SOUTHERN CORNBREAD SAGE DRESSING
My mom has made this for years at Thanksgiving and now I am carrying on the tradition. Truly Southern dressing, I believe this recipe originated in Southern Living sometime in the early to mid 80s.
Provided by AngelaTN
Categories Thanksgiving
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees.
- Combine first five ingredients. Add buttermilk and eggs, mixing well.
- Stir in celery and onions.
- Heat bacon drippings in iron skillet in oven until hot. Add 1 tablespoons drippings to batter.
- Pour batter into skillet and bake for 30 minutes. Remove from oven and let cool some.
- When cooled, crumble cornbread into large mixing bowl. Add stuffing mix and sage.
- Meanwhile, in pan heat together cream of chicken soup and broth. Stir until thoroughly heated.
- Pour soup mixture over bread mixture and stir well.
- Place in 13x9 pan and bake at 375 degrees for 34-40 minutes.
Nutrition Facts : Calories 262.3, Fat 8.9, SaturatedFat 3, Cholesterol 46.2, Sodium 1234.1, Carbohydrate 36.9, Fiber 3, Sugar 5.9, Protein 9.4
SOUTHERN CORNBREAD DRESSING
Nothing says "welcome home" like the aroma of a fresh baked Southern Cornbread Dressing. In the South you can guarantee there will be dressing on the table (no stuffing down here!) and one of the most popular dressings is cornbread. We've developed a special Cornbread Crumble recipe specifically for this Southern Cornbread Dressing. Our cornbread is a little-bit sweet, but it blends perfectly with the celery, onions, and sage.
Provided by Southern Living Editors
Categories Thanksgiving Recipes
Time 2h20m
Yield Serves 14 to 16
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
- Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
- Bake at 400° for 45 to 55 minutes or until set and golden brown.
ZUCCHINI CORNBREAD DRESSING
A summertime twist on a holiday favorite--adding zucchini keeps the dish moist, plus adds color and the use of Swanson® Chicken Broth ensures the best flavor!
Provided by Jamie Justice Yost
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h15m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish.
- Heat 1 tablespoon oil in skillet over medium heat. Add zucchini and onion; saute until zucchini is softened slightly, about 3 minutes. Remove from heat.
- In large bowl, combine cornbread and sourdough crumbs, Swanson® Chicken Broth, sour cream, and butter. Stir in zucchini mixture, eggs, sage, poultry seasoning, salt, and pepper. Mix until evenly moistened. Spread into prepared baking dish.
- Bake in preheated oven until lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 573.6 calories, Carbohydrate 52.2 g, Cholesterol 164.6 mg, Fat 35.4 g, Fiber 4.4 g, Protein 13.3 g, SaturatedFat 18 g, Sodium 1270.6 mg, Sugar 7.6 g
CORNBREAD DRESSING
You can use this recipe to make cornbread dressing or stuffing.
Provided by Debby Mayne
Categories Side Dishes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Spray a 7" x 11" or 8" x 8" baking dish with nonstick cooking spray.
- Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
- Add the salt and pepper. Give it a quick stir.
- Remove from the heat, add the sage, and stir again. Set it aside.
- Pour the crumbled cornbread and bread into a large mixing bowl.
- In a small bowl, whisk the egg and milk until it is well mixed. Pour the mixture into the large bowl with the cornbread and mix.
- Slowly add the broth and stir.
- Now add the sautéed onion and celery.
- Pour the entire mixture into the baking dish and bake for approximately 25 minutes, until the top has turned a medium golden brown.
Nutrition Facts : Calories 269 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 693 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CORNBREAD DRESSING (SOUTHERN W/SAGE, AKA HOLY GRAIL DRESSING)
For me, and particularly from the perspective of a Southerner, dressing is one of those traditional dishes which becomes dog-eared in your life's history. Most folks I know still prefer the dressing or stuffing recipe which arcs back to their childhood, and I am no exception. I was raised by my grandmother, and after her passing, I became obsessed with trying to duplicate the dressing she made which I loved so very much. After innumerable attempts, and a search that took roughly 10 years and FAR too much experimentation on my part (hence the nickname, "Holy Grail Dressing"), the recipe below produces a dish that is (REALLY) always moist and full of flavor. (I love sage and usually add more--3 to 4 TABLESPOONS ;o], but the quantity listed below should be "safe" for those who aren't as addicted to sage as I am. I also bump up the other spices a bit a well, but didn't want to freak anybody out so am posting the basic measurements.)
Provided by Teresa27
Categories < 4 Hours
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350º.
- Melt margarine in skillet & saute onion & celery.
- Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
- In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
- In smaller bowl, blend soup, water, eggs, & vinegar.
- Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
- Turn into 9x13 baking dish and bake @ 350º for an hour. (Can also be used as a stuffing.).
- If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
- NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.
SOUTHERN CORNBREAD DRESSING
This is how my Grandmother made it. This can also be used to stuff the turkey, chicken, etc. I have found that the stuffing has a better flavor if mixed the day before you need it then bake right before serving. If you like sage, a pinch adds even more flavor.
Provided by JANIC412
Categories Breads
Time 15m
Yield 1 casserole
Number Of Ingredients 8
Steps:
- Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat.
- Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well.
- Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy.
- Add the egg, salt and pepper, mix well.
- Turn the mixture into a baking dish and smooth with a spoon.
- Bake at 350: until golden brown on top.
Nutrition Facts : Calories 564.3, Fat 10.4, SaturatedFat 2.7, Cholesterol 211.5, Sodium 1205.2, Carbohydrate 97.6, Fiber 9.4, Sugar 15.8, Protein 21.2
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
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