MOM'S APPLE CORNBREAD STUFFING
My speedy recipe is be-all and end-all stuffing in our family. Not surprisingly, never have leftovers. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Combine apples, stuffing and melted butter. Add broth; mix well., Transfer to a greased 13x9-in. baking dish. Bake until golden brown, 35-40 minutes.
Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 434mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
MOM'S SAUSAGE AND CORNBREAD DRESSING
My mom passed this recipe down to me before she passed away. I have had this dressing since I was a child, and to me it is the best I have ever tasted. This recipe is not a quick side dish, it needs time and work for prep and cooking, but is very worth it.
Provided by 4620nellerd
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
- Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
- Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
- Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 26.8 g, Cholesterol 197.9 mg, Fat 28.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 9.5 g, Sodium 1461.9 mg, Sugar 3.2 g
MOM'S CORNBREAD DRESSING
This is my mom's recipe. We all love this dressing and everyone asks for the recipe when we serve it.
Provided by Nicole Brummett
Categories Cheese
Time 1h45m
Yield 1 lg. pan
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix cornbread, celery, onion, eggs and 1 can of broth together.
- Add salt, pepper and sage to taste.
- Bake at 350° for 30-45 minutes or until done.
- Half way through cooking check moisture; slowly add other can of broth if needed.
MOM'S CORNBREAD DRESSING
My Mom told me that since this is my favorite, I have to make it this year for Christmas!!! Very,VERY good dressing!!!
Provided by kellychris
Categories Chicken Breast
Time 2h
Yield 1 large casserole, 15-18 serving(s)
Number Of Ingredients 12
Steps:
- Boil together: chicken breasts,onion,celery,chicken broth,and bellpepper.
- Crumble cooled cornbread in large bowl.
- Add peeled and chopped eggs.
- Remove chicken when done and debone,if necessary.
- Chop up and add back to pot.
- Remove from heat.
- When cooled, add chicken and liquid to cornbread/egg mixture in bowl.
- Make sure all the cornbread is thoroughly wet,but NOT soupy.
- Use a slotted spoon to add as much of the onion,celery,bell pepper as possible.
- If not wet enough,add either more chicken broth or a can of cream of chicken soup.
- Add salt and pepper.
- Add ground sage a little at a time and taste test.It is EASY to add too much.
- so add it SLOWLY.
- I add a little Tony's seasoning,to taste.
- After this mixture has cooled,add 5-6 raw,beaten eggs,stirring well after each.
- More bell pepper can be added at this point(if you feel necessary).
- Place in baking pan.
- Bake at 350.
- Let the top brown.
- This can be made ahead and frozen,but be sure to take it out 1 day in advance to thaw before baking or can be refrigerated overnight to bake the next morning.
Nutrition Facts : Calories 173.8, Fat 9.7, SaturatedFat 2.9, Cholesterol 264.9, Sodium 203.4, Carbohydrate 4.5, Fiber 0.8, Sugar 2.4, Protein 16.2
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Reviews 10Category SidesCuisine SouthernTotal Time 50 mins
- Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes. Remove the sausage crumbles from the pan with a slotted spoon and place in the large bowl with the cornbread. Add apple, onion and celery to the skillet with the sausage drippings, cooking until tender (about 7-10 minutes). Add herbs (parsley, rosemary, sage, and thyme), and cook until fragrant (about 1 more minute).
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- Saute the celery and onions in butter in a large skillet over medium-high heat until the veggies are tender. Set aside and let cool
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- Add the broth to the cornbread mixture 1 cup at a time until the mixture is a thick like pudding. This is the time to check your seasonings. Add more salt or pepper if needed and we love more sage so add more of it if you wish.
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