Southern Stuffing Recipes

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SOUTHERN ITALIAN THANKSGIVING STUFFING

This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!

Provided by Briana

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 2h

Yield 12

Number Of Ingredients 17



Southern Italian Thanksgiving Stuffing image

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan.
  • Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
  • Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.
  • Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil.
  • Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.

Nutrition Facts : Calories 594.3 calories, Carbohydrate 45.3 g, Cholesterol 70.5 mg, Fat 34.8 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 1794.8 mg, Sugar 5.2 g

1 ½ pounds bulk Italian sausage
2 tablespoons olive oil
6 ounces pancetta bacon, diced
2 onions, chopped
7 large stalks celery, chopped
4 cloves garlic, minced
6 cups day-old French bread, cut into 1/2 inch cubes
3 cups crumbled cornbread
1 ½ tablespoons rubbed dried sage
1 ½ tablespoons poultry seasoning
1 teaspoon salt
1 cup toasted pine nuts
4 cups chicken broth
2 cups shredded mozzarella cheese
½ cup butter
2 tablespoons chopped fresh sage
1 ounce shaved Parmesan cheese

SOUTHERN DRESSING

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 6h

Yield 18 servings

Number Of Ingredients 27



Southern Dressing image

Steps:

  • Cut the cornbread and French bread into 1-inch cubes, place on a baking sheet and leave out until completely dried out, several hours or overnight.
  • Preheat the oven to 375 degrees F.
  • Add the bacon to a skillet and saute over medium heat until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet, throw in the celery, red peppers and onions and cook, stirring, until very soft, 4 to 5 minutes. Add the jalapenos and garlic and continue to saute for 2 minutes. Pour in the chicken broth, add the parsley, rosemary and some salt and pepper and stir. Cook for a couple of minutes, then turn off the heat.
  • Add the bread and bacon to a large bowl and spoon in some of the broth mixture. Keep adding the broth, tossing as you go, until it is all mixed in. Add more salt and pepper if needed and toss it around, then check the seasoning. If you like your dressing extra moist, add a little more broth.
  • Pile the dressing into a 3-quart (9-by-13-inch) casserole pan and bake, uncovered, until golden, 25 to 30 minutes. Serve piping hot.
  • Preheat the oven to 450 degrees F.
  • Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
  • Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
  • In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
  • In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

2 batches Herbed Cornbread, recipe follows
1 loaf French bread
6 slices bacon, chopped
1 stick butter
5 stalks celery, diced
2 red bell peppers, diced
1 large onion, diced
2 jalapenos, seeded and finely diced
2 cloves garlic, finely minced
6 cups low-sodium chicken broth, plus more if needed
1/2 bunch fresh parsley, finely chopped
1 tablespoon minced fresh rosemary
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
3 tablespoons salted butter
3 tablespoons shortening

SOUTHERN STUFFING

Provided by Food Network

Categories     side-dish

Number Of Ingredients 12



Southern Stuffing image

Steps:

  • .;

6 cups brioche
1 pound country ham, cubed
4 ounces (1 stick) butter
2 onions, chopped
4 ribs celery, chopped
3 tablespoons minced garlic
1/2 cup parsley, chopped
1/4 cup green onion, chopped
2 teaspoons dried sage
1 teaspoon file gumbo powder
1 cup pecans, chopped
1 cup chicken stock

SOUTHERN STUFFING

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 25



Southern Stuffing image

Steps:

  • Cut the cornbread into 1-inch cubes (about 12 cups). Place on a baking sheet and leave out several hours or overnight, until completely dried out.
  • Preheat the oven to 375 degrees F. Add the bacon to a skillet and saute until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet; throw in the onion, celery and red pepper and cook, stirring, 4 to 5 minutes, until they are soft. Add the jalapeno and garlic and saute 2 minutes more. Pour in the chicken broth. Add the parsley and rosemary, season with salt and pepper and cook for a couple of minutes, then turn off the heat.
  • Pour the cornbread into a bowl and spoon in some of the broth mixture. Keep adding broth, tossing as you go, until it's all mixed in. Season with salt and pepper, add the bacon and toss again. If you like your dressing extra moist, add a little more broth. Pile the dressing into a 3-quart casserole pan and bake, uncovered, 20 to 25 minutes. Serve piping hot.
  • Preheat the oven to 450 degrees F.
  • Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
  • Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
  • In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
  • In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

2 batches Herbed Cornbread, recipe follows
6 slices bacon, chopped
1 stick butter
1 large onion, diced
5 stalks celery, diced
1 large red bell pepper, diced
1 jalapeno pepper, seeded and finely diced
2 cloves garlic, minced
6 cups low-sodium chicken broth, plus more if needed
1/2 bunch parsley, finely chopped
2 teaspoons minced fresh rosemary
Kosher salt and freshly ground pepper
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
3 tablespoons salted butter
3 tablespoons shortening

MAMA'S SOUTHERN CORNBREAD DRESSING

I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!

Provided by Mary Lynne Williams

Time 1h35m

Yield 14

Number Of Ingredients 16



Mama's Southern Cornbread Dressing image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
  • Combine cornbread and stale bread cubes in a large bowl. Set aside.
  • Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
  • Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
  • Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g

8 cups crumbled cornbread
4 cups cubed stale bread
1 cup butter, melted
2 large onions, chopped
1 ½ cups chopped celery
2 cups turkey broth, or as needed
1 ½ cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup chopped, cooked turkey giblets
4 large hard-cooked eggs, chopped
4 tablespoons self-rising flour
4 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage, or to taste
2 large bay leaves
salt and ground black pepper to taste
3 large eggs

SOUTHERN CORNBREAD DRESSING

This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.

Provided by Holly

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h45m

Yield 18

Number Of Ingredients 11



Southern Cornbread Dressing image

Steps:

  • Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
  • Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
  • Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
  • Bake in the preheated oven 30 minutes, or until golden brown.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g

4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
½ cup chopped onions
½ cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
⅛ teaspoon garlic powder
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
6 eggs

SOUTHERN CORNBREAD DRESSING

Me and a dear friend of mine who is no longer with us, made this dressing for 17 years at Thanksgiving. I still make it and it brings back wonderful memories of her and I laughing, chopping, mixing and tasting. This is a terrific recipe. Hope you make this recipe and make your own memories.

Provided by Douglas Poe

Categories     Thanksgiving

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14



Southern Cornbread Dressing image

Steps:

  • Directions for cornbread:.
  • Preheat oven to 350.
  • Combine all ingredients and mix well.
  • Pour batter into a greased shallow baking dish.
  • Bake for approximately 20 to 25 minutes.
  • Remove from oven and let cool.
  • Directions for Dressing:.
  • Preheat oven to 350.
  • Melt the butter in a large skillet over medium heat.
  • Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
  • Pour the vegetable mixture over cornbread mixture.
  • Add half the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add more stock to reach the consistencytency you want.
  • Pour mixture into a greased baking dish and bake until dressing is cooked through, about 45 minutes. .

Nutrition Facts : Calories 262.7, Fat 12, SaturatedFat 2.8, Cholesterol 72, Sodium 1302, Carbohydrate 28.7, Fiber 2.4, Sugar 6, Protein 10.6

1 cup self-rising cornmeal
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
cornbread, crumbled
8 tablespoons butter 1 sticks
2 cups celery, chopped
1 large onion, chopped
4 cups chicken stock
10 1/2 ounces cream of chicken soup
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)

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