Spicy Cornbread Stuffing Recipes

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Southwest Cornbread Stuffing image

Add a little kick to your holiday dressing this year with this flavorful stuffing recipe. Our Southwest Cornbread Stuffing is a sure-fire way to keep your dinner guests coming back for more!

Provided by Sommer Collier

Categories     Holiday     Side Dish

Time 55m

Number Of Ingredients 14

4 tablespoons butter
1 large onion (peeled and chopped)
3 cloves garlic (minced)
1 cup celery (chopped)
1/2 red bell pepper (seeded and chopped (about 2/3 cup))
1/2 yellow bell pepper (seeded and chopped (about 2/3 cup))
10 ounces Old El Paso Mild Red Enchilada Sauce ((or 1 can of preferred red enchilada sauce))
4.5 ounces Old El Paso Chopped Green Chiles
3.8 ounces sliced black olives
1/2 cup cilantro (chopped, + extra for garnish)
14 ounces dried cornbread stuffing
2 cups shredded "Mexican blend" cheese
1 1/4 cups chicken stock (or vegetable)
salt and pepper


  • Preheat the oven to 350 degrees F. Place a large deep skillet over medium heat. Add the butter, onion, garlic, celery and chopped bell peppers. Saute and stir for 3-5 minutes, until soft. Then turn off the heat and salt and pepper to taste.
  • Pour the Old El Paso Mexican Cooking Sauce into the skillet, followed by the green chiles, olives, cilantro, and dried stuffing. Stir to combine. Then toss in the shredded cheese, reserving a handful for the top.
  • Spray a 9x13-inch baking dish with nonstick cooking spray. Then spoon the cornbread stuffing into the dish. Drizzle the stock over the top of the stuffing, covering the entire dish. Sprinkle the top with the remaining cheese and a little more cilantro.
  • Bake for 30-35 minutes until the top is golden and the cheese has melted. Serve warm.

Nutrition Facts : ServingSize 1 serving, Calories 267 kcal, Carbohydrate 31 g, Protein 9 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 1089 mg, Fiber 3 g, Sugar 5 g


Cornbread Stuffing image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

4 tablespoons butter
2 cups chopped yellow onions
1 cup chopped celery
2 cups fresh corn kernels
2 tablespoons minced garlic
1 cup diced red pepper
1/2-pound diced smoked ham
2 eggs
3 cups chicken stock
1/2 cup heavy cream
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
8 cups cubed and toasted cornbread


  • Preheat oven to 375 degrees F.
  • Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.


Sausage Cornbread Stuffing image

Serve Anne Burrell's Sausage Cornbread Stuffing recipe from Food Network for Thanksgiving dinner.

Provided by Anne Burrell

Categories     side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock


  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
  • In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
  • Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM...stuffing!


Cornbread Stuffing image

"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings (plus extra herb butter)

Number Of Ingredients 13

2 sticks unsalted butter, at room temperature, plus more for the baking dish
3 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
For the stuffing:
2 large onions, finely diced
3 celery stalks, finely diced
9 cups cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk


  • Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
  • Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
  • Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.


Deluxe Cornbread Stuffing image

When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. -Pamela Rickman, Valdosta, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 14

6 cups crumbled cornbread
2 cups white bread cubes, toasted
1 cup chopped pecans
1/4 cup minced fresh parsley
1 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bulk pork sausage
2 tablespoons butter
2 large tart apples, diced
1 cup diced celery
1 medium onion, finely chopped
1-3/4 to 2-1/4 cups chicken broth


  • In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. , Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten. , Spoon mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.

Nutrition Facts : Calories 326 calories, Fat 18g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 780mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein.


Cornbread Stuffing Southern Style image

Onions, celery, green pepper and garlic sauteed in butter and boiled with chicken broth make the savory stock that cornbread is added to, creating this stuffing sensation.

Provided by Kathleen Burton

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 30m

Yield 10

Number Of Ingredients 17

2 (8.5 ounce) packages dry corn muffin mix
1 (8 ounce) can cream-style corn
2 eggs, beaten
½ cup plain yogurt
¼ cup milk
½ cup butter
1 onion, finely chopped
2 celery, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
3 cups chicken broth


  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
  • Bake in preheated oven for 20 minutes, or until golden brown.
  • Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
  • Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 40.3 g, Cholesterol 64.1 mg, Fat 15.4 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 7.4 g, Sodium 1399 mg, Sugar 8.2 g


Ultimate Cornbread Stuffing image

Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!


Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 2h

Yield 8

Number Of Ingredients 12

2 (8.5 ounce) packages corn muffin mix
⅔ cup heavy cream
2 eggs
2 tablespoons white sugar
2 tablespoons olive oil
1 tablespoon poppy seeds
1 teaspoon vanilla extract
4 strips bacon, chopped
1 green bell pepper, chopped
1 red onion, chopped
¼ teaspoon dried marjoram
1 ½ cups chicken broth


  • Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
  • Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
  • Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
  • Reduce oven heat to 350 degrees F (175 degrees C).
  • Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
  • Bake in preheated oven until heated through, about 30 minutes.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 49 g, Cholesterol 96.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 9.3 g, Sodium 637.9 mg, Sugar 17.5 g


Cornbread Stuffing image

This cornbread stuffing is a classic stuffing with liver meat, onions, celery, and sage. It's perfect for Thanksgiving dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 9

1 tablespoon canola oil
1 medium onion, finely diced
3 stalks celery, finely diced
1/3 cup diced liver (chicken or turkey)
6 cups coarsely crumbled cornbread
2 tablespoons chopped fresh sage (or 1 teaspoon dried)
3 cups hot reduced-sodium chicken broth
Coarse salt and ground pepper
2 tablespoons butter, plus more for dish


  • Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add liver; cook, stirring, until beginning to brown, about 4 minutes.
  • In a large bowl, combine onion mixture, cornbread, and sage.
  • Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.
  • Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.


Spicy Cornbread Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 10 cups, enough for a 16- to 18-pound turkey

Number Of Ingredients 11

3/4 cup pine nuts
1 recipe Jalapeno Cornbread, day old
1 pound cured chorizo sausage, cut into 1-inch pieces
1 tablespoon olive oil
2 small onions, coarsely chopped
6 ribs celery, coarsely chopped
2 cloves garlic, minced
1 cup homemade chicken or turkey stock, or low sodium canned chicken or turkey stock
4 tablespoons unsalted butter, melted
1 bunch cilantro leaves, washed well, dried, and roughly chopped
Coarse salt and freshly ground pepper


  • Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
  • In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
  • Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
  • Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.


Cornbread Stuffing image

Provided by Anne Burrell

Categories     side-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 19

1/2 stick (4 tablespoons) melted unsalted butter, plus extra for baking pan
1 cup yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk
3 tablespoons honey
1 teaspoon vanilla extract
2 large eggs
Extra-virgin olive oil, for cooking
1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound fresh chorizo
10 fresh sage leaves, finely chopped
3 sprigs fresh rosemary, leaves chopped
3 to 4 cups chicken stock


  • For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
  • Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
  • Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
  • For the cornbread stuffing: Preheat the oven to 350 degrees F.
  • Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
  • Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
  • Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
  • Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.


Spicy Cornbread Muffins image

Provided by Dave Lieberman

Categories     side-dish

Time 40m

Yield 12 muffins

Number Of Ingredients 6

2 (8 1/2-ounce) boxes corn muffin mix
1 cup milk
2 eggs, beaten
1 (8 3/4-ounce) can corn kernels, drained
1 canned chipotle pepper in adobo sauce, minced
1/2 cup grated Monterey jack


  • Preheat oven to 375 degrees F.
  • In a bowl, mix together all of the ingredients until just combined. Do not overmix. Divide the batter evenly in a 12-portion nonstick muffin tin. (If using a tin that isn't nonstick, spray with cooking spray).
  • Bake in the center of the oven until just golden and muffin springs back when gently pressed, about 20 minutes.
  • Cool for 10 minutes in the pan, then remove and serve warm.


Cornbread Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, yellow cornmeal, baking powder, sugar, kosher salt, buttermilk, corn kernel, honey, large eggs, cornbread mix, white bread, unsalted butter, onion, garlic, celery, fennel head, salt, green apples, ground nutmeg, Italian sausage, fresh parsley, fresh sage, chicken broth

Provided by Claire Nolan

Categories     Sides

Yield 10 servings

Number Of Ingredients 23

¼ cup unsalted butter, melted
1 cup yellow cornmeal
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon kosher salt
1 cup buttermilk
½ cup corn kernel
¼ cup honey
2 large eggs
1 box cornbread mix, optional if you do not want to do Tia's cornbread, prepared according to box instructions, and cut into cubes.
4 cups white bread, we used an Italian loaf, cubed
4 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
3 stalks celery, diced
½ head fennel head, diced
salt, to taste
2 green apples, peeled and diced
½ teaspoon ground nutmeg
1 lb Italian sausage, casing removed
¼ cup fresh parsley, minced
2 tablespoons fresh sage
3 cups chicken broth, or chicken stock


  • First, make Tia's Cornbread at least one day before serving the stuffing.
  • Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter.
  • In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.
  • Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.
  • For the stuffing, start by cutting the cornbread into cubes.
  • Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.
  • Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside.
  • Transfer the bread cubes to a large bowl.
  • In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes.
  • Add the mixture to the bowl of bread and mix.
  • In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes.
  • Add the apples to the bread bowl and mix.
  • Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes.
  • Transfer the sausage to the bread bowl and mix.
  • Mix in the parsley and sage.
  • Transfer the bread mixture to the buttered baking dish.
  • Pour the chicken stock around the edges of the baking dish.
  • Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.

Nutrition Facts : Calories 745 calories, Carbohydrate 76 grams, Fat 42 grams, Fiber 4 grams, Protein 15 grams, Sugar 26 grams


Creole Cornbread Dressing image

A friend found a recipe for creole cornbread stuffing on allrecipe.com, which I adapted for cornbread dressing. It is spicy but not too spicy. Everyone enjoyed it at Thanksgiving along with the creole smoked turkey.

Provided by Good Cook Wanda

Categories     Breads

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 20

4 -5 cups crumbled cornbread
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
2 teaspoons dried oregano
1 teaspoon dried thyme
3 tablespoons chopped basil
2 bay leaves
1/2 cup minced onion
1/2 cup chopped green onion
3 tablespoons dried parsley
1 cup chopped red bell pepper
1 jalapeno pepper, seeded & minced
1 tablespoon minced garlic
1/2 cup butter
4 -5 cups chicken broth
1/2 cup evaporated skim milk
1 egg, beaten


  • Preheat oven to 375 degrees.
  • Finely crumble cornbread into a large bowl.
  • Combine salt, peppers, onion powder, oregano, thyme, basil, bay leaves in a small bowl.
  • Melt butter in a large skillet. Add onions, bell pepper, jalepeno pepper, and garlic. Saute until soft. Do not brown.
  • Add parsley and spices to skillet for a minute.
  • Add vegetables and spices to the bowl with cornbread.
  • Put broth in a large pot & bring to a boil.
  • Add hot broth, one cup at time, to cornbread mixture in bowl. Mixture should be somewhat soupy.
  • Mix egg & evaporate milk together. Add to cornbread mixture.
  • Grease a 9 x 13 pan. Pour dressing into pan. Cook at 375 degrees for 35 - 45 minutes until bubbly all through.


Creole Cornbread Stuffing image

Chock full of spices that really make this stuff sing. This is enough for one turkey.

Provided by Kevin Ryan

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 4h

Yield 20

Number Of Ingredients 28

2 cups unbleached all-purpose flour
2 cups stone ground cornmeal
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons white sugar
5 eggs, beaten
6 tablespoons butter, melted
3 cups buttermilk
2 tablespoons salt
2 teaspoons ground white pepper
2 teaspoons ground black pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
4 teaspoons dried oregano
2 teaspoons dried thyme
6 tablespoons chopped fresh basil
4 bay leaves
1 cup minced onion
1 cup chopped green onions
1 cup chopped parsley
2 cups chopped red bell pepper
2 green chile peppers, chopped
2 tablespoons minced garlic
1 cup butter
2 cups chicken broth
1 tablespoon hot pepper sauce
2 cups evaporated milk
7 eggs, beaten


  • Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan.
  • Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well.
  • Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan.
  • Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely.
  • To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves.
  • In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic.
  • Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat.
  • Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 30.3 g, Cholesterol 154.4 mg, Fat 18.7 g, Fiber 2.4 g, Protein 9.9 g, SaturatedFat 10.4 g, Sodium 1280.7 mg, Sugar 8.6 g


Stuffing with Cornbread Recipe by Tasty image

Here's what you need: unsalted butter, thick-cut bacon, celery, large yellow onions, garlic, fresh thyme leaf, fresh rosemary, day-old cornbread, large eggs, turkey stock, fresh parsley, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 13

8 tablespoons unsalted butter, 1 stick
1 ½ lb thick-cut bacon, chopped
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
2 tablespoons fresh thyme leaf
2 tablespoons fresh rosemary, chopped
2 loaves day-old cornbread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
3 large eggs
3 cups turkey stock
¼ cup fresh parsley, chopped, divided
1 teaspoon salt
½ teaspoon black pepper


  • Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  • Melt the butter in a large skillet over medium heat. Add the bacon and cook until the fat has rendered, about 3 minutes.
  • Add the celery, onion, and garlic. Cook until softened and golden, about 5 minutes.
  • Add the thyme and rosemary. Cook until fragrant, about 2 minutes.
  • In a medium bowl, beat together the eggs, turkey stock, half of the parsley, the salt, and pepper.
  • In a large bowl, combine the bread and cooked bacon mixture.
  • Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
  • Transfer the stuffing to the prepared baking dish and cover with foil.
  • Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  • Top with the remaining parsley.
  • Enjoy!

Nutrition Facts : Calories 454 calories, Carbohydrate 24 grams, Fat 30 grams, Fiber 1 gram, Protein 20 grams, Sugar 7 grams


Shrimp and Cornbread Stuffing image

Make and share this Shrimp and Cornbread Stuffing recipe from Food.com.

Provided by kyle martin

Categories     Breads

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
cornbread (ingredients above)
1 lb unpeeled fresh shrimp (medium-sized)
3 tablespoons butter
1 small onion, chopped
2 garlic cloves, minced
1/2 lb andouille sausage, chopped
2 green onions, thinly sliced
2 cups fresh corn kernels (or frozen whole kernel, thawed)
1 small jalapeno pepper, seeded and chopped
1 1/2 teaspoons ground cumin
3 tablespoons chopped fresh cilantro
1 1/2 cups milk
3 large eggs, lightly beaten
1 teaspoon salt
1 teaspoon fresh ground pepper


  • ------------For Yellow Cornbread-------------.
  • Heat a well-greased 10-inch ovenproof skillet at 450°F for 5 minutes Combine first 5 ingredients in a large bowl.
  • Stir together egg and next 2 ingredients; add to dry ingredients, stirring just until moistened.
  • Pour batter into the hot skillet Bake at 450°F for 20 minutes or until golden.
  • ----------For Shrimp and Cornbread Stuffing------------.
  • Cut cornbread into 1-inch cubes.
  • Arrange in a single layer in a 15x10-inch jellyroll pan.
  • Bake at 350°F for 10-15 minutes or until lightly browned. Peel shrimp and devien shrimp; set aside.
  • Melt butter in large skillet over medium heat; add onion and garlic, and sauté until tender.
  • Add shrimp, sausage, green onions, corn, and jalapeño pepper.
  • Cook stirring constantly until shrimp begin to turn pink.
  • Remove from heat (shrimp will still be raw). Stir in cumin and next 5 ingredients.
  • Fold in cornbread.
  • Spoon into a lightly greased 13x9-inch baking dish.
  • Bake at 350°F for 30 minutes.


Spicy Cranberry Pecan Cornbread Stuffing image

This is a cornbread stuffing with jalapenos, cranberries, bacon, and pecans. I cooked up this recipe while living in Texas. I serve it with turkey but I have also stuffed it in apples and cooked them in a crock pot to serve with pork loin for Christmas dinner. This recipe makes the house smell fantastic!

Provided by rhondarella

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

10 slices bacon
½ cup butter
1 cup chopped celery
2 cloves garlic, minced
1 small onion, chopped
1 cup white wine
1 (16 ounce) can whole berry cranberry sauce
1 (4 ounce) jar diced jalapeno peppers
1 (4 ounce) can diced green chile peppers
1 cup chopped toasted pecans
2 (14 ounce) packages cornbread stuffing mix
1 ½ cups chicken stock


  • Preheat oven to 375 degrees F (190 degrees C).
  • Place a large skillet over medium heat. Cook the bacon in the skillet until crispy. Lie the cooked bacon on a plate lined with paper towels to drain and cool; crumble the bacon.
  • Melt the butter in a large skillet over medium-high heat. Cook the celery, garlic, and onion in the hot butter until the onion begins to caramelize; pour the wine into the skillet. When the wine is heated, stir in the cranberry sauce, jalapeno peppers, and green chile peppers. Cover the mixture and cook until boiling. Remove from heat and stir in the bacon and pecans.
  • Place the stuffing mix in a large bowl. Pour the liquid mixture and the chicken stock over the stuffing mix; stir until completely moist. Transfer to a 9x13 inch baking dish.
  • Bake in preheated oven until browned on top, about 35 minutes.

Nutrition Facts : Calories 507.2 calories, Carbohydrate 68.7 g, Cholesterol 27.1 mg, Fat 20.3 g, Fiber 11.3 g, Protein 10.3 g, SaturatedFat 7 g, Sodium 1403.8 mg, Sugar 18.8 g

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2021-11-06 Preheat oven to 400° and grease a 9"-x-13" baking pan generously with cooking spray. In a large bowl whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
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Cut the cornbread into 1-inch squares. Place the cut cornbread on a rimmed baking sheet and bake in a 250°F-oven until lightly toasted, about 1 hour. Cool the cornbread on the baking sheet, about 15 minutes. To make the stuffing: Place the sausage in a …
From onceuponachef.com

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1/4 cup seeded and chopped cherry pepper. Cook the sausage, celery and onion in a 4-quart saucepan over medium-high heat until the sausage is well browned and the vegetables are tender, stirring often to separate meat. Pour off any fat. Stir the broth …
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Peel and discard the skins, then chop. Set the oven temperature to 375 degrees . In a large skillet, melt 2 tbsp. butter over medium-high. Add the sausage; cook until browned, 5 minutes. Transfer to the bowl of cornbread. In the same skillet, melt the remaining …
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315. 8 Spoon Bread Recipes That Turn Corn Into Comfort. Cornbread Stuffing Southern Style. 115. Grandma Standard's Cornbread Dressing. 7. This is a family heirloom recipe passed down from my great grandmother, Ollie Joe Standard, who got it from her …
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2013-10-29 Heat oven to 375°. Butter a 2-qt. baking dish and set aside. Heat bacon in a 6-qt. saucepan over medium-high heat; cook until fat is rendered and bacon is crisp, about 10 minutes. Using a slotted ...
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Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish with oil or cooking spray. Spread the stuffing in the dish, cover tightly with foil, and bake until heated through, about 30 minutes. Remove the foil and continue to bake until the top is …
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2015-11-10 Preheat oven to 400 degrees. In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces. Heat …
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2021-11-01 When the butter is melted, remove the pan from heat and let it cool slightly. Pour it over the cubed or crumbled cornbread (cut into small pieces) into the bowl and combine. Whisk together the eggs, chicken stock, milk and parsley. Pour it …
From chilipeppermadness.com

2013-09-11 3. To make Stuffing: Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Spread Cornbread cubes on large baking sheet, and toast 20 minutes. Cool, then return to bowl. 4. Sauté chorizo in skillet over medium-high heat 5 minutes, or until crumbles begin to crisp. Stir in onions, celery, and garlic.
From vegetariantimes.com
Servings 12
Calories 193 per serving
Category Sides & Salads

In large bowl combine cornbread and bread cubes. In large skillet, over medium-high heat, sauté sausage, celery and onion until sausage is no longer pink and vegetables are tender; combine with cornbread mixture. Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth. Spoon stuffing into lightly greased 3-quart casserole dish.
From momswhothink.com

2019-11-23 Add the onion, green pepper, and celery. Cook until softened, about 3 to 4 minutes. Add jalapeno, garlic powder, and green onion and cook for 1 more minute. Transfer mixture to a large bowl. Add chorizo, cilantro, cornbread, salt, pepper and eggs and mix well. Mix in 3 1/2 cups of chicken broth. If really moist, 3 1/2 cups is enough.
From spicysouthernkitchen.com

Add 1 tablespoon of the oil to skillet, and heat until a piece of onion sizzles when added. Add chorizo, and cook, tossing often and breaking up meat with a spoon, until fragrant and nicely browned, 3 to 5 minutes. Transfer chorizo to a bowl, and set aside. Reserve drippings in skillet. Step 2.
From southernliving.com

Increase the oven temperature to 375 degrees F. Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth. In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper.
From wellplated.com

2021-11-17 Preheat an oven to 375 F. Cut the cornbread into large cubes about 1 ½ -2″ in size. Place in a large mixing bowl. Brown the sausage. Heat 1 Tbsp olive oil over medium-high heat in a large skillet. Add Italian sausage, then cook, breaking up with a wooden spoon, until browned on all …
From wellseasonedstudio.com

2020-10-15 Whisk eggs and fold into cornbread. Begin drizzling in stock, stopping to stir. We used just a little over 1 cup. Depending on the brand of cornbread, you may need more. The stuffing should hold together but not be mushy or have any visible liquid in the bowl. Cover and bake for 20 minutes. Uncover and bake for an additional 10 minutes.
From redstickspice.com

2022-06-16 5. Cornbread Croutons. This is, perhaps, the easiest way to use up your leftover cornbread. In 30 minutes, using only three ingredients, you’ll have deliciously crunchy croutons for soups and salads. Simply cut your day-old cornbread into small cubes, and …
From insanelygoodrecipes.com

2019-11-16 Crumble the cornbread into a large bowl. Cube the bread and add it to the bowl. Add the sage to the bread mixture. Chop the celery and green onions. Saute the celery and onions in the oil until the oil is almost gone. Add 1 cup of water to the pan and …
From thetiptoefairy.com

2021-11-03 In large skillet over medium heat, melt butter. Once melted, add onion and celery and sauté until soft, approximately 5 minutes. Transfer softened celery and onions to large bowl. In large bowl, combine sautéed celery and onions, crumbled cornbread, eggs, 1 cup chicken stock, sage, thyme, salt, and pepper.
From 40aprons.com

Place the iron skillet in a 425° oven, while preparing cornbread mixture. Add dry ingredients to a bowl and stir to mix. Add eggs, buttermilk, and oil to dry mix. Stir to mix thoroughly. Remove the skillet from the oven and add mixture to it. Lower the oven temperature to 375° and return the skillet to the oven.
From bonnecazefarms.com

2020-11-25 To get the full printable recipe and ingredients, print off the recipe card at the bottom of the post. Step 1: Preheat your oven. Step 2: Lightly spray your casserole dish. Step 3: In a Dutch oven, melt the butter and sauté your celery, onion, sage. Step 4: Add in your broth and boil.
From momskoop.com

2020-11-04 Toast in a 300F degree oven for 20 minutes, until browned and crisp around the edges. While the bread is crisping, crumble the cornbread into 1 inch chunks in a large bowl. Turn the oven up to 350F degrees. Add the toasted bread cubes and crumbled cornbread to a large bowl and mix to combine.
From wenthere8this.com

2020-03-06 Preheat the oven to 350. To make the cornbread, in a medium bowl, whisk together the cornmeal, flour, salt, and baking powder. In a small bowl, whisk together the eggs, buttermilk, and oil. Pour the wet ingredients into the dry ingredients and mix until just combined.
From lilluna.com

2017-11-07 Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside. In a large bowl, combine cornbread, pecans, and cranberries. Set aside. Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes.
From theseasonedmom.com

2016-11-08 Combine all the ingredients in a bowl, then transfer the mixture to a baking dish and bake until golden brown. Cool completely. Cut cornbread into cubes + lightly toast. Slice cornbread into 1-inch cubes. Spread them out on a lined baking sheet and bake for 10 minutes to toast them.
From sallysbakingaddiction.com

2020-11-21 How To Make Cornbread Stuffing. Bake cornbread until dry. Brown sausage and add onion, celery, salt and pepper. Cook until onions are translucent. Add sage, thyme, and pecans and stir to combine. Cook for 2 to 3 minutes more. Whisk together 2 cups of …
From momontimeout.com

2019-11-11 STEP 1: Preheat the oven to 350 degrees. STEP 2: In a large, ovenproof skillet, melt the butter. STEP 3: Add the corn, garlic, onion and celery; saute for 10 minutes until the onions are translucent or slightly brown. STEP 4: Add the chorizo to the large skillet over medium high heat.
From boulderlocavore.com

Preheat oven to 350°. Place oil in a large nonstick skillet over medium heat; add onion, celery, and carrot. Cook 10 minutes, stirring frequently. Stir in sage, thyme, salt, and pepper. Remove from heat. Whisk butter, eggs, and broth in a large bowl. Add onion mixture, whole …
From myrecipes.com

2020-11-14 Once the sausage is browned, add the onion, celery and apple. Cook for 5 minutes until the onion has softened. Add the poultry seasoning, thyme, salt and pepper then the chicken broth. Bring the broth to a simmer and cook for 15 minutes. While the broth is simmering you can toast the cornbread.
From mantitlement.com

Spray a 9×13 roasting pan or a 12-inch oval baking dish with pan spray and set aside. In a medium skillet cook the sausage until browned. Remove from the pan and set aside. Add the onion, celery, apple, and butter to the pan and sauté over medium heat until the onion is translucent about 4 minutes.
From therecipecritic.com

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