Vegetarian Recipes
Cornbread Dressing
Friends, I hope you’re ready for the quintessential side dish for any Thanksgiving meal! Yes, I’m talking about this classic, southern Cornbread Dressing recipe. It’s made with simple ingredients like homemade cornbread, herbs, and sautéed vegetables. And it makes a huge batch so it’s perfect for large family gatherings during the holidays. I’m a huge fan of cornbread dressing so I make sure mine is seasoned well and cooked until perfectly golden brown. Trust me, this cornbread dressing is a must-have for your next holiday meal!
Cornbread Dressing vs. Stuffing
Although cornbread dressing and stuffing are often used interchangeably, there is a slight difference. In the past, stuffing was a bread mixture that was stuffed inside the cavity of a turkey and cooked with the turkey. Nowadays, due to food safety concerns, stuffing is usually made separately from the turkey. Cornbread dressing is a side dish that has always been made in a separate casserole dish. Homemade cornbread is also the main ingredient in cornbread dressing. Depending on which region of the country you’re from you might be use to one or the other. But I was born and raised in the South, so for the record I’m team cornbread dressing!😉
Ingredients For Cornbread Dressing
It doesn’t take much to make this cornbread dressing recipe. Here’s everything that you’ll need:
- Cornbread: The key ingredient for making the best dressing is of course a good batch of homemade cornbread. And yes, you’ll want homemade cornbread for this recipe, none of the box stuff. We used our popular Easy Homemade Cornbread recipe for this dressing.
- White Bread or Herb Stuffing: To give the dressing more texture we mixed in some homemade breadcrumbs made with white bread. If you happen to catch a good sale on “Pepperidge Farm Herb Seasoned Stuffing” you can use this in place of the white bread. You will need 3 cups total.
- Aromatics: Onion, bell pepper, and celery, also called the “holy trinity” in the culinary world, gives the dressing a ton of extra flavor.
- Chicken Broth: Make sure to use a good quality chicken broth to give the dressing the best flavor. We use Better than Bouillon to make our broth.
- Eggs: Eggs help bind the dressing together.
- Seasoning: A simple mix of poultry seasoning, sage, onion power, salt and black pepper seasons the cornbread dressing perfectly!
Recipe Tips and Variations!
- Make the cornbread a day or two in advance to save some time and to help the cornbread dry out a bit. Stale bread and cornbread will absorb the moisture from the dressing a lot better. If you forget to make your cornbread ahead of time just make it the same day as the dressing and toast it in the oven for a few minutes. This is what I did for this recipe.
- When crumbling the cornbread and white bread, make sure to use a variety of large and small crumbles.
- For maximum flavor, make your own homemade chicken broth or use the leftover broth from your roasted turkey instead of store bought broth. This is what really takes your cornbread dressing to the next level! But if you are using store bought broth, make sure to use a good quality broth for the best flavor. We use Better than Bouillon to make our broth.
- Give the dressing a quick taste test right before you add the eggs so you can decide if you want to add a bit more seasoning.
- Don’t overcook the dressing. You want to bake it until it’s lightly golden brown on the top and still moist in the center.
Storing Leftovers
Store any leftover dressing in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in the oven at 350°F until warmed through. The dressing may start to dry out a little bit as it refrigerates, so I like to add a splash of water or broth to the dressing when reheating it.
Serving Suggestions
Of course turkey and dressing are a classic pair for Thanksgiving, and you can’t forget the cranberry sauce! It also pairs really well with other side dishes like green bean casserole, candied yams, and Brussels sprouts. Luckily cornbread dressing is not just for the Thanksgiving holiday. I also love making this recipe for Easter to serve with Baked Ham and Glazed Carrots or anytime throughout the year when I get a craving for homemade dressing. It really is perfect to enjoy all year long!
Cornbread Dressing
Ingredients
- 1 batch homemade cornbread $1.77
- 6 slices white bread $0.75
- 1 Tbsp olive oil $0.12
- 1/2 cup salted butter $1.12
- 1 yellow onion, diced $0.40
- 1 green bell pepper, diced $1.00
- 3 ribs of celery, diced $0.55
- 3/4 tsp salt, divided $0.05
- 2 1/2 tsp poultry seasoning, divided $0.25
- 1/2 tsp dried sage $0.05
- 1/2 tsp onion powder $0.05
- 1/2 tsp freshly cracked black pepper $0.03
- 4.5 cups chicken broth $0.85
- 2 large eggs, beaten $0.60
Instructions
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Preheat the oven to 350°F. Crumble the cornbread by hand into small pieces and place on a baking sheet. Next, tear or crumble the white bread into small pieces. Place the crumbled white bread on the same baking sheet.
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Toss the crumbled white bread with olive oil, ½ tsp of poultry seasoning, and ¼ tsp salt. Place the baking sheet in the oven and bake the crumbled bread for 15 minutes until lightly toasted. Once the bread has dried out, remove the pan from the oven and set aside.
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While the breadcrumbs are toasting, sauté the vegetables. Melt the butter in a large skillet over medium heat. Add the diced onion, diced bell pepper, and diced celery. Stir and sauté for about 5 minutes or until the vegetables have softened.
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Add the toasted cornbread and breadcrumbs to a large bowl. Add the sautéed vegetables and butter to the same bowl. Now add ½ tsp salt, 2 tsp poultry seasoning, dried sage, onion powder, and black pepper to the bowl.
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Next, slowly pour the chicken broth into the bowl. Start by pouring half of the broth then give the dressing a stir. Pour the rest of the broth in the bowl and stir to combine.
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Now add the beaten eggs to the bowl and stir to combine.
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Pour the cornbread dressing mixture into a greased 9×13-inch baking dish. Bake in the preheated oven for 50 minutes or until golden brown on top. Serve warm and enjoy!
See how we calculate recipe costs here.
Notes
Nutrition
How to Make Cornbread Dressing – Step by Step Photos
Preheat the oven to 350°F. Crumble 1 batch of homemade cornbread by hand into small pieces and place on a baking sheet. Next, tear or crumble 6 slices of white bread into small pieces. Place the crumbled white bread on the same baking sheet. Toss the crumbled white bread with 1 Tbsp olive oil, ½ tsp of poultry seasoning, and ¼ tsp salt. Place the baking sheet in the oven and bake the crumbled bread for 15 minutes until lightly toasted. Once the cornbread and breadcrumbs have dried out, remove the sheetpan from the oven and set aside.
While the breadcrumbs are toasting, sauté the vegetables. Melt 1/2 cup salted butter (1 stick) in a large skillet over medium heat. Add 1 diced yellow onion, 1 diced green bell pepper, and 3 ribs of celery, diced.
Stir and sauté for about 5 minutes or until the vegetables have softened.
Add the toasted cornbread and breadcrumbs to a large bowl.
Add the sautéed vegetables and butter to the same bowl. Now add ½ tsp salt, 2 tsp poultry seasoning, 1/2 tsp dried sage, 1/2 tsp onion powder, and 1/2 tsp freshly cracked black pepper to the bowl. Next, slowly pour 4 1/2 cups chicken broth into the bowl. Start by pouring half of the broth then give the cornbread dressing a stir. Pour the rest of the broth in the bowl and stir to combine.
Now add 2 large beaten eggs to the bowl and stir to combine.
Pour the cornbread dressing mixture into a buttered 9×13-inch baking dish. Bake in the preheated oven for 50 minutes or until golden brown on top.
Bake in the preheated oven for 50 minutes or until golden brown on top. Serve warm and enjoy!
More Thanksgiving Side Dishes
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Vegetarian Recipes
Cheesy Skillet Ravioli
One-pot meals that don’t require me to cook any meat, but are still very filling, are literally my FAVORITE! They’re so quick and easy and are a life-saver during the weekdays. This Cheesy Skillet Ravioli is a saucy, flavorful, skillet meal made with cheese ravioli, sautéed mushrooms, marinara sauce, and more cheese sprinkled on top. I splurged a little with this one by using two types of cheeses and refrigerated ravioli instead of frozen, but I’ll also share some budget-saving tips below. You can definitely count on this recipe the next time you need a simple 30-minute meal!
Ingredients
There’s a good chance you already have most of the ingredients for this recipe in your pantry and fridge. And if not, they’re easy to find at any grocery store! Here’s what you’ll need to make this vegetarian cheesy ravioli skillet recipe:
- Cheese Ravioli: I specifically use refrigerated cheese ravioli because it cooks quickly and has a great texture. You can also use frozen cheese ravioli; just be sure to simmer it for a few minutes longer.
- Baby Bella Mushrooms: These add a ‘meaty’ texture without actually using any meat!
- Marinara Sauce: Use your favorite store-bought brand or make your own marinara if you have some extra time. Either way, it adds a delicious Italian-style flavor to this skillet recipe.
- Canned Petite Diced Tomatoes: I love the extra texture and flavor you get when these are mixed with the marinara sauce. The small size of these diced tomatoes also helps them cook quickly in the skillet and blend well with the other ingredients. You could use regular canned diced tomatoes and break them up a bit in the skillet if that’s what you have on hand.
- Garlic: I use two cloves of minced garlic, but feel free to add more if you LOVE garlic!
- Olive Oil and Butter: I use both to sauté the mushrooms and garlic. Together, they help brown the mushrooms and add extra flavor to the dish.
- Shredded Mozzarella and Grated Parmesan Cheese: These add the perfect amount of gooey, cheesy goodness to this skillet recipe. Sprinkle them on top and let them melt into the sauce for a delicious finish. (also, as shown in the step-by-step photos below, they create an awesome cheese pull!)
- Water: Thins out the sauce just a bit and helps everything cook evenly.
- Seasonings: The marinara will already have some seasoning, but adding Italian seasoning, garlic powder, salt, and black pepper really enhances the overall taste of this dish.
Budget-Saving Tips
- Looking to save more money? A lot of times, frozen ravioli is cheaper than refrigerated. If you purchase frozen cheese ravioli, you will need to let it cook for a few extra minutes until it is cooked and heated through.
- If you can get a great deal on ravioli with a different type of filling, go for it! Be sure to simmer your chosen ravioli in the sauce for the appropriate amount of time according to the package instructions.
- I bulked up this dish with fresh mushrooms, so if you want, you can use just half a bag of cheese ravioli (roughly 10 oz.) instead of the full 20 oz. and save the rest for later. Similar to what I did in my Cheese Tortellini Skillet recipe. This dish will still be very filling and delicious!
- Did you know baby Bella mushrooms are actually a more mature version of white button mushrooms? They have a deeper, richer flavor and are great in dishes like this. But if you can’t find them or if white button mushrooms are priced better at the store, they can easily be substituted in this recipe.
Serving Suggestions
I like pairing this ultra-rich pasta dish with a side salad made from leafy greens, cherry tomatoes, and sliced red onion. I almost always have these veggies in my fridge, so it’s a great way to use them up and add some freshness to the meal. Or, if you’re not in the mood for a salad, garlic bread is the only other way to go!
Storage and Reheating
This cheesy skillet ravioli dinner makes great leftovers! It’s already super easy to make as it is, but reheating the leftovers is even easier. 😉 Once cooled, store it in airtight container. (I like to portion it into individual containers for faster reheating) and refrigerate for 3-4 days. When you’re ready to eat, just pop it in the microwave for a few minutes until heated through. Leftovers can also be frozen for up to 3 months.
Cheesy Skillet Ravioli Recipe
Equipment
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Large Deep Skillet
Ingredients
- 1 Tbsp olive oil $0.22
- 1 Tbsp butter $0.12
- 8 oz. baby bella mushrooms, sliced $2.08
- 2 cloves of garlic, minced $0.16
- 2 cups marinara sauce $1.59
- 1 14.5 oz. can petite diced tomatoes $1.06
- 1 tsp Italian seasoning $0.10
- ½ tsp garlic powder $0.05
- ½ tsp salt $0.02
- ¼ tsp freshly cracked black pepper $0.02
- ¼ cup water $0.00
- 20 oz. refrigerated cheese ravioli* $6.99
- 1 cup shredded mozzarella cheese $1.15
- ¼ cup grated parmesan cheese $0.80
Instructions
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Heat a large deep skillet over medium heat and add the oil and butter. Add the sliced mushrooms and sauté until they have softened and become brown. Add the minced garlic and continue to sauté for another minute until the garlic is fragrant.
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Now add the marinara sauce, diced tomatoes, Italian seasoning, garlic powder, salt, black pepper, and water to the skillet. Stir everything together to combine.
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Stir in the cheese ravioli. Cover the skillet with a lid and simmer for 5 minutes. After 5 minutes remove the lid, give the ravioli a stir, then cook for 5 more minutes uncovered.
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Now sprinkle the shredded mozzarella cheese and parmesan cheese on top. Allow the cheese to melt for several minutes on the stove top or broil the cheese for a couple minutes in the oven until melted and slightly brown on top.**
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Sprinkle with chopped parsley (optional) and enjoy with garlic bread or your favorite side salad.
See how we calculate recipe costs here.
Notes
**Make sure you are using an oven-safe skillet if you choose to broil the cheese in the oven.
Nutrition
how to make Cheesy Skillet Ravioli — step by step photos
Gather all of your ingredients.
Heat 1 Tbsp olive oil and 1 Tbsp butter in a large, deep skillet over medium heat. Make sure the skillet you choose is deep enough to fit all of the ingredients. Add 8 oz. sliced baby bella mushrooms and sauté until they have softened and become browned. Then, add 2 cloves of minced garlic and sauté it with the mushrooms until the garlic is fragrant.
Pour 2 cups marinara sauce, a 14.5 oz. can petite diced tomatoes, 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, ¼ tsp black pepper, and ¼ cup water into the skillet. Stir to combine anything together.
Add 20 oz. cheese ravioli to the skillet and combine, making sure each piece is coated in the sauce.
Cover with a lid and simmer for 5 minutes. Remove the lid after 5 minutes, give everything a stir, and cook for another 5 minutes uncovered.
Sprinkle over 1 cup shredded shredded mozzarella cheese and ¼ cup grated Parmesan cheese. Make sure you evenly distribute the cheese so the top is fully covered.
Let the cheese melt for several minutes on the stovetop. Alternatively, you can broil the cheese for a couple of minutes in the oven until melted and browned on top. Make sure your skillet is oven-safe if you choose to do that.
Sprinkle with freshly chopped parsley (if desired), and serve with your favorite sides. Just look at that cheese pull!! YUM.
More Cheesy Pasta Recipes
The post Cheesy Skillet Ravioli appeared first on Budget Bytes.
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