Ina Garten Cornbread Dressing Recipes

CORNBREAD DRESSING

Cornbread Dressing image

Provided by Food Network

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

4 cups Mama's Cornbread, recipe follows
2 cups 1-inch cubes toasted bread
10 saltine crackers, crumbled
2 cups vegetable stock
3 celery stalks, diced
1 medium onion, diced
2 large eggs
2 ounces (1/2 stick) butter
1 teaspoon dried sage
Salt and freshly ground black pepper
1 1/2 cups cornmeal
1/2 cup flour
1 cup buttermilk
2 large eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons vegetable oil

Steps:

Preheat oven to 350 degrees F and lightly grease an 8 inch baking dish.
Combine the corn bread, toasted bread, and crackers in a large mixing bowl. Pour the stock into a saucepan and add celery and onion. Bring to a boil and cook for 10 to 15 minutes. Remove the stock mixture from the stove and allow it to cool for about 10 minutes before proceeding.
When it has cooled, add the stock mixture to the bread crumb mixture along with the eggs, butter, sage, and salt and pepper. Mix well and pour into the baking dish. Bake until heated through, puffed, and golden brown, about 45 minutes.
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.

SAUSAGE AND HERB STUFFING

Sausage and Herb Stuffing image

Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network features spicy Italian sausage, apples and dried cranberries.

Provided by Ina Garten

Categories side-dish

Time 1h22m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

Steps:

Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

INA'S CORNBREAD

Ina's Cornbread image

Provided by Martha Stewart

Yield Makes one 10-by-7-inch bread

Number Of Ingredients 9

Ingredients

1/2 cup (1 stick) unsalted butter
1/2 cup buttermilk
3 tablespoons milk
1 large egg
1 1/2 cups sifted all-purpose flour
1/2 cup granulated sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt

Steps:

Heat oven to 325 degrees.
Melt butter. Combine with buttermilk, milk, and egg. Sift together dry ingredients; add to buttermilk mixture and stir until just blended. Pour into buttered 10-by-7-inch dish.
Bake for 35 to 45 minutes, until firm and golden.

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