Eggplant Cups With Cornbread Stuffing Recipes

APPLE, SAUSAGE & CORNBREAD STUFFING CUPS

Steps:

• Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
• Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
• Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.

DELUXE CORNBREAD STUFFING

Steps:

• In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. , Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten. , Spoon mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.

STUFFED PUMPKIN WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F. Cut stem section from the pumpkin and remove seeds. Sprinkle inside with salt and cinnamon. Place hollowed pumpkin on a baking sheet in oven and roast for 20 minutes. Remove and fill with cornbread dressing (recipe follows) leaving 1 to 2 inches at the top for expansion. Increase oven temperature to 375 degrees. Place stuffed pumpkin in oven and bake for another 35 to 40 minutes or until pumpkin is tender, dressing is set and nicely browned on top.
• Combine cornbread, toasted bread and crackers in mixing bowl. Pour stock into saucepan and add celery and onion. Bring to a boil and cook for 10 minutes, allow to cool. Add stock mixture to bread crumb mixture with beaten eggs, butter, sage, salt and pepper.
• Preheat the oven to 375 degrees F. In a mixing bowl, combine all of the ingredients and mix well. On the stove top, heat the oil in a large skillet until hot but not boiling. Pour the hot oil into the bowl with the other ingredients and mix well. Pour the batter into the skillet and bake for 35 to 50 minutes. Start checking for doneness after 35 minutes; it should be golden brown when done.

SAVORY STUFFED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Bring water and butter to a boil in a saucepan; add stuffing mix and cover saucepan. Remove saucepan from heat and let stand for 5 minutes; fluff stuffing with a fork.
• Scoop the flesh from eggplant and dice, reserving shells. Mix eggplant pulp, stuffing, Parmesan cheese, mayonnaise, and egg together in a bowl. Fill each eggplant shell with stuffing mixture and top with paprika.
• Bake in the preheated oven until filling is cooked through and crisp on the top, 30 to 35 minutes.

FRAN'S EGGPLANT CORNBREAD DRESSING

Steps:

• Grease a 2 quart casserole dish and set aside.
• Microwave eggplant until soft. Perhaps 6 minutes. When done, mash to a pulp.
• Fry the onion in a little butter until soft and translucent.
• Crumble the cornbread into coarse crumbs.
• Combine eggplant, onion, butter and cornbread.
• Stir in the remaining ingredients and pour into a greased casserole dish. Bake at 350F for 45 minutes or until the casserole is "set:" in the middle. ("Set" means a knife inserted in the middle of the casserole comes out clean, but not so well done that the casserole is dry.).
• This is a very forgiving recipe. Instead of measuring out 2 cups of cornbread crumbs, I usually just crumble up an 8x8 pan of fresh cornbread. You want the mixture to be wet enough to wet all the cornbread crumbs, but not so wet that it won't "set up." If it seems a little dry before baking, add just a little chicken broth or water.
• I have also used yellow squash or zucchini in place of the eggplant. The prep time can be reduced by using frozen onions in place of fresh. Also, I am just really slow at prep!

CORNBREAD STUFFING RECIPE BY TASTY

Steps:

• First, make Tia's Cornbread at least one day before serving the stuffing.
• Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter.
• In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.
• For the stuffing, start by cutting the cornbread into cubes.
• Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.
• Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside.
• Transfer the bread cubes to a large bowl.
• In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes.
• Add the mixture to the bowl of bread and mix.
• In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes.
• Add the apples to the bread bowl and mix.
• Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes.
• Transfer the sausage to the bread bowl and mix.
• Mix in the parsley and sage.
• Transfer the bread mixture to the buttered baking dish.
• Pour the chicken stock around the edges of the baking dish.
• Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.

EGGPLANT (AUBERGINE) & HERB STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Peel, cube & parboil eggplant for 5 min in boiling water. Drain well & set aside.
• Butter a 2 qt baking dish. Begin by sprinkling 2/3 cup of stuffing mix on the bottom & then place 1/2 of the eggplant on top of the stuffing.
• Distribute entire amt of onion, bell pepper & tomato evenly over the eggplant & then 1/2 of the mozzarella cheese over that.
• Then layer on the remainder of the stuffing mix, eggplant & mozzarella cheese (in that order) & top evenly w/Parmesan cheese.
• Bake for 30 min or till hot & bubbly. Serve immediately.
• NOTE #1: This is 1 of several recipes I have seen lately to suggest parboiling eggplant. I have always sauteed eggplant in olive oil till just slightly tender for such uses & assume that can be done here as well if your pref.
• NOTE #2: While not a part of the recipe, the use of garlic here would be a must for me. If you agree, then lightly sprinkle garlic powder (or salt if your choice) over the onion, bell pepper & tomato layer b4 completing assembly of the casserole.

EGGPLANT WITH MUSHROOM STUFFING

Steps:

• Cut eggplant in half lengthwise; scoop out pulp, leaving a 1/4-in.-thick shell. Set shell aside. Chop pulp; place in a colander over a plate. Sprinkle with salt; let stand for 30 minutes. Blot moisture with a paper towel., In a skillet, saute eggplant pulp and onion in butter until tender. Add the bread crumbs, mushrooms, parsley and pepper. Spoon into eggplant shells. , Place in a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.