HOW TO MAKE CORNBREAD STUFFING RECIPES

Name: Cornbread Stuffing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 20 servings.
Ingredients: 1 cup water; 1 large onion, chopped; 3/4 cup chopped celery; 3/4 cup minced fresh parsley; 1/2 cup butter, cubed; 1/2 teaspoon ground nutmeg; 1 loaf (1-1/2 pounds) bread, toasted and cubed; 6 cups cubed cornbread, toasted; 5 large eggs, lightly beaten; 5 large hard-boiled large eggs, chopped; 2-1/2 cups cubed cooked chicken; 1 can (14-1/2 ounces) chicken broth

CORNBREAD STUFFING RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cornbread Stuffing Recipe: How to Make It - Taste of Home image

At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. —Patty Kierce, Weir, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 20 servings.

Number Of Ingredients 12

Ingredients

1 cup water
1 large onion, chopped
3/4 cup chopped celery
3/4 cup minced fresh parsley
1/2 cup butter, cubed
1/2 teaspoon ground nutmeg
1 loaf (1-1/2 pounds) bread, toasted and cubed
6 cups cubed cornbread, toasted
5 large eggs, lightly beaten
5 large hard-boiled large eggs, chopped
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) chicken broth

Steps:

In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

BEST CORNBREAD STUFFING RECIPE — HOW TO MAKE CORNBREAD ...

Best Cornbread Stuffing Recipe — How To Make Cornbread ... image

Even haters of traditional stuffing like a good cornbread stuffing. Some call it dressing, we call it delicious: butter, sage, thyme, and homemade cornbread.

Provided by Lauren Miyashiro

Categories nut-free Thanksgiving winter baking side dish

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 22

Ingredients

Cooking spray, for pan
1 1/2 c. yellow cornmeal
3/4 c. all-purpose flour
1/4 c. packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
1 c. whole milk
1/2 c. buttermilk
2 large eggs
3 tbsp. melted butter, cooled slightly
3 tbsp. butter, plus more for pan
1 large onion, chopped
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
2 tbsp. freshly chopped sage
2 tsp. fresh thyme leaves
2 eggs
1 c. low-sodium chicken broth
Freshly chopped parsley, for garnish

Steps:

Preheat oven to 400° and grease a 9"-x-13" baking pan generously with cooking spray. In a large bowl whisk together cornmeal, flour, brown sugar, baking powder, baking soda, and salt. In another large bowl, whisk together milk, buttermilk, eggs, and melted butter. Add wet ingredients to dry ingredients and stir with a fork until just incorporated.

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