EASY THANKSGIVING DRESSING RECIPE CORNBREAD RECIPES

Name: Cornbread Dressing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 8 tablespoons butter, divided; 1 large Vidalia or Spanish onion, chopped (about 1 cup); Kosher salt and freshly cracked black pepper; 3/4 cup water; 6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound; 1/3 cup fresh sage leaves, about 12, stems removed; 2 large eggs, beaten

CLASSIC CORNBREAD DRESSING RECIPE | CLAIRE ROBINSON | FOO…

Classic Cornbread Dressing Recipe | Claire Robinson | Foo… image

Complete the Thanksgiving feast with this classic Cornbread Dressing recipe from Food Network.

Provided by Claire Robinson

Categories side-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

8 tablespoons butter, divided
1 large Vidalia or Spanish onion, chopped (about 1 cup)
Kosher salt and freshly cracked black pepper
3/4 cup water
6 cups cubed (1-inch pieces) store-bought or homemade cornbread, about 1 pound
1/3 cup fresh sage leaves, about 12, stems removed
2 large eggs, beaten

Steps:

Preheat oven to 375 degrees F.
In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

BEST CORNBREAD DRESSING RECIPE - HOW TO MAKE ... - DELI…

Best Cornbread Dressing Recipe - How To Make ... - Deli… image

Cornbread Dressing is a perfect side for the holidays.

Provided by Rian Handler

Categories low sugar nut-free Christmas Thanksgiving winter baking side dish

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 22

Ingredients

Cooking spray
1 1/4 c. cornmeal
1 c. all-purpose flour
2 tbsp. granulated sugar
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 c. (1 stick) butter, melted
1 1/4 c. buttermilk
1 large egg
2 tbsp. butter, plus more for baking dish
1 tbsp. extra-virgin olive oil
1 lb. Italian sausage, casings removed
1 medium onion, finely chopped
3 stalks celery, finely chopped
2 tsp. fresh thyme leaves
2 tsp. fresh sage, minced
Kosher salt
Freshly ground black pepper
3/4 c. low-sodium chicken broth
1/4 c. milk
2 large eggs, lightly beaten
Freshly chopped parsley, for garnish

Steps:

Make cornbread
Make dressing

Nutrition Facts : Calories 570 calories

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Complete the Thanksgiving feast with this classic Cornbread Dressing recipe from Food Network.
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Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

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