cornbread stuffing


Homemade Cornbread Stuffing

cornmeal

all purpose gluten free blend (or regular all purpose)

almond flour (or whole wheat flour)

baking powder

salt

almond milk

olive oil

maple syrup

cornbread

yellow onion, chopped

carrots

celery

garlic cloves,

sage

oregano

corn (frozen works fine)

scallions

currants

kale

Sea salt and fresh black pepper

almond milk, unsweetened

butter (or vegan earth balance butter)

cilantro (reserve some for garnish)

Cornbread Dressing from Delish.com is a perfect side for the holidays.

Cornbread Dressing

Cooking spray

c. all-purpose flour

sugar

kosher salt

c. (1 stick) melted butter

buttermilk

lb. Italian sausage,

onion,

celery,

thyme leaves

fresh sage, minced

Kosher salt

black pepper

c. low-sodium chicken broth

c. milk

eggs,

parsley,

Do you start with boxed mix for your cornbread stuffing?

i love this dish my mom use to make it for me

Tried for my first time, and it worked. My family loved this recipe.

https://streaming.hearstdigitalstudios.com/c6dba1a9-c81d-4a4c-a051-88116fd1b4db/video_rover_16x9_1080p_hd_1542675978_88557.mp4

This cornbread dressing's secret ingredient? Sausage. Sweet + savory = heaven.

This Cornbread Dressing Is The Side Of Our Dreams

Truth: Not everyone likes classic Thanksgiving stuffing. But we find that most of these haters DO like cornbread stuffing. We're okay with this fact. Here are all the answers to your questions and concerns about the Southern side dish.

Cornbread Stuffing

Cooking spray,

c. yellow cornmeal

brown sugar

baking soda

c. whole milk

eggs

tbsp. melted butter, cooled slightly

garlic,

tbsp. sage

chicken broth

This is very similar to the cornbread dressing I make every year.  I leave the sugar out, add thyme, sage, rosemary and poultry seasoning to the cornbread prior to baking.  My family loves really well seasoned. I make it two days before and leave out on counter to dry. I use a full pound of pork sausage, with sage if available, brown in pan.  Add the vegies with a full stick of unsalted butter to the sausage, cook until vegies are tender and pork is browned.  I also add chopped pecans, cut into smallish pieces that I bake for a short time to get them flavorable.  Then I take my turkey broth, cooled, add the 2 - 3 beaten eggs to it and drizzle over the whole mess.  I also add some 2 day old biscuits torn up with the cornbread.  I don't measure anything, just eyeball it, taste test and there is never any left.  We've had as many as 22 and as little as just my husband and I.  Just kind of adjust things as needed.  We invite a lot of my husbands workers as they may be away from home and family for Thanksgiving.

https://streaming.hearstdigitalstudios.com/59039bc3-b03a-45ea-9dfd-9b469dbe9874/video_rover_16x9_1080p_hd_1541541335_41865.mp4

This Cornbread Stuffing Blows The Traditional Stuff Out Of The Water

This Vegan Cornbread Stuffing is a must-have side dish for Thanksgiving! Flavorful and moist with a crispy top. Gluten free and oil free options.

Vegan Cornbread Stuffing

Recipe The Best Vegan Cornbread

vegan butter

sweet onion, chopped

fresh parsley, finely chopped, divided

thyme

vegetable broth

Make the vegan cornbread, preferably a day in advance. Let it cool for at least an hour, or overnight.

Preheat the oven to 250 degrees F. Slice the cornbread into 1-2 inch cubes, and place them on a baking sheet. Bake for about 30 minutes, so they can dry out and become a bit toasty. Remove from the oven and set aside while you prepare the other ingredients.

Prepare the Cornbread

Increase the oven temperature to 375 degrees F and lightly grease a 9 x 13 inch casserole dish.

Heat the vegan butter in a small skillet over medium-high heat. Saute the onion and celery for 2-3 minutes, then add in 1/4 cup of the parsley, sage (1/2 tsp), thyme (1/2 tsp), salt (1/2 tsp) and the vegetable broth (2 1/2 cups). Bring to a boil and stir. Once boiling, remove from heat and set aside.

Add the cornbread cubes to the casserole dish, evenly. Pour the broth/vegetable mixture over the cornbread cubes, and stir slightly. Bake for 30-35 minutes, until toasted on top. Sprinkle the rest of the parsley on top and serve immediately.

Make the Stuffing

This easy make-ahead cornbread stuffing will easily become the star of any festive meal. Slightly sweet cornbread, sage sausage, veggies, and herbs result in unforgettable mouthwatering flavors and textures that cannot be found in a box!

onion

sage sausage ((I prefer Jimmy Dean))

Tablespoons salted butter

sage ((or 1 Tablespoon fresh))

parsley

chicken broth ((more as needed))

Dry bread

The first step in this recipe is drying the bread. You can place the bread cubes on a baking sheet and sit out to dry for a day, or you can lightly toast in the oven. Simply preheat the oven to 300°F. Bake for 20 minutes or until lightly toasted, tossing half way.

Cook

In a large pan, cook the sausage over medium-heat, breaking it up with a wooden spoon. Place the sausage on a plate lined with a paper towel to absorb the grease. Remove the grease from the pan.

Stir

Add butter to the same pan and allow to melt. Add the onion, celery and carrots and cook for 3-5 minutes or until soft. Stir in the sage and salt and pepper to taste. Remove from heat.

Combine

Combine the toasted bread, sausage, cooked veggies and fresh parsley in a large bowl. Slowly stir in 1 1/2 cups chicken broth and stir until combined. Add more as needed. You want all the bread to be lightly covered but not drenched. There shouldn&#x27;t be extra liquid in the bowl. Add salt and pepper to taste.

Bake

Place in a buttered 9x13&quot; pan. Then bake with foil for 30 minutes. Uncover and bake an additional 15 minutes, or until lightly toasted.

Serve

Allow to sit 5 minutes before serving. Then serve with a spoon.

An easy and comforting side dish, this Cornbread Dressing is perfect for the holidays. A classic southern dish, everyone will love this side.

Cornbread Recipe

bread ((148 grams))

unsalted butter ((141 grams))

celery (chopped)

chicken stock ((480 milliliters))

eggs (beaten)

Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.

In a large mixing bowl, crumble the cornbread and bread slices into large chunks.

In a medium skillet, melt 4 tablespoons of butter over medium-high heat. Add the onion, celery, and sage. Cook, stirring frequently, until tender, about 5 minutes. Add the remaining 6 tablespoons of butter and stir until melted. Transfer the onion mixture to the bowl with the cornbread.

To the cornbread-onion mixture, add the chicken stock, beaten eggs, salt, and pepper, and stir just until just combined. Spoon into the prepared baking dish.

Bake for 45 minutes or until golden brown and the mixture is set. Let cool for a few minutes before serving. Cover and refrigerate any leftovers for up to 4 days.

Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and soul comforting.  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking!  Vegetarian and Gluten Free adaptable.

Cornbread Stuffing with Cranberries and Pecans 

unsalted butter

flour

sea salt

honey

buttermilk (sub yogurt, mixed

Cornbread (from above)

shallots

celery, 2-3 ribs chopped small

fennel bulb, 1 medium bulb, chopped small

fresh rosemary, minced

sea salt

white wine

pecans,

cranberries

chicken stock or vegetable broth

Preheat oven to 400 F.  Place cast iron skillet (or other baking dish) in the oven.

Whisk together cornmeal, flour, baking powder, baking soda and salt.

Remove skillet from oven and put the butter in the hot skillet, stir around until it melts.  Pour melted butter into a bowl.  Now your skillet is buttered and warm.  This will make a nice crust on your cornbread.

Along with the melted butter, whisk in honey, buttermilk and eggs until completely mixed.

Pour flour mixture into the wet ingredients and gently mix until just combined.

Pour cornbread batter into the skillet, and spread out evenly.  Bake at 400F for 20 minutes or until a toothpick comes out clean. It is ok if it overbakes a bit when used in the stuffing.

Make the Cornbread ( Tip: Do this a day ahead!) 

Cut the cornbread into 1-inch cubes and toast on a sheet pan in the oven for 20 minutes.

Sauté celery, fennel, shallots, thyme, sage, rosemary, salt and pepper for about 6-8 minutes until softened and fragrant.  Add white wine and turn up the heat for 2 minutes more, cooking it off.  Turn heat off.

Whisk the egg with 1 cup of chicken broth.

In a large bowl gently mix sautéed veggies together with toasted cornbread, pecans, cranberries, parsley and 1 1/2 cups of the egg broth mixture.

Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of broth mixture if needed to further moisten.

Bake covered at 375 F for 30 minutes.  Remove the cover and bake for 15 more minutes, until golden and puffed.

Made this for Thanksgiving today and it was absolutely delicious! I didn't have the fennel so I left it out, and used about 3/4 of the stick of butter and it still turned out splendid. Everyone raved about it. Thanks for the wonderful recipe!

Loved it! I tried this recipe for a Thanksgiving get together and it was a HUGE hit. It will definitely be a go-to for us going forward. Thanks for another great recipe!

https://content.jwplatform.com/videos/XCHElOrJ.mp4

Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and so delicious! The perfect addition to your holiday table. This recipe can easily be made a day ahead of baking. Vegetarian and Gluten-Free adaptable.

Cornbread Stuffing Video

Perfectly roasted Acorn Squash with savory cornbread and sausage stuffing.

Maple Roasted Acorn Squash with Vegan Cornbread Sausage Stuffing

tbsp ground flax + 2 tbsp water

vegan sausages (I use the Apple Sage flavor from Field Roast)

garlic clove

butter

dry white wine

½ tsp fresh rosemary (finely chopped)

1½ tsp fresh sage (finley chopped)

thyme leaves (removed from stem)

veggie broth (low sodium)

½ tsp baking powder

¼ tsp kosher salt

¼ tsp black pepper

acorn squash

salt and pepper

Preheat the oven to 325 degrees. Wash and dry the acorn squash. Cut in half, remove the seeds, and set aside. Finely chop the onions, celery, garlic, and herbs. Tip: The smaller the pieces the better. You can opt to use to a food processor to make this process quick and easy, just make sure to do the onions and celery first since they&#039;ll need to cook longer.

Prep

Cut the cornbread into large 1&quot; crouton shaped squares and place on a lined cookie sheet. Bake at 325 for 20-25 minutes or until dried out and toasty. Transfer to a large mixing bowl and set aside.Raise the heat in the oven to 400 degrees.

Toast the cornbread

In a small bowl combine the ground flax and water. Stir and set aside to thicken.

Make the Flax Egg

Remove the casing from the sausages and cut or crumble into a warm pan set to medium high heat with 1/2 tbsp of vegan butter. Cook for 2-3 minutes to brown slightly then remove from the pan and set aside.

Brown the sausage

Return the pan to the heat and add 1 ½ tbsp of butter, the onions, and the celery. Cook on medium heat for 7-8 minutes. Then add the garlic and finely chopped rosemary, sage, and thyme leaves. Cook for 2-3 more minutes. Stir occasionally and try not to let the garlic burn. Then raise the heat to medium high and the white wine and simmer until the liquid is almost evaporated. Add the remaining vegan butter and turn off the heat. Leave the pan on the stove to melt the butter while you move on to the next step.

Next, add the sausage, cooked veggies, thickened flax egg, baking powder, salt, pepper, dried cranberries, and veggie broth to the mixing bowl with cornbread. Mix very well, mashing slightly with a wooden spoon as you go,until all of liquid is absorbed. Taste to see if it needs more salt and pepper, add more if desired, then set aside.

Cook the veggies

In small bowl, add the melted vegan butter and maple syrup. Stir to combine and brush liberally over the squash and into the center. Season with a sprinkle of salt and pepper.

Then place the squash in large nonstick or lined baking pan and fill the squash with the cornbread stuffing. Press down lightly to make it stick together a little. Cover with foil and bake on the center rack of the oven for 25-30 minutes. Then remove the foil and bake for another 20 minutes or until the squash is fork tender and stuffing is golden brown on top. Serve warm and enjoy!

Assemble the Squash and Bake

The Southern twist on classic Thanksgiving stuffing (or dressing)! This super easy Gluten-Free Cornbread Stuffing recipe is vegan, allergy-free, and perfect for a holiday crowd! A traditional old-fashioned favorite with minimal ingredients, homemade cornbread, and grandma's touch of Southern hospitality!

Southern Gluten-Free Cornbread Stuffing (Vegan, Allergy-Free)

Batch of Mini Gluten-Free Cornbread Muffins*

Cups Chopped Celery

Cup Diced Onion

Tsp Minced Garlic

Cup Chopped Fresh Parsley

TB Dried Rosemary (crushed)

Tsp Dried Thyme

Tsp Ground Sage

Tsp Black Pepper

Cup Vegetable Broth

Prebake and crumble your gluten-free cornbread. Allow it to dry/stale for at least 24 hours or spread the crumbled cornbread on a baking sheet to toast in the oven for about 10 minutes at 350°F.

Preheat the oven to 425°F for the stuffing.

Dry saute the veggies, herbs, and spices on the stove for 5 minutes to soften (you can use the cast iron skillet you'll be baking the stuffing in or a seperate skillet if not).

In a large bowl, add the crumbled cornbread, sauteed veggie mixture, and 1 cup of broth (add more broth if the mixture is too dry). Mix everything together to coat and combine.

Spread the moist stuffing mixture in a greased 11x7 inch baking dish or seasoned (at least 10.5 inch) cast iron skillet, cover with foil, and bake in the oven for 20-25 minutes.

Remove the foil and bake for another 5 minutes to let the top of the stuffing crisp slightly.

Awesome idea.  We have a bunch of GF folks coming for Thanksgiving this year and I was looking for a few more recipes that they and EVERYONE would like.  BINGO!

Reading this post just made me drool a bit. I will have to make a batch of these during the holiday season for my vegan sister. Thanks for the recipe!

This looks delicious! Stuffing is my favourite, and you had me at vegan! Thanks for sharing!

Delicious Cornbread Dressing (cornbread stuffing) includes cubes of cornbread, french bread, and fresh herbs. It&#039;s wonderfully flavorful and you won&#039;t believe how easy it is to make.

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Top 13 cornbread stuffing recipes from across the web

The most viewed cornbread stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Maple Roasted Acorn Squash with Veg...

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The most viewed cornbread stuffing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine