I need a cornbread stuffing recipe?

Question

I need a easy recipe for cornbread dressing or stuffing that i dont have to stuff a turkey.

Answer 1

good and easy!! makes the house smell good as well.

INGREDIENTS
1 (16 ounce) package dry corn bread mix
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste
DIRECTIONS
Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Answer 2

I love Paula Deen's recipe on food network. It is called southern cornbread stuffing. I do make a few changes though. I omit the celery since my family doesn't like it, I cook the onion in the cornbread instead of seperately, and I use about 6 cups of broth instead of 7. I thought the crackers sounded weird but it gives the "dressing" a good texture. I say "dressing" I guess since you dont actually stuff it in the turkey.

Answer 3

Try this one...it's really good! Happy Thanksgiving! ;)

1 large egg
1 cup low-sodium chicken broth
1 pound store bought cornbread, cut into 1-inch cubes
1 cup frozen diced onions, thawed
2 tablespoons Italian herb marinade mix (recommended: Durkee Grill Creations)
1 (8-ounce) can sliced water chestnuts
1 (14.75-ounce) can cream style sweet corn
1 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees F. Spray a 2 1/2 quart casserole dish with cooking spray. Set aside.

In a small bowl beat 1 egg with the chicken broth. In a large bowl combine remaining ingredients and egg mixture. Stir to combine. Transfer to the prepared casserole dish. Bake for 1 hour.

Answer 4

SOUTHERN STYLE CORNBREAD TURKEY OR CHICKEN DRESSING In a large saucepan, boil turkey wings cut from turkey, two will not be enough so buy an extra package of wings. Add giblets; season with salt and pepper and boil until meat is tender. Remove meat from bone and set aside. Set broth aside. Bake cornbread in large black skillet; crumble into large bowl. Add cut up green onions, round onions, celery, 2 to 3 beaten eggs, and 3 chopped boiled eggs. Add 1 box of prepared stuffing mix. Toss together then add as much broth as desired. To prevent dryness after baking, add enough broth to make soupy. Place in shallow baking dish and add pieces of turkey meat from wings; bake at 400 degrees until lightly browned on top and set. Being careful not to overcook. Dressing needs to be moist not dry. Add ingredients to taste. If you want to stuff the turkey, allow the stuffing mix to be a little dryer than you do cooking in open pan.

Answer 5

Take & prepare 2 pkgs of cornbread following the directions on box. In medium skillet, sautee 1 chopped onion & 1 buch of celery chopped. In large baking dish, crumble cornbread. Stir in onion mixture, poultry seasoning & about 5 - 6 cups chicken broth. Bake @ 350 til top browns......A true southern tradition.......

Answer 6

Crockpot Cornbread Stuffing

* 2 Tbsp. olive oil
* 1 onion, chopped
* 3 cloves garlic, minced
* 2 cups frozen corn
* 16 oz. pkg. cornbread stuffing mix
* 1/3 cup butter, melted
* 1/2 tsp. dried thyme leaves
* 1/8 tsp. pepper
* 1-1/2 cups chicken broth
* 1 cup shredded Colby cheese
* 1/2 cup grated Parmesan cheese
* 1 cup cashew pieces

PREPARATION:
In heavy skillet cook onion and garlic in olive oil over medium heat for 4-5 minutes until crisp tender. Combine with remaining ingredients except chicken broth, cheeses, and cashew pieces in 4-5 quart crockpot.Pour chicken broth over all. Cover crockpot and cook on LOW for 4-5 hours until broth is absorbed and stuffing is hot. Stir in cheeses and cashews, cover, and cook for 20-30 minutes until cheese melts. Stir well, and serve. 12-16 servings

Answer 7

Apple And Bacon Cornbread Stuffing

Cornbread
1 1/2 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
3/4 cup milk
1/2 cup butter or margarine

Stuffing
3/4 pound bacon -- cut into 1 inch pieces
2 tablespoons butter or margarine
3 medium apples -- cored and cut into 1 inch pieces
3 ribs celery -- chopped
6 scallions -- chopped
1 tablespoon fresh parsley -- chopped
2 teaspoons dried marjoram
1 teaspoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1 3/4 cup chicken broth

Preheat oven to 400 degrees F. Grease 9" square baking pan.
Combine flour, cornmeal, sugar, baking powder and salt. Make a well in center of these dry ingredients and add eggs, milk and butter. Stir until just combined. Spoon batter into pan. Bake 20-25 minutes or until toothpick inserted into center comes out clean. Cool on wire rack 10 minutes.
Remove from pan and cut into 1" cubes. Place on ungreased baking sheet. Bake until cubes are toasted, about 30 minutes.
In large skillet over medium heat, cook bacon until crisp, about 15 minutes.With slotted spoon remove bacon to paper towels. Reserve 2 tbsp. drippings.
In same skillet over medium heat melt butter in reserved drippings. Add apples and celery. Cook until tender, about 15 minutes. Stir in scallions, parsley, marjoram, sage, salt, and pepper.
In a medium bowl, whisk together eggs and broth. In large bowl combine corn bread cubes, bacon and apple mixture. Stir in egg-broth mixture until just combined.
Fill turkey cavities with some stuffing. Spoon remaining stuffing into greased 2-quart casserole, cover, and put in oven to heat through 30 minutes before turkey is done.

Answer 8

go to allrecipes.com!