CORNBREAD STUFFING SOUTHERN STYLE
Onions, celery, green pepper and garlic sauteed in butter and boiled with chicken broth make the savory stock that cornbread is added to, creating this stuffing sensation.
Provided by Kathleen Burton
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 30m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
- Bake in preheated oven for 20 minutes, or until golden brown.
- Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
- Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.
Nutrition Facts : Calories 320.9 calories, Carbohydrate 40.3 g, Cholesterol 64.1 mg, Fat 15.4 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 7.4 g, Sodium 1399 mg, Sugar 8.2 g
SOUTHERN CORNBREAD STUFFING- PAULA DEEN
Paula Deen's recipe is a family favorite now. It's more like a true southern dressing though, not something you can make to stuff a turkey with but you won't care when you taste it.
Provided by plannermom
Categories Thanksgiving
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
- Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
- Pour the vegetable mixture over cornbread mixture.
- Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
- Add beaten eggs and mix well.
- Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.
Nutrition Facts : Calories 342.4, Fat 18.9, SaturatedFat 9.4, Cholesterol 153.1, Sodium 1003.4, Carbohydrate 30.1, Fiber 1.6, Sugar 5.9, Protein 12.5
REAL SOUTHERN HERBED CORNBREAD STUFFING
NO bread, NO oysters, NO sausage, NO Eggs, NO Giblets. Simply the best cornbread stuffing you will ever put in your mouth. This is one of those 'secret' recipes handed down from my grandmother's grandmother. It has never been written down until now, but was taught in the kitchen to each generation during the holidays while helping grandma prepare the stuffing and listening to the stories of when they were little girls in the kitchen helping their grandmas.
Provided by Jeanine Starkenberg
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place crumbled cornbread into a large bowl.
- Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
- Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 34.7 g, Cholesterol 72.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11.9 g, Sodium 1566.4 mg, Sugar 6.9 g
SOUTHERN CORNBREAD STUFFING
This recipe has been in my family for over 40 years. It is easy to make and delicious. I have added a few ingredients to the original recipe and it tastes even better. This makes enough to feed a crowd, so you may want to half the recipe. Just a simple delicious cornbread stuffing. You can freeze any left-overs if there is any left... just thaw and re-heat covered with foil @ 350 degrees for 35-40 minutes or until heated through. Also good re-heated in the microwave.
Provided by Belinda M.
Categories Low Protein
Time 2h
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Cook onions and celery in butter over medium heat until tender.
- Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.
Nutrition Facts : Calories 108.3, Fat 9.5, SaturatedFat 5.4, Cholesterol 56.6, Sodium 379.2, Carbohydrate 3.6, Fiber 0.7, Sugar 1.3, Protein 2.5
SOUTHWESTERN CORNBREAD CUSTARD STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
- Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
- Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.
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