Best Southern Stuffing Recipes

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REAL SOUTHERN HERBED CORNBREAD STUFFING



Real Southern Herbed Cornbread Stuffing image

NO bread, NO oysters, NO sausage, NO Eggs, NO Giblets. Simply the best cornbread stuffing you will ever put in your mouth. This is one of those 'secret' recipes handed down from my grandmother's grandmother. It has never been written down until now, but was taught in the kitchen to each generation during the holidays while helping grandma prepare the stuffing and listening to the stories of when they were little girls in the kitchen helping their grandmas.

Provided by Jeanine Starkenberg

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

12 cups crumbled cornbread
1 cup butter
1 cup finely chopped onion
1 cup finely chopped apple
1 cup finely chopped celery
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon salt
4 cups turkey broth, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place crumbled cornbread into a large bowl.
  • Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
  • Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 34.7 g, Cholesterol 72.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11.9 g, Sodium 1566.4 mg, Sugar 6.9 g

SOUTHERN ITALIAN THANKSGIVING STUFFING



Southern Italian Thanksgiving Stuffing image

This is the best Thanksgiving stuffing I have ever had. With a mix of Southern-style cooking and Italian flavors it brings all great tastes together. I got this recipe from my mom last year after everyone gave it amazing reviews!

Provided by Briana

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 2h

Yield 12

Number Of Ingredients 17

1 ½ pounds bulk Italian sausage
2 tablespoons olive oil
6 ounces pancetta bacon, diced
2 onions, chopped
7 large stalks celery, chopped
4 cloves garlic, minced
6 cups day-old French bread, cut into 1/2 inch cubes
3 cups crumbled cornbread
1 ½ tablespoons rubbed dried sage
1 ½ tablespoons poultry seasoning
1 teaspoon salt
1 cup toasted pine nuts
4 cups chicken broth
2 cups shredded mozzarella cheese
½ cup butter
2 tablespoons chopped fresh sage
1 ounce shaved Parmesan cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan.
  • Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl.
  • Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows.
  • Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil.
  • Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.

Nutrition Facts : Calories 594.3 calories, Carbohydrate 45.3 g, Cholesterol 70.5 mg, Fat 34.8 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 13.6 g, Sodium 1794.8 mg, Sugar 5.2 g

SOUTHERN CORNBREAD STUFFING- PAULA DEEN



Southern Cornbread Stuffing- Paula Deen image

Paula Deen's recipe is a family favorite now. It's more like a true southern dressing though, not something you can make to stuff a turkey with but you won't care when you taste it.

Provided by plannermom

Categories     Thanksgiving

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

cornbread (any recipe making one pan will do)
7 slices oven-dried white bread
32 saltine crackers (1 sleeve)
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
fresh ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
  • Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
  • Pour the vegetable mixture over cornbread mixture.
  • Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
  • Add beaten eggs and mix well.
  • Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.

Nutrition Facts : Calories 342.4, Fat 18.9, SaturatedFat 9.4, Cholesterol 153.1, Sodium 1003.4, Carbohydrate 30.1, Fiber 1.6, Sugar 5.9, Protein 12.5

YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING



Yankee Girl's Southern Roast Chicken With Cornbread Stuffing image

This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.

Provided by Loves2Teach

Categories     Whole Chicken

Time 2h30m

Yield 5 serving(s)

Number Of Ingredients 12

1 (5 lb) whole chickens
4 cups day-old cornbread, broken into pieces (I use the recipe on the Alber's Cornmeal Box, except I use buttermilk instead of regular milk, and I)
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh Italian parsley
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
2 teaspoons Old Bay Seasoning
1/2 cup coarsely chopped pecans
1 teaspoon kosher salt

Steps:

  • Preheat oven to 350.
  • Rinse chicken, remove excess fat from around the cavity and pat dry.
  • Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
  • Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
  • Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
  • When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
  • Place the chicken in the bottom of a small roasting pan that has a cover.
  • Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
  • Tie the legs together to hold the stuffing in with kitchen twine.
  • Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
  • Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
  • Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
  • Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
  • Enjoy.

CORNBREAD STUFFING SOUTHERN STYLE



Cornbread Stuffing Southern Style image

Onions, celery, green pepper and garlic sauteed in butter and boiled with chicken broth make the savory stock that cornbread is added to, creating this stuffing sensation.

Provided by Kathleen Burton

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 30m

Yield 10

Number Of Ingredients 17

2 (8.5 ounce) packages dry corn muffin mix
1 (8 ounce) can cream-style corn
2 eggs, beaten
½ cup plain yogurt
¼ cup milk
½ cup butter
1 onion, finely chopped
2 celery, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
3 cups chicken broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
  • Bake in preheated oven for 20 minutes, or until golden brown.
  • Meanwhile, in a large saucepan over medium heat, melt butter and saute onion, celery, green pepper and garlic. When onions are tender stir in thyme, basil, oregano, salt, pepper, cayenne and broth. Bring to a boil and then remove from heat.
  • Crumble the cornbread and stir into broth mixture; mix well. Add more broth or more bread, as necessary, to achieve desired consistency.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 40.3 g, Cholesterol 64.1 mg, Fat 15.4 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 7.4 g, Sodium 1399 mg, Sugar 8.2 g

SOUTHERN RICE PILAF STUFFING WITH HAM, PECANS AND GREENS



Southern Rice Pilaf Stuffing with Ham, Pecans and Greens image

Categories     Herb     Rice     Side     Bake     Thanksgiving     Ham     Collard Greens     Bon Appétit     Peanut Free     Soy Free

Yield 8 Servings (about 12 cups)

Number Of Ingredients 14

4 1/2 cups (about) canned low-salt chicken broth
1 bay leaf
3/4 cup wild rice
3/4 cup long-grain white rice
3 tablespoons butter
2 cups chopped ham (about 3/4 pound)
1 1/2 cups chopped onions
1 1/2 cups chopped celery with leaves
1 large bunch collard greens, sliced
2 tablespoons chopped fresh marjoram or 2 teaspoons dried
3 cups packaged cubed bread stuffing
1 cup pecans, toasted, coarsely chopped
1/4 teaspoon ground nutmeg
3 eggs, beaten to blend

Steps:

  • Bring 3 cups broth and bay leaf to boil in medium saucepan. Mix in wild rice; reduce heat to low, cover and cook 30 minutes. Mix in white rice. Cover; cook until both are tender and liquid is absorbed, about 20 minutes more. Transfer rice to large bowl. Discard bay leaf.
  • Melt butter in heavy large Dutch oven over medium heat. Add ham, onions and celery and sauté until onions are tender, about 10 minutes. Add collard greens and marjoram and sauté until greens wilt, about 3 minutes. Add mixture to rice. Mix in cubed stuffing, pecans and nutmeg. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
  • To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
  • To bake all stuffing in pan: Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 30 minutes.

SOUTHERN CORNBREAD STUFFING



Southern Cornbread Stuffing image

This recipe has been in my family for over 40 years. It is easy to make and delicious. I have added a few ingredients to the original recipe and it tastes even better. This makes enough to feed a crowd, so you may want to half the recipe. Just a simple delicious cornbread stuffing. You can freeze any left-overs if there is any left... just thaw and re-heat covered with foil @ 350 degrees for 35-40 minutes or until heated through. Also good re-heated in the microwave.

Provided by Belinda M.

Categories     Low Protein

Time 2h

Yield 24 serving(s)

Number Of Ingredients 11

cornbread, you can make your own our use any boxed cornbread mix you like (Two 13x9x2 pans- cooked)
4 1/2 cups chopped celery
2 1/2 cups chopped onions
1 cup butter
4 eggs (slightly beaten)
1 (11 ounce) can cream of chicken soup
8 -10 teaspoons ground sage (to taste)
1 teaspoon salt
2 teaspoons black pepper
turkey drippings (Broth from cooked turkey or chicken)
2 (14 1/2 ounce) cans chicken broth, if needed (this will depend on how much broth you get from your cooked turkey. (you may need 2-4 cans)

Steps:

  • Cook onions and celery in butter over medium heat until tender.
  • Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.

Nutrition Facts : Calories 108.3, Fat 9.5, SaturatedFat 5.4, Cholesterol 56.6, Sodium 379.2, Carbohydrate 3.6, Fiber 0.7, Sugar 1.3, Protein 2.5

CHICKEN AND STUFFING - CROCK POT RECIPE - THE SOUTHERN LADY COOKS



CHICKEN AND STUFFING - Crock Pot Recipe - The Southern Lady Cooks image

Chicken and stuffing can be made in the crock pot or baked in the oven. Easy, delicious meal for any busy weeknight dinner.

Provided by @MakeItYours

Number Of Ingredients 5

1 pound chicken tenders (can use 3 or 4 chicken breasts or any parts of the chicken)
1/4 teaspoon black pepper
1 6 ounce box cornbread stuffing mix (You can use any stuffing mix)
1 14.5 ounce can chicken broth
1 10.5 ounce can cream of chicken soup (undiluted)

Steps:

  • Sprinkle pepper on chicken and put chicken in the bottom of a 3 quart crock pot. Combine stuffing mix with the chicken broth and cream of chicken soup. Spread over the chicken in the crock pot. Cook on low for 5 to 6 hours or high for 4 hours or until chicken is done. Remove and shred chicken. Serve with stuffing. Makes about six servings.

SOUTHERN ITALIAN THANKSGIVING STUFFING



SOUTHERN ITALIAN THANKSGIVING STUFFING image

Categories     Vegetable     Side     Bake     Thanksgiving     Stuffing/Dressing

Yield 12 servings

Number Of Ingredients 17

1 1/2 pounds bulk Italian sausage
2 tablespoons olive oil
6 ounces pancetta bacon, diced
2 onions, chopped
7 large stalks celery, chopped
4 cloves garlic, minced
6 cups day-old French bread, cut into 1/2 inch cubes
3 cups crumbled cornbread
1 1/2 tablespoons rubbed dried sage
1- 1/2 tablespoons poultry seasoning
1 teaspoon salt
1 cup toasted pine nuts
4 cups chicken broth
2- cups shredded mozzarella cheese
1/2 cup butter
2 tablespoons chopped fresh sage
1 ounce shaved Parmesan

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease a deep 9x13 inch baking dish or roasting pan. Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Place the browned sausage into a large mixing bowl. Meanwhile, heat the olive oil and pancetta in a large skillet over medium heat. Once the pancetta begins to brown, stir in the onions and celery, and cook until the onion softens and turns translucent, about 8 minutes. Stir in the garlic, and cook another 3 minutes until the aroma of the garlic mellows. Scrape the onion mixture into the bowl with the crumbled sausage. Add the French bread, cornbread, dried sage, poultry seasoning, salt, and pine nuts; stir well. Pour in the chicken broth and mozzarella cheese; stir until the chicken stock has been absorbed by the bread and the stuffing is evenly mixed. Pack the stuffing into the prepared baking dish, and dot the butter overtop. Cover with aluminum foil. Bake in the preheated oven for 45 minutes, then remove the foil, and continue baking until the top has turned golden brown, about 15 minutes more. Sprinkle with the fresh sage and shaved Parmesan cheese to serve.

SOUTHERN CORN BREAD STUFFING WITH SMOKED HAM AND YAMS



Southern Corn Bread Stuffing with Smoked Ham and Yams image

Categories     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Ham     Sweet Potato/Yam     Fall     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 to 14 servings

Number Of Ingredients 11

Buttermilk Corn Bread , 1 day old
6 tablespoons (3/4 stick) butter
1 1/4 pounds Black Forest ham, finely chopped
3 bunches green onions, chopped
1 1/2 cups coarsely chopped red bell peppers (about 2 small)
1 tablespoon finely chopped fresh marjoram
2 1/2 pounds yams (red-skinned sweet potatoes; about 3 medium), peeled, cut into 3/4-inch pieces
3 large eggs
3 tablespoons Dijon mustard
1/4 teaspoon ground allspice
Canned low-salt chicken broth

Steps:

  • Coarsely crumble buttermilk corn bread into very large bowl.
  • Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add ham and sauté 4 minutes. Add green onions and bell peppers; sauté 4 minutes. Mix in marjoram. Add to corn bread. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add yams; cover and cook until crisp-tender, stirring occasionally, about 8 minutes. Add to corn bread and toss to combine. Whisk eggs, mustard, and allspice in bowl to blend. Add to stuffing; toss to combine.
  • To bake stuffing in turkey:
  • Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 11/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

SOUTHERN STUFFING



Southern Stuffing image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 25

2 batches Herbed Cornbread, recipe follows
6 slices bacon, chopped
1 stick butter
1 large onion, diced
5 stalks celery, diced
1 large red bell pepper, diced
1 jalapeno pepper, seeded and finely diced
2 cloves garlic, minced
6 cups low-sodium chicken broth, plus more if needed
1/2 bunch parsley, finely chopped
2 teaspoons minced fresh rosemary
Kosher salt and freshly ground pepper
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 cup buttermilk
1/2 cup whole milk
1 large egg
1/2 teaspoon baking soda
3 tablespoons salted butter
3 tablespoons shortening

Steps:

  • Cut the cornbread into 1-inch cubes (about 12 cups). Place on a baking sheet and leave out several hours or overnight, until completely dried out.
  • Preheat the oven to 375 degrees F. Add the bacon to a skillet and saute until cooked and almost crisp, about 7 minutes. Remove to a plate and wipe out any grease. Melt the butter in the skillet; throw in the onion, celery and red pepper and cook, stirring, 4 to 5 minutes, until they are soft. Add the jalapeno and garlic and saute 2 minutes more. Pour in the chicken broth. Add the parsley and rosemary, season with salt and pepper and cook for a couple of minutes, then turn off the heat.
  • Pour the cornbread into a bowl and spoon in some of the broth mixture. Keep adding broth, tossing as you go, until it's all mixed in. Season with salt and pepper, add the bacon and toss again. If you like your dressing extra moist, add a little more broth. Pile the dressing into a 3-quart casserole pan and bake, uncovered, 20 to 25 minutes. Serve piping hot.
  • Preheat the oven to 450 degrees F.
  • Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together.
  • Measure the buttermilk in a measuring cup, add the whole milk and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until just combined. Do not overmix.
  • In a small microwave-safe bowl, melt 2 tablespoons butter and 2 tablespoons shortening in the microwave and slowly add to the batter, stirring constantly until combined.
  • In a 10-inch cast-iron skillet over high heat, melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet, spread to even out the surface and cook over high heat for 1 minute. Then get it into the oven straightaway and bake until golden brown, 20 to 25 minutes. The edges should be crispy.

SOUTHERN STUFFING



Southern Stuffing image

Provided by Food Network

Categories     side-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 11

6 cups brioche, cubed and toasted
1 pound country ham, cubed
4 ounces (1 stick) butter
2 onions, chopped
4 ribs celery, chopped
3 tablespoons minced garlic
1/2 cup parsley, chopped
1/4 cup green onion, chopped
2 teaspoons dried sage
1 teaspoon file gumbo powder
1 cup chicken stock

Steps:

  • Preheat oven to 325 degrees F.
  • Toast bread cubes for 10 to 15 minutes until golden. Transfer to bowl. Raise oven heat to 425 degrees F.
  • Saute ham, in a skillet over medium heat, until brown, about 5 to 10 minutes. Transfer meat to bread bowl.
  • In same skillet, melt butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, with bread meat mixture. Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large stoneware baking dish.
  • For a stuffed bird: Roast turkey at 425 degrees for 30 minutes, then turn oven down to 325 and roast bird for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced.
  • For loose stuffing: Drizzle with stock, cover, and bake for 1 hour. Uncover and bake an additional 1/2 hour.

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