CORNBREAD STUFFING WITH HERB BUTTER
Provided by Katie Lee Biegel
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Melt the Herb Butter in a medium skillet over medium heat. Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool.
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper. Mix well to combine. Refrigerate until ready to bake.
- Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 35 to 40 minutes.
- Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl. Mix to blend.
CORNBREAD-BACON STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until very soft and caramelized, about 20 minutes. Add the celery, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the celery is tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
- Whisk the eggs, parsley and scallions in a large bowl. Add the cornbread and potato bread cubes, the pecans and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.
ULTIMATE CORNBREAD STUFFING
Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!
Provided by LADYMHARRIS
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
- Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
- Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
- Reduce oven heat to 350 degrees F (175 degrees C).
- Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 49 g, Cholesterol 96.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 9.3 g, Sodium 637.9 mg, Sugar 17.5 g
CORNBREAD STUFFING
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
- In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
- Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.
Nutrition Facts : ServingSize 1 Serving
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
CORNBREAD, BACON, LEEK, AND PECAN STUFFING
This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
- Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
- Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.
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
CORN AND HERB-BREAD SAUSAGE STUFFING
Provided by Lisa Mayfield
Categories Herb Onion Side Bake Thanksgiving Stuffing/Dressing Sausage Corn Fall Bon Appétit North Carolina
Yield Makes about 12 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter 13x9x2 glass baking dish. Sauté first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add both stuffing mixes, poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth.
- Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer.
SWEET BACON CORN BREAD
Everything is better with bacon, and this corn bread is no exception! Step your recipe up a notch with this new twist on a classic Southern snack.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
- Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
- Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
- Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
- Drizzle with additional maple syrup, if desired.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 61.5 mg, Fat 8.8 g, Fiber 0.9 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 422.3 mg, Sugar 8.3 g
BACON AND HERB STUFFING
I love bacon so this stuffing variation caught my eye pretty easily. From "Ways to Prepare Meat 1978". For lamb, veal and beef.
Provided by House
Categories Pork
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until just crisp.
- Add the butter and onion.
- Cook until the onion is soft, but not brown.
- Mix into breadcrumbs with the herbs.
- Add salt/pepper to taste.
- Add the beaten egg. Mix well.
Nutrition Facts : Calories 182, Fat 12.4, SaturatedFat 4.9, Cholesterol 72.1, Sodium 296.6, Carbohydrate 12.4, Fiber 1, Sugar 2.3, Protein 5.2
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
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
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