Best Mothers Eggless Cornbread Dressing Recipes

ALI'S LOOSE (NO EGGS) CORNBREAD DRESSING

Ali's Loose (No Eggs) Cornbread Dressing image

We are our mothers! This recipe has been passed down for so many generations that I don't know where it began! One of my grandmothers made dressing using eggs and baked it until you could slice it like bread. Very good! My other grandmother made what I consider to be "loose" dressing and it's by far my favorite!

Provided by Ali-Cat Roberts

Categories < 60 Mins

Time 40m

Yield 10-12 cups, 10-12 serving(s)

Number Of Ingredients 4

Ingredients

10 -12 cups cooked cornbread
5 cups broth from turkey or 3 regular cans chicken broth
1 yellow onion, chopped into small pieces
1 tablespoon poultry seasoning (more or less to taste)

Steps:

Make cornbread as you normally would, making sure to leave out any sugar.
Once cornbread is done crumble cornbread into a large mixing bowl.
Add Broth sparingly. (You want the cornbread to be very moist but not runny.).
Add onion and poultry seasoning.
Stir until all ingredients are mixed well.
Place mixture into a pot and heat over medium-low heat until all dressing is heated through.
Once heated through, serve and enjoy!

Nutrition Facts : Calories 6, Sodium 0.5, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.1

MAMA'S SOUTHERN CORNBREAD DRESSING

Mama's Southern Cornbread Dressing image

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

Ingredients

8 cups crumbled cornbread
4 cups cubed stale bread
1 cup butter, melted
2 large onions, chopped
1 ½ cups chopped celery
2 cups turkey broth, or as needed
1 ½ cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup chopped, cooked turkey giblets
4 large hard-cooked eggs, chopped
4 tablespoons self-rising flour
4 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage, or to taste
2 large bay leaves
salt and ground black pepper to taste
3 large eggs

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

MOTHER'S EGGLESS CORNBREAD DRESSING

Mother's Eggless Cornbread Dressing image

This was and still is our Thanksgiving staple.

Provided by Luann Crownover

Categories Other Side Dishes

Time 1h45m

Number Of Ingredients 7

Ingredients

3 pkg cornbread mix, prepared and cooled
1 pkg biscuits, prepared and cooled
1 c onion, chopped
1 c celery, chopped
4-6 tsp dried sage, adjust amount to taste
1/2 tsp salt
chicken broth

Steps:

1. Preheat oven to 325 degrees. Prepare cornbread and biscuits. Let cool. Crumble the cornbread into a large bowl. Pinch apart 6-8 biscuits and add to cornbread.
2. In a skillet, place small amount of olive oil or butter and saute onion and celery. Cool slightly and add to cornbread/biscuit mixture.
3. Add seasonings to mixture. Mix well. Begin adding chicken broth and continue until the consistency is very moist and spreadable.
4. Grease a 9 X 13 baking dish. Spread the cornbread mixture into the pan. Bake at 325 for 1 hour or until middle is firm and set. If edges begin to get too brown, place foil around the edge of pan until dressing is done.