FRUIT-AND-NUT CORNBREAD STUFFING
To make this stuffing gluten-free, use our cornbread recipe at foodnetwork.com/gfcornbread.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
- Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
- Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.
CORNBREAD AND APPLE DRESSING
Steps:
- Heat the oven to 350 degrees F. Remove the casings and crumble and brown the sausage in a large nonstick skillet over medium-high heat -- about 10 minutes. Remove and set aside the sausage and reserve 1 tablespoon of fat.
- Melt 2 tablespoons butter with the fat, add the peppers, onions, celery, salt, and black pepper, and cook over medium-low heat until vegetables are soft -- about 15 minutes.
- Toss in the sausage, cornbread, breadcrumbs, apples, parsley, sage, and thyme. Transfer to a 9- by 13-inch baking pan, pour the broth over the dressing, and dot with remaining butter.
- Bake until the dressing is heated through and golden -- about 1 1/2 hours.
Nutrition Facts : Calories 294 calories
CORNBREAD DRESSING
This is my favorite Cornbread Dressing I use for special holidays. I make my own white bread using my bread machine and my own Skillet Cornbread to use in this recipe. If you prepare the bread ahead of time, you can freeze them until ready to use. I really like this dressing. It is easy to do and has a great flavor. I like to add fresh mushrooms to the mix. Happy Holidays!
Provided by Bev I Am
Categories Christmas
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet; add the onions and celery and saute until tender.
- Combine toasted bread and cornbread in a large bowl and mix.
- Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly.
- Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish.
- Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
NUTTY APPLE CORNBREAD DRESSING
Steps:
- 1. Heat oven to 350 degrees and butter a 3-quart casserole dish. 2. In a large bowl combine the cornbread, stuffing mix, parsley, salt and ginger. 3. In a heavy saucepan melt the butter and sauté the celery and onion for 8 to 10 minutes or until tender. Add this to the cornbread mixture and mix well. Stir in the chopped apple, chopped pecans, apple juice and beaten eggs. Toss lightly. Spoon dressing into the prepared casserole dish. 4. Bake at 350 degrees for 30 to 35 minutes.
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
MOM'S APPLE CORNBREAD STUFFING
My speedy recipe is be-all and end-all stuffing in our family. Not surprisingly, never have leftovers. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 16 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 434mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CORNBREAD STUFFING
This savory cornbread stuffing with sausage, apples and herbs will steal the show at your Thanksgiving! Easy to make ahead and great leftover.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 1h40m
Number Of Ingredients 24
Steps:
- Bake the cornbread (do this up to 2 days in advance): Place a rack in the center of your oven and preheat the oven to 425 degrees F, with a baking rack on the middle level. Coat an 8×8-inch baking pan with nonstick spray. Melt the butter and let come to room temperature.
- In a medium bowl or large measuring cup, stir together the milk and vinegar. Allow it to sit for 5 to 10 minutes, or until the milk has curdled slightly (you can also swap the milk for buttermilk, omit the vinegar, and skip this step). Stir in the honey, eggs, and melted butter.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the wet ingredients and fold gently to combine.
- Pour the batter into the prepared pan and smooth the top. Bake for 16 to 20 minutes, until the cornbread is light and golden brown, with a deeper golden brown at the edges. A toothpick inserted into the middle should come out clean. Set aside to cool. Reduce the oven temperature to 300 degrees F.
- Once the cornbread is cool, cut it into 1-inch cubes (since the pan of cornbread is thicker than 1 inch, I cut mine into 1-inch cubes from the top, then turn each "row" of cubes on its side and then cut it in half again through the middle). Spread in a single layer on an ungreased or parchment-lined rimmed baking sheet. The cubes can touch, but don't overlap them (if your pan is too small, divide them onto two pans). Toast in the oven for 15 minutes. Increase the oven temperature to 375 degrees F.
- Make the stuffing: Lightly coat a 9x13-inch baking dish with nonstick spray. In a very large bowl, whisk together the eggs and chicken broth.
- In a large skillet on the stove, melt the butter over medium heat. Add the onion, celery, salt, and pepper. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook 30 seconds, until fragrant.
- Add the sausage to the skillet (if it's in its casing, you can squeeze them into the skillet directly). Cook, breaking up the meat into crumbles. Add the apple.
- Continue cooking until the sausage is cooked through almost completely, about 4 minutes more, then stir in the cranberries, sage, thyme, and parsley.
- Remove the pan from the heat and let it cool a few minutes. Pour into the bowl with the broth and eggs, along with any cooking juices.
- To the bowl, add the toasted cornbread cubes. With your largest spoon, stir very gently to combine the ingredients. Continue stirring and folding, until everything is evenly moistened.
- Spoon into the prepared baking dish. Bake for 35 to 40 minutes, until toasted on top and the center is moist but not overly damp. Serve warm.
Nutrition Facts : ServingSize 1 (of 8), Calories 354 kcal, Carbohydrate 40 g, Protein 14 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 114 mg, Fiber 4 g, Sugar 16 g
CORNBREAD-STUFFED BAKED APPLES
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve and core 2 crisp apples; trim the uncut sides to sit at. Scoop out and chop most of the flesh. Combine with 1/2 cup each shredded cheddar and crumbled cornbread, 1/4 cup each chopped celery and scallions, 2 tablespoons olive oil and 1 teaspoon chopped thyme; season with salt and pepper. Fill the apples with the stuffing; arrange in a baking dish. Pour in 1/2 cup apple cider. Cover with foil and bake at 425 degrees F until tender, 20 to 25 minutes. Uncover and bake until crisp, 10 minutes.
APPLE CORNBREAD
A different twist on corn bread, this is sweet and very moist. It's been a favorite with hubby and the kids around here for years. If you dice the apples very finely, they almost disappear into the batter; leave them larger for chunks of fruity flavor. This is also good with cinnamon mixed into the batter (I usually do that more for a breakfast/brunch than dinner). Originally submitted by Nancy Kirkland in a church cookbook from Maryland.
Provided by winkki
Categories Quick Breads
Time 35m
Yield 9 pieces
Number Of Ingredients 9
Steps:
- Mix dry ingredients; set aside.
- In another bowl, combine milk, egg, and shortening (you may want to warm the milk slightly to keep the shortening from clumping back up, but not too much or you'll cook the egg).
- Add cornmeal mixture to wet ingredients.
- Add apple and stir gently; batter will be very thick.
- Pour into greased 9x9" pan and bake at 425 for 20-25 minutes.
- (To make sure it cooks through in the middle, since it is a heavier-than-usual cornbread batter, you may want to check about 20 min-- if the center still seems uncooked, cover with foil to prevent overbrowning and increase cook time as needed).
APPLE PECAN CORNBREAD DRESSING
Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.
Provided by Earla Taylor
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
- Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
- In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
- Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.
Nutrition Facts : Calories 599.9 calories, Carbohydrate 67.6 g, Cholesterol 146.1 mg, Fat 31.9 g, Fiber 5.6 g, Protein 12.3 g, SaturatedFat 14.4 g, Sodium 1244.1 mg, Sugar 18.5 g
CORNBREAD, BACON, LEEK, AND PECAN STUFFING
This stuffing is brimming with traditional holiday flavors, including leeks, herbs, and pecans. We used our Honey Cornbread recipe but left off the honey topping. Store-bought cornbread also works well.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.
- Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl.
- Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in corn bread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.
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