PIONEER WOMAN CORN BREAD STUFFING RECIPES

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BEST CORNBREAD AND SAUSAGE STUFFING RECIPE - HOW TO MAKE ...



Best Cornbread and Sausage Stuffing Recipe - How to Make ... image

This stuffing (or dressing) calls for a mix of breads, Italian sausage, and apples that will taste delicious whether you bake it in the turkey or in a separate pan.

Provided by Ree Drummond

Categories     Thanksgiving    baking    comfort food    dinner    main dish    side dish    snack

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 16 servings

Number Of Ingredients 19

32 oz.

white button or cremini mushrooms

4 tbsp.

canola oil

1/2 tsp.

kosher salt

4 c.

cornbread, cut into 1-inch cubes

4 c.

french bread, cut into 1-inch cubes

4 c.

artisan/crusty bread, cut into 1-inch cubes

1/2 lb.

Italian sausage

2 c.

diced onion

5

whole granny smith apples, large dice

5 tbsp.

brown sugar

1 c.

white wine

1/2 tsp.

kosher salt

32 oz.

low sodium chicken broth

1 tsp.

ground thyme

1/2 tsp.

turmeric (more to taste)

2 tsp.

rosemary, leaves minced

1/2 tsp.

(additional) kosher salt

black pepper, to taste

fresh parsley, minced

Steps:

  • Allow diced bread to sit out on cookie sheets for several hours or overnight, until dried out. Preheat oven to 500 degrees. Wash mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with canola oil and sprinkle with 1/2 teaspoon salt. Mushrooms will be very coated, but that's good! Divide mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from oven when mushrooms are deep brown. Set aside. In a large skillet, crumble and brown sausage over medium high heat. Remove sausage from skillet and set aside. Without cleaning the skillet, add in diced onions and brown for five minutes. Increase heat to high and add diced apples, brown sugar, and 1/2 teaspoon salt. Cook for 3 to 5 minutes, or until deep golden brown. Decrease heat to medium and pour in wine (be careful if you're using an open flame). Stir and cook to reduce liquid by half, about two to three minutes. Pour apple/onion mixture into a bowl and set aside. Return skillet to medium heat (again, without washing) and add thyme, turmeric, rosemary, 1/2 teaspoon salt, and pepper. Heat for a few minutes, then set aside. Add bread to a large bowl, then add browned sausage, mushrooms, and apple/onion mixture (and juice that might have accumulated.) Next, add broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid according to your taste. Check seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake at 375 for 20 to 25 minutes, or until golden brown on top. (Or you can stuff the turkey if you're into that kind of thing. Delicious!

BEST SKILLET CORNBREAD RECIPE - THE PIONEER WOMAN



Best Skillet Cornbread Recipe - The Pioneer Woman image

Here's how to make the best skillet cornbread recipe out there, including step-by-step instructions. Buttermilk and cornbread never tasted so good!

Provided by Ree Drummond

Categories     Thanksgiving    baking    comfort food    main dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 10

1 c.

yellow cornmeal

1/2 c.

all-purpose flour

1 tsp.

salt

1 tbsp.

baking powder

1 c.

buttermilk

1/2 c.

milk

1

whole egg

1/2 tsp.

baking soda

1/4 c.

shortening

2 tbsp.

shortening

Steps:

  • Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.  In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.) Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

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