Mommas Meatless Cornbread Stuffing Recipes
MOMMA'S CORNBREAD DRESSING
A pure country, Texas-style cornbread dressing.
Provided by Sherry Wisdom
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
- Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
- Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).
Nutrition Facts : Calories 520 calories, Carbohydrate 79.4 g, Cholesterol 164.4 mg, Fat 15.3 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 3.6 g, Sodium 2463.6 mg, Sugar 14.7 g
MOM'S THANKSGIVING CORNBREAD STUFFING
My mom's family recipe for cornbread stuffing is a quintessential side dish on our Thanksgiving table and you'll soon see why it's the best ever! It will quickly become a new holiday tradition in your family.
Provided by Sarah
Time 50m
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-high heat, saute onion, celery, and garlic in butter until just tender, about 5 minutes. Remove from heat and stir in seasonings.
- Place crumbled cornbread and bread in a large bowl and stir in onion mixture. Pour chicken broth over top and gently stir until stuffing is evenly moistened.
- Spread stuffing in a greased 9x13 pan. Bake covered at 375F 30-35 minutes then remove foil and bake an additional 10 minutes until top is slightly browned. Let stuffing cool 10 minutes then serve warm. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 372 kcal, Carbohydrate 61.9 g, Protein 13.4 g, Fat 8.7 g, SaturatedFat 4.1 g, Cholesterol 15 mg, Sodium 1412 mg, Fiber 3.7 g, Sugar 4.6 g, UnsaturatedFat 4.6 g
MOMMA'S MEATLESS CORNBREAD STUFFING
We usually bake a turkey and a ham for holidays, since my family is so large. Since there's already so much meat in the menu, my mother made this stuffing without the sausage in it. Since then, it is my mom's job to make this stuffing for all our holiday gatherings. (We usually cut the celery and onion using a food processor. Saves a bunch of time)
Provided by Rock Lobstah
Categories Quick Breads
Time 55m
Yield 12-15 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 200.7, Fat 6.5, SaturatedFat 1.9, Cholesterol 38, Sodium 1694.3, Carbohydrate 30.7, Fiber 3.3, Sugar 0.6, Protein 5
MAMA'S CORNBREAD
Provided by Food Network
Time 50m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.
MOMMA'S SEAFOOD STUFFING AS MADE BY DAVID OSEI RECIPE BY TASTY
David Osei celebrates Black History Month with this delicious side dish! Perfect for a casual family gathering or special occasion. Get creative with your favorite seafood and dig in!
Provided by Chris Rosa
Categories Dinner
Time 1h55m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth.
- Grease a 9 x 13-inch baking dish with nonstick spray. Transfer the batter to the prepared baking dish.
- Bake the cornbread for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let rest until cool enough to handle, about 30 minutes.
- Remove the cornbread from the baking dish and crumble by hand into a large bowl.
- Quarter the scallops and add to a medium bowl. Cut the shrimp into thirds and add to the same bowl.
- Add the scallops and shrimp to the crumbled cornbread, along with the crab meat, chicken stock, eggs, garlic powder, onion powder, poultry seasoning, dried thyme, salt, pepper, and 1 teaspoon fresh thyme. Mix until combined.
- Grease the dish used to bake the cornbread with more nonstick spray, then spread the stuffing in the dish in an even layer. Sprinkle the top with the remaining teaspoon of fresh thyme.
- Bake until the stuffing is set and firm to the touch, 40-50 minutes.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 528 calories, Carbohydrate 49 grams, Fat 26 grams, Fiber 1 gram, Protein 20 grams, Sugar 14 grams
MAMA'S SOUTHERN CORNBREAD DRESSING
I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!
Provided by Mary Lynne Williams
Time 1h35m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Combine cornbread and stale bread cubes in a large bowl. Set aside.
- Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
- Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
- Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g
MOMMA'S OLD FASHIONED CORNBREAD DRESSING
This is the best dressing I have ever had. My Mother has made it for years and it came from her Mother. I now prepare the same dressing for my Mother and family for Thanksgiving every year. Tips for making this dressing is to bake the cornbread, toast, crackers and rice the day before. Crumble all these ingredients in large bowl, cover and refrigerate over night. You can also dice up the carrots, onions and celery to store over night too.
Provided by cindyb1026
Categories Christmas
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook carrots, onions and celery in 1 tablespoon of butter with chicken or turkey broth until they become tender, about 15 minutes on medium-high heat.
- Crumble the cornbread, crackers and toasted bread in large bowl.
- Add the rice cooked or instant rice.
- Preheat over to 375 degrees.
- Do not drain the broth from the vegetables, as you will not pour it all into the dry mixture.
- Add broth to become very moist.
- Add salt, pepper and sage to taste. I usually use 5 - 6 tablespoons sage to mine.
- Put in lightly greased cooking pan and cover with foil. Be sure to poke a few holes in the foil before placing into over.
- Let bake for about 30 minutes before you remove the foil. Then bake another 10 - 15 minutes to brown a little.
Nutrition Facts : Calories 400.3, Fat 5.1, SaturatedFat 1.1, Sodium 757.6, Carbohydrate 76.6, Fiber 4, Sugar 6.7, Protein 10.9
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