Bacon And Cornbread Stuffing Food

BACON & PECAN STUFFING CORNBREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush a 20 x 30cm roasting tin with melted butter. Combine the polenta, flour, baking powder, sugar and 2 tsp salt in a large mixing bowl. Mix the melted butter, buttermilk and eggs in a jug, then make a well in the centre of the dry ingredients and pour in the buttermilk mixture. Stir well until smooth.
• Fry the bacon in a large frying pan until it starts to crisp, then add the onion and celery and cook for 5 mins. Add the rest of the stuffing ingredients and the cornbread mix, season well and stir together.
• Scrape it all into the prepared tin and bake for 1 hr or until cooked through. Cut into squares to serve.

CORNBREAD STUFFING WITH BACON

Steps:

• Heat oven to 350°F.
• Cut stalks and fronds from top of fennel bulb; reserve a few fronds for garnish. Discard stalks and remaining fronds. Trim root end of fennel; remove and discard any tough or discolored outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core. Coarsely chop fennel.
• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions and fennel to reserved drippings in skillet; cook 12 to 14 min. or until tender and golden brown, stirring frequently.
• Add boiling water to stuffing mix in large bowl; stir just until moistened. Add onion mixture, corn and bacon; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 30 min. or until heated through, uncovering after 15 min.
• Garnish with reserved fennel fronds before serving.

BACON-CORNBREAD STUFFING

Steps:

• Preheat oven to 375 degrees. Spread cornbread and bread on two rimmed baking sheets and bake until dry and golden, about 15 minutes. Meanwhile, in a medium skillet, cook bacon over medium until fat is rendered and bacon is crisp, about 5 minutes. Add onion, celery, and garlic and cook until translucent, about 4 minutes. Stir in sage and transfer to a large bowl.
• Add cornbread, bread, eggs, broth, parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bowl and toss until combined. Let sit 5 minutes, then toss again. Reserve 4 1/2 cups for turkey, then spoon remaining stuffing into a 9-inch square baking dish. Bake until top is golden brown, 20 to 25 minutes.

CORNBREAD AND BACON STUFFING (DRESSING)B

Steps:

• Preheat oven to 350.
• Saute the onions and celery in the bacon drippings, until soft but not browned.
• Let cool slightly.
• Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
• Add the cooked celery and onions and toss to mix well.
• Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
• (Everytime is going to be different.) This is a personal taste decision.
• I like my dressing moist so I add broth until I have a very wet mixture.
• Any type pan will work for baking.
• I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
• Bake for 30 min, uncovered, or until golden on top.
• This is enough to stuff an 8 to 10 lb turkey, if you so desired.
• **NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success.
• ALSO--If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this.
• (Just a tip my grandma told me that works.).

BACON AND CORNBREAD STUFFING RECIPE

Steps:

• Heat oven to 350°F.
• Melt butter in medium saucepan on medium heat. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.
• Stir in broth. Bring to boil, stirring occasionally. Remove from heat. Add remaining ingredients; stir just until stuffing mix is moistened.
• Spoon into greased 8-inch square baking dish; cover.
• Bake 30 min., uncovering for the last 15 min.

BACON-JALAPENO STUFFING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
• In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
• Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
• Pour in the chicken broth and simmer until step 5.
• In a large bowl, mix the eggs, pepper jack cheese and the bacon.
• Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
• Gently toss the stuffing, then spread in the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.

MAPLE-ROASTED TURKEY WITH SAGE, SMOKED BACON, AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F and remove the top rack.
• Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.
• In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.
• Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.
• Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.
• Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

HERB AND BACON CORN-BREAD STUFFING

Steps:

• Preheat oven to 325° F. and butter a 4-quart baking dish.
• Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
• In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
• In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
• Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

CORNBREAD STUFFING

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.