SOUTHERN STUFFING
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- Cut the cornbread into 1-inch cubes (about 12 cups). Place on a baking sheet and leave out several hours or overnight, until completely dried out.
- Preheat the oven to 375 degrees F. Add the bacon to a skillet and saute until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet; throw in the onion, celery and red pepper and cook, stirring, 4 to 5 minutes, until they are soft. Add the jalapeno and garlic and saute 2 minutes more. Pour in the chicken broth. Add the parsley and rosemary, season with salt and pepper and cook for a couple of minutes, then turn off the heat.
- Pour the cornbread into a bowl and spoon in some of the broth mixture. Keep adding broth, tossing as you go, until it's all mixed in. Season with salt and pepper, add the bacon and toss again. If you like your dressing extra moist, add a little more broth. Pile the dressing into a 3-quart casserole pan and bake, uncovered, 20 to 25 minutes. Serve piping hot.
- Preheat the oven to 450 degrees F.
- Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
- Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
- In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
- In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.
SOUTHWESTERN SAUSAGE STUFFING
A mixture of cornbread and bolillo rolls make up the base of this tasty Jimmy Dean® sausage stuffing. The addition of creamed corn, green chiles, and Mexican spices make this dish an addictively tasty twist on traditional stuffing!
Provided by SunnyDaysNora
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h5m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
- Add sausage to a large frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes.
- Mix poultry seasoning, salt, cumin, chili powder, black pepper, cayenne, oregano, sage, and garlic powder into the sausage mixture.
- Combine cornbread crumbles and bolillo pieces in a large bowl. Mix in sausage mixture. Add creamed corn, chicken broth, green chiles, eggs, and cilantro; stir to combine.
- Transfer stuffing mixture to the prepared baking dish. Cover with foil.
- Bake in the preheated oven for 25 minutes. Uncover and continue to bake until golden, about 15 minutes more.
Nutrition Facts : Calories 179 calories, Carbohydrate 31.3 g, Cholesterol 47.1 mg, Fat 3.8 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 763.9 mg, Sugar 4.4 g
SOUTHERN STUFFING
Provided by Food Network
Categories side-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Toast bread cubes for 10 to 15 minutes until golden. Transfer to bowl. Raise oven heat to 425 degrees F.
- Saute ham, in a skillet over medium heat, until brown, about 5 to 10 minutes. Transfer meat to bread bowl.
- In same skillet, melt butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, with bread meat mixture. Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large stoneware baking dish.
- For a stuffed bird: Roast turkey at 425 degrees for 30 minutes, then turn oven down to 325 and roast bird for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced.
- For loose stuffing: Drizzle with stock, cover, and bake for 1 hour. Uncover and bake an additional 1/2 hour.
MAMA'S SOUTHERN CORNBREAD DRESSING
I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!
Provided by Mary Lynne Williams
Time 1h35m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
- Combine cornbread and stale bread cubes in a large bowl. Set aside.
- Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
- Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
- Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.
Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g
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
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
SOUTHERN CORNBREAD DRESSING
This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used.
Provided by Holly
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h45m
Yield 18
Number Of Ingredients 11
Steps:
- Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
- Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
- Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
- Bake in the preheated oven 30 minutes, or until golden brown.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 31.4 g, Cholesterol 94.4 mg, Fat 8.9 g, Fiber 0.9 g, Protein 18.6 g, SaturatedFat 2.1 g, Sodium 771.7 mg, Sugar 4.3 g
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GRANDMA'S SOUTHERN CORNBREAD DRESSING RECIPE
From erhardtseat.com
5/5 (6)Total Time 1 hr 15 minsCategory Side DishCalories 267 per serving
- Preheat your oven to 350 degrees F. Then, chop the onion, carrots and celery into small chunks. Add the chopped veggies to a large saute pan with a bit of olive oil, salt and pepper. Stir occasionally and cook over medium heat until soft, about 7 minutes. While the veggies are cooking prepare the rest of the ingredients.
- Chop or tear the white bread into small 1/2 inch to 1 inch pieces. Crush the cornbread into small fine pieces, it is okay if there is a mix of crumbs and chunks this will just add texture. Add them to a large bowl with the croutons and cornbread and toss until combined.
- Once the veggies are soft, add everything (except the butter) to a extra large prep bowl and stir/toss thoroughly to combine. I like to add little bits of everything then stir, then add more and continue until I use all the ingredients. Be careful to spread herbs and seasonings out so you don't get big pockets of them. The dressing will be thick, chunky and a tad moist, but NOT watery.
- Butter the sides and bottom of your baking dish then pour the dressing in. Spread it into an even layer then add small chunks of butter over top and drizzle with bit of chicken stock (this will keep it moist). Cover the dish with foil and bake on the center rack for 40 minutes.
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- Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
- Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
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