Simple Cornbread Stuffing Recipes

CORNBREAD STUFFING

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°.

CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add liver; cook, stirring, until beginning to brown, about 4 minutes.
• In a large bowl, combine onion mixture, cornbread, and sage.
• Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish.
• Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.

GRANDMA'S CORN BREAD DRESSING

Steps:

• Prepare the dry corn bread mix according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• 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 crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
• Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

SIMPLE CORNBREAD STUFFING

Steps:

• Tear up bread into shreds or bite sized pieces and leave out to dry for a couple of hours while you make the cornbread and chop the onion and celery. Bake the cornbread (I often make a 9x13 pan the night before and we have some of it for dinner, saving the rest for the stuffing.) Put the bread into a very large bowl and crumble cornbread over the bread cubes. Sprinkle with sage, a little salt, and pepper, add parsley.
• Saute' the onion and celery in butter or oil until translucent. Mix this with 2 cups of the chicken broth, and whisk in the 2 eggs. Pour the sauteed vegetables, broth, and egg mixture over the "two breads" mixture and mix gently with your hands. Add more broth as needed until the mixture is well moistened, but not soggy. Taste for salt and sage amounts and add more if needed.
• Spoon stuffing into one very large or two medium greased casserole pan(s) or into the turkey cavity and bake until done (30-40 minutes) at whatever temperature you have everything else in the oven baking. Usually 350 is the best - watch that it doesn't dry out. You have to be flexible on Thanksgiving or whenever your oven is being used for other things!

CORNBREAD STUFFING

Steps:

• Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
• Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
• Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

CORNBREAD STUFFING RECIPE BY TASTY

Steps:

• First, make Tia's Cornbread at least one day before serving the stuffing.
• Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter.
• In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.
• For the stuffing, start by cutting the cornbread into cubes.
• Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.
• Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside.
• Transfer the bread cubes to a large bowl.
• In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes.
• Add the mixture to the bowl of bread and mix.
• In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes.
• Add the apples to the bread bowl and mix.
• Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes.
• Transfer the sausage to the bread bowl and mix.
• Mix in the parsley and sage.
• Transfer the bread mixture to the buttered baking dish.
• Pour the chicken stock around the edges of the baking dish.
• Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.