BEST CORNBREAD AND SAUSAGE STUFFING RECIPE - HOW TO MAKE ...
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
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
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
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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PIONEER WOMAN CORNBREAD RECIPE - FOOD.COM
Make and share this Pioneer Woman Cornbread recipe from Food.com.
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Reviews 5.0
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Calories 200.6 per serving
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Reviews 5.0
Total Time 30 minutes
Calories 200.6 per serving
- Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.
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My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!
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Reviews 4.5
Total Time 1 hours 15 minutes
Category Side Dish, Stuffing and Dressing Recipes, Cornbread Stuffing and Dressing Recipes
Calories 362.8 calories per serving
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Reviews 4.5
Total Time 1 hours 15 minutes
Category Side Dish, Stuffing and Dressing Recipes, Cornbread Stuffing and Dressing Recipes
Calories 362.8 calories per serving
- Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.
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From thepioneerwoman.com
Total Time 2 hours 50 minutes
Category Thanksgiving, comfort food, side dish
Cuisine American
From thepioneerwoman.com
Total Time 2 hours 50 minutes
Category Thanksgiving, comfort food, side dish
Cuisine American
- Place the butter in a large skillet and melt over medium heat. Add the celery, onion, salt and pepper and cook for 4 minutes. Add the mushrooms and garlic and cook for another 4 minutes, stirring occasionally. Remove the vegetables from the heat. Meanwhile, in the base of a 6-quart slow-cooker, whisk to combine the mushroom soup, chicken broth, egg, parsley, rosemary and sage. Add the bread and fold all together into the cubes are well coated. Gently fold in the vegetable mixture. Cover and cook on high heat for 30 minutes. Then reduce the heat to low for 2 more hours. The top of the stuffing should be steaming and the temperature in the center should be around 160 degrees when finished cooking. Transfer to a serving bowl, or hold on warm heat in the slow-cooker, covered, for up to 1 hour.
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Nov 11, 2020 · Directions Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they're dry and crisp. Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.
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