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These collard egg rolls with cornbread dressing recipe is holiday food in one bite. I always saved a good piece of cornbread dressing to be ate with the last bite of collards and gravy to finish a meal off. It’s something special about a last bite of food. This way you get the last bite all in one.
Collard Egg rolls with Cornbread Dressing Cooking Tips:
Baby collards have smaller leaves and more tender than full grown collards.
Can you make ahead?
Freezer: Cornbread Dressing: You can make the cornbread dressing in advance and place in an airtight container. Keep in the freezer for 3 months max. Thaw 48 hours before using.
Fridge: Cornbread Dressing: After dressing cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Collard Egg Rolls with Cornbread Dressing: Pop in a 350-degree oven for 10-15 minutes.
latest Recipe Video:
This works well with swiss chard, turnip greens or mustard greens.
Feel free to skip adding the gizzards.
what to serve with Collard Egg rolls with Cornbread Dressing?
- Braised Lamb Shanks with Thyme Butter Celery Root Puree
- Oxtails Quesadillas
- Insta-Pot Red Beans and Rice
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Collard Egg Rolls with Cornbread Dressing
- 1 lbs. gizzards boiled, sinew removed, chopped
- 2 tablespoon oil
- 1 lbs. ground chuck
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 2 celery stalks chopped
- 2 garlic cloves
- 1 tablespoon rubbed sage
- 1 teaspoon dry thyme
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne
- 1 tablespoon worcestershire sauce
- 1 8 x 8 pan cornbread
- 2 cups gizzard stock
- 1 bunch baby collards washed, bottom stems removed
- ¼ cup salt
- 2 tablespoons oil
- 2 tablespoons black pepper
- In a pot add gizzards and cover with water, bring to a boil, skim off any waste that floats to the top. Strain liquid and sit to the side. Remove the sinew and add gizzards to food processor and blitz for 1 minute, should look like ground meat.
- In a skillet over medium-high heat add ground beef and cook until brown about 7 minutes. Add onion, bell pepper and celery and cook for 3 minutes. Add garlic, sage, thyme, salt, pepper, cayenne and worcestershire, cook for 15 seconds. Taste and adjust seasoning.
- In a bowl break up cornbread, add meat mix and add ½ cup of gizzard stock, stir to combine. Cornbread should be moist with no extra liquid at the bottom of the bowl. If that happens pour of access stock. Spray a 9 x 13 pan with non-stick spray, add cornbread dressing and pop in oven for 20 minutes. Remove and cool for 15 minutes before cutting.
- While dressing is in the oven, bring a large pot of water to a boil with ¼ cup of salt. Get a large bowl and fill with ice water. Add to boiling water and cook for 2 minutes. Remove and place in ice water for 1 minute then lay flat on a paper towel line baking sheet. Once finished with drizzle with oil and season with black pepper.
- Place two heaping tablespoons of dressing at the base of collards and roll up to the top, should resemble an egg roll. Repeat until all are finished. Serve immediately. You can serve whole or cut in half to accommodate more guest.