HOW TO MAKE THE BEST CORNBREAD DRESSING RECIPES

Name: Cornbread Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8-10 serving(s)
Ingredients: 2 cups chopped onions; 2 cups chopped celery; 1/2 cup butter; 4 cups finely crumbled toasted bread (I use homemade); 4 cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread); 1 tablespoon salt; 2 teaspoons freshly ground black black pepper; 1 tablespoon dried sage; 2 teaspoons poultry seasoning; turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma); 4 large eggs, beaten

BEST CORNBREAD DRESSING RECIPE | HOW TO MAKE CORNBREAD ...

Best Cornbread Dressing Recipe | How to Make Cornbread ... image

This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 cups chopped onions
2 cups chopped celery
1/2 cup butter
4 cups finely crumbled toasted bread (I use homemade)
4 cups finely crumbled cornbread (see recipe I posted for Skillet Cornbread)
1 tablespoon salt
2 teaspoons freshly ground black black pepper
1 tablespoon dried sage
2 teaspoons poultry seasoning
turkey broth (from simmering turkey giblets with 3 1/2 cups water for 45 minutes. You can use unused portion to ma)
4 large eggs, beaten

Steps:

Melt butter in a skillet; add the onions and celery and saute until tender.
Combine toasted bread and cornbread in a large bowl and mix.
Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.

Nutrition Facts : Calories 220.8, FatContent 14.8, SaturatedFatContent 8.3, CholesterolContent 123.5, SodiumContent 1145.9, CarbohydrateContent 16.8, FiberContent 1.9, SugarContent 3.2, ProteinContent 5.7

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

Best Cornbread Dressing Recipe - How To Make Cornbread ... 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:

Preheat oven to 375°. Grease an 8” baking dish or 9” round cake pan with cooking spray. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a large bowl, whisk together butter, buttermilk, and egg. Add dry ingredients and stir with a wooden spoon until there are no more dry spots. Batter will be thick. Transfer to prepared baking dish, smooth out top, and bake until lightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool, then chop into 2” cubes. Grease a 9” square baking dish with butter. In a large skillet over medium heat, heat oil. Cook sausage, breaking up with a wooden spoon, until golden and cooked through, about 8 minutes. Transfer to a large bowl. To the same skillet, add butter, onion, and celery and cook until slightly softened, about 5 minutes. Add thyme and sage, then season with salt and pepper. Add broth to deglaze, scraping up brown bits from the bottom of the pan. Remove from heat and let cool slightly, then transfer to bowl with sausage. Add cornbread pieces, then stir in milk and eggs. Season generously with salt and pepper and stir, breaking up with a wooden spoon, until everything is well incorporated and cornbread pieces are a mixture of smaller chunks and crumbs. Add mixture to prepared baking dish and bake until golden and crispy on top and set in the center, 30 minutes. Garnish with parsley before serving.

Nutrition Facts : Calories 570 calories

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