Cornbread Stuffing Recipe with Apples and Pecans - Mom 4 Real (2024)

FAQs

What is the difference between cornbread stuffing and cornbread dressing? ›

So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish. Additionally, dressing, especially in the American South, is often made with cornbread instead of pieces of a baguette or plain ol' white bread.

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

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Northern cornbreads tend to be more cake-like, on the sweet side, with a finer crumb due to more flour in the mixture. Southern cornbread is flavored with bacon grease, and cooked in a cast iron skillet, a perfect side for barbecues, or chili. It also tends to be rather crumbly.

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.

Vegetable broth – To moisten the bread. Eggs – They add richness and moisture, helping to create the stuffing's irresistible gooey center. And sea salt and fresh black pepper – To make all the flavors pop!

According to Tastes of Lizzy T, eggs are included in stuffing because they act as a binder that helps the dish keep its shape. However, you can still make great stuffing without them.

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

If your dressing doesn't turn out right, don't fret. You can usually fix it. If you find your stuffing is too dry, add additional warmed broth to it, stir well, and return to the oven, checking periodically. If the stuffing is overly wet and too gummy, cook it uncovered for a bit longer, checking periodically.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

What is the best kind of bread to use for stuffing? ›

The Best Bread for Stuffing

Many types of artisan-style bread will work, from sourdough and rye to whole-grain and garlicky herb. Check out your grocery store or local bakery to see what's in stock.

They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top). Our best make-ahead stuffing recipe is no different. The key is assembling and doing the first round of baking a day ahead, so all that's left to do is crisp it up while your turkey rests.

Use a Food Thermometer

For safety and doneness, check the internal temperature of the turkey and stuffing with a food thermometer. If the temperature of the turkey and the center of the stuffing have not reached a safe minimum internal temperature of 165 °F, further cooking will be required.

The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side. As with many food traditions in the U.S., regional loyalties to stuffing vs dressing abound.

In the 1800s, the word dressing gained popularity in some areas of the US as a word for the dish cooked inside a bird. The rise of this preference is theorized to be based in part on Victorian-era prudishness and a resulting movement away from more “graphic” terms for food preparation.

Cornbread Dressing Ingredients

You can buy pre-made cornbread, make it from a mix, or make a from-scratch cornbread recipe. Vegetables: You'll need diced onions and celery. Butter: Butter is used to saute the fresh vegetables. Eggs: Two eggs add moisture and richness.

Both stuffing and filling have the same results, as the bird cooks, juices impart a deep, rich flavor to the bread mixture inside. On the other hand, dressing is the same bread mixture, but it's cooked in a separate vessel outside of the bird.