Broccoli Corn Stuffing Food

FESTIVE CORN 'N' BROCCOLI

Steps:

• In a large cast-iron or other heavy skillet, combine the broccoli, corn and butter; cook over medium heat until butter is melted. Stir in the basil, salt, garlic powder and pepper. Cover and cook until vegetables are tender, 8-10 minutes, stirring occasionally.

BROCCOLI-CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix broccoli, corn, egg, salt, and pepper in a 3-quart casserole dish.
• Mix crushed crackers and butter together in a small bowl; sprinkle over the broccoli mixture.
• Bake in preheated oven until the crackers are golden brown, 30 to 40 minutes.

BROCCOLI AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
• In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
• Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

BROCCOLI CORN STUFFING

Steps:

• In a skillet, saute the onion in 1 tablespoon butter. In a bowl, combine the corn, broccoli, egg, salt if desired and pepper; mix well. Add the onion mixture and 3/4 cup of croutons. Spoon into a greased 1-qt. baking dish., Melt the remaining butter; toss with remaining croutons. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

CORNBREAD STUFFING

Steps:

• For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
• Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
• Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
• For the cornbread stuffing: Preheat the oven to 350 degrees F.
• Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
• Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
• Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
• Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.

CORNBREAD STUFFING

Steps:

• Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined.
• Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool.
• Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.

BROCCOLI-CORN CASSEROLE

Steps:

• Heat oven to 350°F. In ungreased 3-quart casserole or 13x9-inch (3-quart) glass baking dish, mix broccoli, corn, salt, pepper and eggs. In small bowl, mix melted butter and stuffing; sprinkle evenly over vegetable mixture.
• Bake uncovered about 1 hour or until stuffing is golden and vegetables are hot.

BROCCOLI WITH STUFFING

Steps:

• Cook broccoli; drain.
• Arrange broccoli in greased baking dish; sprinkle with cheese.
• Combine eggs and next 3 ingredients spread over cheese.
• Combine stuffing mix and butter sprinkle over casserole.
• Bake 350° for 30 minutes or until heated.

BROCCOLI TOPPED WITH STUFFING CASSEROLE

Steps:

• Cook broccoli until tender. Drain. Place in casserole that has been sprayed with Pam.
• Melt 5 T. of butter over medium heat, add flour and bouillon cubes. Stir. Add milk.
• Cook and stir until smooth.
• Mix with broccoli in casserole.
• Topping: Melt 4T butter. Add water and stuffing. When water is absorbed, spread over broccoli.
• Bake at 400°F for 20 to 30 minutes.

CREAMY CORN AND BROCCOLI CHOWDER

Steps:

• In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
• Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
• Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).