Cranberry Stuffed Cornbread Stuffing Muffins Recipes

CRANBERRY-STUFFED CORNBREAD STUFFING MUFFINS

Steps:

• Preheat oven to 325 degrees. Spray cooking spray into muffin pan.
• In large skillet, heat olive oil to high heat. Slit sausage casing, and remove ground sausage. Break up sausage in pan, then turn to medium heat just before fully cooked. Add the three containers of onions, garlic, shallots, and celery and cook all until sausage is done and onions are translucent. Add seasoning packet that came with Stuffing mix (or not, if you bought the kind that's pre-seasoned), and add one of the chicken broth boxes. Heat all ingredients until bubbly, then add thyme and sage just before removing from heat.
• Pour all stuffing mix all into one very large bowl. Then pour all contents of pan plus the additional box of broth over stuffing mix. Stir all together with two large serving spoons. Set aside.
• Rinse and drain cranberries, then heat in orange juice until juice is boiling and all cranberries pop open and become mushy. Watch that the juice doesn't boil over, so turn it down to low and keep it at a simmer. In a food processor, pulse orange zest and pecans together to get a medium ground. Strain cooked cranberries from orange juice and mix them with the zest, pecans, and brown sugar.
• Just before baking, add the four eggs to the stuffing mix. Stir well, coating all stuffing.
• Spoon stuffing into muffin cups, halfway, and make a bit of a well for the cranberry filling. Just not all the way to the bottom. Spoon about 1 ½ tablespoon of cranberry filling into each muffin cup, then come back over and fill the muffins the rest of the way, covering the cranberry filling entirely. They won't rise, so they can be filled to the top. Keep the cranberry filling buried within the stuffing, since the filling is sugary and will caramelize when baked, and you don't want it to cause the muffin to stick into the pan.
• Bake at 325 degrees for 45-55 min, or until bubbly and golden brown/crusty on top. Let cool in muffin pans and run a butter knife around the inside of each cup to loosen each muffin. That way if any of the cranberry filling has leaked out and gotten sticky, it won't cause the muffin to break apart. They will be dense so it's best to use a plate upside down on top of the muffin pan, then flip over to remove the muffins. Makes 30 large muffins.

SUNNY'S CORNBREAD-STUFFED AND FRIED PORK CHOPS WITH HONEY CRANBERRY SAUCE

Steps:

• For the chops: Insert a knife at the top end of each chop with the blade facing away from the bone and towards the fat rim. In a sweeping motion, make a pocket inside each chop without carrying the knife completely through the rim of fat, leaving about a 2-inch hole. Season the chops on both sides with a pinch of salt and pepper. Set aside.
• For the stuffing. In a large bowl, gently combine the crumbled muffins, celery, cranberries, onion, parsley, butter, paprika, sage and enough stock to moisten it. This should not be drippy wet or cakey dry. Taste and season with a pinch salt if needed and a few grinds of pepper.
• Put the stuffing in a piping bag with the largest tip (or use a plastic bag and cut a corner). Squeeze the stuffing into the center of each pork chop and secure the hole with a toothpick.
• For the dredge: Set up a dredging station with the flour in one shallow dish and the buttermilk in a second shallow dish. Season each with a pinch of salt and a few grinds of pepper. Dredge the chops in the flour first, then in the buttermilk and finally back in the flour. Rest the chops in the flour or on a wire rack for 15 minutes.
• For the sauce. In a small saucepot on medium heat, add the jellied cranberry sauce, chicken stock and honey. Cook until the cranberry dissolves and the liquid reduces and becomes slightly thicker, about 5 minutes. Add the thyme and stir in the butter until it melts. Taste and season with a pinch of salt and a few grinds of pepper. Keep warm.
• To fry and serve: Using a Dutch oven, your heaviest pot or a deep fryer, bring at least 4 inches of oil to 370 degrees F. Gently place the chops into the oil without overcrowding; you may need to do this in batches. The temperature will lower while frying; hold it at 350 degrees F. Cook until the chops reach an internal stuffing temperature of 150 degrees F, 10 to 14 minutes. Remove to a wire rack, sprinkle with a pinch of salt and gently cover with aluminum foil, allowing for air to escape so the chops don't steam. Rest the chops 5 minutes like this.
• Serve with a drizzle of the sauce.

CRANBERRY CORNBREAD STUFFING RECIPE

Steps:

• Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray.
• In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
• Remove from heat; stir in chicken broth and egg.
• Stir in cranberries. Then add in the stuffing mix and stir to combine.
• Pour into prepared baking dish and cover with foil. Bake for 15 minutes uncovered. Remove foil and bake until crisp, 15 to 20 minutes more. Top with fresh sage leaves.
• Enjoy!

CRANBERRY-CORNMEAL MUFFINS

Steps:

• Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
• In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
• In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
• Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
• Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.

CORNBREAD STUFFING MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Combine cornbread stuffing mix, figs, corn, butter, prosciutto, eggs, and pepper in a large mixing bowl. Spoon mixture evenly into the prepared muffin cups.
• Bake in the preheated oven until firm and golden brown on top, about 30 minutes.

CRANBERRY-CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.
• Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.
• Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375 degrees for 35 minutes. Remove foil, and bake an additional 20 minutes.

SPICY CRANBERRY PECAN CORNBREAD STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place a large skillet over medium heat. Cook the bacon in the skillet until crispy. Lie the cooked bacon on a plate lined with paper towels to drain and cool; crumble the bacon.
• Melt the butter in a large skillet over medium-high heat. Cook the celery, garlic, and onion in the hot butter until the onion begins to caramelize; pour the wine into the skillet. When the wine is heated, stir in the cranberry sauce, jalapeno peppers, and green chile peppers. Cover the mixture and cook until boiling. Remove from heat and stir in the bacon and pecans.
• Place the stuffing mix in a large bowl. Pour the liquid mixture and the chicken stock over the stuffing mix; stir until completely moist. Transfer to a 9x13 inch baking dish.
• Bake in preheated oven until browned on top, about 35 minutes.

SAUSAGE, CRANBERRY, AND CORN BREAD STUFFING

Steps:

• Preheat oven to 325° F.
• Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
• Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
• In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
• To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
• For cooking stuffing inside poultry:
• Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
• For cooking all or part of stuffing outside poultry:
• In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

CRANBERRY-ORANGE MUFFIN STUFFING

Steps:

• Heat olive oil and butter in a medium skillet over moderate heat.
• Add the celery and onion, and saute until tender.
• Season with salt and pepper.
• Crumble the muffins into the pan and combine with the vegetables.
• Add herb of choice and chicken broth.
• Cook stuffing 5 minutes, stirring occasionally. Serve immediately.