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Ingredients

• ✓ cornbread
• chicken breast
• onion
• chicken broth
• cayenne pepper
• sage
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Place the cornbread cubes into a large bowl. Set aside until needed.
3. 3 Place the chicken breasts in a pot and cover with water. Add salt to taste. Bring to a boil, and cook until the chicken is no longer pink and juices run clear. Remove the chicken breasts from the pan, reserving at least 2 cups of the chicken broth. When cool enough to handle, remove the skin and debone, discarding the skin and bones.
4. 4 Mix the onion, chicken broth, and red pepper with the cornbread; mash the mixture using a hand masher. Season to taste with sage, salt, and black pepper, adding a little at a time. Stir in the chicken. Spoon the mixture into the prepared baking dish.
5. 5 Bake in preheated oven until top is golden brown, about 45 minutes.

By Chrisie

Ingredients

• ✓ cornbread
• biscuit dough
• onion
• celery
• mushroom
• celery salt
• poultry seasoning
• black pepper
• turkey broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet.
2. 2 Saute vegetables in butter until soft.
3. 3 Break up cornbread and the biscuits into a very large mixing bowl. Mix in the sauteed vegetables and seasonings to taste. Add lots of turkey broth until very moist and will hold it's shape when formed. Shape into patties and place on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) until lightly browned.

By Karin Christian

Ingredients

• ✓ cornbread
• biscuit
• chicken broth
• margarine
• celery
• onion
• egg
• sage
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
2. 2 Combine crumbled cornbread and biscuits in a large bowl. Bring broth to a boil in a large saucepan. Pour 1/2 of the boiling broth over cornbread mixture; cover and let stand.
3. 3 Meanwhile, melt margarine in a medium skillet over medium heat. Add onion and celery; sauté until tender, about 5 minutes.
4. 4 Remove from the heat and stir into cornbread mixture.
5. 5 Pour remaining broth over cornbread mixture. Stir in eggs, sage, and pepper until well combined; transfer to the prepared roasting pan.
6. 6 Bake in the preheated oven until set in the middle and golden brown on top, about 1 hour.

By Amanda Rader

Ingredients

• ✓ cornbread
• pork sausage
• celery
• onion
• bread crumb
• chicken broth
• poultry seasoning
• sage

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sausage, celery, and onions in a large, deep skillet over medium-high heat. Cook, stirring often and breaking sausage up with a spoon, until sausage is evenly browned and crumbly and vegetables are translucent, 7 to 10 minutes. Remove from the heat and drain.
3. 3 Transfer sausage mixture to a large bowl. Add crumbled cornbread, bread crumbs, chicken broth, poultry seasoning, and sage. Mix until well combined, then transfer to a 9x13-inch baking dish. Cover with foil.
4. 4 Bake in the preheated oven until stuffing is well set and cooked through, about 45 minutes.

By Sara

Ingredients

• ✓ cornbread
• butter
• onion
• celery
• egg
• chicken stock
• sage
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. Place crumbled cornbread in a large bowl.
3. 3 Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.
4. 4 Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.
5. 5 Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.
6. 6 Serve and enjoy!

By Amy

Ingredients

• ✓ cornbread
• yellow squash
• margarine
• sage
• cream of mushroom soup
• egg
• onion
• sugar
• salt
• pepper
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
4. 4 In a bowl, mix the squash, cornbread, butter, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
5. 5 Bake 30 minutes in the preheated oven, or until lightly browned.

By UCMOM

Ingredients

• ✓ cornbread
• yellow squash
• butter
• celery
• onion
• green bell pepper
• cream of chicken soup
• egg
• salt
• black pepper
• processed cheese food

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 15x17-inch baking dish.
2. 2 Place squash in a saucepan with about 1 cup water; cover and cook over medium-low heat until soft, about 15 minutes. Drain, save about 3/4 cup cooking liquid, and set aside.
3. 3 Break cornbread into small chunks, transfer to a large bowl, and chop with a table knife until crumbled. Set aside.
4. 4 Melt butter in a skillet over medium heat. Add celery, onion, and bell pepper; cook and stir until soft, about 10 minutes. Combine cream of chicken soup and eggs in a bowl; stir in celery mixture and season with salt and black pepper.
5. 5 Stir soup mixture into cornbread. Gently stir in cooked squash. Add enough reserved cooking liquid until dressing reaches consistency of cooked oatmeal (slightly soupy). Stir in cheese; transfer dressing to the prepared baking dish.
6. 6 Bake in the preheated oven until set and lightly browned, about 1 hour. Let stand 10 to 15 minutes before serving.

By Pitxitxita

Ingredients

• ✓ cornbread
• onion
• celery
• butter
• cream of chicken soup
• cream of mushroom soup
• egg
• sage
• salt
• poultry seasoning
• black pepper
• chicken broth
• chicken

Instructions

1. 1 Combine crumbled cornbread, onion, celery, and butter in a large bowl. Gently stir in chicken soup, mushroom soup, eggs, sage, salt, poultry seasoning, and black pepper until thoroughly combined. Pour chicken broth over dressing to moisten.
2. 2 Layer 1/2 dressing into a slow cooker, spread 1/2 cooked chicken over dressing, layer remaining 1/2 dressing over chicken, and top with remaining 1/2 chicken.
3. 3 Cover slow cooker. Cook on High for 45 minutes. Reduce heat to Low; cook at least 5 hours more.

By Paula

Ingredients

• ✓ cornbread
• butter
• onion
• celery
• white bread
• chicken breast
• chicken broth
• cream of chicken soup
• egg
• poultry seasoning
• black pepper
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add onions and celery; cook and stir until tender, 5 to 7 minutes.
3. 3 Meanwhile, combine crumbled cornbread and white bread pieces in a large bowl.
4. 4 Add cooked onions and celery to the bread mixture. Mix in shredded chicken, 4 cups chicken broth, condensed soup, eggs, poultry seasoning, pepper, and garlic powder. Blend with a potato masher until mixture is the consistency of gelatin. Add up to 2 cups more broth to attain the desired consistency. Transfer to a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until dressing is golden brown, about 30 minutes.

By Holly

Ingredients

• ✓ cornbread
• olive oil
• chicken breast
• salt
• pepper
• bacon
• celery
• onion
• butter
• chicken stock
• chicken stock
• plum jam

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
3. 3 Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
4. 4 Bake in preheated oven for 25 minutes.
5. 5 While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
6. 6 Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

By Shannon

Ingredients

• ✓ cornbread
• egg
• bacon
• butter
• all-purpose flour
• milk
• cheddar cheese
• sour cream
• cayenne pepper
• salt
• black pepper
• cheddar cheese
• green onion

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a medium sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
4. 4 As gravy begins to thicken, add chopped eggs and 2 cup cheese. Cook 3 to 5 minutes to melt the cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over low heat until ready to serve (do not boil).
5. 5 Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread, top with remaining shredded cheese, crumbled bacon, and green onion.

By LYNN WILLIAMS

Ingredients

• ✓ cornbread
• cooking spray
• flour
• yellow squash
• cream of chicken soup
• cheddar cheese
• onion
• celery
• margarine
• egg
• sugar
• sage
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a medium baking dish with floured cooking spray.
2. 2 Place squash in a pot with enough water to cover; bring to a boil. Cook until tender, about 5 minutes.
3. 3 Drain squash and transfer to a bowl. Add crumbled cornbread, condensed soup, 1/2 cup Cheddar, onion, celery, margarine, egg, sugar, sage, salt, and pepper; mix until well combined. Transfer to the prepared baking dish.
4. 4 Bake in the preheated oven for 45 minutes. Top with remaining Cheddar and continue baking until cheese is melted and bubbly, about 15 minutes.

By Alyssa Johnston

Ingredients

• ✓ cornbread
• bread
• butter
• onion
• celery
• turkey broth
• turkey
• cream of chicken soup
• egg
• turkey giblet
• self-rising flour
• parsley
• sage
• bay leaf
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
2. 2 Combine cornbread and stale bread cubes in a large bowl; set aside.
3. 3 Melt butter in a large skillet over medium heat. Add onions and celery; cook and stir until translucent, 5 to 10 minutes.
4. 4 Add onion mixture, turkey broth, chopped turkey, soup, hard-cooked eggs, giblets, and flour to cornbread mixture; stir until all cornbread wet. Stir in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs; stir to combine. Mixture should be "soupy." Divide evenly and pour into the prepared pans.
5. 5 Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

By Mary Lynne Williams

Ingredients

• ✓ cornbread
• parsley
• sour cream
• vegetable broth
• red kidney bean
• black bean
• tomato
• salt
• onion
• pork shoulder
• vegetable oil
• chili powder
• onion powder
• garlic
• cider vinegar
• dijon mustard
• brown sugar
• tomato sauce

Instructions

1. 1 Combine tomato sauce, brown sugar, mustard, vinegar, garlic, onion powder, and chili powder in a small saucepan; bring to a boil. Reduce heat to low; simmer for 5 minutes, stirring occasionally. Set barbecue sauce aside off heat.
2. 2 Heat oil in a large saucepan over medium-high heat. Add pork; cook, stirring occasionally, until brown on all sides, about 5 minutes. Transfer pork to a plate; set aside.
3. 3 Add onion and salt to the same saucepan; cook and stir over medium heat until onion is tender, about 4 minutes. Stir in reserved barbecue sauce, browned pork, undrained tomatoes, black beans, kidney beans, and broth; bring to a boil. Cover the saucepan, reduce heat, and simmer until pork is tender, about 10 minutes, stirring occasionally.
4. 4 Top servings with sour cream and parsley. Serve with warm cornbread.

By Hunt's

Ingredients

• ✓ cornbread
• cilantro
• egg
• green chile
• chicken broth
• creamed corn
• bolillo roll
• garlic powder
• sage
• oregano
• cayenne pepper
• black pepper
• chili powder
• cumin
• salt
• poultry seasoning
• onion
• pork sausage
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
2. 2 Add sausage to a large frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes.
3. 3 Mix poultry seasoning, salt, cumin, chili powder, black pepper, cayenne, oregano, sage, and garlic powder into the sausage mixture.
4. 4 Combine cornbread crumbles and bolillo pieces in a large bowl. Mix in sausage mixture. Add creamed corn, chicken broth, green chiles, eggs, and cilantro; stir to combine.
5. 5 Transfer stuffing mixture to the prepared baking dish. Cover with foil.
6. 6 Bake in the preheated oven for 25 minutes. Uncover and continue to bake until golden, about 15 minutes more.

By SunnyDaysNora

Ingredients

• ✓ cornbread
• enchilada sauce
• mexican cheese blend
• salt
• ground beef
• tomato sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine cornbread, half of the enchilada sauce, half of the cheese, and salt. Crumble beef into mixture, and blend well using your hands. Shape meat into 1-inch balls, and place on a 10x15-inch jellyroll pan or any cookie sheet with sides to catch the grease.
3. 3 Bake for 18 to 22 minutes in the preheated oven until meat is cooked through.
4. 4 While meatballs are cooking, warm tomato sauce and remaining enchilada sauce in a saucepan. Remove meatballs from pan using a slotted spoon, and place on a serving dish. Pour heated sauce over them, and sprinkle cheese on top. Provide toothpicks for serving.

By Shelley

Ingredients

• ✓ cornbread
• herb-seasoned dry bread stuffing mix
• parsley
• ginger
• salt
• butter
• celery
• onion
• apple
• pecan
• apple juice
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
2. 2 Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
3. 3 In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
4. 4 Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

By Earla Taylor

Ingredients

• ✓ cornbread
• chicken breast
• bread
• egg
• onion
• salt
• black pepper
• sage
• chicken broth
• cream of chicken soup
• margarine

Instructions

1. 1 Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces.
2. 2 In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine.
3. 3 Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.

By Mindy McCoy

Ingredients

• ✓ cornbread
• duck
• water
• biscuit
• onion
• sage
• black pepper
• garlic salt
• salt
• egg

Instructions

1. 1 Place duck in a 12-quart stockpot with enough water to cover by 2 to 3 inches. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Remove duck from broth, allow to cool, and pull meat from the bones into bite-sized pieces. Reserve broth.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Mix together cornbread, biscuits, onion, sage, pepper, garlic salt, and salt in a large roasting pan. Beat eggs in a bowl; pour over cornbread mixture. Add duck pieces to the pan; mix thoroughly. Stir in reserved duck broth until dressing is very moist (about the consistency of thick pancake batter).
4. 4 Bake in the preheated oven until a spoon inserted into the center of dressing can stand up, 45 minutes to 1 hour.

By Lu

Ingredients

• ✓ cornbread
• chorizo
• butter
• onion
• celery
• garlic
• cilantro
• chicken broth
• cotija cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) and grease a baking dish.
2. 2 Remove casings from the chorizo and cook in a large skillet until crumbly and browned, 7 to 9 minutes. Remove from the skillet, add to a large bowl, and set aside.
3. 3 Melt butter in the same skillet. Add onion and celery and cook until soft, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add cilantro and transfer mixture to the bowl of chorizo. Add cornbread and chicken broth; stir until well incorporated. Transfer to the prepared baking dish.
4. 4 Bake in the preheated oven until thoroughly warmed and stuffing starts to brown, 20 to 25 minutes. Serve garnished with cotija cheese.

By Yoly

Ingredients

• ✓ cornbread
• ground beef
• ground pork
• corn
• sour cream
• pepperjack cheese
• onion
• milk
• egg
• jalapeno pepper
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sour cream, pepperjack cheese, onion, milk, egg, jalapeno peppers, garlic, kosher salt, and pepper. Gently mix the corn mixture into the meat mixture. Form into a rounded loaf shape, and place in the prepared baking dish
3. 3 Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (72 degrees C). Loosely cover with aluminum foil during the last 15 minutes of cook time if the loaf is overly brown.

By CHEFSINGLEDAD

Ingredients

• ✓ cornbread
• celery
• onion
• turkey giblet
• oyster
• parsley
• basil
• salt
• paprika
• sage
• nutmeg
• egg
• chicken stock

Instructions

1. 1 In a skillet, saute the celery with the onions until the onions are translucent.
2. 2 In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.
3. 3 Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.

By Erika Michael

Ingredients

• ✓ cornbread
• vegetable oil
• pork sausage
• egg
• bell pepper
• onion
• hot sauce
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
2. 2 Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

By Teresa Shoenleben-Ward

Ingredients

• ✓ cornbread
• parmesan cheese
• sage
• butter
• mozzarella cheese
• chicken broth
• salt
• poultry seasoning
• sage
• pine nut
• french bread
• garlic
• onion
• celery
• olive oil
• pancetta bacon
• turkey sausage

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish or roasting pan.
2. 2 Heat a large skillet over medium-high heat, Add sausage; cook and stir until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
3. 3 Transfer sausage to a large bowl.
4. 4 Meanwhile, heat pancetta and olive oil in the same skillet over medium heat until it begins to brown. Stir in celery and onions; cook until onions soften and turn translucent, about 8 minutes.
5. 5 Stir in garlic; cook until aroma mellows, about 3 minutes.
6. 6 Transfer onion mixture to the bowl with sausage.
7. 7 Add French bread, cornbread, pine nuts, rubbed sage, poultry seasoning, and salt; stir to combine. Add chicken broth and mozzarella cheese; stir until bread absorbs broth and stuffing is combined.
8. 8 Transfer stuffing to the prepared baking dish; pack in. Dot butter over top. Cover dish with aluminum foil.
9. 9 Bake in the preheated oven for 45 minutes; uncover dish and continue baking until top turns golden brown, about 15 minutes more. Sprinkle with fresh sage and shaved Parmesan cheese; serve.

By Briana