minutes,or until its to your liking, some people like softer stuffing, and some like it on the dry side.

Nutrition Facts : Calories 231.3, Fat 19.2, SaturatedFat 5.7, Cholesterol 67.3, Sodium 396.1, Carbohydrate 4.9, Fiber 0.9, Sugar 3.2, Protein 9.7

CORNBREAD STUFFING



Cornbread Stuffing image

This cornbread stuffing is a classic stuffing with liver meat, onions, celery, and sage. It's perfect for Thanksgiving dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 9

1 tablespoon canola oil
1 medium onion, finely diced
3 stalks celery, finely diced
1/3 cup diced liver (chicken or turkey)
6 cups coarsely crumbled cornbread
2 tablespoons chopped fresh sage (or 1 teaspoon dried)
3 cups hot reduced-sodium chicken broth
Coarse salt and ground pepper
2 tablespoons butter, plus more for dish

Steps:

  • Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add liver; cook, stirring, until beginning to brown, about 4 minutes.
  • In a large bowl, combine onion mixture, cornbread, and sage.
  • Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.
  • Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.

REAL SOUTHERN HERBED CORNBREAD STUFFING



Real Southern Herbed Cornbread Stuffing image

NO bread, NO oysters, NO sausage, NO Eggs, NO Giblets. Simply the best cornbread stuffing you will ever put in your mouth. This is one of those 'secret' recipes handed down from my grandmother's grandmother. It has never been written down until now, but was taught in the kitchen to each generation during the holidays while helping grandma prepare the stuffing and listening to the stories of when they were little girls in the kitchen helping their grandmas.

Provided by Jeanine Starkenberg

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

Time 1h20m

Yield 12

Number Of Ingredients 12

12 cups crumbled cornbread
1 cup butter
1 cup finely chopped onion
1 cup finely chopped apple
1 cup finely chopped celery
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon salt
4 cups turkey broth, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place crumbled cornbread into a large bowl.
  • Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
  • Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 34.7 g, Cholesterol 72.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11.9 g, Sodium 1566.4 mg, Sugar 6.9 g

STUFFING WITH CORNBREAD RECIPE BY TASTY



Stuffing with Cornbread Recipe by Tasty image

Here's what you need: unsalted butter, thick-cut bacon, celery, large yellow onions, garlic, fresh thyme leaf, fresh rosemary, day-old cornbread, large eggs, turkey stock, fresh parsley, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 13

8 tablespoons unsalted butter, 1 stick
1 ½ lb thick-cut bacon, chopped
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
2 tablespoons fresh thyme leaf
2 tablespoons fresh rosemary, chopped
2 loaves day-old cornbread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
3 large eggs
3 cups turkey stock
¼ cup fresh parsley, chopped, divided
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  • Melt the butter in a large skillet over medium heat. Add the bacon and cook until the fat has rendered, about 3 minutes.
  • Add the celery, onion, and garlic. Cook until softened and golden, about 5 minutes.
  • Add the thyme and rosemary. Cook until fragrant, about 2 minutes.
  • In a medium bowl, beat together the eggs, turkey stock, half of the parsley, the salt, and pepper.
  • In a large bowl, combine the bread and cooked bacon mixture.
  • Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
  • Transfer the stuffing to the prepared baking dish and cover with foil.
  • Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  • Top with the remaining parsley.
  • Enjoy!

Nutrition Facts : Calories 454 calories, Carbohydrate 24 grams, Fat 30 grams, Fiber 1 gram, Protein 20 grams, Sugar 7 grams

SCALLION-CHEDDAR CORNBREAD STUFFING



Scallion-Cheddar Cornbread Stuffing image

This stuffing - or, you can call it a dressing - is baked outside the turkey so that it develops a crisp topping. You'll want to make sure your cornbread is stale here: If working with fresh cornbread, dry it out in your oven. Crumble the pieces, then spread them on a rimmed sheet pan and bake at 300 degrees until firm and dry, but not hard. Timing will depend on how moist the cornbread was to start, so be sure to keep an eye on it.

Provided by Melissa Clark

Categories     stuffing and dressing, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

5 tablespoons unsalted butter, plus more for greasing the pan
1 bunch scallions
1 celery rib, including leaves, thinly sliced
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
3 large eggs
6 cups stale cornbread, crumbled into large chunks
1 tablespoon chopped fresh sage or rosemary
Pinch of ground cayenne (optional)
1 1/2 cups turkey or chicken stock, plus more as needed
1 cup grated sharp Cheddar
1/4 cup grated Parmesan
1/4 cup chopped parsley

Steps:

  • Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
  • Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
  • In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
  • Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
  • Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
  • When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.

COUNTRY HARVEST STUFFING



Country Harvest Stuffing image

Provided by Sheila Lukins

Categories     Side     Thanksgiving     Dinner     Dried Fruit     Sausage     Pecan     Potluck     Parade     Peanut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 12

4 cups each 1-inch cubed French bread and prepared cornbread
4 tablespoons olive oil
1 tablespoon dried thyme
1 pound well-spiced turkey or sweet Italian pork sausage, bulk or links (casings removed), broken into clumps
1 cup chopped red onions
1 cup chopped celery
1 tablespoon finely minced garlic
2 teaspoons dried sage leaves, crumbled
3/4 cup dried cranberries
3/4 cup chopped pecans
1/2 cup pitted prunes, quartered
1 cup defatted chicken broth

Steps:

  • 1. Preheat oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons olive oil, thyme, salt, and pepper to taste. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes or until lightly toasted, shaking pans occasionally. Return to the bowl.
  • 2. Brown the sausage in a heavy pan over medium heat. Using a slotted spoon, remove the sausage to the bowl, discarding any fat. Place the remaining 2 tablespoons olive oil in the pan and sauté the onions, celery, garlic, and sage over medium-low heat for 15 to 20 minutes or until wilted, stirring often. Combine with the bread cubes, cranberries, pecans, and prunes.
  • 3. Drizzle the broth over the mixture to moisten as desired, then toss well. Season with salt and pepper. Bake, covered with aluminum foil, in an oven-to-table dish at 350°F for 30 to 45 minutes. Serve from the dish.

HARVEST STUFFING



Harvest Stuffing image

Categories     Garlic     Onion     turkey     Side     Bake     Sauté     Thanksgiving     Apple     Apricot     Poultry Sausage     Celery     Parade     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield makes 12 cups of stuffing, enough for 18 pound turkey

Number Of Ingredients 12

2 pounds well-spiced bulk turkey sausage
2 tablespoons vegetable oil
4 cups each chopped red onions and celery
2 tablespoons minced garlic
2 tablespoons dried thyme
2 teaspoons dried sage leaves, crumbled
12 cups cubed (1-inch) bread, toasted
2 Granny Smith apples, diced
1 cup dried cranberries
1 cup each dried apricots and pitted prunes, quartered
2 cups chicken broth
Salt and pepper, to taste

Steps:

  • Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey.

CORNBREAD STUFFING FOR ROAST TURKEY



Cornbread Stuffing for Roast Turkey image

Follow the recipe for Roast Turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked and peeled and are sold in jars or cans. You will need 1 1/4 cups.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 11

2 cups chestnuts
Cornbread
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, plus more, softened, for baking dish
2 large onions, finely chopped
1 cup finely chopped celery
1/2 cup finely chopped shallots
Coarse salt and freshly ground pepper
4 Gala apples, peeled, cored, and cut into 1/2-inch pieces
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh sage
1 to 1 1/2 cups Turkey Stock or low-sodium store-bought chicken or vegetable broth

Steps:

  • Cut a slit in each chestnut with scissors or a paring knife. Cook chestnuts in a pot of boiling water for 20 minutes, then drain in a colander. When cool enough to handle, peel off and discard shells and inner brown skins. Quarter each.
  • Preheat oven to 375 degrees. Crumble cornbread into a large bowl. Melt butter in a large skillet over medium heat. Cook chestnuts, stirring occasionally, until they begin to brown, about 8 minutes. With a slotted spoon, transfer chestnuts to bowl, reserving butter in pan.
  • Add onions, celery, and shallots to pan; season with salt. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add apples and continue to cook, stirring occasionally, until apples are soft, about 5 minutes more. Transfer to bowl with cornbread mixture. Add parsley, sage, and enough stock to moisten mixture. Toss to combine and season with salt and pepper.
  • Transfer stuffing to a buttered 3-quart shallow baking dish. (Stuffing can be prepared to this point up to 1 day ahead; cover with plastic wrap and refrigerate. Return to room temperature and uncover before baking.) Bake until heated through and top is lightly browned, about 30 minutes. Serve hot.

CORNBREAD STUFFING



Cornbread stuffing image

Enjoy our cornbread stuffing at a Thanksgiving banquet or alongside a special Sunday roast. It features bacon, but this can be omitted for a vegetarian stuffing

Provided by Liberty Mendez

Categories     Side dish

Time 2h10m

Number Of Ingredients 15

4 rashers of bacon, roughly chopped
1 onion, finely chopped
2 large garlic cloves, finely chopped
3 celery sticks, finely chopped
small bunch of sage, finely chopped
2 eggs, beaten
400ml vegetable stock, cooled
50g salted butter, melted, plus extra for the dish
175g fine semolina or polenta
100g plain flour
½ tbsp baking powder
½ tsp bicarbonate of soda
2 eggs
200ml buttermilk or natural yogurt
1-2 red chillies, deseeded and finely chopped

Steps:

  • First, make the cornbread. Heat the oven to 190C/170C fan/gas 5. Butter the base of a 25cm ovenproof dish and line with baking parchment. Combine the semolina, flour, baking powder, bicarb and ½ tsp salt in a large bowl. Whisk the melted butter, eggs, buttermilk or yogurt and chillies together in a jug and until combined. Gradually pour the wet ingredients into the dry, stirring until just combined - be careful not to over-mix. Pour the cornbread batter into the pan and bake for 40-50 mins until golden, then cool completely in the tin.
  • Turn the oven up to 220C/200C fan/gas 7. Fry the bacon in a large frying pan or skillet over a medium heat for 5 mins until it is starting to crisp up and release its fat. Remove to a board, leave to cool slightly, then roughly chop. Tip the onion, garlic and celery into the pan and fry for 8-10 mins until the vegetables are softened and golden. Add a splash of water the mixture starts to catch on the bottom. Stir in the sage.
  • Tip the vegetable mixture into a large bowl and leave to cool slightly. Cut the cooled cornbread into 2cm cubes, then add to the bowl of veg along with the chopped bacon. Season and toss to combine. Tip the stuffing mixture into a roughly 20 x 30cm casserole dish. Mix the eggs and vegetable stock together in a jug, then pour this over the stuffing in the dish. Bake for 15-20 mins until the stuffing is golden brown and crisp at the edges.

Nutrition Facts : Calories 215 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium

CORNBREAD STUFFING RECIPE BY TASTY



Cornbread Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, yellow cornmeal, baking powder, sugar, kosher salt, buttermilk, corn kernel, honey, large eggs, cornbread mix, white bread, unsalted butter, onion, garlic, celery, fennel head, salt, green apples, ground nutmeg, Italian sausage, fresh parsley, fresh sage, chicken broth

Provided by Claire Nolan

Categories     Sides

Yield 10 servings

Number Of Ingredients 23

¼ cup unsalted butter, melted
1 cup yellow cornmeal
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon kosher salt
1 cup buttermilk
½ cup corn kernel
¼ cup honey
2 large eggs
1 box cornbread mix, optional if you do not want to do Tia's cornbread, prepared according to box instructions, and cut into cubes.
4 cups white bread, we used an Italian loaf, cubed
4 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
3 stalks celery, diced
½ head fennel head, diced
salt, to taste
2 green apples, peeled and diced
½ teaspoon ground nutmeg
1 lb Italian sausage, casing removed
¼ cup fresh parsley, minced
2 tablespoons fresh sage
3 cups chicken broth, or chicken stock

Steps:

  • First, make Tia's Cornbread at least one day before serving the stuffing.
  • Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter.
  • In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.
  • Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.
  • For the stuffing, start by cutting the cornbread into cubes.
  • Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.
  • Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside.
  • Transfer the bread cubes to a large bowl.
  • In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes.
  • Add the mixture to the bowl of bread and mix.
  • In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes.
  • Add the apples to the bread bowl and mix.
  • Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes.
  • Transfer the sausage to the bread bowl and mix.
  • Mix in the parsley and sage.
  • Transfer the bread mixture to the buttered baking dish.
  • Pour the chicken stock around the edges of the baking dish.
  • Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.

Nutrition Facts : Calories 745 calories, Carbohydrate 76 grams, Fat 42 grams, Fiber 4 grams, Protein 15 grams, Sugar 26 grams

CORNBREAD STUFFING



Cornbread Stuffing image

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 10

Number Of Ingredients 8

1/2 cup butter or margarine
3 medium celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups cubed (1/2 inch) cornbread or soft bread
1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
  • In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
  • Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.

Nutrition Facts : ServingSize 1 Serving

DELUXE CORNBREAD STUFFING



Deluxe Cornbread Stuffing image

When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. -Pamela Rickman, Valdosta, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

6 cups crumbled cornbread
2 cups white bread cubes, toasted
1 cup chopped pecans
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bulk pork sausage
2 tablespoons butter
2 large tart apples, diced
1 cup diced celery
1 medium onion, finely chopped
1-3/4 to 2-1/4 cups chicken broth

Steps:

  • In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. , Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten. , Spoon mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.

Nutrition Facts : Calories 326 calories, Fat 18g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 780mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein.

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CORNBREAD STUFFING AND DRESSING RECIPES | ALLRECIPES
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Mom's Delicious Oyster Corn Bread Dressing. Save. Mom's Delicious Oyster Corn Bread Dressing . Rating: 4.5 stars 23 . A sure thing! Mom gave me directions to this recipe over the phone. Fast and easy; you and others will be …
From allrecipes.com


CORNBREAD STUFFING RECIPE - TODAY.COM
2021-11-17 For the cornbread: 1. 2. In a bowl, combine the flour, cornmeal, baking powder and salt. 3. In another bowl, combine the eggs, buttermilk, melted butter and sugar. Stir the egg mixture into the ...
From today.com


HERBY MUSHROOM CROISSANT STUFFING. - HALF BAKED HARVEST
2018-11-14 Transfer to the oven and bake 5-8 minutes, until the croissants are lightly toasted. 3. Meanwhile, heat the olive oil In a large skillet over medium heat. When the oil shimmers, add the onions and cook until fragrant, about 3-5 minutes. Add the celery and mushroom, and season with salt and pepper.
From halfbakedharvest.com


FRESH HERB & HEIRLOOM CORNBREAD DRESSING – HANDSOME HARVEST …
Slice the cornbread into small cubes about 3/4 inches and place on a baking sheet, toast in the oven turning occasionally until crispy about 15 minutes. Turn the oven up to 425. In a large cast iron pan over medium heat, saute onions for 1 minute until fragrant, then add the aji dulce peppers, cooking another 2 minutes.
From handsomeharvestfarm.com


GRANNY'S CORNBREAD DRESSING RECIPE | MYRECIPES
Directions. 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. Add onion mixture to cornbread mixture along with seasonings; mix well. Let stand for 15 minutes.
From myrecipes.com


EASY CORNBREAD FOR STUFFING RECIPE - DINNER, THEN DESSERT
2020-10-19 To use for Cornbread for Stuffing, cool completely and chop into bite-sized cubes. Spread on a baking sheet in a single layer. Leave loosely covered with a linen towel (or paper towels) overnight. Double the recipe to make one batch of Cornbread for Stuffing and one batch of muffins to save time during the holidays.
From dinnerthendessert.com


HOW TO MAKE CORNBREAD STUFFING - YELLOW BLISS ROAD
2021-11-21 Preheat oven to 375 degrees F and grease a 13×9-inch baking dish with butter or nonstick cooking spray. Place cornbread chunks in a large mixing bowl and set aside. In a large skillet over medium heat, melt butter. Add onion and …
From yellowblissroad.com


HARVEST CORNBREAD STUFFING RECIPE - COOKING INDEX
Preheat the oven to 3500F. Place the cubed cornbread in a large bowl with 2 tablespoons olive oil, the salt and pepper. and half of the thyme. Toss well and lay out on 2 baking sheets. Bake for 15 minutes or until toasted slightly. Let cool at room temperature for 15 …
From cookingindex.com


KAMALA HARRIS'S CORNBREAD STUFFING RECIPE: HOW TO MAKE IT
2020-11-25 Search, watch, and cook every single Tasty recipe and video ever - all in one place!
From buzzfeed.com


EASY CORNBREAD STUFFING – BEST EVER DRESSING RECIPE FOR …
2016-11-15 Preheat the oven to 375F. Melt the butter on a non-stick frying pan over medium heat. Add the onion, celery, garlic and carrot and mix. Cover and cook, stirring occasionally, for 15 minutes. Put the crumbled cornbread and cooked onion mixture in a non-stick 9x13 baking dish, and stir to combine.
From melaniecooks.com


THE BEST CORNBREAD DRESSING (CORNBREAD STUFFING) - MOM ON …
2020-11-21 How To Make Cornbread Stuffing. Bake cornbread until dry. Brown sausage and add onion, celery, salt and pepper. Cook until onions are translucent. Add sage, thyme, and pecans and stir to combine. Cook for 2 to 3 minutes more. Whisk together 2 cups of stock or broth and both eggs. Combine all ingredients.
From momontimeout.com


CORNBREAD DRESSING {CORNBREAD STUFFING} - WHAT A GIRL EATS
2021-11-14 In a large bowl, toss cornbread cubes with sauteed onions and celery. (don't forget the butter!) Add the broth, a ladle at a time, tossing well each time until dressing is desired moistness. (See notes) Place in a oven proof baking dish and heat until piping hot. (See notes) Notes Any type of dried bread, cornbread or sourdough bread can be used.
From whatagirleats.com


DRESSED UP TRADER JOE'S CORNBREAD STUFFING - DASH OF MANDI
2020-11-09 1 box of Trader Joe’s cornbread stuffing. ½ cup yellow onion, finely chopped. 1 cup celery, chopped. 2 tsp fresh thyme leaves. 3 sage leaves, chopped. 4 tbsp unsalted butter. 3 cups chicken stock. 1 large red apple, cored and chopped in small pieces. 1 cup dried cranberries.
From dashofmandi.com


CORNBREAD STUFFING RECIPE (HEALTHY + EASY) « CLEAN & DELICIOUS
2019-11-08 Homemade cornbread stuffing is a delicious Thanksgiving staple. Made with real, simple, whole food ingredients this recipe is both healthy and easy to make. I love the sweet bits of cranberries and savory bites of walnuts sprinkled throughout. You can make this stuffing ahead of time or the same day you plan to serve it! Picture this; roasted turkey breast served along …
From cleananddelicious.com


THE BEST CORNBREAD STUFFING - I HEART NAPTIME
Remove the grease from the pan. Add butter to the same pan and allow to melt. Add the onion, celery and carrots and cook for 3-5 minutes or until soft. Stir in the sage and salt and pepper to taste. Remove from heat. Combine the toasted bread, sausage, cooked veggies and …
From iheartnaptime.net


CORNBREAD STUFFING WITH CRANBERRIES AND PECANS - FEASTING AT HOME
2021-11-19 Add white wine and turn up the heat for 2 minutes more. Turn heat off. Whisk egg with 1 cup of chicken broth. In a large bowl gently mix sautéed mixture together with cornbread, pecans, cranberries, parsley and 1 1/2 cups of the egg broth mixture. Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of ...
From feastingathome.com


INA'S CORNBREAD STUFFING | WILLIAMS SONOMA
Preheat the oven to 400°F (200°C). Butter a baking sheet. Melt the butter in a medium sauté pan, add the onion and cook over medium-low heat for 8 minutes, until translucent. Off the heat, add the celery, parsley, cornbread and chicken stock and …
From williams-sonoma.com


SOUTHERN-STYLE CORNBREAD STUFFING - ONCE UPON A CHEF
Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake in a 250°F-oven until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes. To make the stuffing: Place the sausage in a …
From onceuponachef.com


CORNBREAD STUFFING - PEAR TREE KITCHEN
2019-11-08 Preheat an oven to 400⁰F. Combine 1 1/4 cups flour, 3/4 cup cornmeal, and 2 teaspoons baking powder in a mixing bowl and stir to combine. In a separate bowl, combine 1 cup milk, 1 whole egg, and 1/4 cup of vegetable oil or bacon fat. Add the wet ingredients to the dry ingredients and mix just until combined.
From peartreekitchen.com


DELICIOUS CORNBREAD STUFFING RECIPE | THE RECIPE CRITIC
2021-11-17 8 cups cornbread cut into 1 inch squares and toasted 1 teaspoon salt ½ teaspoon ground pepper 2 large eggs beaten 1 ½ cups chicken broth ¾ cup milk Instructions Preheat the oven to 350°. Spray a 9×13 roasting pan or a 12-inch oval baking dish with pan spray and set aside. In a medium skillet cook the sausage until browned.
From therecipecritic.com


SOUTHERN CORNBREAD DRESSING (STUFFING) RECIPE - ~TEXAS …
2021-11-21 Combine wet ingredients with dry ingredients and stir until moistened and fairly smooth (about 1 minute.) Carefully remove hot skillet from preheating oven and grease with butter. Pour batter into skillet and bake 20 to 23 minutes or until toothpick inserted in the center comes out clean.
From texashomesteader.com


10 EASY CORNBREAD STUFFING RECIPES - HOW TO MAKE CORNBREAD
2018-11-05 1. Steamed Clams with Bacon, Corn, and Basil. 2. Diners Want Shake Shack To Change Their Buns. 3. 30 Creative Cucumber Recipes. 4.
From delish.com


CORNBREAD STUFFING RECIPE | LAND O’LAKES
4 cups crumbled prepared cornbread . 1 / 4 cup Land O Lakes® Butter, melted . 1 / 4 cup chicken broth . 8 slices crisply cooked bacon, crumbled, reserve drippings . 4 ribs (2 cups) celery, sliced 1/2-inch . 1 small (1 / 2 cup) onion, chopped . 3 tablespoons reserved bacon drippings . 1 teaspoon salt . 1 / 4 teaspoon pepper
From landolakes.com


HARVEST BREAD STUFFING - RECIPE - FINECOOKING
Put the bread in a very large mixing bowl. Heat 1/4 cup of the olive oil and 1/4 cup of the butter in a 12-inch skillet over medium-high heat. Add the onions, celery, leek, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring often, until beginning to color, 10 to 15 minutes.
From finecooking.com


HERBED CORNBREAD STUFFING RECIPE - EATINGWELL
To prepare stuffing: Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Step 5 Heat 2 tablespoons butter in a large skillet over medium heat. Add celery, shallots and apples; cook, stirring occasionally, until softened, 8 to 10 minutes. Step 6 Meanwhile, crumble cornbread into medium pieces in a large bowl. Step 7
From eatingwell.com


CORNBREAD STUFFING WITH SAUSAGE AND APPLES – WELLPLATED.COM
Increase the oven temperature to 375 degrees F. Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth. In a large skillet on the stove, melt the butter over medium heat. Add …
From wellplated.com


CORNBREAD STUFFING RECIPE - SALLY'S BAKING ADDICTION
2016-11-08 Stuffing: Whisk the broth and eggs together in a very large bowl. Set aside. Heat butter in a large skillet over medium-high heat. Add the onion, celery, parsley, thyme, sage, salt, and pepper. Cook for 4 minutes until vegetables begin to soften. Squeeze the sausage meat out of the casings into the skillet.
From sallysbakingaddiction.com


CLASSIC CORNBREAD STUFFING - CHEF LINDSEY FARR
For the Stuffing: Preheat oven to 350°. Melt the butter in a large skillet or Dutch oven over medium heat. Add celery, carrots, and onion and cook until onion is almost translucent. Add chicken broth and bring to a boil. Reduce heat to low and add the …
From cheflindseyfarr.com


EASY CORNBREAD STUFFING RECIPE | LIL' LUNA
2020-03-06 Crumble the cooled cornbread into a large bowl. Mix in the stuffing cubes and saltine crackers. Pour the vegetables and butter over the top and stir to combine. Then add in the chicken broth mixture. Taste the mixture and add more salt or poultry seasoning if needed. Add the eggs to the mixture and stir until everything is blended. BAKE.
From lilluna.com


BEST CORNBREAD STUFFING - THE SALTY MARSHMALLOW
Cool completely and cut into ½ inch cubes. Preheat oven to 250 degrees. Place the cubed cornbread and French bread on a large baking sheet. Bake in preheated oven for 45 minutes. Alternately, cube both breads, and place in 1-2 large bowls. Allow to sit on the counter for 24 hours, covered, until dried out.
From thesaltymarshmallow.com


HARVEST STUFFING BREAD RECIPE | MYRECIPES
BEAT 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining all-purpose flour to make stiff batter. COVER and let rest 10 minutes. Turn batter into greased 1-1/2 quart casserole. Smooth top of dough in casserole with floured hands. Cover. LET RISE in warm, draft-free place until doubled in size, about 30 minutes.
From myrecipes.com


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