SOUTHERN CHICKEN-CORNBREAD CASSEROLE
There's down-home goodness in every bite of this sweet-and-savory casserole. The blend of cornbread and cream-style sweet corn adds a hearty and flavorful touch.
Provided by Arlene Cummings
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, mix chicken, poultry seasoning, garlic powder, sour cream and milk. Season well with salt and pepper. Fold in cheese and green onions. Spoon mixture evenly into dish.
- Make cornbread mix as directed on pouch, substituting cream style corn for the milk and adding the egg and melted butter. Spread evenly over chicken mixture.
- Bake about 30 minutes or until toothpick inserted in center of topping comes out clean.
Nutrition Facts : Calories 480, Carbohydrate 29 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 9 g, TransFat 1 g
YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING
This recipe was inspired by a Recipezaar thread where I requested Zaar Southerners to suggest their favorite Southern recipes. Talk about Southern hospitality -- what a response! I learned a lot -- I think I'm part Southerner now! About the stuffing: It does not call for broth, as the cornbread is on the moist side, even after toasting. I like a more crumbly stuffing, and find that the chicken exudes plenty of moisture to make it just right.
Provided by Loves2Teach
Categories Whole Chicken
Time 2h30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Rinse chicken, remove excess fat from around the cavity and pat dry.
- Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
- Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit not much longer than that.
- Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
- When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
- Place the chicken in the bottom of a small roasting pan that has a cover.
- Stuff the cavity and the sides of the chicken with the stuffing you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces also stuff some into the neck cavity.
- Tie the legs together to hold the stuffing in with kitchen twine.
- Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
- Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
- Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
- Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
- Enjoy.
BAKED CHICKEN BREASTS WITH CORNBREAD STUFFING
A different way to do chicken breasts using cornbread stuffing. Just put it in the oven and relax. So good!
Provided by Marie
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Spray a 9 x 13 baking dish with nonstick spray.
- Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
- In a large bowl, combine stuffing mix, corn, water and melted butter.
- Mix well and spoon over the chicken.
- Combine soup, milk and parsley and mix well.
- Pour over the stuffing, cover and bake for 35 minutes.
- Uncover and bake for 8 to 10 more minutes until stuffing is golden.
BASIC YANKEE BREAD STUFFING
This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.
Provided by KRKing911
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
- Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
- Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.1 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 4.2 g, Sodium 985 mg, Sugar 4.5 g
GOOSE WITH CORNBREAD STUFFING
Make and share this Goose With Cornbread Stuffing recipe from Food.com.
Provided by Leslie O
Categories Breads
Time 4h45m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Prepare corn bread according to package directions;cool.
- Rub salt on inside of goose cavity.
- Prick skin well and set aside.
- Cut cornbread into cubes, and place on baking pan.
- Bake at 350*F for 15-20 minutes or until lightly browned.
- Set aside in large bowl.
- Saute in skillet, chopped onions, mushrooms, and celery in butter; add to the corn bread cubes.
- Gently stir in apples, pecans shredded carrots, parsley, herbs, and pepper.
- Add broth; toss gently.
- Stuff the goose body and neck cavities; truss opening.
- Place carrots chunks, onion wedges and garlic in a shallow roastin pan.
- Place goose breast side up, over vegetables.
- Pour wine or broth over goose.
- Bake, uncovered, at 350*F for 3 1/2 to 4 hours or until meat thermometer reads 180* (cover with foil during the last hour to prevent over browning.) Cover and let stand for 10-15 minutes before carving.
Nutrition Facts : Calories 867.7, Fat 59.3, SaturatedFat 18.8, Cholesterol 190.6, Sodium 504.8, Carbohydrate 28.9, Fiber 4.8, Sugar 10.9, Protein 51.9
SOUTHERN CORNBREAD STUFFING
This recipe has been in my family for over 40 years. It is easy to make and delicious. I have added a few ingredients to the original recipe and it tastes even better. This makes enough to feed a crowd, so you may want to half the recipe. Just a simple delicious cornbread stuffing. You can freeze any left-overs if there is any left... just thaw and re-heat covered with foil @ 350 degrees for 35-40 minutes or until heated through. Also good re-heated in the microwave.
Provided by Belinda M.
Categories Low Protein
Time 2h
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Cook onions and celery in butter over medium heat until tender.
- Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.
Nutrition Facts : Calories 108.3, Fat 9.5, SaturatedFat 5.4, Cholesterol 56.6, Sodium 379.2, Carbohydrate 3.6, Fiber 0.7, Sugar 1.3, Protein 2.5
PENNSYLVANIA STUFFING
So I live in Texas now. They call stuffing "dressing" and make it with cornbread and sausage. I've been making my Yankee stuffing and taking it to potlucks. This recipe is from my mom, who got it from her friend's grandma. I think it has Pennsylvania Dutch roots. I love it.
Provided by Rai5428
Categories Pennsylvania Dutch
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes until they're tender, then make mashed potatoes with them. (I just add milk and butter till they look right, I don't measure -- so feel free to make the mashed potatoes however you want, but make them a little bit wetter than you normally would, since they're going to be baked.).
- While the potatoes are cooking, melt one cup of butter in a large skillet over medium high heat and saute the celery and onions until soft. (I know, it's not healthy. But it's delicious.).
- Add most of the bag of stuffing mix to the butter, celery and onions and stir it in (Again, just estimate. I think I leave about a cup and a half of stuffing mix in the bag and use the rest). Cook over medium heat for 3-4 minutes.
- Stir the onion, celery and stuffing mixture into the mashed potatoes.
- Mix in 1 tablespoon dried parsley, 2 eggs, and salt and pepper to taste.
- Pour into a LARGE greased casserole dish. (I use the stoneware from my crock pot.).
- Cover and bake at 350 for 30 minutes. Uncover and bake for another 30-60 minutes, or until lightly browned on top.
Nutrition Facts : Calories 431.4, Fat 17.5, SaturatedFat 10.3, Cholesterol 72, Sodium 637.9, Carbohydrate 60.6, Fiber 5.8, Sugar 5.3, Protein 9
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