ULTIMATE CORNBREAD STUFFING
Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!
Provided by LADYMHARRIS
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
- Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
- Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
- Reduce oven heat to 350 degrees F (175 degrees C).
- Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
- Bake in preheated oven until heated through, about 30 minutes.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 49 g, Cholesterol 96.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 9.3 g, Sodium 637.9 mg, Sugar 17.5 g
CORNBREAD STUFFING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.
STUFFING WITH CORNBREAD RECIPE BY TASTY
Here's what you need: unsalted butter, thick-cut bacon, celery, large yellow onions, garlic, fresh thyme leaf, fresh rosemary, day-old cornbread, large eggs, turkey stock, fresh parsley, salt, black pepper
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
- Melt the butter in a large skillet over medium heat. Add the bacon and cook until the fat has rendered, about 3 minutes.
- Add the celery, onion, and garlic. Cook until softened and golden, about 5 minutes.
- Add the thyme and rosemary. Cook until fragrant, about 2 minutes.
- In a medium bowl, beat together the eggs, turkey stock, half of the parsley, the salt, and pepper.
- In a large bowl, combine the bread and cooked bacon mixture.
- Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
- Transfer the stuffing to the prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
- Top with the remaining parsley.
- Enjoy!
Nutrition Facts : Calories 454 calories, Carbohydrate 24 grams, Fat 30 grams, Fiber 1 gram, Protein 20 grams, Sugar 7 grams
CORNBREAD STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
- Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
- For the cornbread stuffing: Preheat the oven to 350 degrees F.
- Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
- Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
- Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
- Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.
ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and cornbread mixture.
- In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with cornbread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
- Squeeze garlic from skins; mix gently into cornbread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350 degrees for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.
CORNBREAD FOR ROASTED-GARLIC STUFFING
Half of this recipe will be used for our Roasted Garlic Stuffing; the remaining half can be served to your guests.
Provided by Martha Stewart
Categories Bread Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Grease 11-inch cast-iron skillet or 9-by-13-inch baking dish with shortening; set aside. In large bowl, combine cornmeal, flour, sugar, baking powder and soda, and salt. In medium bowl, whisk buttermilk, milk, and eggs; whisk into dry ingredients. Whisk in shortening until combined.
- Pour batter into prepared skillet or dish; bake until firm and lightly browned, about 45 minutes. Transfer pan to wire rack to cool.
ROAST TURKEY WITH CORNBREAD STUFFING
The whole shebang - the bread, the stuffing, turkey *and* gravy. I like my stuffing to be a bit on the dry side so put the extra in a oil sprayed open dish and placing in oven for 30 or 40 minutes next to the turkey so that it is a little on the crisp side. That way there is some that is moist (from inside the bird) and some that is crispy. Made this the Christmas after it appeared in the magazine using fresh herbs (about 3 0r 4 times the quantity of dried) and it was a great success. Corn Bread Loaf Roast Turkey With Corn Bread Stuffing Exported from Now You're Cooking - User Friendly Recipe Software Corn Bread Loaf
Provided by Robin Cowdrey
Categories Breads
Time 1h
Yield 8
Number Of Ingredients 32
Steps:
- TO MAKE CORNBREAD:
- In large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt.
- In separate bowl, whisk together eggs, buttermilk and butter, pour over dry ingredients, stirring just until moistened.
- Spoon into greased 13-x 9-inch cake pan. Baking this corn bread in a 13- x 9-inch cake pan makes it easy to cut into cubes for turkey s tuffing.
- Bake in center of 375°F oven for 30 to 40 minutes or until bread is golden brown on top and tester inserted in center comes out clean.
- Let bread cool in pan on rack for 5 minutes. Turn out onto rack and let cool completely. (Loaf can he wrapped in plastic wrap, overwrapped in foil and frozen for up to 1 week; let thaw in refrigerator for 24 hours before using.)
- TO MAKE ROAST TURKEY WITH CORNBREAD STUFFING:.
- In large skillet, melt butter over medium-high heat; cook celery, onions, red and green peppers, garlic, sage, oregano, coriander, chili powder and salt, stirring often, for 10 minutes or until onions are softened.
- Meanwhile, cut corn bread into small cubes (you should have about 18 cups); place in large bowl.
- Add vegetable mixture; toss to combine. (Stuffing can be prepared to this point, cooled, covered and refrigerated for up to 1 day.) Drizzle with stock, tossing to moisten.
- Remove giblets and neck from turkey.
- Rinse turkey under cold water; pat dry inside and out. Fill body cavity loosely with stuffing; skewer opening closed.
- Repeat with neck cavity; fold neck skin over stuffing and skewer to back.
- (wrap remaining stuffing in foil; set aside in refrigerator).
- Tie legs together with kitchen string. Twist wings backward under back.
- Place turkey, breast side up, on greased rack in roasting pan.
- Blend together butter, sage, oregano and pepper; rub over turkey.
- Tent loosely with foil, dull side out, leaving sides open.
- Roast turkey in 325°F oven, basting every 30 minutes, for 3-1/2 hours.
- Remove foil.
- Place reserved wrapped stuffing in oven alongside pan.
- Roast, basting turkey once or twice and opening packet of stuffing for last 10 minutes of cooking, for 45 to 60 minutes longer or until meat thermometer inserted into thickest part of thigh registers 180°F and juices run clear when turkey is pierced.
- Transfer to large warmed platter; tent with foil and let stand for 20 minutes before carving.
- TO MAKE GRAVY:
- Meanwhile, skim off fat in roasting pan. Using wooden spoon, stir flour into pan; cook, stirring, over medium heat for 1 minute. Gradually whisk in stock and wine. Add salt and pepper; bring to boil, stirring to scrape up brown bits from bottom of pan.
- Reduce heat and simmer, stirring often, for about 5 minutes.
- Strain into warmed gravy boat. akes 8 servings (with enough left over for 8 more servings).
- TIP: To thaw frozen turkey, let thaw in original wrapper on tray in refrigerator for 5 hours per pound. Or cover turkey (in original wrapper) with cold water, changing water occasionally, for 1 hour per pound.
- Contributor: Canadian Living Yield: 8 servings.
Nutrition Facts : Calories 2001.9, Fat 98.8, SaturatedFat 36.4, Cholesterol 742.7, Sodium 2119.4, Carbohydrate 73.5, Fiber 5.1, Sugar 13.3, Protein 190.8
CORN BREAD AND CHESTNUT STUFFING
Categories Herb Side Bake Thanksgiving Stuffing/Dressing Fall Chestnut Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature.
- Butter 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and celery; sauté until tender, about 7 minutes. Add to corn bread. Mix in 2 1/4 cups broth and herbs. Stir in chestnuts. Season with salt and pepper. Mix in egg. Add up to 1/2 cup more broth if stuffing seems dry.
- Transfer to prepared dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer.
CORN-STUFFED CROWN ROAST
"My mother always made this elegant entree for company dinners and special family celebrations," remembers Dorothy Swanson of St. Louis, Missouri.
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place roast on a rack in a large shallow roasting pan. Sprinkle with 1/4 teaspoon pepper. Cover rib ends with foil. Bake, uncovered, for 1-1/2 hours., Melt butter in a Dutch oven over medium heat. Cook and stir celery and onion until tender, 3-5 minutes. Stir in the stuffing, corn, mushrooms, salt, poultry seasoning and remaining pepper. Carefully spoon 1-3 cups into center of roast. Place remaining stuffing in a greased 2-qt. baking dish. Refrigerate until ready to use., Bake roast until a thermometer inserted in stuffing reads 140°, 1 hour. Cover and bake extra stuffing until browned, 30-40 minutes. Transfer to a serving platter. Let stand for 15 minutes. Remove foil. Cut between ribs to serve.
Nutrition Facts : Calories 545 calories, Fat 30g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 826mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 38g protein.
TRADITIONAL CORNBREAD STUFFING
Toasted cornbread cubes are mixed with butter-sauteed veggies and seasoned lightly. You can use this to stuff a turkey as-is, or put into an oven-safe dish and bake until a golden brown crust is formed. Serve immediately.
Provided by Semichee
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h25m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place butternut squash on a rimmed baking sheet and drizzle with 1 tablespoon olive oil.
- Roast squash in the preheated oven until tender, 25 to 30 minutes, turning once using a metal spatula. Remove from the oven and set aside.
- Heat 2 teaspoons olive oil in a large, deep saute pan over medium-high heat. Saute carrots, onion, celery, leek, and garlic in the hot oil until almost tender, about 5 minutes. Add roasted butternut squash, sage, butter, and thyme and continue to saute until vegetables are tender, 3 to 4 minutes more.
- Stir chicken broth into the pan until well mixed with vegetables. Add cornbread stuffing and mix. Add additional chicken broth if necessary and mix until desired consistency is reached. Season with salt and pepper. Set aside and let cool, 10 to 15 minutes. Mix in apple.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 42.1 g, Cholesterol 9.9 mg, Fat 9.1 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.1 g, Sodium 917 mg, Sugar 4.7 g
CORNBREAD DRESSING WITH ROASTED FALL VEGETABLES
Provided by Betty Rosbottom
Categories Mushroom Onion Vegetable Side Bake Thanksgiving High Fiber Stuffing/Dressing Cornmeal Root Vegetable Carrot Parsnip Fall Rutabaga Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Cook onions in small saucepan of boiling water 2 minutes; drain. Cool slightly; trim and peel. Place onions, carrots, parsnips, and rutabagas in single layer on large rimmed baking sheet. Drizzle 1/3 cup oil over and sprinkle generously with salt and pepper; toss to coat. Place mushrooms and garlic on another rimmed baking sheet; drizzle with remaining 1/3 cup oil, sprinkle with salt and pepper, and toss to coat. Roast root vegetables until tender and brown around edges, stirring every 15 minutes, about 1 hour. Roast mushrooms and garlic until tender, stirring once, about 30 minutes. Place root vegetables and mushrooms in large bowl. Place garlic in small bowl; mash with fork until pureed. Add pureed garlic, thyme, rosemary, and sage to vegetables; toss to coat. Season to taste with salt and pepper. DO AHEAD: Vegetable mixture can be made 1 day ahead. Cool vegetables, cover, and chill. Bring mixture to room temperature before continuing.
- Place cornbread cubes on large rimmed baking sheet. Let bread cubes stand at room temperature to dry slightly, about 1 hour.
- Preheat oven to 375°F. Butter 13x9x2- inch oval baking dish. Add cornbread cubes to vegetables; toss to distribute evenly. Add eggs; toss to coat. Drizzle with melted butter; toss to coat. Add broth and stir to combine (mixture will be very moist). Transfer mixture to prepared dish.
- Bake dressing uncovered until lightly browned and crisp around edges, about 45 minutes.
ROASTED PORK TENDERLOIN WITH CAJUN CORNBREAD STUFFING
Make and share this Roasted Pork Tenderloin With Cajun Cornbread Stuffing recipe from Food.com.
Provided by Food.com
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Butterfly the pork by making a ¾ inch cut down the length of the tenderloin. Be Careful not to cut all the way through. From that cut into the sides, opening the tenderloin as you go like a flap or book. Use a meat mallet to pound the butterflied tenderloin out flat. Season with seasoning mixture on both sides and rub with a little of the olive oil.
- In a large bowl crush up cornbread into large crumbs. Using the butter sauté peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sautéing until has color on all sides. Add contents in the pan to the cornbread crumbs along with the herbs, then the stock. Add eggs and mix well.
- Preheat oven to 350 degrees.
- Separate the dressing into 2 equal parts. Put each into the butterflied tenderloin, spreading evenly along the length and out until about 1 inch from each edge. Roll up the tenderloins making sure the dressing is not falling out on the edges. Pan sear all sides in a little olive oil for color. Then place in preheated oven for 10 - 12 minutes.
- Allow pork to rest at least 10 minutes before slicing into ¾ inch rounds.
- Serve with a savory Aus Jus and Sweet Potato puree.
EASY CORNBREAD-BROWN BUTTER STUFFING
For many people, Thanksgiving is one big excuse to eat lots of stuffing. This one is particularly easy to make. Prepare cornbread using any recipe you'd like, then let it sit out until it gets a little stale. Crumble it into large pieces and then sauté with aromatics in deeply browned butter. Be sure to really let the butter brown: that's where much of the flavor is. Drizzle any remaining brown butter over the top of the stuffing once you've transferred it to the baking dish - that will make the top nice and crispy.
Provided by Melissa Clark
Categories easy, stuffing and dressing, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
- In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
- Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
- Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 1083 milligrams, Sugar 0 grams, TransFat 0 grams
CORNBREAD STUFFING
Enjoy our cornbread stuffing at a Thanksgiving banquet or alongside a special Sunday roast. It features bacon, but this can be omitted for a vegetarian stuffing
Provided by Liberty Mendez
Categories Side dish
Time 2h10m
Number Of Ingredients 15
Steps:
- First, make the cornbread. Heat the oven to 190C/170C fan/gas 5. Butter the base of a 25cm ovenproof dish and line with baking parchment. Combine the semolina, flour, baking powder, bicarb and ½ tsp salt in a large bowl. Whisk the melted butter, eggs, buttermilk or yogurt and chillies together in a jug and until combined. Gradually pour the wet ingredients into the dry, stirring until just combined - be careful not to over-mix. Pour the cornbread batter into the pan and bake for 40-50 mins until golden, then cool completely in the tin.
- Turn the oven up to 220C/200C fan/gas 7. Fry the bacon in a large frying pan or skillet over a medium heat for 5 mins until it is starting to crisp up and release its fat. Remove to a board, leave to cool slightly, then roughly chop. Tip the onion, garlic and celery into the pan and fry for 8-10 mins until the vegetables are softened and golden. Add a splash of water the mixture starts to catch on the bottom. Stir in the sage.
- Tip the vegetable mixture into a large bowl and leave to cool slightly. Cut the cooled cornbread into 2cm cubes, then add to the bowl of veg along with the chopped bacon. Season and toss to combine. Tip the stuffing mixture into a roughly 20 x 30cm casserole dish. Mix the eggs and vegetable stock together in a jug, then pour this over the stuffing in the dish. Bake for 15-20 mins until the stuffing is golden brown and crisp at the edges.
Nutrition Facts : Calories 215 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium
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SAVORY CORNBREAD STUFFING RECIPE - MYGOURMETCONNECTION
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5/5 (1)Category Side DishesCuisine AmericanTotal Time 1 hr 25 mins
- Preheat the oven to 400°F and line a shallow baking pan with parchment paper. Generously butter a round 2-quart casserole dish.
- Arrange the corn bread cubes in a single layer on the prepared pan and toast lightly for 6 to 8 minutes tossing the cubes once after about 3 minutes for even toasting. Transfer to a large mixing bowl and set aside to cool.
- In a large skillet over medium heat, cook the bacon until crisp and transfer to a paper towel-lined plate to drain.
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- The day before you make the stuffing, slice the French bread into 1-inch thick slices and then cut into 1-inch cubes. Spread out in a single layer on a large, rimmed baking sheet. Repeat with cornbread, cutting into 1-inch cubes and spreading out on a baking sheet. Set pans on the counter and allow bread cubes to dry for 24 hours. (If you wish to speed up the process, place baking sheets in a 250°F oven for 30 minutes or until bread is dried out.)
- Preheat oven to 350°F and generously grease a 2 1/2-quart baking dish (or an oven-safe dish of a comparable size). Heat a large pot over low heat, add butter, and allow to melt. Add fresh minced garlic and cook for 2 minutes, stirring occasionally. Garlic should be fragrant and beginning to turn a light golden brown but not dark. Add chicken broth to the garlic, increase heat, and bring to a boil. Stir in fresh herbs, 1/2 teaspoon of salt, and freshly ground black pepper. Remove from heat.
- Combine dried French bread and cornbread cubes in a very large bowl (or in a stock pot, if you don't have a big enough bowl). Ladle a few scoops of broth over bread cubes, gently toss to combine, and adjust for seasoning, adding more salt, pepper, and/or herbs, if desired. Continue to add broth to bread cubes, carefully tossing to moisten bread without breaking it all up.
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