Best Moms Cornbread Stuffing Recipes

CORNBREAD DRESSING

Steps:

• Preheat oven to 300F. Place cubed cornbread on a large baking sheet and bake 20 minutes or until dried out. Set aside.
• In a large skillet, brown sausage. Remove from skillet leaving one tablespoon of grease in skillet.
• Add onion, celery, salt and pepper to skillet and cook over medium heat, stirring frequently, until onions are translucent, about 4 to 5 minutes.
• Add sage, thyme, and pecan and stir to combine. Cook for 2 to 3 minutes more.
• In a medium bowl, whisk together 2 cups of stock or broth and both eggs.
• Place dried cornbread cubes in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined.
• Pour into a greased 3 quart baking dish and press down lightly. Cover with foil and bake for 30 minutes.
• Remove dressing from oven and remove foil. Check consistency of stuffing. Add additional stock as needed and drizzle with the remaining 4 tablespoons of melted butter.
• Increase temperature to 375F. Return dressing to the oven, uncovered, and continue to bake for an additional 15 to 25 minutes or until stuffing is lightly golden brown on the top.
• Top with additional fresh herbs and serve immediately.

MOM'S THANKSGIVING CORNBREAD STUFFING

Steps:

• In a large saucepan over medium-high heat, saute onion, celery, and garlic in butter until just tender, about 5 minutes. Remove from heat and stir in seasonings.
• Place crumbled cornbread and bread in a large bowl and stir in onion mixture. Pour chicken broth over top and gently stir until stuffing is evenly moistened.
• Spread stuffing in a greased 9x13 pan. Bake covered at 375F 30-35 minutes then remove foil and bake an additional 10 minutes until top is slightly browned. Let stuffing cool 10 minutes then serve warm. Enjoy!

MOM'S APPLE CORNBREAD STUFFING

Steps:

• Preheat oven to 350°. Combine apples, stuffing and melted butter. Add broth; mix well., Transfer to a greased 13x9-in. baking dish. Bake until golden brown, 35-40 minutes.

MOMMA'S MEATLESS CORNBREAD STUFFING

Steps:

• Heat oven as directed for cornbread.
• Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool.
• Chop onion and celery while cornbread is cooking.
• When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it)
• Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate.
• Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.

MOMMA'S CORNBREAD DRESSING

Steps:

• Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage.
• Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet.
• Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

MOM'S SAUSAGE AND CORNBREAD DRESSING

Steps:

• Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
• Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
• Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
• Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.

MOM'S CORNBREAD DRESSING

Steps:

• Crumble the cornbread and biscuits into a large mixing bowl.
• Add salt, pepper, onion and sage.
• Mix well by hand.
• Slowly stir the chicken broth into mixture until it is well moistened.
• You may not need all of the broth, depending upon how moist/dry your cornbread and biscuits are. Do make the dressing moist tho - more moist is better.
• Using an ice cream scoop, scoop mounds of dressing into a greased baking dish.
• Bake at 350 drgrees for 30 minute.

MOM'S CORNBREAD DRESSING

Steps:

• Preheat oven to 425 degrees.
• Combine first 6 ingredients in a large bowl. Stir together 2 eggs and buttermilk and add to dry ingredients. Stit until just moistened. Heat 2 tbls butter in a cast iron skillet until hot, pour batter into skillet and bake for 25 minutes until cornbread is golden brown. Cool and crumble.
• Melt 1/2 cup butter in large skillet over medium heat, add green onions and celery saute until tender.
• In a large roaster, combine crumbled cornbread, onion/celery mixture, chopped boiled eggs, coutons, 1 can of chicken broth, sage, and pepper. Refrigerate overnight.
• Stir in remaing 4 raw eggs and 3 1/2 cans of chicken broth. Bake in at 350 degree oven for 1 1/2 hours until golden brown.

MOM'S CORNBREAD DRESSING

Steps:

• Boil together: chicken breasts,onion,celery,chicken broth,and bellpepper.
• Crumble cooled cornbread in large bowl.
• Add peeled and chopped eggs.
• Remove chicken when done and debone,if necessary.
• Chop up and add back to pot.
• Remove from heat.
• When cooled, add chicken and liquid to cornbread/egg mixture in bowl.
• Make sure all the cornbread is thoroughly wet,but NOT soupy.
• Use a slotted spoon to add as much of the onion,celery,bell pepper as possible.
• If not wet enough,add either more chicken broth or a can of cream of chicken soup.
• Add salt and pepper.
• Add ground sage a little at a time and taste test.It is EASY to add too much.
• so add it SLOWLY.
• I add a little Tony's seasoning,to taste.
• After this mixture has cooled,add 5-6 raw,beaten eggs,stirring well after each.
• More bell pepper can be added at this point(if you feel necessary).
• Place in baking pan.
• Bake at 350.
• Let the top brown.
• This can be made ahead and frozen,but be sure to take it out 1 day in advance to thaw before baking or can be refrigerated overnight to bake the next morning.

MOM'S CORNBREAD DRESSING

Steps:

• Preheat oven to 350°.
• Mix cornbread, celery, onion, eggs and 1 can of broth together.
• Add salt, pepper and sage to taste.
• Bake at 350° for 30-45 minutes or until done.
• Half way through cooking check moisture; slowly add other can of broth if needed.