Cornbread Stuffing With Fresh And Dried Fruit Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRUIT-AND-NUT CORNBREAD STUFFING



Fruit-and-Nut Cornbread Stuffing image

To make this stuffing gluten-free, use our cornbread recipe at foodnetwork.com/gfcornbread.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the baking dish
1 onion, chopped
2 stalks celery, chopped
1 Gala or Golden Delicious apple, peeled and chopped
Kosher salt and freshly ground pepper
1/4 cup chopped fresh parsley
3 tablespoons finely chopped fresh sage
14 cups cubed cornbread (about 1 1/4 pounds)
1 cup pecans, toasted and chopped
1 cup mixed dried fruit (such as golden raisins, apricots and/or cranberries), chopped if large
4 to 5 cups low-sodium chicken broth

Steps:

  • Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
  • Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
  • Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT



Cornbread Stuffing with Fresh and Dried Fruit image

Categories     Fruit     Onion     Vegetable     Side     Bake     Sauté     Christmas     Thanksgiving     Stuffing/Dressing     Prune     Apple     Apricot     Fennel     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 12

Buttery Cornbread
1/2 cup (1 stick) butter
4 cups chopped onions
4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large)
2 cups chopped celery with leaves
24 pitted prunes, diced (about 10 ounces)
12 dried apricot halves, diced (about 2 ounces)
1 tablespoon fennel seeds
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 cup low-salt chicken broth

Steps:

  • Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
  • Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.

HERB STUFFING WITH DRIED FRUIT



Herb Stuffing with Dried Fruit image

This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.

Provided by Food Network Kitchen

Time 2h

Yield 8-10

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, plus more for buttering the baking dish
One 1-pound loaf sliced white sandwich bread
3/4 cup mixed chopped dried fruit, such as apricots, cranberries and figs
2 tablespoons chopped fresh sage
2 teaspoons fresh thyme leaves, roughly chopped, plus more for garnish
1 large apple, such as Golden Delicious, peeled, cored and coarsely chopped
1 onion, chopped
2 stalks celery with leaves, chopped
Kosher salt and freshly ground black pepper
3 cups low-sodium chicken broth
1/4 cup chopped parsley, plus more for garnish
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
  • Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
  • Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

CORNBREAD AND DRIED FRUIT DRESSING



Cornbread and Dried Fruit Dressing image

This is a biggest loser recipe served with Turkey Roulade and mushroom gravy for a Healthy holiday Meal.Total time does not include making Cornbread.

Provided by cmore

Categories     Grains

Time 25m

Yield 6 1/2 cup, 6 serving(s)

Number Of Ingredients 18

4 cups cornbread cubes, dried (I use healthy cornbread Healthy Cornbread)
4 ounces lean Italian turkey sausage, casing removed
1 tablespoon canola oil
1 cup chopped yellow onions or 1 cup white onion
1/4 cup chopped celery
1/4 cup chopped carrot
1 small garlic clove, crushed
dried apricot, coarsely chopped
pitted dried plum, coarsely chopped
1/2 teaspoon dried thyme
3/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1 cup fat-free low-sodium chicken broth
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
canola oil cooking spray
1 egg, lightly beaten

Steps:

  • Preheat oven to 350 °F. Place cornbread cubes in large bowl and set aside.
  • In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
  • In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don't allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes.
  • Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.).
  • Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.
  • After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155 °F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.

Nutrition Facts : Calories 84.9, Fat 5.1, SaturatedFat 0.5, Cholesterol 41, Sodium 402.7, Carbohydrate 5.1, Fiber 1.1, Sugar 2.2, Protein 5.2

SHERRY'S CORNBREAD & DRIED FRUIT STUFFING



Sherry's Cornbread & Dried Fruit Stuffing image

Provided by My Food and Family

Categories     Recipes

Time 1h5m

Number Of Ingredients 8

1 bag (15 oz.) cornbread stuffing
1 pkg (7 oz.) dried fruit bits
1/3 cup chopped fresh parsley
12 oz bulk pork sausage
3 Tbsp butter
2 cups chopped onion
1 cup chopped celery
3 cups fat-free chicken broth

Steps:

  • Preheat oven to 350°F. Spray a shallow 3-quart baking dish with cooking spray. Put stuffing mix, dried fruit and parsley in large bowl. Heat a large skillet over med-heat, add sausage, cook over medium heat, breaking up meat with spoon until browned and cooked through. Add to stuffing.
  • Melt butter in same skillet, add onion and celery, cook over medium heat, stirring, for 10 minutes or until tender. Add broth, stirring to remove any browned bits. Add to bowl with stuffing. Gently toss to mix.
  • Spoon into baking dish, cover with foil. Bake 30 min. Uncover, bake 15 min or until lightly browned.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ULTIMATE CORNBREAD STUFFING



Ultimate Cornbread Stuffing image

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

2 (8.5 ounce) packages corn muffin mix
⅔ cup heavy cream
2 eggs
2 tablespoons white sugar
2 tablespoons olive oil
1 tablespoon poppy seeds
1 teaspoon vanilla extract
4 strips bacon, chopped
1 green bell pepper, chopped
1 red onion, chopped
¼ teaspoon dried marjoram
1 ½ cups chicken broth

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

DRIED-FRUIT AND NUT CORNBREAD DRESSING



Dried-Fruit and Nut Cornbread Dressing image

Make and freeze the pecan- and dried fruit-studded cornbread up to a month in advance, and all you have to do on Thanksgiving is add a few more ingredients and bake.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 2h45m

Yield Serves 6 to 8

Number Of Ingredients 19

1 1/2 sticks unsalted butter
1 1/2 cups cornmeal (not stone-ground)
1/2 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons coarse salt
1/2 cup pecans, toasted
1/2 cup golden raisins
1/2 cup dried cranberries
1 1/2 cups well-shaken buttermilk
2 large eggs
Unsalted butter, for baking dish
2 cups whole milk
2 cups heavy cream
4 large eggs
1 bunch scallions, white and pale-green parts only, thinly sliced (about 1 1/2 cups)
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Cornbread:Preheat oven to 400 degrees with rack in top third. Melt butter in an 8- or 9-inch-square baking dish in oven. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, pecans, raisins, and cranberries in a bowl. Whisk together buttermilk and eggs in a large bowl. Gradually whisk melted butter (set aside baking dish) into buttermilk mixture.
  • Whisk cornmeal mixture into buttermilk mixture until just combined, then pour into buttered dish. Bake cornbread until golden and a toothpick inserted in center comes out clean, about 35 minutes. Let cool completely in pan on a wire rack, about 1 hour. Cornbread can be made 2 days ahead and stored at room temperature or frozen up to 1 month.
  • Dressing:Preheat oven to 350 degrees. Cut cornbread into roughly 1-inch pieces and place on a rimmed baking sheet, along with any crumbs. Toast until golden, about 30 minutes.
  • Increase oven temperature to 400 degrees. Butter a 9-by-13-inch baking dish. Whisk together milk, cream, eggs, scallions, salt, and pepper in a large bowl. Fold in toasted cornbread and transfer to baking dish. Bake until custard is set and top is browned, 35 to 40 minutes. Let cool 15 minutes before serving.

CRANBERRY-DRIED FRUIT STUFFING



Cranberry-Dried Fruit Stuffing image

Make this for our Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 10 cups

Number Of Ingredients 17

5 tablespoons unsalted butter, plus more for dish and baking
1/2 loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 4 cups)
9 dried pear halves, cut into 1/2-inch pieces
3/4 cup sultanas (golden raisins)
1/4 cup dried currants
2 medium onions, finely chopped
2 stalks celery, cut into 3/4-inch dice
1 tablespoon minced, peeled ginger
Coarse salt and freshly ground pepper
1/2 cup Marsala wine
1 1/2 cups walnuts, toasted and coarsely chopped (optional)
1 1/2 cups seeded, coarsely chopped, cooked quinces from Quince Syrup
1 cup fresh cranberries
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 teaspoons finely chopped fresh thyme
2 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees. Melt 3 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on a rimmed baking sheet. Toast in oven, tossing once, until golden, 18 to 20 minutes. Let cool completely.
  • Pour 1 cup boiling water over dried fruit in a bowl; stir to submerge. Set aside until fruit has softened, about 30 minutes. Drain; reserve soaking liquid.
  • Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Add onions, celery, ginger, and a pinch of salt; cook, stirring occasionally, until golden and soft, about 15 minutes.
  • Add onion mixture to bread cubes. Return skillet to medium heat. Add Marsala, and cook, scraping up browned bits with a wooden spoon, until liquid bubbles. Pour over bread mixture. Stir in dried fruit, 1/2 cup soaking liquid, walnuts if using, quinces, and cranberries. Stir in spices and thyme; season with salt and pepper. Stir in eggs.
  • To cook stuffing in turkey: Stuff as directed (see Roast Turkey with Quince Glaze recipe). Spoon remaining stuffing into a buttered 8-inch square baking dish; dot generously with butter. Bake, uncovered, in a 375 degrees oven until golden brown, 30 to 35 minutes. To bake all of the stuffing in the oven: Spoon it into a buttered 13-by-9-inch baking dish; dot generously with butter. Bake as directed above.

REAL SOUTHERN HERBED CORNBREAD STUFFING



Real Southern Herbed Cornbread Stuffing image

NO bread, NO oysters, NO sausage, NO Eggs, NO Giblets. Simply the best cornbread stuffing you will ever put in your mouth. This is one of those 'secret' recipes handed down from my grandmother's grandmother. It has never been written down until now, but was taught in the kitchen to each generation during the holidays while helping grandma prepare the stuffing and listening to the stories of when they were little girls in the kitchen helping their grandmas.

Provided by Jeanine Starkenberg

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

12 cups crumbled cornbread
1 cup butter
1 cup finely chopped onion
1 cup finely chopped apple
1 cup finely chopped celery
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon salt
4 cups turkey broth, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place crumbled cornbread into a large bowl.
  • Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
  • Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 34.7 g, Cholesterol 72.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11.9 g, Sodium 1566.4 mg, Sugar 6.9 g

More about "cornbread stuffing with fresh and dried fruit recipes"

CORNBREAD STUFFING - PEAR TREE KITCHEN
cornbread-stuffing-pear-tree-kitchen image
2019-11-08 Preheat an oven to 400⁰F. Combine 1 1/4 cups flour, 3/4 cup cornmeal, and 2 teaspoons baking powder in a mixing bowl and stir to combine. In a separate bowl, combine 1 cup milk, 1 whole egg, and 1/4 …
From peartreekitchen.com


CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT RECIPE
2006-11-01 Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes.
From bonappetit.com
Servings 6
  • Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. Sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.


CORNBREAD AND DRIED FRUIT DRESSING | DIABETIC RECIPE - DIABETIC …
Preheat oven to 350F (175C). Place cornbread cubes in large bowl and set aside. In small nonstick skillet, cook sausage over medium to high heat, crumbling and stirring until brown and cooked through. Drain well and set aside. In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes ...
From diabeticgourmet.com


CORNBREAD AND DRIED FRUIT DRESSING - CANOLAINFO
1. Preheat oven to 350 °F (175 °C). Place cornbread cubes in large bowl and set aside. 2. In small nonstick skillet, cook sausage over medium to high heat, crumbling and stirring until brown and cooked through. Drain well and set aside. 3. In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 ...
From canolainfo.org


CORNBREAD STUFFING RECIPE WITH SAUSAGE - GARNISH WITH LEMON
2020-10-29 Preheat oven to 350°F. Place sausage mixture and cornbread in a large bowl. Whisk together egg and remaining 1 cup broth and pour over contents of bowl. Season with salt and pepper. Stir to combine. Pour stuffing into prepared baking dish. 8 cups baked cornbread,, 1 egg,, 1 ½ cups chicken broth, Bake for 45 minutes.
From garnishwithlemon.com


SWEET AND SAVORY CORNBREAD STUFFING FROM HGTV | HGTV
Directions: Preheat oven to 350 degrees. Butter sides and bottom of a large casserole dish and set aside. Place dried cornbread pieces in large bowl. Add apricots, apples, cranberries, raisins, pecans, sage, rosemary, parsley, salt and pepper, then toss together gently trying not to break up the cornbread. Melt butter in skillet over medium-high.
From hgtv.com


CORNBREAD AND DRIED FRUIT STUFFING - COOKEATSHARE
View top rated Cornbread and dried fruit stuffing recipes with ratings and reviews. Corn Bread And Dried Fruit Stuffing, Game Hens Roasted On Herb And Dried Fruit Stuffing,…
From cookeatshare.com


RECIPES FOR CORNBREAD AND DRIED FRUIT DRESSING
Recipes: cornbread stuffing with fresh and dried fruit, cornbread stuffing with sausage & fruit, cornbread and dried fruit dressing kek brownies mudah | resepi sos salsa | resepi tiramisu hanieliza | resepi pork chop | kek vegetarian recipe | cara memasak pork chop | resepi biskut almond butter | cara perap ikan salmon
From cooktime24.com


CORN BREAD AND DRIED FRUIT STUFFING RECIPE
2020-12-10 8 c Corn bread stuffing mix; OR – your favorite fresh made – cornbread 3/4 c Pitted prunes; halved 2/3 c Dried apricots; halved 1/2 c Triple sec; warmed 1 tb Unsalted butter 1 lg Onion; finely chopped 2 Garlic cloves; thin sliced 1 c Chicken broth. If making your own cornbread, prepare according to your recipe. Cool in pan
From recipes.com.co


CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT RECIPE | EAT YOUR BOOKS
Cornbread stuffing with fresh and dried fruit from Bon Appétit Magazine, November 2006 (page 135) by Anna Pump Bookshelf ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page ; FAQ's; Getting Started; Member Benefits; Search. Indexed Books; Popular Books; …
From eatyourbooks.com


CORNBREAD STUFFING WITH DRIED FRUIT AND FENNEL - FINECOOKING
Break the cornbread into roughly 3/4-inch chunks. You should have about 8 to 10 cups. Set aside.Melt the 2 Tbs. of butter or heat the 2 Tbs. olive oil in a large covered skillet over medium-low heat. Add the onions, celery, and chopped fennel and cook, stirring occasionally, until they’re slightly softened but still have some crunch.
From finecooking.com


CORNBREAD STUFFING WITH CRANBERRIES AND PECANS | FEASTING …
2021-11-19 Add white wine and turn up the heat for 2 minutes more. Turn heat off. Whisk egg with 1 cup of chicken broth. In a large bowl gently mix sautéed mixture together with cornbread, pecans, cranberries, parsley and 1 1/2 cups of the egg broth mixture. Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of ...
From feastingathome.com


10 BEST CORN BREAD WITH FRUIT RECIPES | YUMMLY
2022-07-11 worcestershire sauce, Corn Bread, red chilli, olive oil, dried parsley and 9 more Mushrooms Stuffed with Corn Bread and Coriander Ananás e Hortelã coriander, garlic clove, olive oil, fresh mushrooms, grated Parmesan and 1 more
From yummly.com


CORNBREAD STUFFING – SHEKNOWS
2012-11-17 Bake for 10 minutes. Remove from oven and set aside while you prepare the rest of the ingredients. Melt butter in a large skillet over …
From sheknows.com


CORNBREAD AND DRIED FRUIT DRESSING | RECIPELION.COM
Preheat oven to 350 degrees F. Place cornbread cubes in large bowl and set aside. In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through.
From recipelion.com


CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT RECIPE - EAT YOUR BOOKS
Save this Cornbread stuffing with fresh and dried fruit recipe and more from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions to your own online collection at EatYourBooks.com
From eatyourbooks.com


BEST CORNBREAD DRESSING WITH DRIED FRUITS AND NUTS RECIPE
2020-11-04 Preheat the oven to 375 ̊. Cook the bacon in a large skillet over medium-high heat until it just begins to crisp, 5 to 7 minutes. Remove the bacon to a plate and pour off all but 2 tablespoons bacon fat. Reduce the heat to medium. Add the celery and onion to the skillet and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
From thepioneerwoman.com


CORNBREAD AND DRIED FRUIT DRESSING - JAMIE GELLER
2011-11-21 Preparation. 1. Preheat oven to 350 °F. Place cornbread cubes in large bowl and set aside. 2. In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through. Drain well and set aside. 3. In large nonstick skillet, heat canola oil over medium heat.
From jamiegeller.com


CORN BREAD & DRIED FRUIT STUFFING - RECIPE
2014-01-09 What Makes This Corn Bread & Dried Fruit Stuffing * Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Corn Bread & Dried Fruit Stuffing *. Ready to make this Corn Bread & Dried Fruit Stuffing * Recipe? Let’s do it! Oh, before I forget…If you’re looking for …
From bakerrecipes.com


SLOW COOKER CORNBREAD STUFFING WITH DRIED FRUIT & HERBS
Instructions. Step 1. Spray the inside of a 6-quart slow cooker with vegetable cooking spray. Stir the fruit, celery, onion, poultry seasoning, parsley and broth in the cooker. Add the stuffing and mix lightly. Step 2.
From campbells.com


CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT | RECIPE | DRIED FRUIT ...
Nov 12, 2017 - Cornbread Stuffing with Fresh and Dried Fruit Recipe. Nov 12, 2017 - Cornbread Stuffing with Fresh and Dried Fruit Recipe . Nov 12, 2017 - Cornbread Stuffing with Fresh and Dried Fruit Recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com


CORNBREAD AND DRIED FRUIT DRESSING | CANADIAN TURKEY
Preheat oven to 350°F (177°C). Place cornbread cubes in large bowl and set aside. In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through. Drain well and set aside. In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes ...
From canadianturkey.ca


CORN BREAD AND DRIED FRUIT STUFFING RECIPE
Recipe Serves: 10. Ingredients for Corn Bread and Dried Fruit Stuffing Recipe. 8 c Corn bread stuffing mix; OR – your favorite fresh made – cornbread 3/4 c Pitted prunes; halved 2/3 c Dried apricots; halved 1/2 c Triple sec; warmed 1 tb Unsalted butter 1 lg Onion; finely chopped 2 Garlic cloves; thin sliced 1 c Chicken broth. Corn Bread and ...
From free-recipes.co.uk


CORNBREAD STUFFING WITH FRESH AND DRIED FRUIT - MASTERCOOK
Buttery Cornbread; 1/2 cup (1 stick) butter; 4 cups chopped onions; 4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large) 2 cups chopped celery with leaves; 24 pitted prunes, diced (about 10 ounces) 12 dried apricot halves, diced (about 2 ounces) 1 tablespoon fennel seeds; 2 teaspoons coarse kosher salt
From mastercook.com


CORNBREAD STUFFING WITH DRIED FRUITS AND HAZELNUTS - COOKSTR.COM
Transfer to a large bowl. Add the cornbread, drained fruit, parsley, rosemary, thyme, and celery seed. Stir in enough of the stock to thoroughly moisten the stuffing, about 1½ cups. Season with salt and pepper to taste. Beat the eggs, if using, in a small bowl and stir into the stuffing. Stir in the hazelnuts. Use immediately as a turkey stuffing.
From cookstr.com


CORNBREAD DRESSING WITH DRIED FRUIT - RECIPE | COOKS.COM
2007-08-27 1 1/2 c. dried mixed fruit bits 1/2 c. butter 1 med. onion, chopped 1 c. chopped celery 5 c. cornbread crumbs 2 c. white bread crumbs 2 c. white bread crumbs 1 1/2 c. chicken broth 1 1/2 tsp. rubbed sage 1 tsp. salt 1/2 tsp. freshly ground pepper 1 egg, lightly beaten
From cooks.com


ASTRAY RECIPES: CORN BREAD AND DRIED FRUIT STUFFING
BILLS20086 If making your own cornbread, prepare according to your recipe. Cool in pan on rack to room temperature. Cut into 1" cubes. Place on baking sheet and bake in preheated 350~ oven for 12 minutes to dry.
From astray.com


THE BEST CORNBREAD DRESSING (CORNBREAD STUFFING) - MOM ON …
2020-11-21 Combine all ingredients. Place cornbread in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined. Transfer to a buttered baking dish and press down lightly. Cover with foil and bake for 30 minutes. Check consistency of dressing.
From momontimeout.com


CORN BREAD AND DRIED FRUIT STUFFING RECIPE
What Makes This Corn Bread And Dried Fruit Stuffing Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Corn Bread And Dried Fruit Stuffing. Ready to make this Corn Bread And Dried Fruit Stuffing Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that …
From bakerrecipes.com


CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT – …
2016-04-30 Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine. Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, …
From recipenet.org


DELICIOUS CORNBREAD STUFFING RECIPE | THE RECIPE CRITIC
Spray a 9×13 roasting pan or a 12-inch oval baking dish with pan spray and set aside. In a medium skillet cook the sausage until browned. Remove from the pan and set aside. Add the onion, celery, apple, and butter to the pan and sauté over medium heat until the onion is translucent about 4 minutes.
From therecipecritic.com


CORNBREAD STUFFING WITH SAUSAGE AND APPLES – WELLPLATED.COM
Increase the oven temperature to 375 degrees F. Make the stuffing: Lightly coat a 9×13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth. In a large skillet on the stove, melt the butter over medium heat. Add …
From wellplated.com


SLOW COOKER CORNBREAD STUFFING WITH DRIED FRUIT & HERBS
Spray the inside of a 6-quart slow cooker with vegetable cooking spray. Stir the fruit, celery, onion, poultry seasoning, parsley and broth in the cooker. Add the stuffing and mix lightly. Cover and cook on HIGH for 1 hour. Reduce the heat to LOW.
From pepperidgefarm.com


CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT RECIPE
Nov 8, 2016 - Cornbread And Pumpkin Challah Stuffing With Dried Fruit With Butter, Cornbread, Challah, Dried Apricots, Dried Cranberries, Dried Cherries, Dried Figs, Chopped Fresh Sage, Fresh Marjoram, Salt, Ground Black Pepper, Homemade Chicken Stock
From pinterest.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make cornbread stuffing?
Add the dried bread and cornbread cubes to a large bowl. Gradually ladle the broth mixture onto the bread, tossing lightly as you go. Gradually add more broth mixture until it’s just moistened. You may not need all of the broth, depending on how moist you like your stuffing.
How do you make a fruit salad with cornbread?
Add the dried apricots, cherries and prunes and cook over medium heat until the fruit slightly softens, about 5 minutes. 3 Combine the cornbread and French bread cubes and the fruit mixture in a large bowl along with the bacon and walnuts. Toss the mixture around, then add a little salt and pepper and continue tossing until it is all combined.
How do you make cornbread from scratch?
In a medium bowl, whisk together 2 cups of stock or broth and both eggs. Place dried cornbread cubes in a very large bowl. Add sausage, onion and herb mixture, egg mixture and 4 tablespoons of melted butter. Gently fold together until combined. Pour into a greased 3 quart baking dish and press down lightly.
How do you make cranberry stuffing?
In a large bowl gently toss together the sautéed mixture with pecans, cranberries, toasted cornbread, fresh parsley and egg broth mixture. Place stuffing into a buttered baking dish 9 x 13 or equivalent. Pour remaining broth over the top if needed to fully moisten.

Related Search