Best Corn Bread Dressing Recipes

GRANDMA'S CORN BREAD DRESSING

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.

SHRIMP CORN BREAD DRESSING

Steps:

• In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp., In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, cornbread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp.

CORN BREAD DRESSING WITH PECANS AND BACON

Steps:

• 1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
• 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
• 3. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
• 4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
• 5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
• 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
• 7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
• 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.

PORK CHOPS WITH PECAN CORN BREAD DRESSING AND CIDER GRAVY

Steps:

• Preheat oven to 325°F.
• Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.
• Increase oven temperature to 375°F.
• Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.
• Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.
• Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot. Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.
• Serve chops and dressing with sauce on the side.

MOM'S DELICIOUS OYSTER CORN BREAD DRESSING

Steps:

• Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside.
• Prepare dry corn bread mix according to package directions. Crumble, and set aside.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes.
• Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

CRACKER BARREL CORN BREAD DRESSING

Steps:

• 1. Heat oven to 400 degrees F.
• 2. Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl. Add melted butter and blend well.
• 3. Add chicken broth to dry ingredients and mix well. The dressing should have a wet, but not soupy, consistency. (like a quick bread batter). Adjust liquid to suit.
• 4. Spread mixture evenly into an 8 inch pan or casserole dish sprayed with non-stick spray. Bake un-covered for 1 hour or until lightly brown on the top. Makes: 8 servings. Source: Cracker Barrel Restaurant

CRACKLING CORN BREAD DRESSING

Steps:

• Preheat oven to 425°F. Sauté bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels; drain. Reserve 1/4 cup drippings; brush 13x9x2-inch baking dish with some remaining bacon drippings (or melted butter, if needed).
• Crumble corn bread into large bowl. Mix in celery, onion, pecans, sage, and reserved 1/4 cup bacon drippings and bacon. Season with pepper. Beat eggs and broth in medium bowl to blend; stir into dressing mixture. Transfer dressing to prepared dish. Bake dressing until cooked through and golden, about 35 minutes.

CALICO CORN BREAD DRESSING (TASTE OF HOME)

Steps:

• In a large bowl, combine flour, cornmeal, baking powder, and salt.
• In another large bowl, whisk the eggs, milk, and oil and stir into dry ingredients just until softened.
• Pour the batter into 2 greased 13x9x2 inch pans.
• Bake at 425 for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
• In a soup kettle, cook sausage over medium heat until no longer pink and drain.
• Stir in the water, celery, green peppers, garlic, pepper, and cayenne.
• Bring to a boil and reduce heat. Cover and simmer 5 to 7 minutes or until vegetables are crisp tender.
• In a very large bowl, crumble corn bread into 1/2 inch pieces. Stir in the white bread, broth, onions, and parsley.
• Divide among 4 greased pans and cover and bake at 350 for 25 minutes. Uncover and bake 10 to 15 minutes longer or until slightly browned.

QUICK CORN BREAD DRESSING

Steps:

• Preheat oven to 375°. In a large bowl, combine stuffing, onion, celery, corn and water. Spoon into a greased 8-in. square baking dish. Combine butter and mustard; drizzle over stuffing. Bake, uncovered, 20 minutes or until heated through.

CORN BREAD, APRICOT AND TOASTED PUMPKIN-SEED DRESSING

Steps:

• Preheat oven to 325°F. Stir 2 cups shelled pumpkin seeds in heavy medium skillet over medium heat until seeds are golden and beginning to pop, about 8 minutes. Set aside. Butter 15x10x2-inch glass baking dish. Melt 3/4 cup butter in heavy large skillet over medium heat. Add chopped onions, chopped celery, dried thyme, dried marjoram and crumbled dried sage. Sauté until vegetables are almost tender, about 12 minutes. Remove onion mixture from heat; cool.
• Combine corn bread pieces, white bread pieces, quartered apricots and pumpkin seeds in very large bowl. Add onion mixture, 1/2 cup chopped parsley and pepper and stir to blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring bread-onion mixture to room temperature before continuing.)
• Whisk eggs, broth and 2 teaspoons salt in medium bowl to blend. Stir into bread-onion mixture. Spoon dressing into prepared baking dish. Cover tightly with foil. Bake dressing 40 minutes. Uncover and bake until dressing is cooked through and top is golden brown, about 50 minutes longer.
• *Pumpkin seeds are also known as pepitas. They are available at Latin American markets, natural foods stores and many supermarkets nationwide.

CHICKEN AND CORN BREAD DRESSING

Steps:

• 1. Cut up fryer and put in stock pot covered with water. Add about 1 to 1 1/2 tsp salt and 1 tsp pepper. Boil until done. zRemove all bones, skin, fat. Save broth for dressing. Set chicken aside.
• 2. Put chopped celery and onion in pot covered with cold water. Add about 1/2 tsp salt and pepper. Add the 6 eggs in this pot. (Be sure eggs are covered with water) Boil until celery and onions and eggs are done. About 15 minutes. Drain and peel eggs and chop. Set all aside.
• 3. Crumble up cornbread in a large pan.(I use dishpan)add broth from chicken and add sliced bread and mix until all cornbread is moist. Add additional canned broth to make the cornbread very moist but not "soupy".
• 4. Add celery, onions, chopped boiled eggs and chicken. Mix all together. May need more broth at this point. Add sage, poultry seasoning, salt and pepper. Add cream of chicken soup, mix well and taste to see if needs additonal seasoning. Need good rich flavor. (May need more boullion or additional can of cream of chicken soup, sage, poutry seasoning, salt or pepper). Suite your own taste at this point. Divide into 2 casserole dishes. Even though all ingredients are already cooked, you still need to bake it about 45 minutes at 400 degress or until nicely browned.
• 5. This can easily be doubled. Just add more bread, broth and seasonings. Cant have dressing without giblet gravy and cranberry sauce. (I have posted my giblet gravy recipe also)

LAURA BUSH'S CORN BREAD DRESSING RECIPE

Steps:

• 1. Corn Bread: Heat oven to 450. Pour oil into 13 x 9 x 2 inch metal baking pan. Heat oil in oven until very hot, 5 minutes. 2. In large bowl, mix cornmeal, flour, baking powder, sugar, salt. Stir in eggs, milk. Carefully pour oil into cornmeal mixture; mix. Pour into heated pan. 3.Bake at 450 20 to 25 minutes, until golden. Let stand 10 minutes then crumble. 4. Dressing: Reduce oven to 350. In large skillet, saute onion and celery in 12 tbs. butter and the olive oil until vegetables are softened, about 7 minutes. 5. In bowl, mix onion mixture, sage, salt, pepper, bread. Spoon in 13 x 9 x 2-in. glass baking dish. Melt remaining butter; drizzle over top, with stock. Cover with foil. Bake at 350 for 20 minutes. Remove foil; bake 10 minutes, until browned. 1 1/2 TBS. SAGE AND POULTRY SEASONING + 3/4 TSP. SAGE. 2 1/2 CUBES BUTTER, 2/12 CANS MILK, 1 CAN MUSHROOM AND CREAM OF CHICKEN SOUP.

CORN-BREAD DRESSING

Steps:

• Preheat the oven to 350 degrees.
• Put the corn bread and white bread into a mixing bowl.
• Melt the butter in a heavy skillet and add the scallions, celery, onion and green pepper. Cook, briefly, stirring until onion is wilted. Add this to the mixing bowl and add the parsley, poultry seasoning and broth and blend thoroughly. Pour and scrape the dressing into a deep skillet and bake 45 minutes.

CORN BREAD DRESSING WITH HAM, FENNEL, AND CARROTS

Steps:

• Melt butter in large pot over medium heat. Add ham and sauté until browned, about 8 minutes. Using slotted spoon, transfer ham to extra-large bowl. Add onions and next 6 ingredients to drippings in pot. Cover and cook until vegetables begin to brown, stirring often, about 15 minutes; add to ham. (Can be made 1 day ahead. Cover and chill. Reheat before continuing.)
• Stir all bread into ham mixture; add 31/4 cups broth. Season stuffing to taste with salt and pepper; mix in eggs.
• To bake stuffing in turkey:
• Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake stuffing in dish:
• Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

TAMALES AND JALAPENO CORN BREAD DRESSING

Steps:

• Make a cornbread recipe, cool, crumble into large bowl.
• Melt butter in heavy large skillet over medium heat.
• Add onion, bell peppers, all chiles, sage, and oregano. Saute until tender.
• Transfer to bowl with cornbread.
• Mix in cilantro, corn chips, corn kernels, cream corn, and heated chicken stock.
• Add tamales at the end and do not break up.
• Salt and pepper to taste.
• If stuffing too dry, add a little melted butter.
• Place dressing in a buttered 9inx13in baking pan, cover with foil.
• Bake dressing in preheated 325 degree oven for 45 minutes.
• Remove foil and bake another 15 minutes, until brown.

TORTILLA–CORN BREAD DRESSING

Steps:

• DIRECTIONS In a large saucepan, heat 2 inches of vegetable oil to 350°. Working in batches, fry the tortilla strips over moderately high heat, stirring a few times, until golden and crisp, 3 minutes. Using a slotted spoon, transfer the strips to paper towels to drain, then put them in a bowl; add the corn bread. In a large, deep skillet, heat the 2 tablespoons of olive oil. Add the onion and celery and cook over moderate heat, stirring, until softened, about 6 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Stir in the cilantro, sage, thyme and chili powder and cook until the chili powder is fragrant, about 1 minute. Add the Tortilla Broth to the skillet and bring to a simmer over moderate heat. Pour the mixture over the tortilla strips and corn bread, season with salt and toss gently to coat. Let stand until the broth has been absorbed, about 30 minutes. Preheat the oven to 350°. Lightly oil a 9-by-13-inch baking dish. Transfer the dressing to the prepared dish and cover with foil. Bake for about 20 minutes, until heated through. Uncover and bake for about 15 minutes longer, until the top begins to brown. Serve at once. Make Ahead The unbaked dressing can be refrigerated for up to 2 days. Bring to room temperature before baking.

GRANDMA'S CORN BREAD DRESSING

Steps:

• You can make your own cornbread but do not add sugar or you can use Martha Whites buttermilk cornbread mix according to directions
• Mix the baked cornbread with the Herb dressing mix. Approximatly 2 large skillets. More cornbread than Pepperidge Farm
• Saute your celery and onions in 1+ stick of butter until soft
• Mix eggs, cream of chicken soup, celery and onion, garlic salt, sage (begin with 1T at first than add more to taste to mixture
• add boullion to your natural chicken broth or your canned broth
• Add broth to mixture until very moist.
• Put in large casserole dish and bake at 350 until lightly browned and hot

CALICO CORN BREAD DRESSING RECIPE

Steps:

• In a large bowl, combine the flour, cornmeal, baking powder and salt. In another large bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
• Pour into two greased 13-in. x 9-in. baking dishes. Bake at 425° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
• In a two Dutch ovens, cook sausage over medium heat until no longer pink; drain. Stir in the water, celery, green peppers, garlic, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender.
• In several large bowls, crumble corn bread into 1/2-in. pieces. Stir in the white bread, broth, onions and parsley. Add sausage mixture. Divide among four greased 13-in. x 9-in. baking dishes.
• Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 58 servings (3/4 cup each).

CORN BREAD FOR DRESSING

Steps:

• Preheat oven to 400°F.
• Whisk together cornmeal, flour, baking powder, sugar, and salt in a bowl. Whisk together egg, milk, and oil in another bowl, then add to cornmeal mixture and stir until just combined.
• Pour batter into a greased 8- or 9-inch square baking pan and bake in middle of oven until a tester comes out clean, 12 to 15 minutes. Cool 5 minutes in pan on a rack, then turn bread out onto rack to cool completely.

OLD FASHION CORN BREAD DRESSING

Steps:

• 1. Get everything prepared to go into dressing by cooking the cornbread, chicken livers, chicken breasts and boiling the eggs...
• 2. In a large baking pan or roasting pan, crumble the cornbread and day old bread. Mix in the chicken breast, livers and boiled eggs. Add in the sage and poultry seasoning and onion and celery...Pour chicken broth over mixture and mix really good. You may have to use your hands or a large wooden spoon. If you need more liquid, add some of the stock from when you cooked the chicken breast, a little at a time. You don't wont it to be soupy but you don't wont it to be too thick either, as you have to bake for an hour and twenty minutes to get the right consistency. Pour melted butter over the top. Bake at 375 degrees for an hour and twenty minutes. Serve with giblet gravy...