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
At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. -Patty Kierce, Weir, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.
Nutrition Facts :
CORNBREAD STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
- Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
- For the cornbread stuffing: Preheat the oven to 350 degrees F.
- Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
- Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
- Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
- Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.
CORNBREAD STUFFING
"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 8 to 10 servings (plus extra herb butter)
Number Of Ingredients 13
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.
STUFFING CORNBREAD
Provided by Food Network
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Brush a 9-by-13-inch baking dish with vegetable oil.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the eggs, milk and cup vegetable oil. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Cool completely. To use for stuffing, cut into cubes and let dry out overnight at room temperature.
CORNBREAD STUFFING
Make and share this Cornbread Stuffing recipe from Food.com.
Provided by Krystal-Belle
Categories Breads
Time 55m
Yield 14-16 serving(s)
Number Of Ingredients 8
Steps:
- put together cornbread according to package instructions, omitting milk and substituting the milk for creamed corn (use 1 egg and use creamed corn instead of milk). Bake and set aside.
- Season gizzards with seasoned salt, then toss gizzards into a frying pan with a touch of oil so they wont stick. cook until browned and set aside. DO NOT DRAIN!
- In a large baking dish, crumble the cornbread, but don't turn it into breadcrumbs :).
- To that, add cooked gizzards with it's liquids, celery, onion, and garlic. Pour chicken broth over the entire mixture and toss lightly with your fingers to distribute the broth throughout the cornbread.
- Bake at 350 degrees for about 15 minutes until liquid is absorbed and the top of the cronbread is slightly browned. Now that's good stuffing!
Nutrition Facts : Calories 99.9, Fat 2.3, SaturatedFat 0.6, Cholesterol 0.3, Sodium 331.5, Carbohydrate 18.3, Fiber 1.7, Sugar 4.9, Protein 2.2
CORN BREAD STUFFING
Categories Vegetable Side Bake Thanksgiving Stuffing/Dressing Bacon Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Cut corn bread into 3/4-inch cubes. Place corn bread cubes on baking sheet and toast until dry but not hard, about 15 minutes. Cool. Transfer to large bowl.
- Butter 8x8x2-inch baking dish. Cook bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using tongs, transfer bacon to paper towels; reserve 1/4 cup bacon drippings in skillet. Cool bacon and crumble.
- Add butter to bacon drippings in skillet and melt over medium-high heat. Add onions, celery and shallots; sauté just until pale golden brown, about 10 minutes. Stir in sage and thyme. Add to corn bread cubes in bowl. Mix in pecans and crumbled bacon. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Stir 1 1/2 cups chicken broth into stuffing. Season to taste with salt and pepper. Mix in eggs. Reserve 9 cups stuffing for turkey. Moisten remaining stuffing with remaining 1/2 cup chicken broth. Transfer to prepared dish. Bake stuffing in covered dish alongside turkey for 1 hour. Uncover stuffing and bake until top begins to crisp, about 5 minutes longer.
CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT
Categories Fruit Onion Vegetable Side Bake Sauté Christmas Thanksgiving Stuffing/Dressing Prune Apple Apricot Fennel Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
- Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.
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 STUFFING
This cornbread stuffing is a classic stuffing with liver meat, onions, celery, and sage. It's perfect for Thanksgiving dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add liver; cook, stirring, until beginning to brown, about 4 minutes.
- In a large bowl, combine onion mixture, cornbread, and sage.
- Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.
- Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.
TRADITIONAL CORNBREAD STUFFING
Toasted cornbread cubes are mixed with butter-sauteed veggies and seasoned lightly. You can use this to stuff a turkey as-is, or put into an oven-safe dish and bake until a golden brown crust is formed. Serve immediately.
Provided by Semichee
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.
- Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.
- Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.
- Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 42.1 g, Cholesterol 9.9 mg, Fat 9.1 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 917 mg, Sugar 4.7 g
CORNBREAD STUFFING RECIPE BY TASTY
Here's what you need: unsalted butter, yellow cornmeal, baking powder, sugar, kosher salt, buttermilk, corn kernel, honey, large eggs, cornbread mix, white bread, unsalted butter, onion, garlic, celery, fennel head, salt, green apples, ground nutmeg, Italian sausage, fresh parsley, fresh sage, chicken broth
Provided by Claire Nolan
Categories Sides
Yield 10 servings
Number Of Ingredients 23
Steps:
- First, make Tia's Cornbread at least one day before serving the stuffing.
- Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter.
- In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.
- For the stuffing, start by cutting the cornbread into cubes.
- Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.
- Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside.
- Transfer the bread cubes to a large bowl.
- In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes.
- Add the mixture to the bowl of bread and mix.
- In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes.
- Add the apples to the bread bowl and mix.
- Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes.
- Transfer the sausage to the bread bowl and mix.
- Mix in the parsley and sage.
- Transfer the bread mixture to the buttered baking dish.
- Pour the chicken stock around the edges of the baking dish.
- Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.
Nutrition Facts : Calories 745 calories, Carbohydrate 76 grams, Fat 42 grams, Fiber 4 grams, Protein 15 grams, Sugar 26 grams
SAVORY CORNBREAD STUFFING
I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.
Provided by Martha Rose Shulman
Categories side dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 22
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.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 332 milligrams, Sugar 6 grams, TransFat 0 grams
CORN BREAD STUFFING
Provided by Molly O'Neill
Categories casseroles, side dish
Time 40m
Yield about 10 cups
Number Of Ingredients 14
Steps:
- In a large skillet, add the butter, and fry the bacon for 3 minutes. Add the onion, and saute for 5 minutes. Add the sausage, red pepper and celery, and cook the mixture for 10 minutes.
- Place the mixture in a large bowl, and add the parsley, scallions, corn bread and white bread, season with salt, pepper and Tabasco, and stir to combine. When cool, this stuffing can be baked inside the turkey, or if you prefer, add the 1 cup chicken broth, place the stuffing in a casserole, and bake for 40 minutes at 350 degrees.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 485 milligrams, Sugar 3 grams, TransFat 0 grams
CORN BREAD STUFFING
Provided by James Beard
Categories Onion Pork Vegetable Side Bake Thanksgiving Stuffing/Dressing Sausage Cornmeal Celery Fortified Wine Fall House & Garden
Yield Makes enough stuffing for a 10-pound bird
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan with the chopped onion. Add the celery, celery tops, and thyme. Sauté the sausages gently or broil them. Add the salt and pepper to the crumbs and mix with the onion-celery mixture, the sausages, and the Madeira. Add more melted butter or some of the rendered sausage fat, if needed. Taste for seasonings. Stuff the turkey lightly.
- 1. Omit sausages and add 1 cup whole kernel corn and 1/2 cup finely chopped green chiles (or 1 cup, if you like the taste of chiles). Substitute 1/2 cup cognac for the Madeira.
- 2. Omit sausages. Sauté 1/2 pound sausage meat with the onions, breaking it up well. Add to the stuffing with 1 cup pecans.
- 3. Omit sausages. Add 1 1/2 cups finely shredded Smithfield ham to the stuffing. Sauté the onions in ham fat instead of butter.
- 4. Omit sausages. Add 2 cups crisp crumbled bacon to the stuffing. Sauté onions in bacon fat.
- 5. Omit sausages and celery. Add 2 cups coarsely chopped Smithfield ham and 2 cups coarsely chopped roasted and salted peanuts. If peanuts are not to your liking, you may substitute toasted and salted filberts.
- 6. If you like oysters in a stuffing, add about 2 dozen oysters with their liquor.
HARVEST CORNBREAD STUFFING
Make and share this Harvest Cornbread Stuffing recipe from Food.com.
Provided by FarahC
Categories Pork
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees.
- In a large skillet put heat on med low,add in your olive oil, chopped onion,apple,garlic,and dried cranberries.Cook for about 5-8 minutes. Add in your sausage,and brown.
- Next add in your chicken broth,and pepper,rosemary,parsley,and tyme. Cook about 3 minutes. Set aside,and get a large mixing bowl. Add your cornbread into the large mixing bowl,and your water. Mix well.Next add in your Sausage Mixture,and beaten egg. When everything is incorperated well, stuff your turkey and cook suggested time on your turkey.
- Or place into greased 9x11 glass pan, or any large pan you see fit to use. And bake at 350.
- 30-45 minutes,or until its to your liking, some people like softer stuffing, and some like it on the dry side.
Nutrition Facts : Calories 231.3, Fat 19.2, SaturatedFat 5.7, Cholesterol 67.3, Sodium 396.1, Carbohydrate 4.9, Fiber 0.9, Sugar 3.2, Protein 9.7
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