Thanksgiving Side Dish: Cornbread Dressing Recipe

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Total Time: 2 hours 20 minutes

Yields: 14-16 servings

Cornbread Dressing Recipe Ingredients:

½ cup butter

3 cups celery, diced

2 cups sweet onions, diced

½ cup fresh sage, finely sage

Cornbread Crumbles

3 cups fresh, soft breadcrumbs

4 large eggs, lightly beaten

7 cups chicken broth

1 tablespoon ground pepper

Cornbread Dressing Recipe Directions:

1. Preheat oven to 400 degrees. In a large skillet melt butter over medium heat. Add onions and celery, and sauté for 5 to 6 minutes or until onions are golden brown. Stir in sage, and cook for 1 minute.
2. In a large bowl, stir together cornbread crumbles and breadcrumbs. Stir in eggs, chicken broth, ground pepper, and celery minute. Stir until blended. Divide the mixture between a lightly greased baking dish (13*9 inch), and a lightly greased 8-inch square baking dish.
3. Bake at 400 degrees for 45 to 50 minutes or until set and golden brown.

Try these alternatives for your dressing recipe.

Fresh corn and green chili dressing: Substitute 3 cups corn kernels for diced celery and half cup chopped fresh cilantro for sage. Prepare the recipe as directed. Stir in 2 cans chopped green chilies with cilantro in step 1.

The best part about this Thanksgiving side dish is that you can prepare it ahead of time and freeze it until ready to use. Overall, easy to prepare, this cornbread dressing boasts of great flavor. Try it for your next turn as the party host and you wouldn’t be disappointed. We promise!

Taka a look at our Make-Ahead Recipes for your holiday meal.

From dressing to gravy and casserole dishes, save yourself time with 22 make-ahead Thanksgiving recipes

Overall, easy to prepare, this cornbread dressing boasts of great flavor. Try it for your next turn as the party host and you wouldn’t be disappointed. We promise!

For more Thanksgiving recipes on Stagetecture, click here

Christmas Dinner: Baked Turkey Stuffed with Apples

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Ingredients

10-12 servings

1 turkey (14 to 16 pounds)

Day-old whole wheat bread (9 cups; cubed)

Apples (3 cups; finely chopped)

Onion (3/4 cup; chopped)

Rubbed sage (1/2 teaspoon)

Dried thyme (1-1/2 teaspoons)

Celery (1-1/2 cups; chopped)

Raisins (3/4 cup)

Pepper (1/4 teaspoon)

Butter (3/4 cup; cubed)

Salt (1-1/2 teaspoons)

Melted butter (additional)

Preparation

1. Sauté the onion and celery in butter in a Dutch oven until become soft. Stop the heat and stir them in apples, pepper, raisins, bread cubes, sage, thyme, and salt. Let it cool.
2. Use 4 cups of this mixture to stuff the turkey loosely just before baking. Take a greased 2-qt. baking dish and put the remaining stuffing mixture on it. Now, refrigerate the stuffing until ready to bake.
3. Skewer the openings of the turkey and fasten together the drumsticks. Take a roasting pan and place the turkey there on a rack with the breast side up. Now, brush the turkey with melted butter.
4. Keep it uncovered and bake at 325° for 3 and a half or 4 hours. Use gravy with pan drippings occasionally. If the color of the turkey becomes brown too quickly, cover it loosely with a foil.
5. Cover the additional stuffing and bake for 20 to 30 minutes. After that, uncover them and then bake until become brown.
6. Keep the turkey 20 minutes after covering up. Then, remove the stuffing.
   You can thicken the pan drippings if you want to have gravy for this dish.

The use of apples will make this stuffing taste much better than normal stuffing. The sweet apple flavor will increase the taste of your golden bird and a strong possibility is there that you will make this stuffing every year to complement your turkey. So, enjoy a delicious Christmas dinner with this apple stuffed turkey preparation.

Do you have any secret turkey stuffing recipe to share with us? Fill out the comment box!

Whether you live in the north or south, east or west will dictate if you refer to your holiday sides as “stuffing” or “dressing”. Either way the bread based side is a favorite recipe of the season. You can’t help but be ready with some unexpected guests that will give short notices this holiday season. This has been a part of the holiday rush that you have to deal with. Of course, it’s not enough to just welcome your guests but also be ready with offering something for snacks or meal.

The quickest and easiest thing to make for your guests is to provide those sandwiches or dressing recipes for a sumptuous visit. Although there’s no pressure or any responsibility involve to serve a delicious snack or meal but then getting ready for something to offer and show hospitality is an excellent move.

Image: Savory Sweet Life

Since making a dressing can be a great treat for your guests, it is not only important to know how holiday dressing recipes are perfectly done. In this case, saving time to make holiday dressing recipes will help a lot in the preparations.

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Here are some time-saving tips to make your dressing recipe:

Plan ahead

There’s no better way to do things faster and easier than having it plan ahead. Whether you have your shopping list on hand a few weeks before the holiday or already have it, these steps are very helpful. You just have to remember that not all can be stored in a period of time.

Freeze your dressing ahead of time

This is one of the best ways to save time in making your desired dressing recipes this holiday. For instance, the Sage Cornbread Dressing recipe can be prepared ahead and freeze unbaked. This dressing recipe only requires a little last-minute preparation before serving.

Image: Food 52

Have your cooking utensils and equipment ready

With all your cooking utensils and equipment ready, you can be sure that you will not spend time looking for anything essential in the cooking or baking procedure. It is better if you have all of them within your reach but beyond your kids’.

Save time in making dressing this holiday and you can be sure that you will have more time entertaining your guests rather than in the kitchen.

For more food recipes and international cuisine, click here.

We are officially into the home stretch for Thanksgiving, and every year  cook my food days ahead of time to save time, energy, and food tastes so much better once it has been “marinating” all together!

Here’s one from the archives…

Original Entry #331, November 14, 2010

Aren’t we all looking for ways to make Thanksgiving less stressful? How about making parts of your meal ahead of time? In my house I make the collard greens, sweet potato casserole, and corn pudding weeks in advance. Today I found these great recipes from Martha Stewart for “Make-Ahead Meals”… get started now!

Simple Stuffing:

Serves 8

• 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
• 4 tablespoons butter, room temperature, plus more for baking dish
• 4 celery stalks, thinly sliced
• 4 shallots, minced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1/2 cup parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth

1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Sweet Potato & Sage Butter Casserole

Serves 6 to 8

• 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
• 4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
• 2 1/2 tablespoons chopped fresh sage
• 1 1/2 cups whole milk, warmed
• Coarse salt and freshly ground pepper
• 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

1. Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
2. Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
3. Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
4. Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

Easy Pie Crust

 

Pie crust is always needed throughout the holidays

Makes 2

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks chilled unsalted butter
• 1/4 to 1/2 cup ice water

1. To make dough, mix flour, salt, and sugar in a medium-size bowl. Cut butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Add ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
4. To form pie-shell, on a floured surface, roll dough into a 14-inch round. Wrap around rolling pin; carefully unroll over a 9-inch pie plate.
5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
6. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

Try these make these make ahead holiday dishes to save you time… and energy!

For more Thanksgiving ideas on Stagetecture, click here.

 

Aren’t we all looking for ways to make Thanksgiving less stressful? How about making parts of your meal ahead of time? In my house I make the collard greens, sweet potato casserole, and corn pudding weeks in advance. Today I found these great recipes from Martha Stewart for “Make-Ahead Meals”… get started now!

Simple Stuffing:

Serves 8

• 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
• 4 tablespoons butter, room temperature, plus more for baking dish
• 4 celery stalks, thinly sliced
• 4 shallots, minced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1/2 cup parsley leaves, chopped
• 3 large eggs, lightly beaten
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth

1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Sweet Potato & Sage Butter Casserole

Serves 6 to 8

• 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• 1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
• 4 ounces (1 stick) unsalted butter, plus 1 ounce (2 tablespoons), melted
• 2 1/2 tablespoons chopped fresh sage
• 1 1/2 cups whole milk, warmed
• Coarse salt and freshly ground pepper
• 1 cup fresh breadcrumbs (from 3 slices white bread, crusts removed)

1. Place sweet potatoes and potatoes in a large saucepan; cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; pass through a ricer into a bowl.
2. Preheat oven to 375 degrees. Melt 1 stick butter in a small saucepan over medium heat, swirling occasionally, until golden brown, 5 to 7 minutes. Remove from heat; add 2 tablespoons sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Mixture can be refrigerated for up to 2 days.)
3. Combine breadcrumbs with 2 tablespoons melted butter and remaining 1/2 tablespoon sage. Season with salt and pepper. Toss to combine.
4. Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. (If browning too quickly, tent with foil.) Let stand, uncovered, for 10 minutes.

Easy Pie Crust

 

Pie crust is always needed throughout the holidays

Makes 2

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks chilled unsalted butter
• 1/4 to 1/2 cup ice water

1. To make dough, mix flour, salt, and sugar in a medium-size bowl. Cut butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Add ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
4. To form pie-shell, on a floured surface, roll dough into a 14-inch round. Wrap around rolling pin; carefully unroll over a 9-inch pie plate.
5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
6. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

Try these make these make ahead holiday dishes to save you time… and energy!

For more holiday ideas on Stagetecture, click here.