The Best Cornbread Stuffing Recipe (2024)

FAQs

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

Stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. Once the bird is stuffed, it should be placed immediately in an oven set no lower than 325°F. Check out the cooking chart for recommended cooking times for stuffed turkey of various sizes.

It doesn't matter which stuffing recipe is your favorite, the key to making the best stuffing (or dressing if that's what you call it) is having dried out bread. While some people are partial to making cornbread stuffing, others will make stuffing with ciabatta, white bread, or even challah.

Stir occasionally to ensure even drying. And if your dressing is still too mushy after baking, you can add more crumbled cornbread, dry bread, or even dry breadcrumbs or croutons to absorb excess moisture. Mix it in gently, so you don't compress the dressing too much.

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix. Give it a good stir, then let it sit for a minute. The stuffing should be moist but not wet.

Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

What is stuffing called in the South? ›

But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.

Speaking of texture, that's what stuffing is all about--you want a mix of crispy and soft pieces. We recommend adding stock a little at a time--1/2 cup to 1 cup, depending on how much stuffing you're making--and waiting for the bread to absorb the liquid before adding more.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush.

Giving your bread a quick bake in a 350ºF oven will starve it of its moisture—which is exactly what you're looking for. Cut your loaf into evenly sized cubes or slices (depending on what you're making), and toast them, dry, for 15 to 20 minutes, or until lightly golden brown. Proceed with your recipe.

Be sure to leave enough time — the cornbread needs to sit out overnight to harden slightly before you make the dressing.

To stale lots of bread slices, position oven racks close together, then place a baking sheet in between them and stand up the slices of bread between the rungs. Warm the oven to 300 degrees and keep a close eye on the slices until they dry and slightly toast.

You baked it longer than required and/or your Oven temperature is off. If, inspite of precautions, if the end result is dry, try any of the following suggestions. - adding an additional egg along with a tablespoon of honey. - replacing some of the liquid ingredients with creamed corn.