Meatless Cornbread Dressing Recipes

GRANDMA'S CORN BREAD DRESSING

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.

VEGETARIAN CORNBREAD STUFFING

Steps:

• Preheat the oven to 325°F with a rack in the middle.
• Melt the butter in a 12-inch skillet over medium-high heat.
• Add the onions, celery, and apples, along with half the salt and pepper.
• Cook, stirring occasionally, until softened and lightly browned in spots, 10 to 15 minutes.
• Into a large mixing bowl, place the crumbled cornbread and dried bread cubes.
• Top with the apple mixture, parsley, time, sage, and remaining salt and pepper.
• Mix gently but thoroughly.
• Pour the beaten eggs and the broth over the contents of the bowl, and mix again until the bread has absorbed all the liquid.
• Spoon the stuffing into a 9x13x2-inch baking dish.
• Bake, uncovered, for 45 minutes, until crisp on top and tender and custardy inside.

SOUTHERN STYLE CORNBREAD DRESSING

Steps:

• Start chopping, and dicing all of the vegetables such as the celery, onions, and garlic. Also chop up the fresh sage.
• Next, drizzle the olive oil into a large pan, then place the pan over medium heat.
• Once the oil is nice and hot add in the onions, celery, and garlic. Cook until nice and tender.
• Now toss in the fresh sage. Continue to cook for 2 minutes. Turn the heat off.
• Crumble the cornbread into a large mixing bowl, along with the crackers.
• Now add in the cooked vegetables. Fold the ingredients until everything is well combined.
• Now pour in the broth followed by the cream of chicken soup.
• Add in the eggs, and mix everything until well combined.
• Sprinkle in the seasoning salt, thyme and pepper.
• Now mix until well combined.
• Preheat the the oven to 350 F.
• Lightly oil a 9x13 bake dish, then pour in the dressing mixture.
• Bake the dressing uncovered for about 45 minutes.
• Serve and enjoy!

VEGETARIAN DRESSING

Steps:

• Place bread cubes in an ungreased 15x10x1-in. baking pan. Bake at 350° for 15 minutes, stirring twice. Set aside., Meanwhile, in a large skillet, cook celery and onion in butter over medium heat until tender. Stir in the cranberries, salt, rosemary, thyme, sage, poultry seasoning and pepper; cook 2 minutes longer., In a large bowl, combine bread cubes and celery mixture. Add broth and combine., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

MEATLESS CORNBREAD DRESSING

Steps:

• Place heavy pan on stove over medium high heat with olive oil and butter.
• Add chopped celery and onions to pan. Season with pepper, I use about 1/2 teaspoon.
• Sautee until onions and celery are softened, stirring to make sure the vegetables do not burn.
• Cook for about 3-4 minutes.
• Add minced garlic and turn heat to medium. Sauté for about one minute.
• Add cornbread stuffing mix to pan, folding in cooked vegetables.
• Add chicken broth a cup at a time, folding in the cornbread mixture.
• The cornbread should absorb the liquid completely. Do not be concerned if the stuffing is wet, it will bake out when cooked in oven.
• Bake at 350 for about 30 minutes, uncovered. If the dressing is too dry, add a bit more broth and cover with lid or foil. Dot with additional butter if desired.
• Toss with 1 cup fresh parsley before serving.Taste before salting. The cornbread mix and the salt in broth may be enough salt for this recipe.

CORNBREAD DRESSING

Steps:

• Preheat oven to 375 degrees F.
• In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
• Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

THE BEST VEGETARIAN STUFFING EVER

Steps:

• Preheat oven to 350ºF. Melt butter in a large saute pan over medium heat. When the butter is melted add one tablespoon of the sage, the onion, celery and the carrot. When the onions become translucent, add the garlic, apples and salt and pepper generously, very generously. After the apples have cooked for about 2 minutes, pour the vegetable broth into the pan, season with the cayenne and more salt and pepper as needed, and let the mixture saute for 1 to 2 more minutes. Tear the bread into approximately 1/2-inch squares and place in a 2-3/4-quart casserole dish. Add the cranberries and sage. Remove the mixture from the stove and pour it over the bread. Mix well and bake uncovered at 350ºF for about 45 minutes to an hour. For best results, stir at least once.

MOMMA'S MEATLESS CORNBREAD STUFFING

Steps:

• Heat oven as directed for cornbread.
• Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool.
• Chop onion and celery while cornbread is cooking.
• When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it)
• Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate.
• Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.