Jerk Roasted Turkey With Cornbread Andouille Dressing Food

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CORNBREAD AND ANDOUILLE DRESSING



Cornbread and Andouille Dressing image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 24

2 teaspoons unsalted butter
1/2 pound andouille, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic Cornbread, recipe follows
3 slices white or whole wheat bread, torn into 1/2-inch pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed
1 tablespoon plus 1/4 cup vegetable oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1 cup buttermilk
1 egg

Steps:

  • Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
  • In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
  • With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
  • Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
  • Preheat the oven to 400 degrees F.
  • Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
  • Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

CARRY ME BACK CORNBREAD DRESSED TURKEY



Carry Me Back Cornbread Dressed Turkey image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 25

2 3/4 cups cornmeal
3 3/4 cups all-purpose flour
1 tablespoon baking powder
1 1/2 cups sour cream
3/4 cup milk
4 eggs
2 teaspoons salt
1/2 cup melted butter
1 (2 1/2 to 3-pound) boneless turkey breast, skin on
4 tablespoons butter, cut into chunks
1 tablespoon garlic powder
Salt and freshly ground black pepper
1 tablespoon canola oil
1/2 pound andouille sausage, casings removed
6 tablespoons butter
1 large white onion, chopped
1 large garlic clove, lightly crushed with the side of a knife blade and minced
3 stalks celery, chopped
1/2 cup minced fresh parsley leaves
6 fresh sage leaves, minced
3 large sprigs fresh thyme, leaves stripped from stem and chopped
1/3 cup to 1 cup chicken stock, as needed to moisten dressing
1 cup dry white wine
1/3 cup all-purpose flour
1 cup chicken stock

Steps:

  • Preheat oven to 425 degrees F.
  • Mix cornmeal, flour, baking powder, sour cream, milk, eggs, salt and melted butter. Bake in a greased loaf pan for 20 to 25 minutes until golden brown and when a toothpick inserted into center comes out clean. Let cool in pan.
  • Let oven temperature reduce to 400 degrees F.
  • For the Turkey:
  • Rinse turkey breast and pat dry with paper towels. Slip chunks of butter under the skin. Season turkey breast with garlic powder, salt and pepper, to taste, and roast in 400 degrees F oven until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
  • For the Dressing:
  • Heat oil in a large skillet over medium heat. Saute sausage until browned. Remove to a utility platter with a slotted spoon and pour most of the fat from the pan leaving about 1 tablespoon. Melt butter in the skillet over medium heat. Saute onion, garlic, celery, parsley, sage and thyme until onion is translucent, being careful not to burn them. Remove from heat and set aside briefly. Cut cornbread into cubes or break it up with your hands into a large bowl (depending on the texture you like). Spoon the sauteed vegetables and herbs over the cornbread. Stir or use your hands to combine well and add enough chicken stock to moisten. Transfer to a baking pan and place in the oven until crispy on the outside, for approximately the last 25 minutes of the turkey's roasting time. Remove from oven and transfer to a serving dish in a warm place.
  • For the Gravy:
  • When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing. Skim most of the fat from the pan juices, reserving 1/3 cup of the fat. Add wine to the remaining pan juices and cook over medium-high heat until reduced by half. In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately-low heat for a few minutes to make a roux. Add chicken stock and reduced wine, continuing to cook until gravy simmers.
  • Slice turkey and arrange on plate. Serve with cornbread dressing and gravy.

ROAST TURKEY WITH CORNBREAD STUFFING



Roast Turkey With Cornbread Stuffing image

Make and share this Roast Turkey With Cornbread Stuffing recipe from Food.com.

Provided by MizzNezz

Categories     Breads

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups chopped celery
1 cup chopped onion
1/2 cup butter
6 cups cubed day old cornbread
2 cups fresh breadcrumbs
1 tablespoon sage
1 tablespoon poultry seasoning
2 eggs, lightly beaten
1 cup chicken broth
1 turkey (10-12 pounds)
melted butter

Steps:

  • In skillet, saute celery and onion in butter until tender.
  • Place in a lg bowl with corn bread, fresh bread crumbs, sage and poultry seasoning.
  • Mix eggs and chicken broth; add to dry mixture, stir gently to mix.
  • Stuff the cavity and neck of turkey.
  • Fasten openings.
  • Tie legs together.
  • Place on rack in roasting pan.
  • Brush with melted butter.
  • Bake at 325* for 4 hours (cover with a foil tent), or until turkey tests done.
  • Let stand for 20 minutes before cutting.

ANDOUILLE SAUSAGE AND CORN BREAD STUFFING



Andouille Sausage and Corn Bread Stuffing image

Make and share this Andouille Sausage and Corn Bread Stuffing recipe from Food.com.

Provided by Denver cooks

Categories     < 4 Hours

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 lb andouille sausage, cut into 1/3-inch pieces
1 (12 ounce) package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onion
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix
1 1/2 cups about canned low sodium chicken broth

Steps:

  • Melt butter in heavy large skillet over medium-high heat.
  • Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.
  • Add onions, celery and red bell peppers.
  • Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.
  • Stir in green onions, thyme, hot pepper sauce and sage.
  • Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Stir stuffing mix into sausage mixture. Season with salt and pepper.
  • Preheat oven to 350°F
  • Generously butter 13x9x2-inch glass or ceramic baking dish.
  • Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
  • Transfer stuffing to prepared dish.
  • Cover with buttered foil, buttered side down.
  • Bake until heated through, about 30 minutes.
  • Uncover and bake until top is crisp and golden, about 20 minutes longer.

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