CRANBERRY CORNMEAL DRESSING
This moist dressing is perfect when paired with poultry or even pork. The sweet-tart flavor of the dried cranberries really complements the dish's turkey sausage. -Corinne Portteus, Albuquerque, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk 1 cup broth, cornmeal, salt and pepper until smooth. In a large saucepan, bring remaining broth to a boil. Add cornmeal mixture, stirring constantly. Return to a boil; cook and stir for 3 minutes or until thickened. Remove from the heat; set aside. , Crumble sausage into a large nonstick skillet; add onion and fennel. Cook over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in egg yolk and cornmeal mixture. Add bread crumbs, cranberries, parsley, vinegar, sage, savory and nutmeg., Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 695mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
CRANBERRY CORN BREAD
A delicious holiday favorite! Sweet cranberries with a savory corn bread! What could be better?
Provided by HollyBerrie
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
- Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
- Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.1 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 213.8 mg, Sugar 8.9 g
CRANBERRY CORNMEAL CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
CRANBERRY CORNBREAD BITES
Steps:
- Special equipment: a 24-cup mini-muffin tin
- For the cranberry relish: Combine the cranberries, sugar, orange zest, salt and 1 cup water in a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the cranberries break down and the relish has thickened, about 12 minutes. Let cool completely. The relish can be made up to 3 days ahead and kept refrigerated in an airtight container.
- For the mini cornbread muffins: Preheat the oven to 350 degrees F. Spray a 24-cup mini-muffin tin with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk together the milk, egg and butter until well combined. Pour the milk mixture into the cornmeal mixture and whisk until just incorporated. Spoon the batter evenly into the prepared muffin cups. Bake until a wooden pick inserted into the center of a muffin comes out clean, about 12 minutes. Let cool in the tin 5 minutes. Remove from the tin.
- For the cranberry cornbread bites: Stir together the butter and chives in a small bowl. Cut the muffins in half crosswise with a serrated knife. Spread a little of the chive butter on both sides of a muffin. Top the bottom half with a piece of ham. Spoon a dollop of cranberry sauce on top. Sandwich with the muffin top and place on a platter. Repeat with the remaining muffins.
CRANBERRY CORNBREAD
During the holidays, I make several pans of this sweet cake-like corn bread for family and friends. Whole blueberries--coated in flour--can be used in place of the cranberries.
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs; mix well. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternately with buttermilk. Fold in cranberries., Transfer to a greased 9-in. square baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 40-45 minutes. Serve warm.
Nutrition Facts : Calories 350 calories, Fat 12g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 414mg sodium, Carbohydrate 54g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY CORNBREAD
Give classic cornbread a tart twist by stirring in a favorite fall fruit.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
- In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
- In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 g
SAUSAGE, CRANBERRY, AND CORN BREAD STUFFING
Categories Onion Side Bake Thanksgiving Stuffing/Dressing Cranberry Sausage Cornmeal Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 12 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F.
- Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
- Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
- In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
- To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
- For cooking stuffing inside poultry:
- Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
- For cooking all or part of stuffing outside poultry:
- In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).
CRANBERRY CORNMEAL LINZER COOKIES
Having lived in Wisconsin all my life, I have come to love the different products produced here. This recipe combines two Wisconsin favorites: cranberries and cornmeal. These deliciously different cookies with their tangy cranberry filling are hard to resist!
Provided by larkspur
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h55m
Yield 42
Number Of Ingredients 13
Steps:
- Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
- Whisk flour, cornmeal, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
- Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
- Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
- Spread a small amount of the cranberry mixture onto one side of the bottom half of a cookie. Place the top half of the cookie on top of the cranberry mixture. Repeat assembly process with remaining cookies and cranberry filling.
Nutrition Facts : Calories 78.7 calories, Carbohydrate 10.4 g, Cholesterol 14.2 mg, Fat 3.9 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.4 g, Sodium 61.5 mg, Sugar 5.5 g
CRANBERRY-CORNBREAD STUFFING
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.
- Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.
- Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375 degrees for 35 minutes. Remove foil, and bake an additional 20 minutes.
CRANBERRY-CORNMEAL MUFFINS
The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
- In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
- Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 125 mg, Sugar 13 g, TransFat 0 g
CRANBERRY CORNBREAD STUFFING RECIPE
Try this Cranberry Cornbread Stuffing Recipe for a party. Our Cranberry Cornbread Stuffing Recipe is ready in under an hour and makes up to 10 servings.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray.
- In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
- Remove from heat; stir in chicken broth and egg.
- Stir in cranberries. Then add in the stuffing mix and stir to combine.
- Pour into prepared baking dish and cover with foil. Bake for 15 minutes uncovered. Remove foil and bake until crisp, 15 to 20 minutes more. Top with fresh sage leaves.
- Enjoy!
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 10 g, Protein 8 g
CHESTNUT AND CRANBERRY DRESSING
Am I glad I found this recipe again. I cut it out of a Williams Sonoma catalog 2 years ago and made it for my work buddies for a Thanksgiving potluck, they loved it! I'm going to make it again for them this year. You can add 1/2 lb. bulk pork sausage, but I omit it because I'm vegetarian.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
- In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
- In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
- If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
- In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
- Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.
CORNBREAD/SAUSAGE DRESSING WITH DRIED CRANBERRIES
An easy-to-make cornbread dressing that has become a tradition at our holiday table. Great with turkey, ham, goose, or duck.
Provided by Mark H.
Categories Pork
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 tblsp of olive oil.
- Add 2 tblsp of fresh thyme (1/2 tblsp dried) to mixing bowl and toss cornbread to coat.
- Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes).
- Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl.
- While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned.
- Use a slotted spoon to remove sausage from frying pan (or drain grease) and add sausage to mixing bowl.
- Heat remaining 2 tblsp of olive oil and butter over medium heat and add onion and celery.
- Saute onions and celery for about 10 minutes.
- Add dried cranberries or cherries to onion/celery and saute for about 5 minutes.
- Fold the mixture into the bowl with cornbread and sausage.
- Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula.
- Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste.
- Place into baking pan (s), cover with foil and cook for 25-30 minutes.
Nutrition Facts : Calories 234, Fat 16.8, SaturatedFat 5.8, Cholesterol 57.1, Sodium 148.9, Carbohydrate 4.3, Fiber 1.1, Sugar 1.9, Protein 15.7
CRANBERRY CORN BREAD
Steps:
- Heat oven to 400 degrees. Grease an 8-inch by 8-inch baking pan.
- Cut each cranberry in half, place in large bowl with confectioners' sugar, and mix.
- Sift in cornmeal, flour, sugar, salt, and baking powder, and mix.
- Blend milk, egg, and melted butter in a bowl. Pour over cornmeal mixture and fold.
- Pour into pan and bake for 20 minutes or until golden and a toothpick comes out clean when inserted.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 159 milligrams, Sugar 15 grams, TransFat 0 grams
CRANBERRY SALAD DRESSING
Beautifully-colored salad dressing works well with greens and is also great over bananas and pears. Recipe makes 2 1/2 cups so it's great for large get togethers.
Provided by sugarpea
Categories Salad Dressings
Time 5m
Yield 2 1/2 cups salad dressing
Number Of Ingredients 8
Steps:
- Process all ingredients except oil in a food processor or blender; with motor running, gradually add oil in a steady stream.
- Refrigerate.
Nutrition Facts : Calories 1030.8, Fat 86.8, SaturatedFat 12, Sodium 936.4, Carbohydrate 66, Fiber 3.2, Sugar 59.9, Protein 0.9
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