Cornbread With Sun Dried Tomatoes Food

CORNBREAD WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400°F
• Butter two 9 1/2-inch-diameter deep-dish pie dishes.
• Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
• Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend.
• Stir buttermilk mixture into dry ingredients.
• Divide cornbread batter between prepared dishes.
• Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes.
• Corn breads can be prepared 6 hours ahead.
• To reheat, cover with aluminum foil.
• Reheat covered in 350°F oven about 10 minutes.
• Cut cornbreads into wedges.
• Transfer to towel-lined basket; serve warm.

CORN BREAD WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 400°F. Butter two 9 1/2-inch-diameter deep-dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend. Combine buttermilk, sun-dried tomatoes, reserved sun-dried tomato oil, butter, eggs and egg yolk in medium bowl and whisk to blend. Stir buttermilk mixture into dry ingredients. Divide corn bread batter between prepared dishes.
• Bake corn breads until tops begin to brown and tester inserted into center comes out clean, about 30 minutes. Cool slightly. (Corn breads can be prepared 6 hours ahead. Cool completely. Cover with aluminum foil. Reheat covered in 350°F oven about 10 minutes.)
• Cut corn breads into wedges. Transfer to towel-lined basket; serve warm.

TURKEY AND CORNBREAD STUFFING WITH SUN-DRIED TOMATOES

Steps:

• Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir the broth, poultry seasoning and tomatoes in the saucepan and heat to a boil. Remove the saucepan from the heat. Stir in the almonds, if desired. Add the stuffing and mix lightly.
• Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.
• Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
• Roast at 325°F. for 3 1/2 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 3 hours of the roasting time. Let the turkey stand for 10 minutes before slicing.
• • Helper: Bake any remaining stuffing in a covered casserole with the turkey for the last 30 minutes of the roasting time or until the stuffing mixture is hot. Use an instant-read thermometer to check that the center of the stuffing mixture both in the turkey and in the casserole reaches 165°F.
• With Swanson Chicken Broth:
• Serving size 1 serving;
• Calories 584;
• Total Fat 26g;
• Saturated Fat 9g;
• Cholesterol 186mg;
• Sodium 617mg;
• Total Carbohydrate 21g;
• Dietary Fiber 2g;
• Protein 63g

TURKEY AND CORNBREAD STUFFING WITH SUN-DRIED TOMATOES

Steps:

• 1. Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir the broth, poultry seasoning and tomatoes in the saucepan and heat to a boil. Remove the saucepan from the heat. Stir in the almonds, if desired. Add the stuffing and mix lightly.
• 2. Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.
• 3. Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
• 4. Roast at 325°F. for 3 1/2 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 3 hours of the roasting time. Let the turkey stand for 10 minutes before slicing.

CORNBREAD

Steps:

• Preheat oven to 375 degrees. Put fat in a 10-inch cast-iron skillet or in an 8-inch square baking pan. Place pan in oven.
• Meanwhile, combine dry ingredients in a bowl. Mix eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
• When fat and oven are hot, remove skillet or pan from oven, pour batter into it and smooth out top. Return pan to oven. Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve hot or warm.

CORNBREAD WITH SUN-DRIED TOMATOES

Steps:

• Preparation Set the oven rack in the middle position. Preheat the oven to 350 F. Lightly grease 2- 8 1/2 x 4 ½ inch loaf pans. Place all the dry ingredients, except the cheese, in a bowl and whisk to combine. Stir in 1 ½ cups of the cheese; reserve the other ½ cup of cheese for the top of the loaves. Place the buttermilk, eggs and melted butter in another bowl and mix to combine. Stir in the sun-dried tomatoes. Mix the wet ingredients into the dry until just combined. Divide the batter among the loaf pans. Sprinkle the top of each loaf with an equal amount of the remaining cheese. Bake for 30-35 minutes, or until tooth pick inserted in the centre of each loaf pulls out clean. Cool the loaves on a baking rack for 10 minutes, and then unmould. Serve warm or at room temperature.