CORNBREAD STUFFING WITH HAM, CHESTNUTS, AND SAGE
Categories Nut Pork Side Bake Thanksgiving Stuffing/Dressing Meat Ham Fall Winter Chestnut Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Coarsely crumble cornbread onto large rimmed baking sheet. Toast in oven until slightly dried, about 5 minutes. Remove from oven. Maintain oven temperature.
- Butter 11x7x2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add diced ham and sauté until browned, about 6 minutes. Transfer ham to large bowl. Melt 4 tablespoons butter in same skillet over medium-high heat. Add onions, celery, and sage; cover and cook until tender, stirring occasionally, about 10 minutes. Transfer vegetable mixture to bowl with ham. Stir in chestnuts, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. (Toasted cornbread and ham mixture can be prepared 1 day ahead. Cover and store cornbread at room temperature. Cool ham mixture slightly, then cover and refrigerate.)
- Stir crumbled cornbread into ham mixture. Whisk 1 1/2 cups chicken broth and eggs in medium bowl to blend. Mix into stuffing, adding more chicken broth by tablespoonfuls if dry. Transfer stuffing to prepared baking dish. Dot with remaining 1 tablespoon butter. Spray sheet of foil on 1 side with nonstick spray. Cover cornbread stuffing with foil, sprayed side down. Bake stuffing 40 minutes. Uncover and bake until top begins to brown, about 20 minutes longer.
CORNBREAD STUFFING
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.
CORNBREAD STUFFING WITH SHRIMP AND HAM
Provided by Food Network Kitchen
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat; add the ham and cook, stirring, until lightly browned, about 4 minutes. Add the onion, celery, bell pepper, tarragon, thyme and Old Bay and season with salt and pepper; cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer.
- Whisk the eggs and parsley in a large bowl. Add the cornbread, white bread and shrimp, then pour in the vegetable-broth mixture and gently toss to combine.
- Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
CORNBREAD STUFFING WITH HAM
Provided by Food Network Kitchen
Categories side-dish
Time 1m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the onions and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the mustard greens and cook, stirring, until wilted, about 3 minutes. Stir in the ham, thyme and sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the bread cubes and ham-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
CORN BREAD DRESSING WITH HAM, FENNEL, AND CARROTS
Categories Pork Vegetable Side Bake Thanksgiving Ham Fennel Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 13
Steps:
- Melt butter in large pot over medium heat. Add ham and sauté until browned, about 8 minutes. Using slotted spoon, transfer ham to extra-large bowl. Add onions and next 6 ingredients to drippings in pot. Cover and cook until vegetables begin to brown, stirring often, about 15 minutes; add to ham. (Can be made 1 day ahead. Cover and chill. Reheat before continuing.)
- Stir all bread into ham mixture; add 31/4 cups broth. Season stuffing to taste with salt and pepper; mix in eggs.
- To bake stuffing in turkey:
- Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake stuffing in dish:
- Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
EGG AND CORNBREAD BAKE
This is a delicious way to use leftover Easter ham. It makes a nice brunch dish, especially accompanied by hot buttered biscuits.
Provided by Claudia Shepardson
Categories Breakfast and Brunch Meat and Seafood Ham
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large skillet, melt 2 tablespoons butter over medium heat. Saute onion and celery until onion is soft and translucent. Stir in the ham and continue to saute until the vegetables are tender and the ham is heated through. Add the chicken broth, water and the remaining 1/2 cup butter or margarine and heat until the butter is completely melted.
- Place the stuffing mix in a large bowl. Pour the contents of the skillet over the stuffing and toss together gently until mixed. Turn the mixture into the prepared baking pan.
- Cover pan with aluminum foil and bake in preheated oven for 25 minutes, until heated through. Remove from the oven and make 6 evenly spaced indentations big enough for each to hold an egg. Take care not to leave a bare spot at the bottom of the indentations. Carefully break an egg into each indentation, leaving the yolks whole. Return to the oven, uncovered, and bake another 12 to 14 minutes, until whites of the eggs are nearly set.
- Remove from the oven again and sprinkle evenly with the cheese and then dust with paprika. Continue to bake for another 3 to 4 minutes, or until cheese is melted and whites of the eggs are just set, but yolks are still soft. Serve hot, with one egg in each serving.
Nutrition Facts : Calories 849 calories, Carbohydrate 54.4 g, Cholesterol 318.4 mg, Fat 53.2 g, Fiber 10 g, Protein 37.5 g, SaturatedFat 26.2 g, Sodium 2676.2 mg, Sugar 5.4 g
CORNBREAD STUFFING MUFFINS WITH HAM AND SAGE
Provided by Betty Rosbottom
Categories Bread Side Bake Thanksgiving High Fiber Stuffing/Dressing Ham Corn Sage Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Generously butter twelve 1/3-cup nonstick muffin cups. Divide cornbread cubes and white bread cubes between 2 rimmed baking sheets. Dry slightly in oven, about 5 minutes. Cool. Transfer to large bowl.
- Melt butter in large skillet over medium heat. Add leeks and celery; cook until soft, stirring often, about 10 minutes. Add ham; stir 1 minute. Add all herbs, 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread; toss. Add eggs and broth; toss. Let stand 5 minutes; toss again. Spoon about 1/2 cup stuffing mixture into each muffin cup. Press to compact. Mound about 1/2 cup remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape.
- Bake muffins until golden, about 22 minutes. Cool in pan 15 minutes. Using small plastic knife, loosen muffins. Transfer to rack; cool.
- DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes.
HAM & STUFFING CASSEROLE
I had so much ham left over after Easter dinner and came up with this recipe. It turned out excelent and my husband and son really loved it.
Provided by Denise in NH
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray skillet with cooking spray and add about 2 tbsp.
- butter and saute onion and celery till almost tender.
- In large bowl add the corn bread stuffing mix, the two cans of soup (undiluted), mushrooms with liquid, corn and the onion and celery mixture; mix thorougly.
- Spray a 13x9 casserole dish with cooking spray and put enough ham to cover the bottom.
- Sprinkle the cheese evenly over the ham.
- Spoon the stuffing mixture over the ham and cheese spreading the mixture evenly.
- Bake at 400 for approximately 30 minutes.
Nutrition Facts : Calories 186, Fat 11.2, SaturatedFat 5.4, Cholesterol 22.3, Sodium 818.1, Carbohydrate 14.8, Fiber 1.3, Sugar 2.7, Protein 8
SOUTHERN CORN BREAD STUFFING WITH SMOKED HAM AND YAMS
Categories Pork Side Bake Thanksgiving Stuffing/Dressing Ham Sweet Potato/Yam Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 to 14 servings
Number Of Ingredients 11
Steps:
- Coarsely crumble buttermilk corn bread into very large bowl.
- Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add ham and sauté 4 minutes. Add green onions and bell peppers; sauté 4 minutes. Mix in marjoram. Add to corn bread. Melt remaining 2 tablespoons butter in same skillet over medium-high heat. Add yams; cover and cook until crisp-tender, stirring occasionally, about 8 minutes. Add to corn bread and toss to combine. Whisk eggs, mustard, and allspice in bowl to blend. Add to stuffing; toss to combine.
- To bake stuffing in turkey:
- Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 11/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
HAM AND BROCCOLI CORNBREAD
Leftovers haunt me. Often nobody wants to eat them, and I hate to see them go to waste. A cornbread casserole is an excellent way to leverage many combinations of leftover meat and veggies into exciting new meals that everyone will love. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place 3 tablespoons butter in a 12-in. cast-iron skillet; place pan in oven until butter is melted, 3-5 minutes. Carefully tilt pan to coat bottom and sides with butter., Melt remaining butter. In a large bowl, whisk together eggs, milk, sour cream, cayenne pepper and melted butter until blended. Add muffin mixes; stir just until moistened. Fold in remaining ingredients. Pour into hot pan., Bake until golden brown and a toothpick inserted in center comes out clean, 35-40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 338 calories, Fat 18g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
CREAMED HAM ON CORNBREAD
Denise Hershman of Cromwell, Indiana tops pieces of cornbread with a cheesy sauce chock-full of ham to make a satisfying and economical supper. "At only 45 cents a serving, this is one budget meal our family loves," she writes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cornbread mix, egg and milk until blended. Spread into a greased 8-in. square baking pan. Bake at 400° for 18-20 minutes. , Meanwhile, in a large saucepan, melt butter; stir in the flour, mustard and salt until smooth. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Add ham and heat through. Cut cornbread into squares; top with creamed ham.
Nutrition Facts : Calories 371 calories, Fat 18g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1049mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 1g fiber), Protein 16g protein.
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