Best 3 Carolina Girls Cornbread Dressingstuffing Recipes

**Cornbread Dressing/Stuffing: A Southern Delight**

Cornbread dressing or stuffing is a delectable Southern dish that has become a beloved part of many holiday meals. Originating from the resourceful kitchens of the American South, this dish is a testament to the region's culinary heritage. Made with a combination of cornbread, vegetables, herbs, and seasonings, cornbread dressing embodies the essence of Southern comfort food. Its versatility allows for endless variations, each showcasing the unique culinary traditions of different families and regions. From classic recipes passed down through generations to modern interpretations infused with a variety of flavors, cornbread dressing stands as a symbol of Southern hospitality and culinary creativity. Whether served as a stuffing for poultry or enjoyed as a standalone dish, cornbread dressing is a staple that continues to warm hearts and satisfy taste buds across the nation.

Let's cook with our recipes!

CAROLINA GIRL'S CORNBREAD DRESSING/STUFFING

Carolina Girl's Cornbread Dressing/Stuffing image

Down home, southern cornbread stuffing that will make you want Thanksgiving to be every Sunday! Every person that tries this at my dinner table asks for the recipe. I even have an aunt that visits from out of town who requests this be made even if dinner is cheeseburgers! Enjoy... it is so good

Provided by saintswife

Categories Winter

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

6 cups cornbread (cooked and crumbled or cubed)
saltine crackers, 1 sleeve, crushed
2 cups bread, toasted and crumbled
1/2 cup diced onion
1/2 cup celery, diced
1 (10 1/2 ounce) can cream of mushroom soup
1 roll of pork sausage, sage
4 -5 cups chicken broth
2 eggs
1 -2 tablespoon poultry seasoning
2 tablespoons butter
salt and pepper

Steps:

1. Preheat oven to 350 deg.
2. In a pan, saute onions and celery in butter until translucent.
3. Add sausage to pan, cook until done.
4. In a large bowl mix cornbread, crushed saltine crackers, and bread cubes.
5. Pour onion and sausage mixture into bowl with bread mix.
6. In separate bowl, mix chicken broth and eggs together then add to bread mix.
7. Add can of soup, mix well.
8. Add poultry seasoning and salt and pepper to taste.
9. Pour in to greased baking dish (mix should be pourable but not soupy).
10. Bake in oven for 45 mins to 1 hours.

CHICKEN CORNBREAD DRESSING

Chicken Cornbread Dressing image

Even though Mom passed away years ago, her wonderful cornbread dressing lives on each year at Christmas dinner. It just wouldn't be the same holiday without it!

Provided by Taste of Home

Categories Side Dishes

Time 2h40m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds)
2-1/2 quarts water
2 to 3 celery ribs with leaves
1 large onion, cut into chunks
DRESSING:
4 celery ribs, chopped
2 small onions, chopped
1/2 cup butter
1 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
6 cups crumbled cornbread
1 cup chopped green onions
3/4 cup chopped pecans, toasted
1/2 cup minced fresh parsley
2 large eggs, lightly beaten

Steps:

Place chicken in a soup kettle. Add the water, celery and onion; bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; set broth aside. When cool enough to handle, remove chicken from bones; dice and place in a large bowl., In a large skillet, saute celery and onions in butter until tender; stir in salt, sage, pepper and cayenne. Add to chicken. Stir in the cornbread, green onions, pecans, parsley and eggs. Add 1-1/4 to 1-1/2 cups of reserved broth, stirring gently to mix. (Refrigerate remaining broth for another use.) , Transfer to greased 13x9-in. baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 383 calories, Fat 22g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 663mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

CORNBREAD DRESSING

Cornbread Dressing image

Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina.

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 13 servings.

Number Of Ingredients 21

Ingredients

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup water
1/3 cup fat-free milk
1 large egg, lightly beaten
2 tablespoons canola oil
10 slices bread, toasted and cubed
3 cups chopped celery
1-1/3 cups chopped onion
1 teaspoon canola oil
3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, lightly beaten
2 teaspoons dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
1/2 teaspoon each salt and dried thyme

Steps:

Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°. , For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture. , In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly., Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

Nutrition Facts : Calories 197 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 592mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

Tips:

Use fresh cornbread: Fresh cornbread will give your dressing a better flavor and texture. If you don't have fresh cornbread, you can use day-old cornbread, but be sure to moisten it with broth or milk before using.
Sauté your vegetables: Sautéing your vegetables in butter or oil before adding them to the dressing will help to bring out their flavor and prevent them from becoming soggy.
Use a variety of herbs and seasonings: Don't be afraid to experiment with different herbs and seasonings to find a flavor combination that you love. Some popular herbs and seasonings for cornbread dressing include sage, thyme, rosemary, garlic powder, and onion powder.
Don't overstuff your dressing: When you're stuffing your turkey or chicken, be sure not to overstuff it. This will prevent the dressing from cooking evenly and will make it more likely to become dry.
Bake your dressing covered for the first 30 minutes: This will help to keep the dressing moist and prevent it from drying out.
Uncover your dressing for the last 15 minutes of baking: This will allow the top of the dressing to brown and become crispy.

Conclusion:

Cornbread dressing is a delicious and versatile side dish that can be served with a variety of main courses. It's a great way to use up leftover cornbread, and it's also a great way to add some extra flavor and moisture to your Thanksgiving or Christmas dinner. With a few simple tips, you can make a cornbread dressing that is sure to be a hit with your family and friends.