Best Caramelized Onion And Cornbread Dressing Recipes

GRANDMA'S CORN BREAD DRESSING

Grandma's Corn Bread Dressing image

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

Ingredients

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

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

CARAMELIZED ONION AND CORNBREAD STUFFING

Caramelized Onion and Cornbread Stuffing image

This recipes comes from the Food Network courtesy of Tyler Florence. I made this for Thanksgiving this year. The amount of chicken stock was listed as 1/4 cup, this was cooked in a small pan in the oven and I found that I needed additional for the stuffing to be as moist as we liked.

Provided by PaulaG

Categories Christmas

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
2 onions, chopped
6 large corn muffins, cubed
1/8-1/4 cup fresh sage leaf, chopped
1 egg
1/4 cup heavy cream
1/4-1/2 cup chicken stock, divided
salt & freshly ground black pepper, to taste

Steps:

Melt the butter over medium heat, add onions and cook until soft and caramelized, stirring frequently, approximately 10 to 15 minutes; stir in the fresh sage.
Pour mixture into a large mixing bowl, add in the cornbread and season well with salt and pepper; toss gently until well combined.
In a small bowl, whisk together the egg, cream and 1/4 cup of chicken stock, pour over the cornbread mixture, stir gently.
If cooking in the turkey, stuff and proceed as per your recipe for roasted turkey.
If cooking outside the bird, spoon the mixture into a 2 quart casserole dish, pour the additional stock over all and place in oven the last 30 minutes that turkey is baking.
Bake until hot and crusty on top.

CARAMELIZED ONION CORNBREAD DRESSING

Caramelized Onion Cornbread Dressing image

Sweet cornbread and zesty Italian sausage? Yes, please! This recipe is wonderful...a delightful departure from other more traditional dressings.

Provided by Heather McDaniel

Categories Side Casseroles

Time 1h10m

Number Of Ingredients 8

Ingredients

2 box Jiffy cornbread mix (prepared as directed, crumbled)
2 medium chicken pieces (cooked and shredded) or 2 links Johnsonville mild Italian sausage, plus 1 link Johnsonville hot Italian sausage (casing removed and cooked)
1 can(s) cream of mushroom soup
3-4 c chicken stock
2 medium onions (diced)
1-2 Tbsp dried sage
OPTIONAL:
4-6 Tbsp butter

Steps:

1. Make cornbread according to package directions.
2. Once cornbread baked, preheat oven to 350 degrees. Using butter or EVOO (I use both), saute diced onions in medium to large saucepan until dark brown. Pour into greased 9x13 baking dish. Add crumbled cornbread, cooked meat of choice and sage.
3. In medium bowl, whisk together soup and 1c chicken broth. Pour over cornbread mixture. Toss until well combined.
4. Pour remaining stock over dressing mixture, stirring until completely moistened. Bake for approximately 30 minutes. Optional: Top w/ 4-6 tbsp butter during last few minutes of baking.