Southern Stuffing Recipes

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SOUTHERN STUFFING



Southern Stuffing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 25

2 batches Herbed Cornbread, recipe follows
6 slices bacon, chopped
1 stick butter
1 large onion, diced
5 stalks celery, diced
1 large red bell pepper, diced
1 jalapeno pepper, seeded and finely diced
2 cloves garlic, minced
6 cups low-sodium chicken broth, plus more if needed
1/2 bunch parsley, finely chopped
2 teaspoons minced fresh rosemary
Kosher salt and freshly ground pepper
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
3 tablespoons salted butter
3 tablespoons shortening

Steps:

  • Cut the cornbread into 1-inch cubes (about 12 cups). Place on a baking sheet and leave out several hours or overnight, until completely dried out.
  • Preheat the oven to 375 degrees F. Add the bacon to a skillet and saute until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet; throw in the onion, celery and red pepper and cook, stirring, 4 to 5 minutes, until they are soft. Add the jalapeno and garlic and saute 2 minutes more. Pour in the chicken broth. Add the parsley and rosemary, season with salt and pepper and cook for a couple of minutes, then turn off the heat.
  • Pour the cornbread into a bowl and spoon in some of the broth mixture. Keep adding broth, tossing as you go, until it's all mixed in. Season with salt and pepper, add the bacon and toss again. If you like your dressing extra moist, add a little more broth. Pile the dressing into a 3-quart casserole pan and bake, uncovered, 20 to 25 minutes. Serve piping hot.
  • Preheat the oven to 450 degrees F.
  • Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
  • Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
  • In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
  • In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

MAMA'S SOUTHERN CORNBREAD DRESSING



Mama's Southern Cornbread Dressing image

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

8 cups crumbled cornbread
4 cups cubed stale bread
1 cup butter, melted
2 large onions, chopped
1 ½ cups chopped celery
2 cups turkey broth, or as needed
1 ½ cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup chopped, cooked turkey giblets
4 large hard-cooked eggs, chopped
4 tablespoons self-rising flour
4 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage, or to taste
2 large bay leaves
salt and ground black pepper to taste
3 large eggs

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

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

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