CRANBERRY CORN BREAD STUFFING RECIPES
CORN BREAD STUFFING WITH CRANBERRIES RECIPE | MYRECIPES
Prep: 30 minutes; Cook: 45 minutes, plus 20 minutes to dry the bread. You can do steps 1 and 2 early, then cover and refrigerate for a day or two.
Provided by Mark Bittman
Yield 14 servings (serving size: 1 cup)
Number Of Ingredients 10
Steps:
- If time allows, leave corn bread out for a day to become stale. If not, bake in a roasting pan for 20 minutes at 300°, shaking pan occasionally.
- Toast nuts in a large skillet over medium heat until aromatic (about 5 minutes), shaking pan occasionally; transfer to a bowl. Heat oil in pan; add onion and cook, stirring occasionally, until onion is translucent (5-10 minutes). Add onion, corn bread, and next 5 ingredients to bowl with nuts.
- Preheat oven to 350°.
- Coat a 13- x 9-inch baking dish lightly with cooking spray. Place corn bread mixture in dish; cover with foil and bake for 15 minutes, then uncover and bake another 20 minutes or until top is lightly browned and stuffing is thoroughly heated. Serve with turkey and gravy.
Nutrition Facts : Calories 190 calories, CarbohydrateContent 26 g, FatContent 9 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 1 g, SodiumContent 163 mg
CRANBERRY-CORNBREAD STUFFING RECIPE | MARTHA STEWART
Steps:
- Preheat the oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.
- Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.
- Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375 degrees for 35 minutes. Remove foil, and bake an additional 20 minutes.
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Total Time 1 hours 0 minutes
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From midwestliving.com
Total Time 1 hours 25 minutes
Category Food
Calories 293 calories per serving
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From midwestliving.com
Total Time 1 hours 25 minutes
Category Food
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CRANBERRY SAGE CORNBREAD STUFFING - JAMIE GELLER
Corn bread stuffing is a southern classic. In this version, the lush texture and sweetness of the corn bread is complimented by aromatic sage. Dried cranberries peak out like little gemstones and add a tangy zing.
From jamiegeller.com
Total Time 60 minutes
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- 1. Cut corn bread into rough 1-inch cubes and place in a large mixing bowl. 2. Refresh dried cranberries using just enough boiled water to cover, approximately 20 minutes. 3. Sauté onions and celery in olive oil over medium heat until translucent but not brown. 4. Add sautéed onions and celery, refreshed dried cranberries, chopped sage to corn bread. Season with salt and pepper and mix the ingredients until just blended. 5. Add chicken broth and mix. The mixture should be quite moist but not soupy. Taste and correct the seasoning, if necessary. 6. Add beaten eggs and mix. 7. Bake in a 9x13-inch pan covered with foil at 350 degrees F about 45 minutes or stuff into the cavity of your turkey and cook to an internal temperature of 165 degrees F. Tips Use store-bought corn bread to save yourself time. For a vegetarian dressing use vegetable broth and bake in the oven covered with aluminum foil. If baking in the oven, do not let your dressing dry out; add broth if necessary. Make sure the stuffing is room temperature or colder before stuffing the cavity of your turkey. Stuff your bird immediately before cooking. Never stuff your turkey the night before. Bacteria from the meat might enter the stuffing and not be adequately eliminated during cooking. Never stuff a turkey for deep frying. If you are deep frying your turkey, serve this recipe as a dressing baked in the oven. Contributed by: JAY EIDELMAN Corn bread stuffing is a southern classic. In this version, the lush texture and sweetness of the corn bread is complimented by aromatic sage. Dried cranberries peak out like little gemstones and add a tangy zing.
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Reviews 4.8
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Category side-dish
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Total Time 35 minutes
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