CORNBREAD DRESSING WITH SAUSAGES, APPLES AND MUSHROOMS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 9h25m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Allow the cornbread, French bread and crusty bread to sit out on cookie sheets for several hours or overnight, until completely dried out.
- Preheat the oven to 500 degrees F.
- Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the olive oil and sprinkle with salt. Mushrooms will be very coated, but that's good! Divide the mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside.
- Turn the oven down to 375 degrees F.
- In a large skillet, crumble and the brown sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease, and without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and 1/2 teaspoon salt. Cook for 3 to 4 minutes, or until deep golden brown.
- Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
- Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and some pepper. Heat for a few minutes, then set aside.
- Add the bread to a large bowl, then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid according to your taste.
- Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing.)
- Delicious!
CORNBREAD DRESSING WITH SAUSAGE, APPLES AND MUSHROOMS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h10m
Yield 16 servings
Number Of Ingredients 18
Steps:
- Allow the cubed bread to sit out on cookie sheets for several hours or overnight, until completely dried out.
- Preheat the oven to 500 degrees F.
- Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the olive oil and sprinkle with salt. The mushrooms will be very coated, but that's good! Divide the mushrooms between 2 cookie sheets and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside. Reduce the oven temperature to 375 degrees F.
- In a large skillet, crumble and brown the sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease and, without cleaning the skillet, add in the diced onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and some salt. Cook until deep golden brown, 3 to 4 minutes. Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
- Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and pepper to taste. Heat for a few minutes, and then set aside.
- Add the bread to a large bowl, and then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared to not use all of the liquid according to your taste.
- Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing.)
- Delicious!
SAUSAGE AND MUSHROOM CORNBREAD DRESSING
I learned about corn bread dressing while living in the south for a few years. I decided to combine it with a few of my favorite stuffing ingredients to give it my own spin. -James Schend, Food Editor, Taste of Home
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 9 cups.
Number Of Ingredients 20
Steps:
- Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first 5 ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , Meanwhile, in a large cast-iron skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble cornbread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until top is browned and mixture is set, 40-45 minutes.
Nutrition Facts : Calories 276 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 592mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
SAUSAGE AND CORNBREAD DRESSING
Recipe for Kwanzaa.
Provided by Donna
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- Bake cornbread according to package directions. Cool and crumble into a large bowl.
- Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
- Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
- Bake in the preheated oven for 35 to 45 minutes.
Nutrition Facts : Calories 378.9 calories, Carbohydrate 30.9 g, Cholesterol 36.9 mg, Fat 25.1 g, Fiber 1.4 g, Protein 7.9 g, SaturatedFat 9.1 g, Sodium 963.6 mg, Sugar 7.4 g
CORNBREAD DRESSING WITH PANCETTA, APPLES, AND MUSHROOMS
Provided by Ree Drummond : Food Network
Time P1DT1h55m
Yield 18 servings
Number Of Ingredients 26
Steps:
- Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out.
- Preheat the oven to 500 degrees F.
- Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the canola oil and sprinkle with 1/2 teaspoon salt; mushrooms will be very coated. Divide the mushrooms between 2 sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside.
- Reduce the oven to 375 degrees F.
- In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown. Remove from the skillet and set aside. Without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 teaspoon salt. Cook until deep golden brown, 3 to 5 minutes.
- Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
- Return the skillet to medium heat (again, without washing) and add the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 teaspoon salt, and pepper. Heat for a few minutes, and then set aside.
- Add the bread to a large bowl, and then add the browned pancetta, mushrooms, and apple/onion mixture (and any juices that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
- Check the seasonings at the end and add in the minced parsley. Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing).
- Preheat the oven to 450 degrees F. Heat 2 tablespoons shortening in an iron skillet, muffin pan, or other baking pan. Combine the cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, and egg. Add the baking powder and baking soda. Stir. Add the remaining 1/4 cup melted shortening, stirring constantly. Pour into the hot pan, smoothing the surface with a spatula. Bake until golden brown on top, 20 to 25 minutes.
MUSHROOM AND SAUSAGE STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
- Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
- Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
- Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
- Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.
SAUSAGE AND CORNBREAD DRESSING
At our house, we add sausage and a little steak sauce to this cornbread dressing for a meal that warms our cold winter nights. -Mandy Nall, Montgomery, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.
Nutrition Facts : Calories 240 calories, Fat 6g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 1112mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein.
MUSHROOM CORNBREAD DRESSING
This family-pleasing dressing is moist and flavorful, and it makes enough for a large gathering.-Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- For cornbread, combine the first 4 ingredients in a bowl. Combine 2 eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack., In a skillet, saute mushrooms, celery and onions in butter until tender. In a large bowl, beat remaining eggs add broth, soup, almonds, poultry seasoning, pepper and vegetables. Crumble cornbread over mixture. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife comes out clean.
Nutrition Facts : Calories 267 calories, Fat 14g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
SAUSAGE MUSHROOM DRESSING
To go with your turkey entree, how about serving Sausage Mushroom Dressing? The recipe comes from Mary Coleman of Norwood, Massachusetts. "My children and guests almost pass over the turkey in favor of this savory dressing each holiday," Mary notes.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 2 casseroles (12-16 servings each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Reserve 2 tablespoons drippings. Saute the mushrooms, onion, celery and garlic in the drippings and butter until tender. Stir in the sage, salt and pepper., In several large bowls, combine the mushroom mixture, bread cubes, sausage, broth and bacon; toss to coat. , Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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