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
CORNBREAD DRESSING
The BEST Cornbread Dressing is the perfect Thanksgiving side dish recipe! Loaded with buttery, delicious flavor, this cornbread stuffing recipe is made with fresh herbs, onions, celery and optional sausage! You're going to love the moist, light and fluffy interior with the golden, crunchy top - seriously delicious! // Mom On Timeout #cornbread #dressing #stuffing #thanksgiving #sidedish #recipe
Provided by Trish - Mom On Timeout
Categories Side
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 300F. Place cubed cornbread on a large baking sheet and bake 20 minutes or until dried out. Set aside.
- In a large skillet, brown sausage. Remove from skillet leaving one tablespoon of grease in skillet.
- Add onion, celery, salt and pepper to skillet and cook over medium heat, stirring frequently, until onions are translucent, about 4 to 5 minutes.
- Add sage, thyme, and pecan and stir to combine. Cook for 2 to 3 minutes more.
- In a medium bowl, whisk together 2 cups of stock or broth and both eggs.
- Place dried cornbread cubes in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined.
- Pour into a greased 3 quart baking dish and press down lightly. Cover with foil and bake for 30 minutes.
- Remove dressing from oven and remove foil. Check consistency of stuffing. Add additional stock as needed and drizzle with the remaining 4 tablespoons of melted butter.
- Increase temperature to 375F. Return dressing to the oven, uncovered, and continue to bake for an additional 15 to 25 minutes or until stuffing is lightly golden brown on the top.
- Top with additional fresh herbs and serve immediately.
Nutrition Facts : Calories 350 kcal, Carbohydrate 32 g, Protein 11 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 596 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
MOM'S APPLE CORNBREAD STUFFING
My speedy recipe is be-all and end-all stuffing in our family. Not surprisingly, never have leftovers. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Combine apples, stuffing and melted butter. Add broth; mix well., Transfer to a greased 13x9-in. baking dish. Bake until golden brown, 35-40 minutes.
Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 434mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MOM'S CORNBREAD DRESSING
This is my mom's recipe. We all love this dressing and everyone asks for the recipe when we serve it.
Provided by Nicole Brummett
Categories Cheese
Time 1h45m
Yield 1 lg. pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix cornbread, celery, onion, eggs and 1 can of broth together.
- Add salt, pepper and sage to taste.
- Bake at 350° for 30-45 minutes or until done.
- Half way through cooking check moisture; slowly add other can of broth if needed.
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
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 SAUSAGE AND CORNBREAD DRESSING
My mom passed this recipe down to me before she passed away. I have had this dressing since I was a child, and to me it is the best I have ever tasted. This recipe is not a quick side dish, it needs time and work for prep and cooking, but is very worth it.
Provided by 4620nellerd
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
- Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
- Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
- Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 26.8 g, Cholesterol 197.9 mg, Fat 28.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 9.5 g, Sodium 1461.9 mg, Sugar 3.2 g
MOM'S CORNBREAD DRESSING
My Mom told me that since this is my favorite, I have to make it this year for Christmas!!! Very,VERY good dressing!!!
Provided by kellychris
Categories Chicken Breast
Time 2h
Yield 1 large casserole, 15-18 serving(s)
Number Of Ingredients 12
Steps:
- Boil together: chicken breasts,onion,celery,chicken broth,and bellpepper.
- Crumble cooled cornbread in large bowl.
- Add peeled and chopped eggs.
- Remove chicken when done and debone,if necessary.
- Chop up and add back to pot.
- Remove from heat.
- When cooled, add chicken and liquid to cornbread/egg mixture in bowl.
- Make sure all the cornbread is thoroughly wet,but NOT soupy.
- Use a slotted spoon to add as much of the onion,celery,bell pepper as possible.
- If not wet enough,add either more chicken broth or a can of cream of chicken soup.
- Add salt and pepper.
- Add ground sage a little at a time and taste test.It is EASY to add too much.
- so add it SLOWLY.
- I add a little Tony's seasoning,to taste.
- After this mixture has cooled,add 5-6 raw,beaten eggs,stirring well after each.
- More bell pepper can be added at this point(if you feel necessary).
- Place in baking pan.
- Bake at 350.
- Let the top brown.
- This can be made ahead and frozen,but be sure to take it out 1 day in advance to thaw before baking or can be refrigerated overnight to bake the next morning.
Nutrition Facts : Calories 173.8, Fat 9.7, SaturatedFat 2.9, Cholesterol 264.9, Sodium 203.4, Carbohydrate 4.5, Fiber 0.8, Sugar 2.4, Protein 16.2
MOM'S OYSTER DRESSING/STUFFING
The best thing about a stuffed turkey is the oyster dressing. My grandma (Gigi) and mom would argue every year as to whether it was better made with cornbread cubes or regular bread. I prefer regular bread, but you decide for yourself.
Provided by Krsi Sue
Categories European
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat milk, butter, and oyster liquid in small pan.
- Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
- Add liquid and stir.
- Stuff poultry or place in greased foil lined baking dish.
- Bake 350 degrees for 1 hour, or until poultry is done.
Nutrition Facts : Calories 363.3, Fat 20.3, SaturatedFat 11.4, Cholesterol 84.5, Sodium 1272.2, Carbohydrate 32.6, Fiber 2, Sugar 3.3, Protein 12.8
MOM'S CORNBREAD DRESSING
This has been a long time family favorite. This dressing is moist and seasoned just right. The dressing should be mixed the day before and refrigerated to marinate the flavors. Hope you enjoy.
Provided by MadisonMomCooks
Categories Grains
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees.
- Combine first 6 ingredients in a large bowl. Stir together 2 eggs and buttermilk and add to dry ingredients. Stit until just moistened. Heat 2 tbls butter in a cast iron skillet until hot, pour batter into skillet and bake for 25 minutes until cornbread is golden brown. Cool and crumble.
- Melt 1/2 cup butter in large skillet over medium heat, add green onions and celery saute until tender.
- In a large roaster, combine crumbled cornbread, onion/celery mixture, chopped boiled eggs, coutons, 1 can of chicken broth, sage, and pepper. Refrigerate overnight.
- Stir in remaing 4 raw eggs and 3 1/2 cans of chicken broth. Bake in at 350 degree oven for 1 1/2 hours until golden brown.
Nutrition Facts : Calories 270, Fat 18.9, SaturatedFat 9.7, Cholesterol 265.4, Sodium 1323.2, Carbohydrate 10.7, Fiber 0.9, Sugar 4.6, Protein 13.9
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