Best 9 Savory Cornbread Dressing Recipes

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SAVORY CORNBREAD STUFFING



Savory Cornbread Stuffing image

I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.

Provided by Martha Rose Shulman

Categories     side dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 22

1 cup yellow cornmeal, preferably organic stone ground
1/2 cup all purpose flour or whole wheat flour
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup plain low-fat yogurt or buttermilk
1/2 cup milk
1 tablespoon mild honey
2 to 3 tablespoons unsalted butter (to taste)
2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter
1 large onion, finely chopped
Salt to taste
4 stalks celery, cut in small dice
4 garlic cloves, minced
2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
1/2 cup finely chopped flat-leaf parsley
Freshly ground pepper
A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade
1/2 cup milk, or as necessary, for moistening
4 tablespoons unsalted butter if baking separately

Steps:

  • Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
  • Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
  • Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
  • Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
  • Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
  • Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 332 milligrams, Sugar 6 grams, TransFat 0 grams

CORNBREAD DRESSING RECIPE



Cornbread Dressing Recipe image

This dressing is perfect for hearty appetites. Mix up a batch of savory & sweet cornbread stuffing for the next holiday dinner!

Provided by Holly Nilsson

Categories     Casserole     Side Dish

Time 1h5m

Number Of Ingredients 11

½ cup butter
1 onion (diced)
1 cup celery (chopped)
1 teaspoon poultry seasoning
½ teaspoon ground sage
5 cups crumbled cornbread (dry*)
5 cups white bread cubes (dry*)
2 tablespoons fresh parsley (chopped)
salt & pepper to taste
2-3 cups chicken broth (or as needed)
3 eggs (beaten)

Steps:

  • Preheat oven to 350°F.
  • Melt butter in a large skillet. Add onion, celery, poultry seasoning, and sage. Cook over medium heat until tender (do not brown). Cool.
  • Place cornbread and bread in a large bowl with celery & onion mixture, parsley, and salt & pepper.
  • Combine eggs and 2 cups chicken broth, whisking until smooth.
  • Drizzle bread cubes with egg mixture, gently tossing just until moistened. Add more broth if needed to moisten the mixture, allowing the mixture to stand a few minutes between each addition to soak up the moisture.
  • Place in a greased 2qt baking dish. Bake uncovered for 35-40 minutes or until heated through.

Nutrition Facts : Calories 333 kcal, Carbohydrate 35 g, Protein 8 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 118 mg, Sodium 918 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

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.

SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING



Sweet and Savory Sausage Cornbread Stuffing image

I have been making this dressing, minus the sausage, for over 30 years. This year I tried it with Jimmy Dean® pork sausage. The whole family just loved it. The sausage just took this dressing to another level of deliciousness. This will now be our family's traditional dressing.

Provided by Yoly

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

Time 45m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
½ cup salted butter
2 cups diced onion
2 cups diced celery
1 (8 ounce) package sliced mushrooms
1 teaspoon dried sage
1 teaspoon salt
½ teaspoon ground black pepper
3 cups crumbled sweet cornbread
3 slices day-old bread, cut into 1-inch cubes
1 cup chicken broth

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
  • Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
  • Transfer stuffing to a 2-quart baking dish.
  • Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 17.8 g, Cholesterol 34.1 mg, Fat 11.7 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 633.2 mg, Sugar 3.9 g

SAVORY CORNBREAD DRESSING



Savory Cornbread Dressing image

Nothing gets the family hanging around like the aroma of this savory dressing baking alongside the turkey. Drizzled with hot gravy, it tastes even better than it smells. -Norma Poole, Auburndale, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings (9 cups).

Number Of Ingredients 9

2-1/2 cups chopped celery
1-1/4 cups chopped onions
10 tablespoons butter
7-1/2 cups coarsely crumbled cornbread
2-1/2 cups soft bread crumbs
4 teaspoons rubbed sage
4 teaspoons poultry seasoning
2 large eggs, lightly beaten
1-1/3 cups chicken broth

Steps:

  • In a large skillet, saute celery and onions in butter until tender; transfer to a large bowl. Add the cornbread, bread crumbs, sage and poultry seasoning. Combine eggs and broth; add to cornbread mixture, stirring gently to mix., Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165° and stuffing is lightly browned.

Nutrition Facts : Calories 277 calories, Fat 12g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 683mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

SAVORY CORNBREAD DRESSING



Savory Cornbread Dressing image

Make and share this Savory Cornbread Dressing recipe from Food.com.

Provided by Shellbelle

Categories     Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 8

4 cups crumbled white bread
4 cups crumbled cornbread
1/2 cup chopped white onion
1 cup chopped celery
salt and pepper
1 teaspoon sage (optional)
3 cups hot chicken broth
1/3 cup melted butter or 1/3 cup margarine

Steps:

  • Combine breadcrumbs, cornbread, onion, celery, and seasoning in a large bowl; mix well.
  • Blend in broth and butter.
  • Mixture should be very soft to allow for loss of moisture during baking.
  • Add more broth if necessary.
  • Spoon dressing into a lightly greased pan; bake at 350 for 1 hour or until well browned.
  • Serve.

Nutrition Facts : Calories 107.9, Fat 7, SaturatedFat 4.1, Cholesterol 16.2, Sodium 380, Carbohydrate 8.5, Fiber 0.6, Sugar 1.4, Protein 2.8

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

CORNBREAD DRESSING II



Cornbread Dressing II image

Vegetables and homemade cornbread are baked into a delicious traditional stuffing. Enjoy!

Provided by Mandy

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

Time 1h55m

Yield 12

Number Of Ingredients 15

2 cups cornmeal
1 tablespoon white sugar
1 tablespoon baking powder
1 teaspoon salt
5 eggs, beaten
1 (12 fluid ounce) can evaporated milk
¼ cup vegetable oil
2 cups chopped fresh mushrooms
1 cup chopped celery
½ cup chopped green onions
3 tablespoons butter
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon ground black pepper
1 pinch dried parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil.
  • Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool.
  • Crumble the cooled cornbread into a large bowl. Mix in remaining eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, ground black pepper and dried parsley.
  • Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 26.1 g, Cholesterol 97.9 mg, Fat 14 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 5.1 g, Sodium 851.5 mg, Sugar 5.7 g

SAVORY CORNBREAD AND SAUSAGE DRESSING



Savory Cornbread and Sausage Dressing image

Dressing is a classic when it comes to Thanksgiving or Sunday Dinners. While most stuffings and dressings are made with traditional bread, this savory and delicious recipe combines cornbread and sausage for an irresistible side dish!

Provided by Katie Clark

Categories     Thanksgiving

Time 40m

Number Of Ingredients 10

1 (16 ounce) roll sausage, browned and drained
4 cups day-old cornbread, cubed
4 cups day-old or toasted French bread, cubed
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1/2 teaspoon garlic powder
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
2 cups chicken stock

Steps:

  • Preheat oven to 350F degrees. Spray a 9x13 casserole dish with non-stick cooking spray.
  • Brown sausage in a medium skillet. Remove sausage to drain.
  • Add the onion, bell pepper, and celery to the skillet. Cook over medium heat, stirring as needed to avoid burning, until softened.
  • In a large bowl, stir together sausage, vegetables, cornbread, French bread, and seasonings. Stir until evenly combined.
  • Add up to 2 cups of chicken stock to moisten the bread and bring the ingredients together.
  • Transfer the casserole dish and distribute evenly. Bake for 30 minutes.

Nutrition Facts : Calories 577 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 11 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1380 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

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