Green Apple Tomatillo Cornbread Dressing Food

MOM'S APPLE CORNBREAD STUFFING

Steps:

• Preheat oven to 350°. Combine apples, stuffing and melted butter. Add broth; mix well., Transfer to a greased 13x9-in. baking dish. Bake until golden brown, 35-40 minutes.

CORNBREAD DRESSING WITH PANCETTA, APPLES, AND MUSHROOMS

Steps:

• Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out.
• Preheat the oven to 500 degrees F.
• Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the canola oil and sprinkle with 1/2 teaspoon salt; mushrooms will be very coated. Divide the mushrooms between 2 sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside.
• Reduce the oven to 375 degrees F.
• In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown. Remove from the skillet and set aside. Without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 teaspoon salt. Cook until deep golden brown, 3 to 5 minutes.
• Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
• Return the skillet to medium heat (again, without washing) and add the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 teaspoon salt, and pepper. Heat for a few minutes, and then set aside.
• Add the bread to a large bowl, and then add the browned pancetta, mushrooms, and apple/onion mixture (and any juices that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
• Check the seasonings at the end and add in the minced parsley. Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing).
• Preheat the oven to 450 degrees F. Heat 2 tablespoons shortening in an iron skillet, muffin pan, or other baking pan. Combine the cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, and egg. Add the baking powder and baking soda. Stir. Add the remaining 1/4 cup melted shortening, stirring constantly. Pour into the hot pan, smoothing the surface with a spatula. Bake until golden brown on top, 20 to 25 minutes.

GREEN APPLE & TOMATILLO CORNBREAD DRESSING

Steps:

• In medium saucepan add dice tomatillos diced apple, diced onion, margarine, lemon juice, two 1 gram packets Splenda, salt, sage and pepper. Mix and cook on medium heat for about 6 or 7 minutes, stirring.
• In large bowl, add dressing cubes or leftover crumbled cornbread and raisins or craisins.
• Pour saucepan mixture over dressing and toss.
• Add broth.
• Toss until mixed.
• Preheat oven 400°.
• Spray Pam in a large round shallow sided baking dish or 8 X 8 baking dish. Fill dish with dressing.
• Bake 30 minutes uncovered.
• If topped with chicken breasts or fish fillets, place on top before cooking.
• Last 15 minutes of cooking, heat jelly and spices and spoon over meat or fish. I like to sprinkle a little paprika and chili powder on the meat or fish when it starts to cook, it browns quickly. Spoon sauce as directed if using chicken and fish with the dressing. You may also use turkey cutlets.
• Note: You may use sugar free jelly if desired.

CORNBREAD DRESSING

Steps:

• Preheat oven to 375 degrees F.
• In a large skillet over medium heat, melt 2 tablespoons of the butter; add the onions and season with salt and pepper, to taste. Cook, stirring often, until light golden, about 6 to 8 minutes and remove from the pan to a small plate. Raise the heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet and allowing the water to simmer just a couple of minutes to infuse in the onion flavor. Remove from the heat.
• Put the cornbread in a large mixing bowl. Melt the remaining 6 tablespoons butter in a small pan over medium heat and let it bubble until the milk solids to start to turn golden. Add the sage leaves and briefly fry until beginning to crisp, about 30 seconds. With a slotted spoon, remove sage and put on top of cornbread to drain and crisp. Remove the butter from the heat. Add the eggs and cooked onions to the cornbread and pour the browned butter over the mixture. Season with salt and pepper, to taste. Add the onion infused water, a tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy. Pour the dressing into a 9 by 11-inch baking dish and bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

CORNBREAD DRESSING WITH SAUSAGE, APPLES AND MUSHROOMS

Steps:

• Allow the cubed bread to sit out on cookie sheets for several hours or overnight, until completely dried out.
• Preheat the oven to 500 degrees F.
• Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the olive oil and sprinkle with salt. The mushrooms will be very coated, but that's good! Divide the mushrooms between 2 cookie sheets and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside. Reduce the oven temperature to 375 degrees F.
• In a large skillet, crumble and brown the sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease and, without cleaning the skillet, add in the diced onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and some salt. Cook until deep golden brown, 3 to 4 minutes. Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
• Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and pepper to taste. Heat for a few minutes, and then set aside.
• Add the bread to a large bowl, and then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared to not use all of the liquid according to your taste.
• Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing.)
• Delicious!

TOMATILLO CHEDDAR CORNBREAD

Steps:

• Preheat the oven to 425 degrees F. Spray the cake pans with nonstick cooking spray and set aside.
• In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne.
• In a separate bowl, whisk together the buttermilk, eggs and the butter. Mix the wet ingredients into the dry, stirring until well combined. Fold in the Cheddar, and salsa, and divide the batter between the 2 pans.
• Place in the top half of the oven and bake for 30 minutes, until the center is firm to the touch and top is golden. Remove from oven, let cool and slice.

APPLE RYE DRESSING

Steps:

• In a large skillet, cook the sausage, celery and onions over medium heat until meat is no longer pink; set aside.
• In a large bowl, toss the bread cubes with butter and seasoned salt. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 300 degrees for 10-15 minutes or until lightly toasted.
• In a large bowl, combine the sausage mixture, apples, walnuts, raisins, apple juice and water. Add toasted bread cubes; stir to combine; adjust seasoning with salt and pepper.
• Transfer to a greased 13x9-in. baking dish (will be very full); Cover and bake at 350 degrees for 50 minutes, uncover and bake 5-10 more minutes, until bread lightly browned.

EASY SOUTHERN FRIED GREEN TOMATOES

Steps:

• Line a baking sheet with waxed paper.
• Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
• Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
• Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

TOMATILLO OR GREEN TOMATO APPLE SALSA

Steps:

• Prepare jars for canning.
• In a large pot combine all ingredients except for the granules.
• bring to a boil and simmer uncovered for 15 minutes.
• Place 1/8 teaspoon of the granules in each pint if using.
• Ladle into hot sterlized jars leaving 1/2 inch head space.
• Wipe rims and top with lids.
• Process for 10 minutes in a hot water bath covered by at least 1 inch of water.
• Remove jars a leave in a draft free spot for 24 hours.
• Lable and store in a pantry fo up to 1 year.

CORNMEAL FRIED GREEN TOMATOES

Steps:

• Heat a small amount of oil in a saute pan over medium heat. Cut the tomatoes into 1/4-inch slices. Dredge in cornmeal, coating well on both sides. Fry in the hot olive oil until golden brown, turning once. Drain on paper towels. Season with salt and pepper, and serve immediately.

CORN AND GREEN BEAN SALAD WITH TOMATILLO DRESSING

Steps:

• Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.
• Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.