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
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.
GRANDMA LIZZIE'S CORNBREAD DRESSING
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
- Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
- In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
AUNT DOT'S CORNBREAD DRESSING
My Aunt Dot's Cornbread Dressing recipe is one of the best I have ever had. Last year at Thanksgiving, my family raved over this recipe and said make it just like this for Christmas! To save time, I assemble this the day before. Just remember, to cover well and take it out of the refrigerator about 30 minutes before cooking.
Provided by ICookUCookWeCook
Categories < 60 Mins
Time 1h
Yield 1/2 cup, 12 serving(s)
Number Of Ingredients 14
Steps:
- Boil chicken thighs until tender and shred into pieces when cool enough to handle.
- Melt butter and saute chopped onions and chopped celery until softened. Crumble corn bread (sometimes I use cornbread muffins from the bakery section of my local supermarket) and seasoned bread crumbs.
- Add the onions, celery, milk, soup, salt, pepper, and seasonings.
- Add chicken and chicken broth one cup at a time or until mixture has a smooth consistency.
- Beat eggs slightly and add to mixture.
- I usually do a taste test at this point and add more seasonings if needed. Bake in a large greased pan at 375 degrees for 30 to 40 minutes or until top is golden brown.
Nutrition Facts : Calories 242.8, Fat 13.2, SaturatedFat 5.4, Cholesterol 94.5, Sodium 1085.4, Carbohydrate 18.5, Fiber 1.5, Sugar 2.4, Protein 12.2
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.
BETTER THAN AUNT PATTI'S CORNBREAD DRESSING
My Aunt Patti has been the designated cornbread dressing maker in my family for as long as I can remember. I was unable to attend Thanksgiving at her home this year so I set out on a mission to make my own dressing... it is my favorite dish at our holiday meals. I'm very proud of this recipe. It has turned out great. Aunt Patti would be heartbroken, however. So unfortunately, I'm gonna have to keep this a secret from my family. But I am thrilled to share this recipe with you. But please don't tell Aunt Patti.
Provided by Pot Scrubber
Categories Christmas
Time 1h
Yield 1 9x13 casserole, 10 serving(s)
Number Of Ingredients 8
Steps:
- Cook cornbread according to package directions. Cook for the minimum time and don't let cornbread brown as much as you normally would. Cut it up into pieces and after cool enough to handle then crumble it up leaving no large chunks and transfer to a very large mixing bowl. (I use the bowl from my Kitchen Aid).
- In a microwaveable bowl (I use my four cup Pyrex measuring cup) put in your onion and celery and 1 cup of water. Microwave for 5-8 minutes until celery and onion are soft depending on how finely you sliced them. (keep the vegetable broth! it adds a of flavor!) Drop in the butter and let melt.
- Combine all ingredients in the mixing bowl and mix well until cornbread has absorbed most of the liquids. It will be a little soupy but don't worry about it. Pour into a sprayed 9x13 casserole dish and bake at 425 for 30 minutes.
- The center might still be a little wiggly but that is ok. It will set up nicely as it cools.
- I cook in glass Pyrex cookware so if you are using a dark metal 9x13 casserole pan the cooking time might need to be less. I really don't know. Sorry.
SOUTHERN CORNBREAD DRESSING
Cornbread dressing is an intensely personal thing. In the American South, at least, everybody's grandmother had a recipe, and everyone knows just how it should be made. This is a base model with a few variations. It's nice to let it chill overnight before baking so the flavors meld. But you don't have to. The key is really good stock, though plenty of cooks over the years have made it with whatever was on hand - even water in a pinch. This is food for sustenance. But it pays to use the best ingredients possible. Be sure to leave enough time - the cornbread needs to sit out overnight to harden slightly before you make the dressing.
Provided by Kim Severson
Categories stuffing and dressing, side dish
Time 9h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cornbread: Heat oven to 450 degrees. Put butter in an 11-inch skillet. Cast-iron is best here, but any ovenproof skillet will do. Heat butter in oven for about 5 to 7 minutes, or until butter has melted and is just starting to brown.
- While butter melts, whisk together cornmeal, salt and baking powder. In another small bowl, lightly beat eggs, then add buttermilk and stir until mixture is combined. Pour egg mixture into dry ingredients and stir well.
- Remove hot pan from oven, pour butter into batter and stir until batter looks uniform. Pour batter back into the pan and bake for 20 minutes or until the top has begun to just brown.
- Remove cornbread and let it cool on a rack. Tear or cut it into large pieces and place in a large bowl. Let it sit out overnight to dry out slightly.
- Prepare the dressing: Heat oven to 350 degrees. Combine cornbread and white bread in a large bowl, tossing to mix, and breaking cornbread into smaller pieces.
- Melt butter in a large skillet, and add onions, celery and 1/2 teaspoon salt. Sauté until vegetables have softened, about 6 minutes.
- Add vegetables to bread mixture and combine. Lightly beat eggs and add to bowl. Sprinkle in herbs, remaining 1 teaspoon salt and the pepper and toss together.
- Add 4 cups broth and stir well. Using your hands, work the mixture to get a very lumpy, thick, batterlike consistency. Add another cup of stock if needed. The mixture should be very wet and pourable but without standing liquid.
- Butter an 8-by-11-inch baking dish. (Any other ovenproof dish that can hold about 2 quarts will work. A deeper vessel could take longer to bake; a more shallow dish less time.) Pour the mixture into the baking dish and bake until dressing puffs slightly and has browned well around the edges, about 45 minutes to 1 hour. If you have drippings from a roasted turkey, spoon some over the top about 30 minutes into the baking time.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 18 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 672 milligrams, Sugar 7 grams, TransFat 1 gram
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