Best Frans Eggplant Cornbread Dressing Recipes

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FRAN'S EGGPLANT CORNBREAD DRESSING



Fran's Eggplant Cornbread Dressing image

My mother got this recipe out of the newspaper in the '80's. It became a family favorite, beating out traditional cornbread stuffing at Thanksgiving and Christmas. If you just *have to have* traditional dressing, incorporate eggplant or squash into it to keep the stuffing from drying out. The eggplant provides moisture, but not much taste. This casserole is all about the cheese and cornbread!

Provided by rdsxc

Categories     < 4 Hours

Time 1h30m

Yield 6 cups of casserole, 6-8 serving(s)

Number Of Ingredients 6

1 eggplant, peeled, cubed, and cooked until soft
2 cups cornbread, cooked and crumbled to coarse crumbs
1/2 cup butter, softened
1 1/2 cups shredded cheddar cheese
1 medium onion, chopped
1 (10 3/4 ounce) can condensed cream of mushroom soup

Steps:

  • Grease a 2 quart casserole dish and set aside.
  • Microwave eggplant until soft. Perhaps 6 minutes. When done, mash to a pulp.
  • Fry the onion in a little butter until soft and translucent.
  • Crumble the cornbread into coarse crumbs.
  • Combine eggplant, onion, butter and cornbread.
  • Stir in the remaining ingredients and pour into a greased casserole dish. Bake at 350F for 45 minutes or until the casserole is "set:" in the middle. ("Set" means a knife inserted in the middle of the casserole comes out clean, but not so well done that the casserole is dry.).
  • This is a very forgiving recipe. Instead of measuring out 2 cups of cornbread crumbs, I usually just crumble up an 8x8 pan of fresh cornbread. You want the mixture to be wet enough to wet all the cornbread crumbs, but not so wet that it won't "set up." If it seems a little dry before baking, add just a little chicken broth or water.
  • I have also used yellow squash or zucchini in place of the eggplant. The prep time can be reduced by using frozen onions in place of fresh. Also, I am just really slow at prep!

Nutrition Facts : Calories 318.3, Fat 27.9, SaturatedFat 16.4, Cholesterol 70.3, Sodium 668.9, Carbohydrate 9.8, Fiber 2.9, Sugar 3.5, Protein 9

HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING



Home For Thanksgiving Fried Cornbread Dressing image

This recipe has grown a few strapping boys and delighted even the pickiest gal in the bunch. Our home is always full to overflowing on Thanksgiving and Christmas. This is the one recipe that is a "must" even if we don't do turkey. This has evolved over the years to try to hit everyone's preferences. It's my own invention! It tastes good as is or will serve well with southern cream

Provided by Mom of Chef Mark

Categories     Southwestern U.S.

Time 1h30m

Yield 30 serving(s)

Number Of Ingredients 9

1 lb mild ground sausage
2 diced onions
2 cups sliced celery
1 lb sliced fresh mushrooms
4 cans Swanson chicken broth
2 -3 teaspoons sage
salt & pepper (optional)
5 packets cornbread mix (each packet enough for 6 servings of cornbread)
3/4-2 cup butter or 3/4-2 cup margarine

Steps:

  • Preheat oven to 425 for cornbread.
  • Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).
  • Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (Cornbread can be baked ahead, which I usually do the night before).
  • When done, use a knife and score through the cornbread to make very small cubes.
  • (You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
  • Brown sausage in dutch oven.
  • Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
  • Saute til sausage is done and onion is translucent.
  • Add about 3 cups of cornbread and sage.
  • Let brown a bit.
  • Add rest of cornbread and stir well.
  • Turn dressing from dutch oven into the roaster pan.
  • Drizzle with chicken broth til nice and moist (This is a personal taste thing).
  • Bake at 350 for about an hour or until golden brown.
  • This makes enough for 24 to 30 servings depending on appetites.
  • Is wonderful left-over.
  • Your guests will even want to take some home with them.
  • Freezes well.
  • (I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there).

GRANDMA'S CORNBREAD DRESSING



Grandma's Cornbread Dressing image

This is just plain traditional dressing. No oysters, no nuts, no sausage. Just pure Southern dressing. Posting here so the recipe will be saved for my granddaughter.

Provided by Sandy in Oklahoma

Categories     Breads

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

1/3 cup butter or 1/3 cup margarine
1/2 cup chopped celery
3/4 cup chopped onion
6 cups crumbled cornbread (not sweet)
4 slices bread, toasted and torn into small pieces (2 1/2 cups)
1 teaspoon dried sage
1/2 teaspoon pepper
3 cups hot chicken broth
salt, to taste
butter

Steps:

  • Heat oven to 450 degrees . Grease 13x9-inch (3-quart) baking dish or pan. Melt butter in medium skillet over medium-high heat. Add celery and onion; cook until tender, stirring occasionally.
  • In large bowl, combine celery mixture, crumbled cornbread, bread pieces, sage and pepper; mix well. Add hot broth and mix well. Taste and add salt and more sage if needed.
  • Pour into greased baking dish. Dot top with small pieces of butter. Bake at 450 degrees for 30 minutes or until golden brown.
  • Note: Broth made from boiling a baking hen will be best but canned will work.

Nutrition Facts : Calories 98.5, Fat 6.9, SaturatedFat 4.1, Cholesterol 16.2, Sodium 348.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1.3, Protein 2.5

THANKSGIVING CORNBREAD DRESSING



Thanksgiving Cornbread Dressing image

Adapted from Brown's Guide to Georgia. This is our favorite dressing at Thanksgiving. Bake separately in a pan, then cut into squares to serve or spoon right from the pan. Time does not include making corn bread. I have used packaged cornbread stuffing but I think it is better with the homemade. Either works however. If you use preseasoned stuffing mix, you will need to cut back on the salt and adjust other seasonings to your taste.

Provided by TXOLDHAM

Categories     Breads

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 10

3 cups cornbread, crumbled
2 -2 1/2 cups dry bread, crumbled
5 cups turkey broth or 5 cups chicken stock
2 -3 eggs
1/2 cup butter, melted
1 onion, chopped fine
1/4 cup celery, finely chopped
1/2 tablespoon salt
1/2 teaspoon pepper
1/2 tablespoon dried sage or 1/2 tablespoon poultry seasoning

Steps:

  • Preheat oven to 425°F.
  • Mix breads, add eggs and other ingredients.
  • Mix well and continue to add broth until mixture is the consistency of cake batter or thick soup. (Really soupy - it will cook dry.).
  • Bake in greased baking dish for about 40 minutes.

Nutrition Facts : Calories 125, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 492.6, Carbohydrate 5.9, Fiber 0.5, Sugar 0.9, Protein 2.2

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

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

EGGPLANT CUPS WITH CORNBREAD STUFFING



Eggplant Cups with Cornbread Stuffing image

Provided by Sandra Lee

Time 35m

Yield 8 servings, about 36 pieces

Number Of Ingredients 9

5 Japanese eggplants
Nonstick cooking spray
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
3 hot or sweet Italian sausages, removed from their casings
1 large or 2 small corn muffins, crumbled
1/2 cup chicken broth
1 teaspoon Italian seasoning
Chopped chives, for garnish, if desired

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the eggplants into 1-inch chunks. Scoop out the flesh with a melon baller or teaspoon measure to form small cups, making sure not to go all the way through the bottom. Lightly spray a baking sheet with nonstick cooking spray. Place the cups, scooped side up, onto the sheet pan and lightly spray them with cooking spray. Season them with salt and pepper. Bake the cups until they are just softened but not collapsed, 10 to 15 minutes.
  • While the eggplant cups are baking, heat the oil in a skillet over medium heat. Add the sausage, breaking it up with a fork, and cook for 6 to 8 minutes until cooked through. Stir in the corn muffin crumbles, broth, and Italian seasoning. Cook until the liquid is absorbed, about 2 minutes. Fill the eggplant cups with the sausage mixture. Transfer to platter and garnished with chopped chives, if desired.

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