thanksgiving dressing

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

Cornbread Dressing

Cooking spray

cornmeal

c. all-purpose flour

sugar

baking powder

kosher salt

c. (1 stick) melted butter

buttermilk

olive oil

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.

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

This Cornbread Dressing Is The Side Of Our Dreams

Cornbread Dressing is a classic southern dish served especially during the holiday season. Moist and delicious, cornbread dressing makes the perfect side dish!

Southern Cornbread Dressing

recipe Southern Buttermilk Cornbread

buttermilk biscuits (or 3 slices of sandwich bread)

salt

rubbed sage (optional)

eggs

onion

celery (diced)

butter (sliced)

cream of chicken soup

chicken stock

Preheat oven to 350º F.

Crumble all of the cornbread and biscuits (or white bread slices) into a very large bowl. Add salt, pepper, eggs, onion, celery, butter, cream of chicken soup, and chicken stock. Stir until well-combined.

Pour dressing into two 9x13 baking dishes and bake until lightly browned, about 30 - 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center. Continue to bake until the dressing is set throughout.

A delicious Thanksgiving Dressing with thick, crusty sourdough, a winning combination of fresh herbs, and aromatics sautéed in butter. I&#039;m a huge believer in less is more for Thanksgiving dressing, and this recipe definitely delivers. Simple, high-quality ingredients with fresh herbs makes for the best dressing.

Thanksgiving Dressing

unsalted butter

onions

celery (thinly sliced (~1 and 1/3 cups; 171 grams))

garlic

(25 grams) flat-leaf parsley (finely diced)

poultry herb blend mix

oregano

salt and pepper

PREP: Preheat the oven to 250 degrees F. Generously grease a 9x13-inch baking pan with nonstick spray and set aside.

DRY OUT BREAD: Cut the bread into equal one-inch pieces and place in one layer on a large rimmed baking sheet. Place in the preheated oven and bake for 45 minutes, stirring the bread cubes every 15 minutes, or until completely dried out. Set aside to let the bread cool. Now increase the oven temperature to 350 degrees F.

BUTTER AND VEGGIES: Meanwhile, melt the butter in a large pot over medium-high heat. Add the diced onions, celery, and garlic. Stir often until just beginning to lightly brown and the ingredients have become tender-- about 10-15 minutes. Prepare all the herbs by chopping finely. Once the veggies are tender, stir in all of the herbs: 2 tablespoons sage, 1 tablespoon rosemary, 1 and 1/2 tablespoons thyme, and 1 teaspoon fresh oregano. Add salt and pepper to taste (I use about 1 teaspoon fine sea salt and 1 teaspoon pepper). Remove pot from heat and allow to cool until warm.

EGGS AND STOCK: In a separate bowl, add the eggs and whisk with a fork. Stir in the chicken stock until combined. Pour this mixture into the pot with the veggies and herbs (make sure the pot isn&#039;t super hot or it will scramble the egg mixture; pot should be warm or room temperature). Very gently stir everything to combine. Pour the toasted bread cubes into the pot and gently mix until bread is well coated.

BAKE: Gently transfer this mixture to the prepared 9x13-inch baking dish and press into one even layer. Bake for 45-55 minutes or until browned and crisp on top. Remove and serve immediately.

Sausage Mushroom Thanksgiving Stuffing Recipe - A fluffy and comforting bread dressing baked with zesty pork sausage and earthy mushrooms.

Sausage Mushroom Thanksgiving Stuffing

rustic Italian bread loaf ((12 cups cubed))

pork sausage

butter

celery

mushrooms, (quartered

parsley, (chopped)

sage, (chopped)

rosemary, (chopped)

thyme, (chopped)

chicken broth

Parmesan cheese

Salt (and pepper)

Cut the bread loaf into 3/4-inch cubes and lay them out so they dry out a little. (This can be done several days ahead.)

Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.

Place a large sauté pan over medium heat. Add the butter and pork sausage. Break the sausage into small pieces with a wooden spoon and cook for 3-5 minutes.

Add the onions and celery. Cook for a couple minutes, then stir in the mushrooms. Sauté until the sausage is cooked through and the mushrooms are soft, about 5 more minutes. Stir in the fresh chopped herbs, then turn off the heat.

Beat the eggs and chicken broth together and season with 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper.&nbsp;Stir the broth mixture into the sausage and mushroom mixture.&nbsp;

Fold the bread cubes into the sausage mixture, making sure the cubes are well coated in broth.

Spoon the stuffing into the prepared baking dish. Spread it out evenly, then sprinkle the top with Parmesan cheese.&nbsp;Bake for 45 minutes, or until puffed and golden in the center. Serve warm.&nbsp;

savory cornbread

bread

10 3/4 oz can cream of chicken with herbs soup or cream of chicken

eggs (beaten)

sage (may adjust to taste)

poultry seasoning

tsp black pepper

garlic powder

onion powder

Preheat the oven to 350°F. Spray a 12 x  8 inch baking dish with cooking spray. Set aside.

In a skillet over medium high heat melt butter, with diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown.

Meanwhile, place cubed cornbread and Italian bread into a large bowl. To the bowl add sautéed onion and celery, soup, eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder.

Gradually add stock stirring until all of the chicken stock is used and ingredients are fully moistened.

Pour cornbread mixture evenly into the prepared baking dish.. Bake for 50-60 minutes until the top is golden and baked through.

Serve immediately drizzled with turkey gravy.

Simple Thanksgiving Dressing is tender, moist, and seasoned perfectly to go with or stuffed in your Thanksgiving Turkey. Make it ahead for stress-free entertaining!

Simple Thanksgiving Dressing

celery (finely sliced)

chicken stock (I use low sodium, fat-free)

Preheat the oven to 350°F. Grease a 2-qt baking dish.

In a medium-sized saucepan, melt the butter.  Add the onion and the celery.  Sautee until slightly softened, 15 minutes.

In a large mixing bowl, combine the bread cubes and sauteed onion celery mixture. Add the oregano and stir to combine.

Slowly pour the stock over the bread cube mixture. Stir until the bread is saturated with the stock, the majority of the cubes have lost their shape but some are still visible. You want this mix to be thick and very moist.  Add more stock if you need to. A lot of the moisture will bake out.

Pour the mixture into the prepared baking dish and cover it with a lid or foil.

Bake for 25 minutes and then remove the lid/foil and continue baking until browned.

Store leftovers covered in the refrigerator for up to 5 days.  Leftovers may also be frozen.

Top 6 thanksgiving dressing recipes from across the web

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Cornbread Dressing

Southern Cornbread Dressing

Thanksgiving Dressing

Sausage Mushroom Thanksgiving Stuff...

Southern Cornbread Dressing

Simple Thanksgiving Dressing

Top 6 thanksgiving dressing recipes from across the web

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

Top Tags

Cornbread Dressing

Southern Cornbread Dressing

Thanksgiving Dressing

Sausage Mushroom Thanksgiving Stuff...

Southern Cornbread Dressing

Simple Thanksgiving Dressing

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