Best 5 Holiday Cornbread Dressing Recipes

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As the holidays approach, many families look forward to the delicious tradition of cornbread dressing. This savory dish is a staple side item that can be found on dinner tables across the country. With so many variations on the classic recipe, it can be difficult to know where to start. This article will explore some of the best holiday cornbread dressing recipes available, providing a range of options to suit different tastes and preferences. From classic Southern-style dressing to more unique takes on the dish, we will delve into the ingredients, techniques, and flavors that make each recipe special. Whether you are a seasoned cook or a beginner in the kitchen, this article will help you find the perfect holiday cornbread dressing recipe to wow your family and friends.

Here are our top 5 tried and tested recipes!

CORNBREAD DRESSING



Cornbread Dressing 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!

Provided by Bev I Am

Categories     Christmas

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

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.

NEELY'S HOLIDAY CORNBREAD STUFFING



Neely's Holiday Cornbread Stuffing image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 pounds bacon, cut into chunks
2 large onions, chopped
4 ribs celery, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 cups chopped pecans
2 (16-ounce) bags dried corn bread stuffing mix
4 cups chicken broth
1/2 stick butter

Steps:

  • Preheat oven to 350 degrees F.
  • Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
  • In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

CORNBREAD DRESSING



Cornbread Dressing image

You can use this recipe to make cornbread dressing or stuffing.

Provided by Debby Mayne

Categories     Side Dishes

Time 40m

Number Of Ingredients 11

2-1/2 cups of day-old cornbread, crumbled
1 slice of day-old bread, crumbled (regular or gluten-free)
1-1/2 cup of chicken or turkey broth
1/2 cup of chopped onion
1/2 cup of chopped celery
1 egg
1/4 cup of milk
1 tablespoon of butter
1 teaspoon of sage
1/2 teaspoon of salt
Dash of pepper

Steps:

  • Preheat the oven to 400 degrees F. Spray a 7" x 11" or 8" x 8" baking dish with nonstick cooking spray.
  • Melt the butter in a medium saucepan. Add the chopped onion and celery. Sauté until the onion is translucent.
  • Add the salt and pepper. Give it a quick stir.
  • Remove from the heat, add the sage, and stir again. Set it aside.
  • Pour the crumbled cornbread and bread into a large mixing bowl.
  • In a small bowl, whisk the egg and milk until it is well mixed. Pour the mixture into the large bowl with the cornbread and mix.
  • Slowly add the broth and stir.
  • Now add the sautéed onion and celery.
  • Pour the entire mixture into the baking dish and bake for approximately 25 minutes, until the top has turned a medium golden brown.

Nutrition Facts : Calories 269 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 693 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

OVERNIGHT SOUTHERN CORNBREAD DRESSING



Overnight Southern Cornbread Dressing image

My family's longtime favorite. The dressing is best mixed the day before and refrigerated before baking.

Provided by MadisonMom

Time 10h55m

Yield 16

Number Of Ingredients 17

2 cups yellow cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon white sugar
2 cups buttermilk
6 large eggs, divided
2 tablespoons butter
½ cup butter
1 bunch green onions, chopped
5 stalks celery, diced
4 ½ (14 ounce) cans chicken broth, divided
1 (5 ounce) package herb-seasoned croutons
5 large hard-boiled eggs, chopped
1 teaspoon ground black pepper
1 teaspoon dried sage

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine cornmeal, flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir together buttermilk and 2 eggs in a separate bowl; add to dry ingredients and stir until just moistened.
  • Heat 2 tablespoons butter in a cast iron skillet over medium heat until hot. Pour cornbread batter into the skillet.
  • Place skillet into the oven and bake until cornbread is golden brown, about 25 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Turn oven off.
  • Melt 1/2 cup butter in a large skillet over medium heat. Add green onions and celery; saute until tender, 5 to 7 minutes.
  • Crumble cooled cornbread into a large roasting pan. Add onion-celery mixture, 1 can chicken broth, croutons, hard-boiled eggs, pepper, and sage. Cover and place in the refrigerator, 8 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove dressing from the refrigerator. Stir in remaining 4 eggs and 3 1/2 cans chicken broth.
  • Bake in the preheated oven until golden brown, about 1 1/2 hours.

Nutrition Facts : Calories 262 calories, Carbohydrate 26.5 g, Cholesterol 159.7 mg, Fat 13.3 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 6.3 g, Sodium 1063.5 mg, Sugar 3.8 g

HOLIDAY DRESSING



Holiday Dressing image

This recipe was given to me by my friend Gloria 15 years ago. I have used it ever since then. No other dressing will serve the purpose, according to my adult son.

Provided by Louise

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 2h45m

Yield 16

Number Of Ingredients 15

1 (7.5 ounce) package dry cornbread mix
1 cup butter
2 onions, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 pound pork sausage
16 slices white bread
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon ground black pepper
½ cup chopped fresh parsley
2 eggs
4 cups chicken stock

Steps:

  • Prepare corn bread as directed on package. Cool, and crumble.
  • Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
  • Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
  • Bake at 325 degrees F (165 degrees C) for 1 hour.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 24.5 g, Cholesterol 71.6 mg, Fat 20.6 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 10.1 g, Sodium 1127.6 mg, Sugar 3.8 g

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the dressing will taste. This includes using fresh cornbread, celery, onion, and herbs.
  • Don't overcook the cornbread: Overcooked cornbread will make the dressing dry and crumbly. Bake the cornbread just until it is set in the center.
  • Use a variety of herbs: Herbs add a lot of flavor to dressing. Some good choices include sage, thyme, rosemary, and oregano.
  • Don't be afraid to experiment: There are many different ways to make cornbread dressing. Feel free to add your own favorite ingredients or spices.
  • Make ahead: Cornbread dressing can be made ahead of time and reheated on Thanksgiving day. This will save you time on the big day.

Conclusion:

Cornbread dressing is a delicious and versatile dish that can be enjoyed by everyone. With so many different variations, there is sure to be a recipe that you will love. So next time you are looking for a side dish for your holiday meal, give cornbread dressing a try. You won't be disappointed!

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