Best 8 Home For Thanksgiving Fried Cornbread Dressing Recipes

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Thanksgiving is a time for family, friends, and of course, delicious food. If you're looking for a side dish that is both flavorful and comforting, look no further than fried cornbread dressing. This dish is easy to make and can be tailored to your own taste. Whether you prefer a classic dressing with cornbread, sausage, celery, and onions, or a more unique variation with dried fruit, nuts, or herbs, there's a recipe out there that's perfect for you.

Here are our top 8 tried and tested recipes!

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.

MAMA'S SOUTHERN CORNBREAD DRESSING



Mama's Southern Cornbread Dressing image

I grew up on mama's cornbread dressing. I have come across many cornbread dressing recipes; however, this is still the best. This stuffing has cubes of cornbread with the addition of onions, celery, eggs, and stock. It's the perfect Southern souffle!

Provided by Mary Lynne Williams

Time 1h35m

Yield 14

Number Of Ingredients 16

8 cups crumbled cornbread
4 cups cubed stale bread
1 cup butter, melted
2 large onions, chopped
1 ½ cups chopped celery
2 cups turkey broth, or as needed
1 ½ cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup chopped, cooked turkey giblets
4 large hard-cooked eggs, chopped
4 tablespoons self-rising flour
4 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage, or to taste
2 large bay leaves
salt and ground black pepper to taste
3 large eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
  • Combine cornbread and stale bread cubes in a large bowl. Set aside.
  • Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes.
  • Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be "soupy." Pour mixture evenly into the prepared pans.
  • Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

Nutrition Facts : Calories 378.8 calories, Carbohydrate 30.4 g, Cholesterol 174 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 850.4 mg, Sugar 4.9 g

GRANDMA'S CORNBREAD DRESSING



Grandma's Cornbread Dressing image

Growing up, we didn't have turkey. We had chicken, chopped and baked in my grandmother's dressing. Now we leave out the chicken and keep the cornbread dressing. -Suzanne Mohme, Bastrop, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
1/4 cup canola oil
DRESSING:
1 tablespoon canola oil
1 medium onion, chopped
2 celery ribs, chopped
3 large eggs
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 teaspoons poultry seasoning
1 teaspoon pepper
1/2 teaspoon salt
2 cups chicken broth

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.

Nutrition Facts : Calories 236 calories, Fat 12g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 969mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

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.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING



Home For Thanksgiving Fried Cornbread Dressing image

This recipe has grown a few strapping boys and delighted even the pickiest gal in the bunch. Our home is always full to overflowing on Thanksgiving and Christmas. This is the one recipe that is a "must" even if we don't do turkey. This has evolved over the years to try to hit everyone's preferences. It's my own invention! It tastes good as is or will serve well with southern cream

Provided by Mom of Chef Mark

Categories     Southwestern U.S.

Time 1h30m

Yield 30 serving(s)

Number Of Ingredients 9

1 lb mild ground sausage
2 diced onions
2 cups sliced celery
1 lb sliced fresh mushrooms
4 cans Swanson chicken broth
2 -3 teaspoons sage
salt & pepper (optional)
5 packets cornbread mix (each packet enough for 6 servings of cornbread)
3/4-2 cup butter or 3/4-2 cup margarine

Steps:

  • Preheat oven to 425 for cornbread.
  • Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).
  • Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (Cornbread can be baked ahead, which I usually do the night before).
  • When done, use a knife and score through the cornbread to make very small cubes.
  • (You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
  • Brown sausage in dutch oven.
  • Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
  • Saute til sausage is done and onion is translucent.
  • Add about 3 cups of cornbread and sage.
  • Let brown a bit.
  • Add rest of cornbread and stir well.
  • Turn dressing from dutch oven into the roaster pan.
  • Drizzle with chicken broth til nice and moist (This is a personal taste thing).
  • Bake at 350 for about an hour or until golden brown.
  • This makes enough for 24 to 30 servings depending on appetites.
  • Is wonderful left-over.
  • Your guests will even want to take some home with them.
  • Freezes well.
  • (I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there).

CORNBREAD DRESSING



Cornbread Dressing image

Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina.

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 13 servings.

Number Of Ingredients 21

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup water
1/3 cup fat-free milk
1 large egg, lightly beaten
2 tablespoons canola oil
10 slices bread, toasted and cubed
3 cups chopped celery
1-1/3 cups chopped onion
1 teaspoon canola oil
3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, lightly beaten
2 teaspoons dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
1/2 teaspoon each salt and dried thyme

Steps:

  • Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

Nutrition Facts : Calories 197 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 592mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING



Home For Thanksgiving Fried Cornbread Dressing image

This cornbread dressing is everything dressing should be - moist and full of flavor. Between the pork sausage, fresh veggies, and sage, it's packed with flavors. Oven-frying the cornbread gives it a buttery sweet flavor which is a great base for the dressing. This recipe serves a crowd but can easily be cut in half. We highly suggest giving this unique dressing a try at your next holiday meal.

Provided by MiMi Marshall @mimibel

Categories     Side Casseroles

Number Of Ingredients 9

1 to 2 pound(s) mild ground sausage
2 - diced onions
2 cup(s) sliced celery
1 pound(s) sliced fresh mushrooms
4 to 6 can(s) Swanson's chicken broth
2 to 3 teaspoon(s) sage
- salt and pepper, to taste
5 package(s) cornbread mix (each packet enough for 6 servings of cornbread)
1 to 2 cup(s) butter or margarine (2 cups is better!)

Steps:

  • Preheat oven to 425 for cornbread.
  • Place stick of butter in bottom of roasting pan and place in oven to melt it. (This will allow the cornbread to"fry" while it's baking.)
  • Mix up cornbread mix according to package instructions and bake. (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.)
  • Cornbread can be baked ahead, which I usually do the night before.
  • When done, use a knife and score through the cornbread to make very small cubes.
  • Brown sausage in Dutch oven.
  • Add onions, celery and mushrooms and the other half stick of butter if you need more oil. Saute until sausage is done and onion is translucent.
  • Add about 3 cups of cornbread and the sage and let brown a bit. Add rest of cornbread and stir well.
  • Turn dressing from Dutch oven into the roaster pan. Drizzle with chicken broth til nice and moist. (This is a personal taste thing.)
  • Bake at 350 for about an hour or until golden brown.
  • Freezes well. I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there.

MOM'S THANKSGIVING CORNBREAD DRESSING



Mom's Thanksgiving Cornbread Dressing image

I grew up with Turkey and Dressing, stuffing was just foreign to me, until I became an adult, and while I can appreciate stuffing, nothing comes close to the dressing the women in my family made every Thanksgiving. If made properly, you'll find this somewhat lighter than most dressing recipes. I grew up in the south, and recently moved to California. Thanksgiving foods here are great, but they don't usually bear a strong resemblance to the holiday food I'm used to. The instructions may sound a little odd, but please, just follow them, and you'll have a really delicious dressing, and enough for a crowd. This does make a large amount, but Thanksgiving leftovers never go to waste in my family.

Provided by lindieb

Categories     Grains

Time 2h15m

Yield 10-15 serving(s)

Number Of Ingredients 11

3 -4 celery ribs, diced
1 medium onion, diced
1 pan cornbread (like a 9 inch size pan, I prefer white cornbread.. but your choice)
3 -4 slices bread (wheat bread is fine)
turkey giblets
sage
poultry seasoning
salt
pepper
juice or drippings from the turkey
5 -6 eggs (if using extra large 5, if large then 6)

Steps:

  • Early in the day (earlier the better) make the cornbread, when done, place in a large bowl and break into large chunks. Also, I make my cornbread southern style, heating some bacon fat in the pan, as the oven heats, before pouring in the batter. (by the way, I'm doing this so early, and starving, so I usually have a small slice for breakfast - hey I'm human :) Lay bread slices on top ( you can tear those up a bit if you want). The purpose is to let it all dry out a bit. If you are cooking the turkey at home - take the giblets, neck etc out of the turkey, place in sauce pan, cover with water and bring to a boil, then simmer about an hour.
  • Remove the turkey parts from the broth, and add the diced celery and onion, bring to a boil again, then simmer about 30 to 45 minutes. If you aren't making your own turkey, use chicken broth or turkey broth (if you can find it)- Trader Joes has it, if you have one in your area, probably about 2 cans. Dump entire hot mixture of liquid and veggies onto the cornbread/bread in the bowl. Use a potato masher to start mashing it up.
  • Again if you are making your own turkey, at this point your turkey should be about done, because you would have started cooking it sometime after you finished the cornbread. Use a turkey baster to start taking turkey juice and transferring it to the bowl. (I use a cooking/turkey bag) to make my turkey, so I always have a ton of juice, enough for the dressing, and to make gravy.) After every couple of additions, mash it in some more. At this point you can use an electric hand mixer.
  • Mixture should be a bit soupy. At this point, add seasonings. I'd guess about ¼ teaspoon sage, and 1 teaspoon poultry seasoning. Taste, then add a little salt and a little pepper. Taste again, then decide if you want more poultry seasoning or sage - just remember a little sage goes a long way. Once it tastes like you want it, beat in the raw eggs, using the hand mixer, mix it on medium or high speed about 2 minutes.
  • Again, if you aren't making your own turkey, you can use chicken broth, you'll need to heat it up, and I'm not quite sure how much it would take, my guess is 3 cans, but have extra on hand just in case. The broth that comes in boxes is fine to use - I prefer to not use the swansons brand, it's not as rich as some of the other brands that come in a box. Just remember, again, this mixture should be pretty soupy - the raw eggs are what's going to make it set.
  • Generously butter a large casserole (if you don't have at least a 3quart casserole, you can use more than one, and pour the dressing mixture into that. Bake at 350 about an hour. It should puff up just a little bit, be a bit brown on top. Test for doneness by sticking in a toothpick, or you can use a butter knife, it should come out basically clean. Serve with Turkey and gravy.

Tips:

  • Use a large skillet or Dutch oven to cook the dressing so that it has plenty of room to brown.
  • Don't be afraid to add a little extra butter or oil to the skillet if the dressing is sticking.
  • Cook the dressing over medium heat so that it has time to brown evenly without burning.
  • Stir the dressing frequently so that it cooks evenly and doesn't stick to the bottom of the skillet.
  • Add the crumbled cornbread to the dressing mixture and stir until it is well combined.
  • Pour the dressing into a greased 9x13 inch baking dish and bake it in a preheated oven at 350 degrees Fahrenheit for 30-35 minutes, or until it is golden brown and heated through.

Conclusion:

Fried cornbread dressing is a delicious and easy-to-make side dish that is perfect for Thanksgiving dinner. It is made with simple ingredients that are readily available, and it can be prepared ahead of time, making it a great option for busy cooks. With its crispy crust and flavorful filling, fried cornbread dressing is sure to be a hit with your family and friends.

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