Caramelized Onion And Cornbread Dressing Recipes

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CARAMELIZED ONION AND CORNBREAD STUFFING



Caramelized Onion and Cornbread Stuffing image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, crumbled
Salt and freshly ground black pepper
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered 9 by 13-inch baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

CARAMELIZED ONION AND CORNBREAD STUFFING



Caramelized Onion and Cornbread Stuffing image

Provided by Tyler Florence

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

CARAMELIZED ONION AND CORNBREAD STUFFING



Caramelized Onion and Cornbread Stuffing image

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
1 egg
Handful fresh sage leaves, chopped
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

CARAMELIZED ONION SKILLET CORN BREAD



Caramelized Onion Skillet Corn Bread image

As part of GMA's $15 Dinner Dare series, each day an anchor unveiled a list of secret ingredients, then a chef had to prepare a tempting family meal live on the air with the newly unveiled ingredients. Emeril Lagasse was the second chef to take on the challenge. His list of surprise ingredients included only vegetables: black beans, pinto beans and spinach, so he contrived this side dish from the GMA pantry. I've never known anyone who could instantly caramelize onions, so this method was a huge surprise. Now, if you'd rather be more traditional, you can always caramelize onions (cut in 1/2 inch pieces) in the skillet over medium heat using a couple of tablespoons of butter and a little oil, sauteing until they turn brown and caramelize, then melt the remaining butter in the skillet (add sugar here if you like sweet cornbread) and continue with the recipe as written. Prep time includes time to heat the skillet.

Provided by ninja

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup cornmeal
1 cup flour
1 teaspoon salt
2 teaspoons baking powder
1 cup buttermilk
1 medium onion, diced
1/2 cup butter
2 eggs

Steps:

  • Preheat oven to 500 degrees with a well-seasoned 10-inch cast iron skillet in it for about 10 minutes.Meanwhile, in a large mixing bowl, combine cornmeal, flour, salt and baking powder. Stir with a whisk to combine ingredients. In a separate small mixing bowl, mix eggs and buttermilk until combined. Add to dry ingredients.
  • Carefully remove skillet from oven and melt one stick of butter in it. Add diced onion to pan and stir.Immediately pour batter into the cast iron skillet with the "instantly" caramelized onions and butter.
  • Bake at 375 for 20 minutes until a knife inserted in middle comes out clean. Let rest for 10 minutes and then turn out onto a plate.

CARAMELIZED ONION AND CORNBREAD STUFFING



Caramelized Onion and Cornbread Stuffing image

This recipes comes from the Food Network courtesy of Tyler Florence. I made this for Thanksgiving this year. The amount of chicken stock was listed as 1/4 cup, this was cooked in a small pan in the oven and I found that I needed additional for the stuffing to be as moist as we liked.

Provided by PaulaG

Categories     Christmas

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
6 large corn muffins, cubed
1/8-1/4 cup fresh sage leaf, chopped
1 egg
1/4 cup heavy cream
1/4-1/2 cup chicken stock, divided
salt & freshly ground black pepper, to taste

Steps:

  • Melt the butter over medium heat, add onions and cook until soft and caramelized, stirring frequently, approximately 10 to 15 minutes; stir in the fresh sage.
  • Pour mixture into a large mixing bowl, add in the cornbread and season well with salt and pepper; toss gently until well combined.
  • In a small bowl, whisk together the egg, cream and 1/4 cup of chicken stock, pour over the cornbread mixture, stir gently.
  • If cooking in the turkey, stuff and proceed as per your recipe for roasted turkey.
  • If cooking outside the bird, spoon the mixture into a 2 quart casserole dish, pour the additional stock over all and place in oven the last 30 minutes that turkey is baking.
  • Bake until hot and crusty on top.

CORNBREAD WITH CARAMELIZED APPLES AND ONIONS



Cornbread with Caramelized Apples and Onions image

If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for baking.

Provided by Alison Roman

Categories     Bread     Onion     Side     Bake     Thanksgiving     Apple     Cornmeal     Fall     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

3/4 cup plus 2 tablespoons unsalted butter
1 medium onion, thinly sliced
1 teaspoon kosher salt plus more
Freshly ground black pepper
2 medium red- or pink-skinned apples (such as Pink Lady), thinly sliced
5 tablespoons sugar, divided
3 teaspoons fresh thyme leaves, divided
1 1/2 cups cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 large eggs
1 1/2 cups buttermilk

Steps:

  • Preheat oven to 400°F. Melt butter in an 8" cast-iron skillet over medium-high heat. Pour all but 2 tablespoons butter into a small bowl; set aside.
  • Add onion to butter in skillet; season with salt and pepper, and cook, stirring occasionally, until onion is softened and beginning to brown, about 4 minutes. Add apples, 2 tablespoons sugar, and 2 teaspoons thyme and cook, stirring often, until apples are softened, about 4 minutes. Transfer onion mixture to a medium bowl and reserve skillet.
  • Whisk cornmeal, flour, baking powder, 1 teaspoon salt, and remaining 3 tablespoonss sugar in a large bowl. Gradually whisk in eggs, buttermilk, and 3/4 cup reserved melted butter until smooth (no lumps should remain). Fold in half of onion mixture and scrape batter into reserved skillet. Top with remaining onion mixture and remaining 1 teaspoon thyme.
  • Bake cornbread until golden brown and a tester inserted into the center comes out clean, 30-40 minutes. Let cool slightly before serving.
  • DO AHEAD: Cornbread can be made 6 hours ahead. Reheat before serving, if desired.

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