Hark! Ye who crave for the soulful taste of Southern-style foods, gather ’round as I present to thee a recipe that will delight your taste buds and leave you yearning for more. Oftentimes in the South, our dishes are not just food but an experience, and this cornbread stuffing recipe is no exception.
As a chef specializing in Southern cuisine, I can attest to the fact that this cornbread stuffing recipe is a staple on every dinner table during the holiday season. The aroma of butter, sage, onions, and celery will have your mouth-watering before you even take your first bite.
Using finely crumbled homemade or store-bought Southern-style cornbread and white bread combined with the perfect seasoning makes this stuffing unique from others. Not only will your taste buds thank you profusely, but your guests will be delighted to indulge in this delicious dish.
So, get ready to embark on a journey to flavor town with this mouthwatering Southern Cornbread Stuffing Recipe. Let’s get cooking!
Why You’ll Love This Recipe
Hark! Lend thy ears for I bringeth thee a recipe that shall delight thy palates and joyfully satisfy thy appetites. A dish of Southern Cornbread Stuffing, tis the perfect delicacy to embrace the bountiful flavors of the South.
This stunning recipe is an ode to traditional deep-rooted Southern cuisine and a classic holiday favorite throughout the region. Its signature flavor has been relished by generations, but this recipe adds a new twist that shall enhance your culinary experience manifold.
Imagine, soft cornbread crumbled to make way for a rich mix of savory herbs and spices, onions and celery cooked in butter until they gleam like polished jewels, seasoned chicken broth like liquid gold ladled on top – all baked to perfection in jiffy time. This wholesome, home-style cornbread dressing is a match made in heaven for Thanksgiving dinner or any special occasion.
It’s not just the aroma or the sight of it bubbling in the oven that shall captivate you; the taste is truly divine. A balance of salt, black pepper, and sage in perfectly aligned proportion gives it an earthy depth of flavor that shall enliven your tastebuds from every angle.
This recipe is versatile and can be made with either homemade southern cornbread or store-bought yellow cornmeal-based cornbread mix. It’s flexible enough to accommodate variations such as using white bread in place of cornbread or adding sausage to give it a little extra oomph. It’s also easy to accommodate any dietary restrictions while preserving its authentic Southern flavor.
In conclusion, this unrivalled Southern Cornbread Stuffing Recipe is one that your family, friends, and loved ones shall cherish and savor every ounce of flavor with each bite. Once made, it shall become a family tradition passed down from one generation to another – such is the power of this Southern delicacy!
- 8 cups crumbled cornbread*
- 6 cups white bread, cut into small cubes
- 1 lb. sausage, removed from casings*
- 2 cups chopped onions
- 2 cups chopped celery
- 1 stick (8 tablespoons) unsalted butter
- 3 to 4 cups chicken broth*
- 2 large eggs, beaten
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
*Recipe Note: You can use store-bought cornbread or make homemade cornbread. If you make homemade cornbread, be sure to use yellow cornmeal instead of your typical style of cornbread for the difference in texture.
*Recipe Note: You can use any type of sausage that you prefer such as turkey or pork.
*The amount of chicken broth will vary on the dryness of your cornbread and white bread, but start with 3 cups and add more as needed.
The Recipe How-To
Step 1: Prep your ingredients
Before starting the recipe, make sure all the ingredients are prepped and ready. Begin by crumbling the prepared cornbread into small pieces and placing it into a large mixing bowl.
Step 2: Sautee Vegetables
To give the stuffing its distinct flavor, chop two onions and two stalks of celery finely. Heat 1 cup of butter in a skillet over medium-high heat. Once melted, add the chopped vegetables to the skillet and sauté until tender.
Step 3 : Mix ingredients
In the mixing bowl with the crumbled cornbread, add 8 cups of crumbled stale white bread, followed by the cooked vegetables from the skillet. Mix well.
Step 4: Seasoning Time
Next, add ½ cup of finely chopped fresh sage and thyme, a dash of black pepper and 1 tablespoon of salt to the mixing bowl. Stir well so that everything is mixed evenly.
Step 5: Add Eggs and Broth
Beat two large eggs together in a small mixing bowl. Pour this egg mixture into the large mixing bowl with other ingredients. Add to this 3 cups of chicken broth and stir well until everything is well incorporated.
Step 6: Bake it Like It’s Hot!
Preheat your oven to 350°F (176°C). Lightly grease a baking dish using butter or cooking spray. Add your stuffing mixture to the baking dish evenly. Dot with ½ cup of unsalted butter slices. Bake for about 45 minutes or until golden brown on top.
Step 7 : Enjoy Southern Cornbread Stuffing Recipe!
Once baked properly, take out of oven serve hot with any meat dish like roast chicken or beef as well as some steamed veggies or mashed potatoes on the side.
By following these instructions using our recipe ingredients, you will end up with an amazing Southern Cornbread Stuffing Recipe on your tables that is sure to have people asking for seconds!
Substitutions and Variations
Ah, verily I say unto thee, shouldst thou wish to create thine own unique twist upon this Southern Cornbread Stuffing recipe, hark! Nay, fear not, for I have a few suggestions that may inspire thy creativity.
Firstly, shouldst thou seeketh a vegetarian option, thou mayest substitute the chicken broth with a vegetable-based broth instead. Also, consider replacing the sausage with mushrooms or tofu for a hearty and satisfying meat-free stuffing.
If thou wouldst like a spicy kick to thine stuffing recipe, then add some crushed red pepper flakes or cayenne pepper to spice up thy dish. And when it comes to herbs, do not be afraid to experiment. Instead of sage, try rosemary or thyme for a different flavor.
Should thee desire alternative textures in thine stuffing, add chopped nuts such as pecans or walnuts to thine ingredients. The nutty crunch will complement the softer texture of the cornbread stuffing nicely.
Perhaps most excitingly of all, shouldst thou crave unusual and intriguing flavors, then do not hesitate to add fruits like cranberries or apples. These fruity additions bring an unexpected sweetness that balances the savory aspects of Southern-style dishes; it is truly worth experimenting with these flavors.
Verily I say unto thee, with imagination and bold experiments shall ye discover your own perfect version of this traditional Southern stuffing recipe.
Serving and Pairing
Fellow foodies and connoisseurs, get ready to feast your senses not only with the flavors of the South but also with the perfect pairings for this Southern Cornbread Stuffing Recipe. Are you looking for a twist on tradition or are you sticking to what you know? Whatever your preference may be juicy turkey, succulent roast pork or delightful chicken, this savory dressing is the ideal complement to any meaty main dish. Allow me to share some of my favored serving and pairing ideas with you:
First and foremost, serve this dressing on your holiday table! It makes an excellent Thanksgiving side dish that can steal the show from any turkey at the table. Or, it makes for a delightful dish served alongside honey baked ham during Christmas dinner; a southern holiday staple of course.
In terms of variety, I want to take this moment to express my love for fried chicken alongside our Southern Cornbread Stuffing. The crispy textures in each bite are heavily satisfying and enjoyable. Also, roast beef or lamb paired with our dressing will make your taste buds sing like hymns.
Are you a fan of beans? Give your side dishes some zest by serving black-eyed peas, Creole-style rice, collard greens or grits alongside our dressing. On the other hand, if you’re craving more savory flavors pair it with candied yams or sweet potatoes glazed with brown sugar and pecans – an amazing combination!
As wine and cheese go together like heat and fire fuel, you should consider pairing our Southern Cornbread Stuffing with Malbec red wine or Chardonnay white wine. For my teetotalers who prefer non-alcoholic drinks try sweet tea or cranberry juice instead.
For dessert don’t stop just yet – why not indulge in some flaky homemade pecan pie or fruity cobbler? These southern desserts add an extra layer of indulgence that will leave every guest wanting more.
In conclusion, with all these delicious and delightful combination ideas, you’ll never again have to worry about what to serve with our Southern Cornbread Stuffing Recipe. No matter what the occasion or pairing may be, this recipe will surely become your go-to for celebration and everyday meals.
Make-Ahead, Storing and Reheating
Oh, how convenient it is to prepare meals in advance! Especially when the time is tight and urgency hits your kitchen. Luckily for us, this Southern Cornbread Stuffing recipe is easy to make-ahead and store in the fridge, without losing its taste and texture.
First off, you can make the cornbread dressing up to one or two days before serving. Once baked, let it cool completely before storing it in an airtight container. You may refrigerate or freeze it depending on how far in advance you plan to prepare it.
When you’re ready to reheat, preheat the oven to 350F and grease a baking dish. Place the cornbread dressing in the dish and pour chicken broth over the mix until moistened. You may add more chicken broth if needed. Cover with foil and bake for 20-30 minutes or until heated through.
Another way to reheat is by using a microwave-safe dish. Cut a slice or two of cornbread stuffing and place them on a plate. Add enough chicken broth to moisten the stuffing without making it too soggy. Heat it in the microwave for 1-2 minutes or until warm enough.
When stored properly in an airtight container, this Southern Cornbread Stuffing recipe can last up to four days in the refrigerator or up to three months in the freezer. Make sure to reheat thoroughly by following these instructions to avoid any foodborne illnesses.
Whether you’re preparing this stuffing recipe ahead of time or trying to save leftovers for later, know that you won’t be sacrificing its flavor or texture!
Tips for Perfect Results
When it comes to Southern cornbread stuffing, getting the perfect texture and flavor can take some practice. Here are my top tips for ensuring a delicious and satisfying dish:
First, use a combination of white bread and cornbread for the best texture. This will give your stuffing just the right amount of density, without being too heavy.
Secondly, don’t skimp on the celery and onions. These ingredients are crucial for adding depth of flavor to your stuffing. Be sure to chop them finely for even distribution.
Thirdly, be generous with the seasoning. Sage, black pepper and salt all provide essential flavors that bring out the savory nature of this dish.
Fourthly, use chicken broth instead of water for a richer taste. The broth adds another layer of flavor that elevates the dish to something truly special.
Fifthly, use unsalted butter to give you more control over the salt content. This will also reduce the risk of your stuffing becoming too salty.
Sixthly, if making cornbread from scratch, try using yellow cornmeal instead of white. The difference in flavor is subtle but distinctive and can add an extra dimension to your finished dish.
Seventhly, make sure your cornbread and white bread are stale before using them in your recipe. You can speed up this process by leaving them out overnight or popping them in the oven on low heat for a few minutes.
Lastly, don’t forget to let your stuffing rest before serving – this will allow flavors to meld together and ensure a more even distribution of moisture throughout it.
By following these tips, you’re sure to end up with a delicious Southern-style cornbread stuffing that perfectly complements any holiday feast or family gathering!
But hold! Ere we conclude, thou may have doubts about this Southern Cornbread Stuffing Recipe. Worry thee not, for we have prepared a knowledge-filled section of frequently asked questions to clear thine uncertainties. May thy queries be resolved with ease!
What is the difference between cornbread and Southern cornbread?
Cornbread can be prepared in different styles depending on the region. For instance, Northern cornbread is less sweet and has a drier texture due to its use of yellow cornmeal and fewer eggs. On the other hand, Southern-style cornbread is richer, featuring a buttery flavor with a softer, cake-like texture. It may be made using white or yellow cornmeal and more eggs.
What is the difference between cornbread stuffing and cornbread dressing?
When it comes to preparing a side dish to go with your turkey, there’s a difference between stuffing and dressing. Stuffing is cooked inside the bird, while dressing is cooked outside the bird, typically in a casserole dish. In southern cuisine, dressing is commonly made with cornbread as opposed to other bread types.
How to make Paula Deen cornbread dressing?
I start off this southern-style recipe by melting a quarter cup of butter in a large saucepan. Next, I sauté two cups of chopped onion and two cups of chopped celery in the melted butter until they turn soft and translucent. To enhance the flavor even further, I add a tablespoon of minced garlic and sauté it for a minute.
Then, I pour in two and a half cups of chicken broth and stir well. This is followed by the addition of a can of cream of chicken soup, and I continue to stir until the soup dissolves and blends in with the broth. In a separate bowl, I whisk two large eggs, and then add them to the mixture. Finally, I add a tablespoon of poultry seasoning, which adds a nice touch to the flavor.
Why do Southerners not put sugar in cornbread?
According to historical reports, Southern-style cornbread is traditionally made without any added sugar or wheat flour. Instead, white, coarsely ground cornmeal is used to create a savory and hearty bread that is a staple in Southern cuisine. While sweet sauces may be served with certain cornmeal puddings, Southern cooks take pride in keeping their cornbread authentic and free from added sweetness.
Ladies and Gentlemen, after going through this Southern Cornbread Stuffing Recipe article, I hope you’re now fully convinced that this dish is an unbeatable classic! From the ingredient list to the recipe how-to, serving and pairing, make-ahead, storing and reheating tips, and FAQs, we’ve provided you with everything you need to impress your guests.
What more can I say? The aroma of sage, black pepper, butter, chicken broth, onions, and celery will fill your kitchen with warmth and comfort. The taste of the crispy edges and soft center of a delicious southern cornbread stuffing is something to write home about!
So let’s swap out the regular boring stuffing recipe for this southern-style cornbread dressing during the holiday season. Trust me; no one will be disappointed!
In conclusion, if you have any love for soul food and Southern cuisine at all – this southern cornbread stuffing recipe should definitely be on your list of “must-try” recipes. Don’t believe me? Give it a try! And let us know what you think.
Southern Cornbread Stuffing Recipe
- 1 1/2 cups butter
- 1 1/2 cups celery, chopped
- 1 1/2 cups onions, chopped
- 2 quarts day old bread, crumbled
- 1 1/2 quarts cornbread, crumbled
- 1 tablespoon salt
- 1 tablespoon sage
- 1 tablespoon black pepper
- 1 -2 cup chicken broth
- In a skillet sweat/soften the celery and onion till tender and transparent.
- Combine breads and seasonings in a large bowl. Stir in vegetables and butter mixture and then add in chicken broth to reach the desired moistness you prefer. Normally I use about two cans. This can vary depending on how dry and absorbent your bread crumbs are.
- At this point you can stuff a bird with the mixture but I tend to just place the dressing in a buttered casserole dish.
- Bake at 350* for about 1 hour till desired doneness. I like the dressing moist inside and crusty around the edges.