Southern Cornbread Sage Dressing Recipes

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GRANDMA'S CORN BREAD DRESSING

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

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

Time 1h15m

Yield 6

Number Of Ingredients 8



Grandma's Corn Bread Dressing image

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

CORNBREAD DRESSING WITH SAGE AND PECANS

This moist and flavorful cornbread dressing from Alabama chef Scott Peacock uses a homemade buttermilk cornbread and adds celery, onions, sage, and roasted pecans that get stirred in right before baking to retain their crunch. If you don't already have a family dressing recipe for your Thanksgiving menu, this one is sure to be an heirloom for generations to come.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Time 3h40m

Yield Serves 10 to 12

Number Of Ingredients 12



Cornbread Dressing with Sage and Pecans image

Steps:

  • Preheat oven to 200°F. Arrange sage in a single layer on a baking sheet and bake until leaves darken, shrink slightly, and feel crisp, about 30 minutes. Let cool completely. Crumble 4 teaspoons' worth of leaves; reserve the rest for another use (stored in an air-tight container at room temperature up to 1 month).
  • Increase oven temperature to 350 ̊F. Arrange pecans in a single layer on a rimmed baking sheet; toast until fragrant and slightly darkened, 10 to 12 minutes. Let cool slightly, then coarsely chop.
  • Increase oven temperature to 400°F. Place 3 tablespoons butter in a 12-inch ovenproof skillet (preferably cast iron); heat in oven until it melts and starts to sizzle, 3 to 4 minutes. In a large bowl, whisk together cornmeal, salt, and baking soda to combine. In another bowl, whisk together buttermilk and 3 whole eggs. Add to cornmeal mixture, whisking until smooth.
  • Carefully remove skillet from oven, swirling to coat bottom and sides. Pour hot butter into batter; whisk to combine. Transfer batter to skillet and bake until set and golden on top, 25 to 30 minutes. Let cool in pan 5 minutes, then flip out onto a wire rack; let cool completely. Break cornbread into bite-size pieces and spread them evenly on a rimmed baking sheet. Reduce oven temperature to 250°F and bake until dry and crisp, about 30 minutes.
  • Increase oven temperature to 325°F. Brush a 3-quart baking dish with butter. Melt 1 stick butter in a large skillet over medium heat. Add celery and onions; season with 2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are tender and translucent but not developing any color, about 15 minutes. Stir in crumbled sage; cook 30 seconds. Let cool slightly.
  • In a large bowl, combine cornbread and vegetable mixture. Add 5 beaten eggs, stock, and pecans, stirring to combine. Melt remaining 4 tablespoons butter and stir into cornbread mixture.
  • Transfer mixture to prepared dish; bake 50 minutes. Increase oven temperature to 425°F, continue baking until dressing is set and top is browned, 10 to 12 minutes more. Serve warm, garnished with celery leaves.

1 bunch fresh sage, stems removed
1 cup pecan halves
1 stick plus 7 tablespoons unsalted butter, plus more for baking dish
2 1/4 cups fine white or yellow cornmeal
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
3 cups best-quality buttermilk
8 large eggs, 5 beaten
3 cups coarsely chopped celery stalks (from 4 to 5), plus 1/4 cup pale, tender inner leaves for serving
3 cups coarsely chopped onions (from 2)
Kosher salt and freshly ground pepper
4 cups turkey stock or low-sodium chicken broth, warmed

SOUTHERN CORNBREAD SAGE DRESSING

My mom has made this for years at Thanksgiving and now I am carrying on the tradition. Truly Southern dressing, I believe this recipe originated in Southern Living sometime in the early to mid 80s.

Provided by AngelaTN

Categories     Thanksgiving

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 14



Southern Cornbread Sage Dressing image

Steps:

  • Preheat oven to 450 degrees.
  • Combine first five ingredients. Add buttermilk and eggs, mixing well.
  • Stir in celery and onions.
  • Heat bacon drippings in iron skillet in oven until hot. Add 1 tablespoons drippings to batter.
  • Pour batter into skillet and bake for 30 minutes. Remove from oven and let cool some.
  • When cooled, crumble cornbread into large mixing bowl. Add stuffing mix and sage.
  • Meanwhile, in pan heat together cream of chicken soup and broth. Stir until thoroughly heated.
  • Pour soup mixture over bread mixture and stir well.
  • Place in 13x9 pan and bake at 375 degrees for 34-40 minutes.

Nutrition Facts : Calories 262.3, Fat 8.9, SaturatedFat 3, Cholesterol 46.2, Sodium 1234.1, Carbohydrate 36.9, Fiber 3, Sugar 5.9, Protein 9.4

3 cups self-rising cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 pinch baking soda
3 cups buttermilk
2 eggs, well beaten
1 cup chopped celery
3/4 cup chopped onion
3 tablespoons bacon drippings
1 3/4 cups herb seasoned stuffing mix
2 teaspoons sage
1 (10 1/2 ounce) can cream of chicken soup
3 cups chicken broth

CORNBREAD DRESSING (SOUTHERN W/SAGE, AKA HOLY GRAIL DRESSING)

For me, and particularly from the perspective of a Southerner, dressing is one of those traditional dishes which becomes dog-eared in your life's history. Most folks I know still prefer the dressing or stuffing recipe which arcs back to their childhood, and I am no exception. I was raised by my grandmother, and after her passing, I became obsessed with trying to duplicate the dressing she made which I loved so very much. After innumerable attempts, and a search that took roughly 10 years and FAR too much experimentation on my part (hence the nickname, "Holy Grail Dressing"), the recipe below produces a dish that is (REALLY) always moist and full of flavor. (I love sage and usually add more--3 to 4 TABLESPOONS ;o], but the quantity listed below should be "safe" for those who aren't as addicted to sage as I am. I also bump up the other spices a bit a well, but didn't want to freak anybody out so am posting the basic measurements.)

Provided by Teresa27

Categories     < 4 Hours

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14



Cornbread Dressing (Southern W/Sage, Aka Holy Grail Dressing) image

Steps:

  • Preheat oven to 350º.
  • Melt margarine in skillet & saute onion & celery.
  • Add salt, pepper, sage, thyme, & poultry seasoning to the cooked onions & celery--I usually will mix the spices together in a separate container before adding to the vegetables.
  • In large bowl (I use the largest stainless steel bowl I own) combine bread crumbs, cornbread.
  • In smaller bowl, blend soup, water, eggs, & vinegar.
  • Add celery & onions to bread mixture, toss lightly, then add liquid mixture & blend thoroughly.
  • Turn into 9x13 baking dish and bake @ 350º for an hour. (Can also be used as a stuffing.).
  • If desired, dressing may be prepared ahead of time, baked 30 minutes, cooled and frozen, then baked about 45 minutes when ready to serve.
  • NOTE: Mama also stuffed the bird with hers--it was wonderful--but my dressing needs are fully satisfied baking it separately.

1/2 cup margarine
1/2 cup onion, chopped
3 cups celery & leaves, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons sage
1/2 teaspoon thyme
1 teaspoon poultry seasoning
5 cups soft breadcrumbs
5 cups crumbled cornbread
2 (10 3/4 ounce) cans cream of chicken soup
2 (14 1/2 ounce) cans chicken broth
3 eggs
1 teaspoon vinegar

OVERNIGHT SOUTHERN CORNBREAD DRESSING

My family's longtime favorite. The dressing is best mixed the day before and refrigerated before baking.

Provided by MadisonMom

Time 10h55m

Yield 16

Number Of Ingredients 17



Overnight Southern Cornbread Dressing image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
  • Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
  • Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
  • Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
  • Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
  • Bake in the preheated oven until golden brown, about 1 1/2 hours.

Nutrition Facts : Calories 262 calories, Carbohydrate 26.5 g, Cholesterol 159.7 mg, Fat 13.3 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 6.3 g, Sodium 1063.5 mg, Sugar 3.8 g

2 cups yellow cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon white sugar
2 cups buttermilk
6 large eggs, divided
2 tablespoons butter
½ cup butter
1 bunch green onions, chopped
5 stalks celery, diced
4 ½ (14 ounce) cans chicken broth, divided
1 (5 ounce) package herb-seasoned croutons
5 large hard-boiled eggs, chopped
1 teaspoon ground black pepper
1 teaspoon dried sage

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