Best Rich Cornbread Dressing Recipes

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SOUTHERN CORNBREAD DRESSING



Southern Cornbread Dressing image

Nothing says "welcome home" like the aroma of a fresh baked Southern Cornbread Dressing. In the South you can guarantee there will be dressing on the table (no stuffing down here!) and one of the most popular dressings is cornbread. We've developed a special Cornbread Crumble recipe specifically for this Southern Cornbread Dressing. Our cornbread is a little-bit sweet, but it blends perfectly with the celery, onions, and sage.

Provided by Southern Living Editors

Categories     Thanksgiving Recipes

Time 2h20m

Yield Serves 14 to 16

Number Of Ingredients 9

1/2 cup butter
3 cups diced celery
2 cups diced sweet onions
1/2 cup finely chopped fresh sage
Cornbread Crumbles
3 cups soft, fresh breadcrumbs
4 large eggs, lightly beaten
7 cups chicken broth
1 tablespoon freshly ground pepper

Steps:

  • 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.
  • Bake at 400° for 45 to 55 minutes or until set and golden brown.

CORNBREAD DRESSING



Cornbread Dressing image

Stuffing is commonly known as dressing in the South, where it is frequently made with buttermilk cornbread, another regional specialty.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Serves 8 to 10

Number Of Ingredients 12

4 tablespoons unsalted butter
2 onions, finely chopped
4 garlic cloves, minced
4 stalks celery, finely chopped
Buttermilk Cornbread for Cornbread Dressing
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh thyme leaves
2 tablespoons finely chopped fresh oregano
4 large eggs
2 cups homemade or low-sodium canned chicken stock
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.
  • Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.
  • Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.

THE BEST CORNBREAD DRESSING



The Best Cornbread Dressing image

Complete your Thanksgiving spread with our favorite cornbread dressing. To make it truly perfect, we opted to make the cornbread from scratch using stone-ground cornmeal, buttermilk and just the right amount of sugar. The result is a perfect base that's buttery and moist. Classic holiday flavors like onion and celery, plus fresh sage, thyme and parsley hit all the right notes.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 22

Nonstick cooking spray
2 cups stone-ground yellow cornmeal
2 cups all-purpose flour (see Cook's Note)
1/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons kosher salt
14 tablespoons (1 3/4 sticks) unsalted butter
2 cups buttermilk
1/2 cup whole milk
4 large eggs, lightly beaten
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for the pan
1 large onion, medium dice
4 stalks celery, medium dice
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon poultry seasoning
4 cups low-sodium chicken broth
2 large eggs, lightly beaten
Chopped flat-leaf parsley leaves, for serving

Steps:

  • For the cornbread: preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish generously with nonstick cooking spray.
  • Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together in a large bowl until combined.
  • Put the butter in a 4-cup liquid measuring cup or a medium microwave-safe bowl and microwave in 30 second intervals until completely melted, about 1 minute. Set aside to cool slightly, then whisk in the buttermilk, whole milk and eggs until smooth.
  • Add the wet mixture to the dry mixture and stir until just combined with no lumps remaining. Transfer the batter to the prepared baking dish. Bake until the top is golden and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool completely. (The cornbread can be made one day in advance. After cooling completely, wrap the pan tightly with plastic wrap and store at room temperature.)
  • Lower the oven temperature to 325 degrees F.
  • Once the cornbread is completely cool, run a small offset spatula around the edges of the pan, then invert it onto a cutting board and cut into 1-inch cubes. Transfer to 2 rimmed baking sheets and spread into an even layer. Bake, rotating the trays halfway through, until the cornbread cubes are crisp at the edges and almost completely dried out, about 40 minutes. Remove to a wire rack and let cool completely. (This step can be done up to 24 hours in advance. Store the cooled cornbread cubes in an airtight container or resealable plastic bag until ready to use.)
  • Meanwhile, preheat the oven to 375 degrees F and coat a 9-by-13-inch baking dish generously with butter.
  • For the dressing: melt the butter in a large skillet over medium heat. Add the onion, celery, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, sage, thyme and poultry seasoning and cook until fragrant, 2 minutes more. Transfer to a large bowl.
  • Add the cornbread cubes, chicken broth and eggs to the bowl and toss gently until the vegetables are evenly dispersed and the bread is very moist (do not overwork or the cornbread will fall apart). Transfer to the prepared baking dish and cover tightly with aluminum foil.
  • Bake until warmed through, about 30 minutes. Uncover, then return to the oven and bake until lightly browned and crisp at the edges, about 20 minutes more. Let sit for 10 minutes, then top with chopped parsley and serve.

SOUTHERN CORNBREAD DRESSING



Southern Cornbread Dressing image

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

4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
½ cup chopped onions
½ cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
⅛ teaspoon garlic powder
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
6 eggs

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

CORNBREAD DRESSING



Cornbread Dressing image

This crisp, rich and buttery dressing is excellent as a side dish for dinner on Thanksgiving and as leftovers the next day. Aromatics and a mix of fresh and dried herbs give it a deep savoriness. The sausage brings a flavor of its own, but you can leave it out for a vegetarian-friendly alternative. The accompanying cornbread recipe yields a result firm enough to soak up the stock and buttermilk without it turning to a pudding, but you can also use store-bought cornbread or a boxed mix. If you do, just crumble the baked cornbread and spread it out on a sheet pan in an even layer to dry for at least 4 hours and up to 12 hours before mixing it with the rest of the dressing ingredients.

Provided by Yewande Komolafe

Categories     stuffing and dressing, side dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

3 tablespoons unsalted butter, melted, plus more for the pan
1 tablespoon neutral oil, such as grapeseed or canola, plus more if needed
1 pound loose pork sausage
1 large yellow onion, very finely chopped (2 cups)
4 celery ribs, very finely chopped (2 cups)
4 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
2 tablespoons chopped fresh sage (from 10 large leaves)
Salt and pepper
1 recipe cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread
1 1/2 cups chicken, turkey or vegetable stock
1 cup buttermilk, preferably full-fat

Steps:

  • Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
  • Heat a large skillet over medium and pour in the oil. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
  • Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
  • Transfer the cornbread mixture to your prepared dish and spread evenly. Drizzle the melted butter over the top. Cover the dish with foil and bake until heated through, 30 to 35 minutes. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes. Cool for at least 10 minutes before serving warm.

CORNBREAD DRESSING



Cornbread Dressing image

Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 13 servings.

Number Of Ingredients 21

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup water
1/3 cup fat-free milk
1 large egg, lightly beaten
2 tablespoons canola oil
10 slices bread, toasted and cubed
3 cups chopped celery
1-1/3 cups chopped onion
1 teaspoon canola oil
3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, lightly beaten
2 teaspoons dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
1/2 teaspoon each salt and dried thyme

Steps:

  • Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

Nutrition Facts : Calories 197 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 592mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

RICH CORNBREAD DRESSING



Rich Cornbread Dressing image

This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.

Provided by Julia Moskin

Categories     casseroles, stuffing and dressing, side dish

Time 1h

Yield 12 servings

Number Of Ingredients 12

6 1/2 ounces butter (13 tablespoons)
6 cups crumbled cornbread
6 cups torn crusty white bread, such as a baguette
2 cups chopped onion
2 cups chopped celery
1/2 to 1 teaspoon dried sage (optional)
2 teaspoons salt
Black pepper
6 eggs, beaten
1 1/2 cups heavy cream
2 cups turkey or chicken broth
2 dozen shucked small oysters, with their liquid (optional)

Steps:

  • Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
  • Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 14 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 17 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 1 gram

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