Jims Cornbread Stuffing Food

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CORNBREAD STUFFING



Cornbread Stuffing image

"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings (plus extra herb butter)

Number Of Ingredients 13

2 sticks unsalted butter, at room temperature, plus more for the baking dish
3 tablespoons minced fresh sage
2 tablespoons minced fresh thyme
2 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary
Kosher salt and freshly ground pepper
For the stuffing:
2 large onions, finely diced
3 celery stalks, finely diced
9 cups cubed cornbread (homemade or store-bought)
1 large egg, lightly beaten
1 cup low-sodium chicken broth
3/4 cup whole milk

Steps:

  • Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
  • Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
  • Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

WORLD'S BEST CORNBREAD STUFFING



World's Best Cornbread Stuffing image

Provided by George Duran

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 12

2 hot Italian sausages
2 tablespoons extra-virgin olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Kosher salt
Freshly ground black pepper
1/2 bunch fresh sage, leaves chopped
4 large corn muffins
3 large eggs
1/2 cup, chicken stock, plus more if needed
Nonstick cooking spray

Steps:

  • Heat the oven to 350 degrees F.
  • Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
  • Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
  • Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.

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

JULIA CHILD'S CORNBREAD STUFFING



Julia Child's Cornbread Stuffing image

I went to school 2,000 miles away from my midwestern home and then booked to the opposite coast upon graduating -- I've spent 7 Thanksgivings at various houses because I couldn't afford to go home, so I've tasted a lot of families' stuffings and none of them hold a candle to my mom's. Well I guess it's not really my mom's recipe, but I don't care. It's awesome.

Provided by enigmused

Categories     Pork

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 10

5 cups cornbread, crumbled (use 1 box of Jiffy corn bread mix for this. since I'm not sure what ingredients the mix requires, yo)
1 lb sausage meat
2 cups chopped onions
1 1/2 cups celery ribs, chopped
2 cups breadcrumbs, unseasoned, lightly pressed down
2 eggs, lightly beaten
3 tablespoons dried sage (more if you like)
4 ounces melted butter
salt
pepper

Steps:

  • Prepare cornbread according to mix directions.
  • Break up sausage meat. Saute in a pan for several minutes until gray. Scrape into a large mixing bowl, leaving fat in pan.
  • In pan, saute onions for 5-6 minutes. Add celery, saute for 2 minutes.
  • Add the sauteed vegetables to the sausage, along with the cornbread and bread crumbs. Combine sage and eggs, and pour into mixture. Fold in the melted butter. Season with salt and pepper to taste.
  • Stuff cavite of turkey with mixture and bake according to roaster time. If baking separate from turkey, place mixture in a baking pan, cover with foil, and bake at 350 for 20-30 minutes, maybe even less. Do not overbake otherwise the stuffing will dry out.

Nutrition Facts : Calories 791.4, Fat 59.3, SaturatedFat 24.1, Cholesterol 220.1, Sodium 1380.1, Carbohydrate 32.8, Fiber 3.2, Sugar 5.1, Protein 30.7

JULIE'S CORNBREAD DRESSING OR STUFFING



Julie's Cornbread Dressing or Stuffing image

This is an old family recipe that I have altered just a little with some advice from Paula Deen. You can use my cornbread recipe recipe #200737 or make your own, but make sure it's not sweet cornbread. And if you use store-bought broth, you might need to eliminate the salt from the dressing. (Mom always cooked the giblets and turkey neck in the turkey broth on the stove, then discarded the giblets and chopped up the neck to include in the dressing, but you don't have too :) )

Provided by puppitypup

Categories     For Large Groups

Time 4h

Yield 1 large pan, 16 serving(s)

Number Of Ingredients 10

1 pan cornbread (not sweet)
1 (16 ounce) bag cheap white bread
3 stalks celery
1 onion
6 eggs
2 teaspoons sage
1 teaspoon salt
1/2 teaspoon pepper
1 cup cream
3 -4 cups turkey broth or 3 -4 cups chicken broth

Steps:

  • DAY BEFORE OR EARLY IN THE DAY.
  • Make cornbread.
  • Pinch up other bread into 1/2" pieces and toast in oven until dry but not brown or hard. I use a large cookie sheet at 200 degrees for 1 hours.
  • Dice celery and onion and keep refrigerated.
  • 2 1/2 HOURS BEFORE SERVING.
  • Crumble cornbread by hand into the bowl with the bread.
  • Add the eggs, sage, salt and pepper.
  • Add 2 cups of turkey broth.
  • Add the cream.
  • Add additional chicken broth, until you reach the right consistency. Be careful not to add too much as the dressing will not set. (You want enough liquid so that the bread will soak it up and still be just slightly soupy.).
  • Preheat oven to 350 degrees. (If using the same oven as the turkey, plan to cook longer to accommodate the lower oven temperature.).
  • If not using a disposable pan, spray pan with Pam AND line it with heavy duty aluminum foil or regular aluminum foil, doubled. Spray the foil as well.
  • 1 1/4 HOUR BEFORE SERVING.
  • Place dressing in the oven.
  • Check on it starting at 45 minutes. Depending on the size of your pan (the depth of the dressing), it will take anywhere from 45 minutes up to 1 1/4 hour to get done.
  • Serve and enjoy!

Nutrition Facts : Calories 137.2, Fat 5.7, SaturatedFat 2.6, Cholesterol 89.2, Sodium 378.4, Carbohydrate 16.2, Fiber 0.9, Sugar 1.8, Protein 5.1

JIM'S CORNBREAD STUFFING



Jim's Cornbread Stuffing image

I fix this because it's everyone's favorite dish (besides the turkey and dessert). - Big Jim

Provided by BIGJIM

Categories     Cornbread Stuffing and Dressing

Yield 6

Number Of Ingredients 13

6 eggs
3 (14.5 ounce) cans chicken broth
½ cup butter
½ cup chopped green bell pepper
1 onion, chopped
3 stalks celery, chopped
6 cups crumbled cornbread
1 (6 ounce) can black olives
1 (8 ounce) can water chestnuts, drained and chopped
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon rubbed sage
1 tablespoon poultry seasoning

Steps:

  • Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
  • In a 2 quart pot, combine the chicken stock, butter, bell pepper, onion and celery. Bring to boil and simmer until vegetables are tender.
  • In a large bowl, combine the cornbread, eggs, olives, chestnuts, salt, pepper, sage and poultry seasoning. Pour broth over cornbread and mix thoroughly.
  • Place stuffing in baking dish; bake for 60 to 75 minutes or until edges begin to brown.

Nutrition Facts : Calories 496.1 calories, Carbohydrate 42.3 g, Cholesterol 261.4 mg, Fat 30.7 g, Fiber 5.5 g, Protein 14 g, SaturatedFat 13.9 g, Sodium 2385.6 mg, Sugar 8.3 g

CORN BREAD-SAUSAGE STUFFING



Corn Bread-Sausage Stuffing image

Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.

Provided by Pierre Franey

Categories     casseroles, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

1/2 pound ground sweet or hot sausage meat
1 cup finely chopped onions
1 cup finely chopped celery
1 tablespoon finely chopped garlic
3 cups cubed corn bread
1/2 cup coarsely chopped pecans
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh sage, or 1 tablespoon dried
1/2 cup finely chopped parsley
1 cup chicken broth, fresh or canned
1 egg, beaten

Steps:

  • Put sausage meat in a 9-inch cast-iron skillet over medium heat. Cook, breaking up lumps, until meat loses raw look. Drain fat.
  • Add onions, celery and garlic. Cook, stirring, until wilted. Remove skillet from heat.
  • Add corn bread, pecans, salt, pepper, sage, parsley, broth and egg. Blend well, and smooth over the top. Cover with foil and bake, along with turkey, 30 minutes.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 18 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 4 grams, TransFat 0 grams

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