Best Skillet Dressing With Cornbread And Biscuits Recipes

CORNBREAD AND BISCUIT DRESSING - MARTHA STEWART

Cornbread and Biscuit Dressing - Martha Stewart image

From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. Notes from magazine: Crumble the cornbread and biscuits and let them dry overnight. To toast the pecans, spread on baking sheet and bake at 350 for 10 minutes.

Provided by Pixies Kitchen

Categories Thanksgiving

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

8 cups cornbread, dried and crumbled (recipe follows)
8 cups biscuits, dried and crumbled (recipe follows)
2 cups coarsely chopped pecans, toasted
1/2 cup finely chopped fresh sage
1/2 cup unsalted butter, plus
2 tablespoons melted unsalted butter (plus more for baking sheets)
1 large onion, coarsely chopped (about 2 1/4 cups)
5 celery ribs, finely chopped (about 1 3/4 cup)
4 fresh serrano chilies, minced (about 1/4 cup)
6 cups chicken stock (homemade or low sodium)
2 cups whole milk
2 large eggs, lightly beaten
1 tablespoon coarse salt
1 1/2 teaspoons coarse salt
1 teaspoon fresh ground pepper

Steps:

Preheat oven to 350. Butter 2 rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in large bowl.
Melt 1 stick of butter in skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture and stir in stock, milk, eggs, salt, and pepper. (Mixture will be liquidy).
Divide among prepared baking sheets, and bake fro 45 minutes. Brush the dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.

Nutrition Facts : Calories 303.1, Fat 26.5, SaturatedFat 8.7, Cholesterol 68.3, Sodium 1087, Carbohydrate 11.5, Fiber 2.8, Sugar 5.8, Protein 7.6

SKILLET DRESSING WITH CORNBREAD AND BISCUITS

Skillet Dressing with Cornbread and Biscuits image

Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South's best breads.

Provided by Joe Sevier

Categories Stuffing/Dressing Thanksgiving Cornmeal Egg Buttermilk Butter Onion Celery Biscuit Sage Stock Vinegar Side

Yield 10-12 servings

Number Of Ingredients 23

Ingredients

For the cornbread:
1 1/2 cups fine-grind white cornmeal
1/2 cup all-purpose flour
1 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 large egg
2 cups buttermilk
1/4 cup grapeseed, vegetable, or other neutral oil
2 Tbsp. unsalted butter
For the dressing:
2 Tbsp. unsalted butter, plus more for pan
1 large onion, finely chopped
3 large celery stalks, finely chopped
2 1/4 tsp. kosher salt, divided
4 biscuits (about 12 oz. total), such as Fluffy Cathead Biscuits
2 Tbsp. ground dried sage
1 tsp. freshly ground black pepper
3 large eggs
3 1/2 cups turkey stock or low-sodium chicken or vegetable broth
1/4 cup apple cider vinegar

Steps:

For the cornbread:
Place a large cast-iron skillet in oven; preheat to 425°F. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl to combine. Whisk egg, buttermilk, and oil in a medium bowl to combine. Create a well in dry ingredients. Pour buttermilk mixture into well and whisk until no dry spots remain.
Remove cast-iron skillet from oven (be careful; pan will be very hot). Add butter to pan and swirl to coat. Pour batter into pan and spread evenly. Bake cornbread until edges are golden brown and top is golden, 20-25 minutes.
Immediately turn cornbread out onto a wire rack so bottom stays crisp. Let cool slightly, then invert onto another wire rack and let cool completely.
Do Ahead: Cornbread can be baked 5 days ahead. Store tightly wrapped at room temperature, or freeze up to 3 months.
For the dressing:
Preheat oven to 375°F. Butter a large cast-iron skillet; set aside. Melt remaining 2 Tbsp. butter in a large skillet over medium heat. Add onion, celery, and a pinch of salt and cook, stirring occasionally, until vegetables are softened and just starting to take on some color, about 10 minutes.
Meanwhile, tear cornbread into roughly 1" pieces and transfer to a large bowl. Tear biscuits into slightly smaller pieces and add to same bowl.
Scrape vegetable mixture into bowl with bread and add sage, pepper, and remaining 2 tsp. salt. Gently toss to combine. Whisk eggs, stock, and vinegar in a medium bowl to combine. Drizzle over cornbread mixture and gently toss again to incorporate. Spoon dressing into prepared pan and bake until set and browned and crisp across the top, 45-55 minutes.
Do Ahead: Dressing can be baked 1 day ahead. Let cool, then cover with foil and chill. Reheat in a 350°F oven, covered, until warmed through, 25-30 minutes, before serving.