Best Southern Plantation Dressing From Gmaemeril Contest Winner Recipes

GRANDMOTHER'S SOUTHERN DRESSING WITH COUNTRY SAUSAGE AND TURKEY GIZZARDS

Grandmother's Southern Dressing with Country Sausage and Turkey Gizzards image

One of my grandmother's most notable dishes is Southern dressing. It is on the table at every Thanksgiving, and it is packed with flavor. This is the TRUE Southern dressing way, using turkey gizzards and all to take the dish to another level! I also like adding fresh herbs to round out all the ingredients used.

Provided by Food Network

Categories side-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 26

Ingredients

Nonstick cooking spray, for greasing
2 cups yellow cornmeal
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3 sticks (1 1/2 cups) unsalted butter, melted and cooled to room temperature
2 cups buttermilk
3 large eggs
Nonstick cooking spray, for greasing
1 small sweet onion, roughly chopped
2 celery stalks, roughly chopped
1 green bell pepper, seeded and roughly chopped
1 cup turkey gizzards
2 tablespoons olive oil
1 pound country sausage, such as Jimmy Dean
Kosher salt and freshly ground black pepper
2 sticks (1 cup) unsalted butter
8 cups day-old Cornbread, cut or crumbled into 1-inch cubes
2 teaspoons garlic powder
1/2 teaspoon dried Italian seasoning
1 cup whole milk
2 large eggs
1/2 cup chicken stock
2 tablespoons chopped flat-leaf parsley leaves
2 tablespoons chopped fresh sage
Hot sauce, optional

Steps:

For the cornbread: Preheat the oven to 350 degrees F. Grease an 8-inch-square casserole dish with nonstick cooking spray.
Whisk together the cornmeal, flour, baking soda and salt in a medium bowl. Set aside. Whisk together the melted butter, buttermilk and eggs in another large bowl. Add the wet ingredients to the cornmeal mixture and whisk until just combined.
Pour the mixture into the prepared casserole dish and bake until golden and firm to the touch, about 40 minutes. Makes 10 cups.
For the dressing: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
Put the onions, celery and bell peppers in a food processor. Add the gizzards and process until the mixture is very finely minced but not mushy.
Heat the oil in a large skillet over medium-high heat. Add the vegetable and gizzards mixture and the country sausage and cook, breaking up the sausage into small pieces with a wooden spoon and seasoning with salt halfway through, until the sausage is browned, 5 to 7 minutes.
Melt the butter in a small saucepan over medium heat. Transfer the sausage mixture to a large bowl and add the cornbread, melted butter, garlic powder and dried Italian seasoning. Season with salt and pepper to taste and gently combine with a rubber spatula. Whisk together the milk and eggs in a small bowl and pour over the cornbread mixture. Add the chicken stock and stir to combine. Stir in the parsley and sage.
Spread the mixture into the prepared casserole dish, pressing the mixture lightly until packed. Bake until slightly golden and set, 35 to 40 minutes. Serve immediately with hot sauce if desired.

SLOW COOKER CHICKEN DRESSING CONTEST WINNER

Slow Cooker Chicken Dressing Contest Winner image

This was the winning crockpot recipe on Emeril's Good Morning America contest. I haven't tried it yet but will, and let you know how it turns out. Sounds good and easy, especially for the holidays.

Provided by Marich

Categories Grains

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 cup chopped onion
1 cup chopped celery
1/4 cup vegetable oil
1 tablespoon salt
1 tablespoon sage (dried)
1 teaspoon poultry seasoning
2 cups day-old white bread
2 cups cornbread (not sweet if possible)
2 (10 3/4 ounce) cans cream of chicken soup
2 (14 1/2 ounce) cans chicken broth (use the broth from cooking chicken breasts)
3 eggs
1 tablespoon white vinegar
3 chicken breasts

Steps:

Poach or boil the chicken breasts till cooked through. Let cool.
Saute the onions and celery till tender in oil.
Add salt, sage and poultry seasoning.
Combine the breads in large mixing bowl. Add the onion mixture.
In another bowl, combine the soup, broth, beaten eggs and vinegar. Mix all together. It may seem a bit "loose" but will set nicely.
Place in crockpot on high for 30 minutes. Turn down to low cook 3-4 hours. About 1 hour before it's done, add the broken up pieces of chicken and mix well. Let finish cooking.

Nutrition Facts : Calories 344.9, Fat 19.6, SaturatedFat 4.5, Cholesterol 120.2, Sodium 1958.6, Carbohydrate 21.4, Fiber 1.2, Sugar 3, Protein 19.9

AWARD WINNING PLANTATION DRESSING

Award Winning Plantation Dressing image

Thanksgiving means stuffing and turkey, and this stuffing is from Big Taste of Little Rock.

Provided by Lynnda Cloutier

Categories Other Side Dishes

Number Of Ingredients 10

Ingredients

20 slices stale white bread
1 pan stale corn bread, crumbled
1/2 cup unsalted butter, 1 stick
2 cups very finely chopped white or yellow onions
3 bunches green onions with tops, very finely chopped
2 cups very finely chopped celery
1 t. or more salt
1 t. or more pepper
4 cups homemade chicken broth
1 pint shucked oysters, drained, optional

Steps:

1. Toast white bread and tear into very small pieces. Mix with corn bread in large bowl. Melt butter in skillet and add onions, green onions and celery. Sauté until translucent. Add to bread mixture and season with salt and pepper. Add just enough of the chicken broth gradually to bind the mixture, checking by pressing mixture with spoon and stopping when the broth begins to seep into the bowl. Adjust seasoning. Stir in oysters. Spoon into a large baking dish. Cover with foil. Bake at 350 for 30 minutes. Remove foil and bake for 20 minutes longer or until top is brown and center is firm. Serves 12 Big Taste of Little Rock

CREOLE CORNBREAD STUFFING (EMERIL'S)

Creole Cornbread Stuffing (Emeril's) image

Saw this on Good Morning America. I decided immediately it had to be a last minute addition to our Thanksgiving menu. My 22 year old son was thrilled to have it assigned to him ("instead of a sissy salad"). He breezed through making it and we all thought it was so good it had to have a permanent place on our Thanksgiving menu. Highly recommended (although it may be a tad spicy for some -- if you are timid about spices, go easy on them).

Provided by SharleneW

Categories Pork

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 18

Ingredients

12 cups baked basic cornbread (we like the recipe from the Alber's Cornbread box, broken into 1-inch pieces, we recommend baking th)
1/2 tablespoon unsalted butter
4 cups chicken stock (canned or fresh)
1 cup heavy cream
1 cup milk
2 large eggs
1 tablespoon Emeril's Original Essence, plus
1 teaspoon Emeril's Original Essence (divided)
1 lb andouille sausage, cut crosswise into 1-inch pieces (or other smoked sausage)
3 tablespoons vegetable oil
3 cups chopped yellow onions
2 cups chopped celery
2 cups chopped green bell peppers
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch cayenne pepper
2 tablespoons minced garlic
4 teaspoons finely chopped fresh thyme

Steps:

Preheat oven to 400°F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter.
Combine the chicken stock, cream, milk, eggs and 1 tablespoons Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour.
Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes.
Add the vegetable oil and reduce the heat to medium high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne; stir to mix.
Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well.
Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes.
Remove from the oven. Serve warm.