GRANDMA'S CORN BREAD DRESSING
My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
CORNBREAD DRESSING RECIPE
Cornbread dressing is a staple on Thanksgiving tables every year, and this recipe is one of our favorites. Whether you call it dressing or stuffing, this dish is practically required at Thanksgiving. This recipe makes one large and one small pan of dressing, so it's ideal for extremely large families. Of course, you can always serve one dish and put one in the freezer to save for later. This cornbread dressing recipe has so much flavor because it's seasoned with sage and parsley, and the texture is always perfectly moist. Even though buying boxed or premade cornbread can make dressing recipes a lot easier, this recipe uses homemade cornbread, and your family will taste the difference. Mama will be so impressed with this delicious cornbread dressing that she might even give her old recipe up for this one.
Provided by Southern Living Editors
Categories Stuffing and Dressing
Yield 16 to 18 servings
Number Of Ingredients 12
Steps:
- Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
- Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
- Pour hot butter into batter, and stir until blended. Pour batter into pan.
- Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
- Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
- Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
- Bake at 400° for 35 to 40 minutes or until golden brown.
BABY'S THANKSGIVING CORNBREAD DRESSING
Southern Tradition. My grandmother makes this every Christmas and Thanksgiving. Please note that my grandmother cooks by "eye" and taste, so you may need to adjust ingredients, i.e. more or less stock, bisquits, etc. The dressing should be moist but not runny before cooking. 11/27/09 Please NOTE my above message...if you are not comfortable cooking by approximations then do NOT try this recipe. I have written this by watching my grandmother and measurements are indeed different everytime. This was recorded so that I can continue the tradition into the future when she is no longer able to make this for us.
Provided by Vicki in CT
Categories Thanksgiving
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion and celery in two cans of broth until tender. Add butter and cream of chicken soup. Stir until melted and remove from heat.
- In a VERY large bowl place crumbled cornbread and biscuits. Add eggs and green onion. Toss to combine.
- Pour broth mixture over crumb mixture. Mash together using hands. This is when you decide how much of the third can of broth you need. Should be moist but not runny. This will depend on the type of cornbread you use and how many biscuits you put inches.
- Pour into greased casserole and bake at 350 degrees for at least 45 minutes until browned on top.
- For a one dish meal can layer in cooked cubed chicken or turkey.
Nutrition Facts : Calories 373.4, Fat 22.1, SaturatedFat 9.4, Cholesterol 120.6, Sodium 904, Carbohydrate 30.5, Fiber 1.2, Sugar 6.6, Protein 13.1
CORNBREAD DRESSING
Complete the Thanksgiving feast with this classic Cornbread Dressing recipe from Food Network.
Provided by Claire Robinson
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
CORNBREAD DRESSING
Provided by Ree Drummond : Food Network
Categories side-dish
Time P1DT1h40m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
- Preheat the oven to 350 degrees F.
- Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.
- Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
- Preheat the oven to 450 degrees F.
- Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes.
BEST CORNBREAD DRESSING
When folks think of "Thanksgiving" their thoughts often turn to turkey and dressing. This is my version of dressing and my whole family love it.-Kim Kreider, Mount Joy, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a large saucepan, bring water and giblets to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Transfer to a greased 9-in. square baking pan. , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cornbread into 1/2-in. cubes; set aside. , Strain broth, discarding giblets. Set broth aside; cool slightly. In a large skillet, saute the celery, onion and pecans in butter until vegetables are tender. Transfer to a large bowl. Stir in the cornbread, cubed bread, eggs, seasonings and enough reserved broth to reach desired moistness (about 1-1/2 cups). Save remaining broth for another use., Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 8-10 minutes longer or until a thermometer reads 160° and top is lightly browned.
Nutrition Facts : Calories 434 calories, Fat 30g fat (12g saturated fat), Cholesterol 124mg cholesterol, Sodium 651mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
TURKEY WITH CORNBREAD DRESSING
Nothing gets family hanging around the kitchen like the aroma of a turkey stuffed with savory dressing roasting in the oven. Drizzled with hot gravy, it tastes even better than it smells!
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute celery and onion in butter until tender. Place in a large bowl with cornbread, crumbs, sage and poultry seasoning. Combine egg substitute and broth; add to cornbread mixture, stirring gently to mix., Just before baking, stuff the body cavity and inside the neck with dressing. Skewer or fasten openings. Tie the drumsticks together. Place on a rack in a roasting pan. Brush with melted butter. Bake at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil. When turkey is done, allow to stand for 20 minutes. Remove all dressing to a serving bowl.
Nutrition Facts : Calories 663 calories, Fat 25g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 845mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 72g protein.
CORNBREAD DRESSING
This crisp, rich and buttery dressing is excellent as a side dish for dinner on Thanksgiving and as leftovers the next day. Aromatics and a mix of fresh and dried herbs give it a deep savoriness. The sausage brings a flavor of its own, but you can leave it out for a vegetarian-friendly alternative. The accompanying cornbread recipe yields a result firm enough to soak up the stock and buttermilk without it turning to a pudding, but you can also use store-bought cornbread or a boxed mix. If you do, just crumble the baked cornbread and spread it out on a sheet pan in an even layer to dry for at least 4 hours and up to 12 hours before mixing it with the rest of the dressing ingredients.
Provided by Yewande Komolafe
Categories stuffing and dressing, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
- Heat a large skillet over medium and pour in the oil. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
- Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
- Transfer the cornbread mixture to your prepared dish and spread evenly. Drizzle the melted butter over the top. Cover the dish with foil and bake until heated through, 30 to 35 minutes. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes. Cool for at least 10 minutes before serving warm.
THANKSGIVING CORNBREAD DRESSING
Adapted from Brown's Guide to Georgia. This is our favorite dressing at Thanksgiving. Bake separately in a pan, then cut into squares to serve or spoon right from the pan. Time does not include making corn bread. I have used packaged cornbread stuffing but I think it is better with the homemade. Either works however. If you use preseasoned stuffing mix, you will need to cut back on the salt and adjust other seasonings to your taste.
Provided by TXOLDHAM
Categories Breads
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Mix breads, add eggs and other ingredients.
- Mix well and continue to add broth until mixture is the consistency of cake batter or thick soup. (Really soupy - it will cook dry.).
- Bake in greased baking dish for about 40 minutes.
Nutrition Facts : Calories 125, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 492.6, Carbohydrate 5.9, Fiber 0.5, Sugar 0.9, Protein 2.2
HOMEMADE CORN BREAD DRESSING RECIPE
Have you ever tried our Homemade Corn Bread Dressing Recipe? You may never have boxed dressing mix again! It is so delicious!
Provided by Elyse Ellis
Categories Side Dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Prepare corn bread mix according to package directions. Let cool and crumble into bite size pieces.
- Add butter to a large skillet over medium heat and saute the celery and onion for a few minutes until soft.
- In a large bowl, combine celery, onion, crumbled corn bread, eggs, chicken stock, sage and salt and pepper.
- Spread mixture in a 9x13 inch baking pan sprayed with nonstick cooking spray.
- Bake for 35-40 minutes, or until cooked through and center is set.
Nutrition Facts : Calories 305 kcal, Carbohydrate 43 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 51 mg, Sodium 590 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
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