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Cornbread Stuffings & Dressings for the Thanksgiving Turkey

Published by Wilfred Redwine

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Published by Federico Deanhardt

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Cornbread is a tradition with most festive meals in the Southern states of the USA. Here are two Southern recipes using cornbread: one is ideal for stuffing the bird whereas the other, fortified with sausage meat, is more suitable for use as a side dish. For recipes for cornbread and spoonbread, its close cousin, as an accompaniment, see Cornbread and Chicken Spoonbread.

Southwestern Chili Cheese Cornbread Stuffing

This recipe is for a spicy ‘Southwestern Style’ cornbread stuffing. Jalapeños can be substituted for (or added to) the green chilies for a more spicy dish or the chilies can be omitted completely for a milder version.

First of all, a flavorful cornbread is produced; this is then moistened with broth for stuffing the bird or for baking further in the oven as a side.

  • 3 cups (1 lb / 454 g) of yellow cornmeal
  • 2 tsp (30 g) of baking powder
  • 1 tsp (15 g) of baking soda
  • 1 tsp (15 g) of salt
  • 2 cups (1 pint / 450 ml) of buttermilk*
  • 1 stick (4 oz) 110 g of butter
  • 1 tin (14 oz / 390 g) of cream-style corn
  • 2 cups (8 oz / 225 g) shredded Monterey Jack cheese
  • 2 tins (7 oz / 125 g) of chopped green chilies or jalapeños (optional)
  • 4 large eggs, beaten lightly
  • 1/2 cup (4 oz / 120ml) of chicken broth

* Fresh milk and lemon juice or vinegar in a ratio of 15 to 1 can be substituted for buttermilk.

  1. Preheat the oven to 350°F (170°C).
  2. Grease a 13×9 casserole dish or deep 12 inch skillet with an oven-safe handle.
  3. Mix the cornmeal, baking powder, baking soda, and salt together in a large bowl.
  4. Stir in the buttermilk and all the remaining ingredients except the chicken broth and mix until thoroughly blended.
  5. Pour the mixture into a well-greased 13 x 9” (32.5 x 22.5 cm) casserole dish and bake in the oven at 350°F (170°C) for about one hour, or until the top is browned and a toothpick inserted into the center comes out clean.
  6. Cool the corn bread in the pan on a wire rack (if covered it will keep for up to 2 days).
  7. To make the stuffing, crumble the corn bread into a large bowl.
  8. Drizzle over the chicken broth and toss to mix well.
  9. You can use this mix for directly stuffing a bird or you can use it in any recipe that calls for a cornbread stuffing mix.

Moist Cornbread Dressing with Sausage Meat

For 8 servings

  • 6 cups (1 lb / 454 g) of cornbread crumbs
  • 5 cups (1 lb / 454 g) of toasted soft breadcrumbs
  • 6 chicken-flavored bouillon cubes or 6 tbsp of powdered chicken bouillon
  • 4 cups (2 pts / 960 ml) of boiling water
  • 1 cup (5.3 oz / 150 g)of finely chopped celery
  • 1 cup (5.3 oz / 150 g) of finely chopped onion
  • 1 cup (5.3 oz / 150 g) of finely chopped green pepper
  • ¼ cup (2 oz / 55 g) of butter or margarine, melted
  • ½ lb (225 g) of pork sausage meat
  • 1 tsp (5 g) of poultry seasoning
  • ½ tsp (2.5 g) of salt
  • ¼ tsp (1.25 g) of black pepper
  • 4 eggs, beaten,
  • 1 cup (8 oz / 225 g) of finely chopped pecans
  1. Pre-heat the oven to 350°F (170°C).
  2. Combine the cornbread crumbs and the breadcrumbs in a large bowl.
  3. Dissolve the bouillon cubes or the powdered bouillon in the boiling water and pour the resultant broth over the crumbs. Stir together well.
  4. Fry the celery, onion and green pepper in the butter over a Medium-High heat for 2-3 minutes until tender. Stir into the crumb mixture.
  5. Brown the sausage meat in a heavy skillet.
  6. Add to the crumb mixture together with the remaining ingredients.
  7. Combine all the ingredients well.
  8. Spoon the mixture into a lightly greased 13 x 9” casserole dish and bake at 350°F (170°C) for 45 minutes.

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