Deluxe Cornbread Stuffing Food

DELUXE CORNBREAD STUFFING

Steps:

• In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. , Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten. , Spoon mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.

SAVORY CORNBREAD STUFFING

Steps:

• Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
• Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
• Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
• Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
• Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
• Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

DELUXE CORNBREAD DRESSING CASSEROLE (BIG BATCH)

Steps:

• CORNBREAD:.
• (Make 1 day in advance to allow to dry slightly without being refrigerated.) Grease a 9x13 or 11x14 inch baking pan.
• In a large bowl, stir together cornmeal and next 5 ingredients. In a small bowl, whisk together buttermilk, eggs and oil. Pour wet mixture into dry and mix until just combined. (Note: the mixture should be moist, but not soupy). Pour cornmeal mixture into prepared baking pan. Bake in preheated oven 350 degrees for about 40 - 50 minutes or until golden around the edges and pick inserted into the center comes out clean.
• FRYER AND BROTH:.
• For ease, do this step 1 day ahead. Cut fryer in half or quarters then place in a large stockpot and add cold water just to cover. Cover with lid and bring to a simmer, cooking until tender, about 45 - 60 minutes.
• Remove chicken from pot and allow to cool to the touch, reserving broth. Discard skin then remove meat from the bone and chop into chunks. Measure and reserve 4 - 5 cups meat. Refrigerate.
• Strain the broth and refrigerate.
• DRESSING:.
• Preheat oven 350 degrees. Heavily butter 2 9x13 or 11x14 inch baking pans; set aside.
• Crumble pre-baked cornbread into a very large mixing bowl. Add decrusted bread cubes.
• In a separate microwavable bowl add the 1/2 stick butter, chopped onions, bell pepper and celery. Loosely cover and microwave until tender about 8 - 10 minutes. Mixture will have rendered juices. Cool slightly and pour this mixture over cornbread mixture. Do not stir until instructed to do so.
• In a seperate medium microwavable bowl, cook in microwave the pork sausage until no longer pink, about 8 - 12 minutes; breaking into pieces and crumbling. Once cooked, drain well and add to cornbread/bread cubes/onion.
• Mix together undiluted cream of chicken soup with the 1 egg. Pour this over cornbread/bread cubes/onion/sausage.
• Skim fat from the reserved chicken broth, discarding the fat. Measure 5 cups of degreased broth and pour over cornbread/bread cubes/onion/sausage/soup.
• Add to the cornbread bowl, 4 - 5 cups cooked chicken meat, sage and optional jalapeno pepper.
• Salt and pepper to taste.
• With 2 large paddles or spoons, gently toss all ingredients together until thoroughly mixed. Ladle into prepared baking pans.
• (If freezing, cover with plastic wrap then aluminum foil and freeze.) If using immediately, place uncovered in preheated oven and bake approximately 1 hour until edges are browned and pick inserted in center comes out clean.
• NOTE: This can be made into one large disposable aluminum pan (11x13x3 inch). Increase baking time.