SAGE CORNBREAD DRESSING SOUTHERN LIVING RECIPES

CORNBREAD DRESSING RECIPE | SOUTHERN LIVING

Cornbread Dressing Recipe | Southern Living image

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 required at Thanksgiving. This recipe makes one large and one small pan of dressing, so it's ideal for extremely large families. Of course, you can always serve one dish and put one in the freezer to save for later. This cornbread dressing recipe has so much flavor because it's seasoned with sage and parsley, and the texture is always perfectly moist. Even though buying boxed or premade cornbread can make dressing recipes a lot easier, this recipe uses homemade cornbread, and your family will taste the difference. Mama will be so impressed with this delicious cornbread dressing that she might even give her old recipe up for this one.

Provided by Southern Living

Yield 16 to 18 servings

Number Of Ingredients 12

Ingredients

1 cup butter or margarine, divided
3 cups cups self-rising white cornmeal mix
1 cup all-purpose flour
7 large eggs, divided
3 cups buttermilk
3 cups soft, white breadcrumbs
2 large sweet onions, diced
4 celery ribs, diced
1/4 cup finely chopped fresh sage
1/4 cup finely chopped fresh parsley
1 tablespoon seasoned pepper
7 cups chicken broth

Steps:

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, and stir until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and sauté 5 minutes. Stir in sage, parsley, and seasoned pepper; sauté 1 minute. Remove from heat, and stir into cornbread mixture.
Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
Bake at 400° for 35 to 40 minutes or until golden brown.

MIMI'S CORNBREAD DRESSING RECIPE | SOUTHERN LIVING

Mimi's Cornbread Dressing Recipe | Southern Living image

A great Southern-style dressing starts with cornbread that is baked in a skillet for a crisp, golden crust. This simple recipe can be made up to a month ahead if stored in the freezer. Made with the flavorful notes of fresh sage, parsley, and thyme, this dressing does not skimp on the delivery. Deliciously moist and perfectly seasoned, this holiday dish will be your new go-to recipe for holidays and family get-togethers. Even though buying boxed or premade cornbread can make dressing recipes a lot easier, this recipe uses homemade cornbread, and your family will taste the difference. The simple buttermilk skillet version will give your dressing the best texture and flavor. Mama will be so impressed with this delicious cornbread dressing that she might even get a little jealous.

Provided by James Farmer

Categories Stuffing

Total Time 2 hours 5 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil, divided
2 cups self-rising white cornmeal mix
1 1/3 cups buttermilk
1 cup self-rising flour
2 large eggs, lightly beaten
5 to 6 cups reduced-sodium chicken broth
3/4 cup butter, divided
3 cups chopped sweet onion (about 1 large)
2 cups chopped celery
4 large eggs, lightly beaten
2/3 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon kosher salt

Steps:

Preheat oven to 400°. Coat bottom and sides of a 10-inch cast-iron skillet with 1 Tbsp. oil; heat in oven 10 minutes.
Meanwhile, stir together cornmeal mix, next 3 ingredients, and remaining 1 Tbsp. oil. Pour batter into hot skillet.
Bake at 400° for 30 minutes or until golden. Remove from oven to a wire rack; cool 15 minutes. Crumble cornbread into a large bowl. Stir 5 cups broth into crumbled cornbread until moistened, adding more broth, 1 Tbsp. at a time, if necessary. (Mixture should resemble wet sand.)
Melt 1/4 cup butter in a large skillet over medium-high heat; add onion and celery, and sauté 8 to 10 minutes or until tender. Add onion mixture to cornbread mixture.
Microwave remaining 1/2 cup butter in a small microwave-safe bowl at HIGH 1 minute or until melted. Stir melted butter, eggs, and remaining ingredients into cornbread mixture; spoon into a lightly greased 13- x 9-inch baking dish.
Bake at 400° for 50 minutes to 1 hour or until golden brown. Serve immediately.

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