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.
WORLD'S BEST CORNBREAD STUFFING
Provided by George Duran
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees F.
- Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
- Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
- Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.
JIM'S CORNBREAD STUFFING
I fix this because it's everyone's favorite dish (besides the turkey and dessert). - Big Jim
Provided by BIGJIM
Categories Cornbread Stuffing and Dressing
Yield 6
Number Of Ingredients 13
Steps:
- Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
- In a 2 quart pot, combine the chicken stock, butter, bell pepper, onion and celery. Bring to boil and simmer until vegetables are tender.
- In a large bowl, combine the cornbread, eggs, olives, chestnuts, salt, pepper, sage and poultry seasoning. Pour broth over cornbread and mix thoroughly.
- Place stuffing in baking dish; bake for 60 to 75 minutes or until edges begin to brown.
Nutrition Facts : Calories 496.1 calories, Carbohydrate 42.3 g, Cholesterol 261.4 mg, Fat 30.7 g, Fiber 5.5 g, Protein 14 g, SaturatedFat 13.9 g, Sodium 2385.6 mg, Sugar 8.3 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
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
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