THE BEST CORNBREAD DRESSING
My Grand's cornbread dressing recipe and how to make it BEFORE Thanksgiving.
Provided by Family Savvy
Categories Side Dishes
Time 1h45m
Number Of Ingredients 13
Steps:
- Process all 3 breads into crumbs (fine to medium).
- Store in an airtight bag; freeze or refrigerate until ready to make the dressing.
- Measure out several cups of broth/stock.
- Crumble bouillon cubes into broth/stock.
- Heat to boiling; stir to dissolve.
- Toss all bread crumbs together in a large bowl.
- Add onion, celery, soup, spices, and eggs; stir well.
- Add broth in stages until desired consistency.
- Preheat oven to 350 F.
- Bake uncovered for 45 minutes or until a toothpick inserted in middle comes out clean.
Nutrition Facts : Calories 247 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 881 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MAKE-AHEAD CORNBREAD DRESSING
Being from California, my family has always been big veggie eaters. I wanted to share a little taste of home with my in-laws so I created this dish for Thanksgiving. You don't have to let it sit overnight, but it's a nice make ahead Thanksgiving option and the flavors mesh more that way. -Patricia Broussard, Lafayette, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 2h25m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- Cut squash lengthwise in half; remove and discard seeds. Place squash in a roasting pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, at 375° for 45 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Prepare and bake cornbread mix according to package directions, using an 8-in. square baking dish. Cool to room temperature; crumble bread. Place in an ungreased 13x9-in. baking pan. Bake at 350° for 8-13 minutes or until lightly browned, stirring twice. , In a large skillet, cook onion and celery in butter over medium heat for 4 minutes. Add garlic; cook 2 minutes longer. Stir in the sausage, corn, poultry seasoning, salt and pepper; heat through. , When squash is cool enough to handle, use a fork to separate strands. In a large bowl, combine the sausage mixture, cornbread, squash and walnuts. Stir in broth., Transfer to a greased 13x9-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; sprinkle with cheese; bake 10-15 minutes longer or until heated through.
Nutrition Facts :
CORNBREAD DRESSING
my husband likes cornbread dressing, I find it dry. A friend gave me this recipe 35 years ago and it is still my favorite. And so easy! I use Pepperidge Farm Herb Seasoned Stuffing mix.
Provided by sylvia winston
Categories Breads
Time 40m
Yield 6 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix together corn bread crumbs, stuffing mix, sage, celery and onion in large bowl.
- Heat the butter and soup together in saucepan. When butter is melted add this to the dressing mixture. Toss lightly.
- I make it in advance and store it in a zip lock bag in refrigerator.
- Stuff turkey or put it in an oven proof bowl(Add a little broth to it). Bake until heated through.
Nutrition Facts : Calories 89.5, Fat 8, SaturatedFat 4.2, Cholesterol 15.2, Sodium 297.2, Carbohydrate 4, Fiber 0.4, Sugar 1.2, Protein 0.9
DO-AHEAD STUFFING
This is a delicious stuffing recipe that can be made up to 3 days ahead. Just mix the ingredients together and store in the fridge.
Provided by BETSY0511
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Melt the butter in a large deep skillet over medium heat. Add celery and onion; cook and stir until tender, about 10 minutes. Blend in the bread crumbs, salt, poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth to moisten. Spoon into large resealable bags and refrigerate for up to 3 days.
- To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes.
- Bake for 45 minutes in the preheated oven. If stuffing a bird, cook according to the recipe for your bird and place any extra stuffing into a casserole dish to bake.
Nutrition Facts : Calories 539.6 calories, Carbohydrate 80.2 g, Cholesterol 30.5 mg, Fat 17.3 g, Fiber 5.5 g, Protein 14.9 g, SaturatedFat 8.6 g, Sodium 1321.2 mg, Sugar 7.8 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
CORNBREAD DRESSING
Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina.
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 13 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.
Nutrition Facts : Calories 197 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 592mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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