CORNBREAD DRESSING WITH SAUSAGE AND MUSHROOMS
Provided by Katie Lee Biegel
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, using a wooden spoon to break it up, until browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a medium bowl, leaving the sausage fat in the skillet. Add the mushrooms, celery and onions to the skillet and saute, stirring occasionally, until tender, about 10 minutes. Stir in the sage and cook 2 more minutes. Season with salt and pepper. Turn off the heat. Place the cubed cornbread in a large bowl and add the sauteed vegetables and sausage and stir to combine. Set to the side and let cool slightly. Whisk the chicken broth, milk, egg, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Pour over the cornbread mixture and gently stir to coat. (If not baking right away, refrigerate until ready to bake.)
- Preheat the oven to 375 degrees F.
- Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 30 to 40 minutes.
SOUTHWESTERN CORNBREAD
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
- In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
- Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.
KATIE LEE'S CORNBREAD STUFFING RECIPE - (4/5)
Provided by wing118677
Number Of Ingredients 15
Steps:
- Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined. Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool. Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.
CORN BREAD STUFFING
Steps:
- In a medium saucepan, combine chicken stock, butter, seasoning blend, and red pepper flakes. Bring to a boil.
- Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes.
- Fluff with fork. Serve hot.
CORNBREAD STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
- Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
- For the cornbread stuffing: Preheat the oven to 350 degrees F.
- Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
- Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
- Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
- Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.
MY CORNBREAD
Steps:
- Preheat the oven to 400 degrees F. Pour the oil into a 10-inch cast-iron skillet and place in the oven to heat while the oven is preheating.
- In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar. In a separate bowl, combine the eggs, buttermilk and butter. Add the liquid to the dry ingredients and stir until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven and pour the batter into it. Bake for 25 to 30 minutes, until golden brown. Serve warm.
CORNBREAD STUFFING WITH HERB BUTTER
Provided by Katie Lee Biegel
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Melt the Herb Butter in a medium skillet over medium heat. Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool.
- Preheat the oven to 375 degrees F.
- In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper. Mix well to combine. Refrigerate until ready to bake.
- Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 35 to 40 minutes.
- Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl. Mix to blend.
SIMPLE CORNBREAD STUFFING
This is a family recipe (more method than recipe) for no frills, yummy cornbread stuffing from my grandma, who was a great cook. Take care to not put too much liquid in the dressing, but enough that it is moist. You can always add more liquid, but you can't take it out!
Provided by Sidney Street woman
Categories Grains
Time 1h15m
Yield 2 casseroles, 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Tear up bread into shreds or bite sized pieces and leave out to dry for a couple of hours while you make the cornbread and chop the onion and celery. Bake the cornbread (I often make a 9x13 pan the night before and we have some of it for dinner, saving the rest for the stuffing.) Put the bread into a very large bowl and crumble cornbread over the bread cubes. Sprinkle with sage, a little salt, and pepper, add parsley.
- Saute' the onion and celery in butter or oil until translucent. Mix this with 2 cups of the chicken broth, and whisk in the 2 eggs. Pour the sauteed vegetables, broth, and egg mixture over the "two breads" mixture and mix gently with your hands. Add more broth as needed until the mixture is well moistened, but not soggy. Taste for salt and sage amounts and add more if needed.
- Spoon stuffing into one very large or two medium greased casserole pan(s) or into the turkey cavity and bake until done (30-40 minutes) at whatever temperature you have everything else in the oven baking. Usually 350 is the best - watch that it doesn't dry out. You have to be flexible on Thanksgiving or whenever your oven is being used for other things!
Nutrition Facts : Calories 300.9, Fat 11.5, SaturatedFat 5.8, Cholesterol 55.6, Sodium 844.7, Carbohydrate 40.2, Fiber 2.3, Sugar 4.2, Protein 8.8
EASY CORNBREAD-BROWN BUTTER STUFFING
For many people, Thanksgiving is one big excuse to eat lots of stuffing. This one is particularly easy to make. Prepare cornbread using any recipe you'd like, then let it sit out until it gets a little stale. Crumble it into large pieces and then sauté with aromatics in deeply browned butter. Be sure to really let the butter brown: that's where much of the flavor is. Drizzle any remaining brown butter over the top of the stuffing once you've transferred it to the baking dish - that will make the top nice and crispy.
Provided by Melissa Clark
Categories easy, stuffing and dressing, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
- In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
- Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
- Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 11 grams, Carbohydrate 72 grams, Fat 20 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 7 grams, Sodium 1083 milligrams, Sugar 0 grams, TransFat 0 grams
CORNBREAD DRESSING
This crisp, rich and buttery dressing is excellent as a side dish for dinner on Thanksgiving and as leftovers the next day. Aromatics and a mix of fresh and dried herbs give it a deep savoriness. The sausage brings a flavor of its own, but you can leave it out for a vegetarian-friendly alternative. The accompanying cornbread recipe yields a result firm enough to soak up the stock and buttermilk without it turning to a pudding, but you can also use store-bought cornbread or a boxed mix. If you do, just crumble the baked cornbread and spread it out on a sheet pan in an even layer to dry for at least 4 hours and up to 12 hours before mixing it with the rest of the dressing ingredients.
Provided by Yewande Komolafe
Categories stuffing and dressing, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
- Heat a large skillet over medium and pour in the oil. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
- Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
- Transfer the cornbread mixture to your prepared dish and spread evenly. Drizzle the melted butter over the top. Cover the dish with foil and bake until heated through, 30 to 35 minutes. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes. Cool for at least 10 minutes before serving warm.
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