Cornbread Stuffing Recipe Southern

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 …

Servings: 12
Calories: 364 per serving
Total Time: 1 hr 20 mins
1. Preheat the oven to 425 degrees F (220 degrees C).
2. Place crumbled cornbread into a large bowl.
3. 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.
4. Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

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In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan. Step 3. Bake in preheated oven for 20 minutes, or until …

Rating: 5/5(115)
Total Time: 30 mins
Servings: 10
Calories: 321 per serving
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a medium bowl combine muffin mix, corn, eggs, yogurt and milk; stir just until moistened. Pour into prepared pan.
3. Bake in preheated oven for 20 minutes, or until golden brown.
4. 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.

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Step 1. 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 …

Servings: 14-16
Total Time: 2 hrs 20 mins
1. 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.
2. 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.
3. Bake at 400° for 45 to 55 minutes or until set and golden brown.

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Southern Cornbread Dressing. Rating: 4.56 stars. 131. This is a delicious and easy dressing recipe using chicken. It can be moist or dry depending on the amount of broth used. By Holly. overhead close up view of cornbread stuffing with sausage in a white oval casserole dish.

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My Grandma's Southern Cornbread Dressing Recipe is the perfect addition to any Thanksgiving table. This dressing features all the classic flavors, is moist on the inside …

Rating: 5/5(4)
Total Time: 1 hr 15 mins
Category: Side Dish
Calories: 267 per serving
1. Preheat your oven to 350 degrees F. Then, chop the onion, carrots and celery into small chunks. Add the chopped veggies to a large saute pan with a bit of olive oil, salt and pepper. Stir occasionally and cook over medium heat until soft, about 7 minutes. While the veggies are cooking prepare the rest of the ingredients.
2. Chop or tear the white bread into small 1/2 inch to 1 inch pieces. Crush the cornbread into small fine pieces, it is okay if there is a mix of crumbs and chunks this will just add texture. Add them to a large bowl with the croutons and cornbread and toss until combined.
3. Once the veggies are soft, add everything (except the butter) to a extra large prep bowl and stir/toss thoroughly to combine. I like to add little bits of everything then stir, then add more and continue until I use all the ingredients. Be careful to spread herbs and seasonings out so you don't get big pockets of them. The dressing will be thick, chunky and a tad moist, but NOT watery.
4. Butter the sides and bottom of your baking dish then pour the dressing in. Spread it into an even layer then add small chunks of butter over top and drizzle with bit of chicken stock (this will keep it moist). Cover the dish with foil and bake on the center rack for 40 minutes.

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Recipe: Traditional Southern Cornbread Dressing. Preheat oven to 350 degrees F. Butter a 9 x 13 inch pan and set aside. Melt butter in a skillet over medium heat. Sauté the onion and celery; add the salt, Cajun seasoning, …

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Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add …

Category: Food, Dish, Stuffing
Total Time: 3 hrs
1. Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
2. Heat salted butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
3. Bake in preheated oven until Cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble Cornbread. Freeze in a large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
4. Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage and thyme, and cook, stirring often, 1 minute.

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My Auntie Rose’s Famous Southern Cornbread Dressing recipe will put boring ole’ stuffing to shame. Moist skillet cornbread is combined with …

Rating: 4.1/5(94)
Total Time: 3 hrs 20 mins
Category: Side Dish
Calories: 450 per serving
1. Follow full instructions HERE https://grandbaby-cakes.com/chicken-stock/
2. Follow full instructions HERE https://grandbaby-cakes.com/southern-cornbread-recipe/
3. Preheat oven to 350 degrees.
4. Begin by adding a layer of dressing mixture to bottom of 9x13 pan about a ¾ to an inch high to cover the bottom of the pan. Line the layer with shredded chicken then repeat with another large layer of dressing then chicken and repeat ending with dressing at the top of the pan. Repeat for the other 9x13 pan.

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Cornbread dressing is a staple on Thanksgiving tables every year, and this recipe is one of our favorites. Whether you call it dressing or stuffing, this dish is practically …

Rating: 5/5(1)
Category: Food, Dish, Stuffing
1. Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
2. Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, and stir until blended. Pour batter into pan.
4. Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

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In a large skillet over medium heat, melt the butter and saute the celery and onion until soft. In a large bowl, combine the celery, onions, 3 cups …

Rating: 5/5(705)
Calories: 363 per serving
1. Prepare the dry corn bread mix according to package directions. Cool and crumble.
2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.

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Sauté 2 large chopped onions and 4 chopped stalks of celery in 1 stick butter until onion and celery is soft & translucent. (about 3 minutes) Turn off heat and allow butter to cool slightly. In separate dish beat 2 eggs until blended. Add 1 1/2 Tablespoons dried sage & 1 tsp thyme, and salt & pepper to taste.

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In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender. Step 5. Stir the onions and …

Rating: 5/5(130)
Calories: 284 per serving
1. 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.
2. Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
3. Preheat oven to 350 degrees F (175 degrees C).
4. In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.

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Mix and bake all 4 cornbread mixes according to package instructions – let cool, Crumble and set aside. Leave oven on at 400 degrees. In a large pot cook onion, celery, and bell pepper in butter until soft and fragrant. Stir in 1 carton of chicken broth and remove from heat. Add in crumbled cooked cornbread a little at a time until well combined.

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Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown. Place the cubed cornbread and Italian bread into a …

Rating: 5/5(12)
Total Time: 1 hr 15 mins
Category: Side Dish
Calories: 585 per serving
1. Preheat the oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray. Set aside.
2. In a skillet over medium high heat cook together butter, diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.
3. Place the cubed cornbread and Italian bread into a large mixing bowl. To the bowl add sauteed onion and celery, soup, eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.
4. Gradually add stock stirring until all of the chicken stock is used and ingredients are fully moistened.

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Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender. Preheat oven to 350°. Lightly grease a 13-x-9-x …

Rating: 5/5(1)
Total Time: 2 hrs 20 mins
Category: For Large Groups
Calories: 370 per serving
1. Put chicken in a dutch oven. Cover with water. Bring to a boil and cook over medium heat. Reduce heat to a simmer and cook for 45 minutes or until the chicken is tender. Remove chicken from heat, reserving the broth. Let cool and debone the chicken. Cut chicken into bite size pieces. Discard sking and bones.
2. Melt butter in a skillet over medium heat on stovetop. Add onion and celery and cook about 6 minutes until veggies are tender.
3. Preheat oven to 350°. Lightly grease a 13-x-9-x-2-inch baking dish; set aside.
4. In a large bowl, combine chicken, onion-and-celery mixture, cornbread, and remaining ingredients. Spoon mixture into prepared baking dish.

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Add the stale bread and cornbread to a large bowl with the chopped herbs. Chop the onion, celery and garlic. Melt the butter in a saucepan. Add the …

Rating: 4.7/5(3)
Total Time: 1 hr 20 mins
Category: Side Dish
Calories: 318 per serving
1. Cut cornbread and bread into roughly 1/2-inch cubes. Place on a baking sheet and let sit overnight on the counter covered loosely with a towel, to stale, or toast in the oven at 350°F for 20 minutes, stirring occasionally. Add stale bread to a very large bowl with green onion, parsley and thyme.
2. If it isn't heated already, heat oven to 350°F. Lightly grease a 13x9-inch baking dish.
3. Place butter in a large skillet. Heat over medium-low heat. Add onion, garlic and celery. Cook, stirring, until onion and celery is slightly softened, 5-10 minutes. Add 1 cup of the broth and let simmer about 5 more minutes.
4. Add onion and celery mixture to bowl with the bread. Gently stir to coat.

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Frequently Asked Questions

How do you make cornbread with corn?

Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

How do you toast cornbread?

Directions Preheat the oven to 350°F Oil a 9-by-13-inch metal baking pan. In a medium skillet, toast the cornmeal over moderately high heat, stirring constantly, until lightly browned, about 5 minutes. Transfer to a large bowl and whisk in the flour, baking powder and salt. Set aside. In a separate bowl, whisk the milk with the honey and eggs.

What is the best recipe for corn bread dressing?

Directions Preheat oven to 450*. Lightly grease a 13x9x2 inch baking dish. Melt butter in skillet; saute celery and onion till tender, about 3 minutes. In large mixing bowl, combine cornbread, bread, celery and onions, sage and black pepper. Stir broth and beaten eggs into cornbread mixture; blend well. Stir in chopped boiled eggs.

What are the ingredients in cornbread dressing?

CORNBREAD DRESSING. Mix cornbread and toasted bread, add chopped eggs, onion, a bit of salt and 1/2 cup butter if a richer dressing is desired. Add stuffing mix. Mix dry ingredients, then pour at least 2 cans of broth over mixture, add enough of the 3rd can to make the mixture very moist but not "slushy".

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