Savory Cornbread Stuffing Recipes

HOW TO MAKE THE MOST AMAZING SAVORY CORNBREAD STUFFING

Steps:

• Preheat your own to 375 degrees.
• Butter or spray a 9 x 13 casserole dish.
• In a large saucepan, melt the butter over medium heat.
• Add in your sage, celery, and onion and cook for approximately 5 - 7 minutes. Make sure to stir occasionally so the mixture doesn't stick to the bottom of the pan.
• Add in your broth and bring to a boil.
• Once it starts boiling, remove the pan from the heat, and stir in the cornbread mix until it's thoroughly moistened. You may need to add a bit more liquid to the stuffing.
• Cover with foil and bake for 30 minutes or until it's heated through.
• Serve.

SAVORY CORNBREAD STUFFING

Steps:

• Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
• Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
• Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
• Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
• Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
• Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
• Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
• Transfer stuffing to a 2-quart baking dish.
• Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

SAVORY CORNBREAD STUFFING

Steps:

• Preheat oven to 400. Place a 9 inch cast iron skillet or a heavy 2 quart baking dish or a heavy 9 inch square baking pan in the oven while you prepare the batter.
• Place the cornmeal in a bowl, and sift in the flour, salt, baking powder, and baking soda. Sift the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt, milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
• Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
• Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
• Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
• Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through to a 325 degree oven for 30 minutes.

CORNBREAD STUFFING

Steps:

• 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.

SAVORY CORNBREAD AND SAUSAGE DRESSING

Steps:

• Preheat oven to 350F degrees. Spray a 9x13 casserole dish with non-stick cooking spray.
• Brown sausage in a medium skillet. Remove sausage to drain.
• Add the onion, bell pepper, and celery to the skillet. Cook over medium heat, stirring as needed to avoid burning, until softened.
• In a large bowl, stir together sausage, vegetables, cornbread, French bread, and seasonings. Stir until evenly combined.
• Add up to 2 cups of chicken stock to moisten the bread and bring the ingredients together.
• Transfer the casserole dish and distribute evenly. Bake for 30 minutes.

SAVORY CORNBREAD DRESSING

Steps:

• In a large skillet, saute celery and onions in butter until tender; transfer to a large bowl. Add the cornbread, bread crumbs, sage and poultry seasoning. Combine eggs and broth; add to cornbread mixture, stirring gently to mix., Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165° and stuffing is lightly browned.

SAVORY CORNBREAD DRESSING

Steps:

• Combine breadcrumbs, cornbread, onion, celery, and seasoning in a large bowl; mix well.
• Blend in broth and butter.
• Mixture should be very soft to allow for loss of moisture during baking.
• Add more broth if necessary.
• Spoon dressing into a lightly greased pan; bake at 350 for 1 hour or until well browned.
• Serve.