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 STUFFING WITH BACON
Make our delicious rendition of Cornbread Stuffing with Bacon and prepare to make your Thanksgiving guests smile. The only thing tastier than regular cornbread stuffing is Cornbread Stuffing with Bacon.
Provided by My Food and Family
Categories Festive 2018
Time 1h
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cut stalks and fronds from top of fennel bulb; reserve a few fronds for garnish. Discard stalks and remaining fronds. Trim root end of fennel; remove and discard any tough or discolored outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core. Coarsely chop fennel.
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions and fennel to reserved drippings in skillet; cook 12 to 14 min. or until tender and golden brown, stirring frequently.
- Add boiling water to stuffing mix in large bowl; stir just until moistened. Add onion mixture, corn and bacon; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
- Bake 30 min. or until heated through, uncovering after 15 min.
- Garnish with reserved fennel fronds before serving.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 4 g, TransFat 1.5 g, Cholesterol 15 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 5 g, Protein 8 g
CORNBREAD AND BACON STUFFING (DRESSING)B
Dressing, stuffing, whatever, this is just good. I modified the instructions slightly, but the recipe came form my Better Homes and Garden Cookbook that's absolutely ancient. See note at bottom on how to make a vegetarian version.
Provided by Deborah1
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Saute the onions and celery in the bacon drippings, until soft but not browned.
- Let cool slightly.
- Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
- Add the cooked celery and onions and toss to mix well.
- Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
- (Everytime is going to be different.) This is a personal taste decision.
- I like my dressing moist so I add broth until I have a very wet mixture.
- Any type pan will work for baking.
- I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
- Bake for 30 min, uncovered, or until golden on top.
- This is enough to stuff an 8 to 10 lb turkey, if you so desired.
- **NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success.
- ALSO--If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this.
- (Just a tip my grandma told me that works.).
Nutrition Facts : Calories 202.4, Fat 10.5, SaturatedFat 3.6, Cholesterol 74.9, Sodium 642.6, Carbohydrate 17.7, Fiber 1.7, Sugar 3.4, Protein 8.9
BACON-CORNBREAD STUFFING
Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use a cornbread that's not too sweet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Spread cornbread and bread on two rimmed baking sheets and bake until dry and golden, about 15 minutes. Meanwhile, in a medium skillet, cook bacon over medium until fat is rendered and bacon is crisp, about 5 minutes. Add onion, celery, and garlic and cook until translucent, about 4 minutes. Stir in sage and transfer to a large bowl.
- Add cornbread, bread, eggs, broth, parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bowl and toss until combined. Let sit 5 minutes, then toss again. Reserve 4 1/2 cups for turkey, then spoon remaining stuffing into a 9-inch square baking dish. Bake until top is golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 388 g, Fat 14 g, Fiber 3 g, Protein 14 g, SaturatedFat 4 g
SUNNY'S CHEESY BACON CORNBREAD DRESSING
Provided by Sunny Anderson
Categories side-dish
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cornbread: In a large bowl, add the cornbread and toss with the Cheddar Jack, mozzarella, parsley and scallions. Season with salt and pepper.
- For the dressing: In a large pan, add the bacon and cook until crisp. Remove, leaving the fat behind, and chop. Add the chopped bacon to the bowl of cornbread. Add the sage, celery, onions and garlic to the pan and saute until everything is tender, 8 to 10 minutes. Add everything, including the fat from the pan, to the cornbread and toss.
- For the liquid: In a separate large bowl or liquid measuring cup, whisk together the melted butter, buttermilk, stock and Worcestershire sauce. Season with a pinch of salt and a few grinds of pepper. Slowly mix into the cornbread until the mixture is moist enough to spread but not wet enough to drip--you may not use all the liquid. Taste and season again with salt and pepper if needed.
- Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
- Add the dressing to the prepared baking dish, gently pressing down to even the top. Cover with aluminum foil and bake for 45 minutes. Uncover, raise the oven temperature to 400 degrees F, and bake until the top is golden brown, 10 to 15 minutes more. Serve warm.
BACON AND CORNBREAD STUFFING RECIPE
Stuff your plate full of delicious Bacon and Cornbread Stuffing from My Food and Family. Dried cranberries add sweetness to this bacon and cornbread stuffing.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Melt butter in medium saucepan on medium heat. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.
- Stir in broth. Bring to boil, stirring occasionally. Remove from heat. Add remaining ingredients; stir just until stuffing mix is moistened.
- Spoon into greased 8-inch square baking dish; cover.
- Bake 30 min., uncovering for the last 15 min.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 6 g, Protein 6 g
BACON-CORNBREAD STUFFING
Cranberries add a bit of sweetness to a savory stuffing starring cornbread and bacon.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove skillet from heat.
- Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.
- Cover with foil; bake about 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 8 g, TransFat 0 g
STUFFING WITH CORNBREAD RECIPE BY TASTY
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
Steps:
- 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
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- The day before, make the cornbread. Then, cut the cornbread into 1 inch cubes. Notes: If you are unable to make it the day before, no big deal. Just let it cool down enough until it holds its shape. Also, you can make it in an 8x8 inch baking pan.
- In a large sheet pan, arrange the cubed cornbread and the cubed Italian bread. Bake for 15-20 minutes to oven-dry it. This will help the bread absorb the liquid better without getting soggy. Tip: use two sheet pans if too crowded.
- Meanwhile, cook the bacon on a large skillet over medium heat. Transfer to a plate lined with paper towel to drain the fat. Dice it and set aside. Note: this step can be made ahead the 1-2 days in advance. You can just store it in the fridge.
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- Spread out on 2 large baking sheets. Let the cornbread sit out uncovered (I left mine in the turned-off oven) overnight or for several hours.*Bake the two pans of cornbread at 400 degrees F for about 10 minutes.
- Return the cornbread to the turned-off oven so that it can keep drying out while you prepare the rest of the stuffing.Chop the bacon into 1-inch pieces.In a large skillet, cook the bacon over medium heat until crispy.
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