Best 6 Cranberry Cornmeal Dressing Recipes

CRANBERRY CORN BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
• Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
• Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.

CRANBERRY-CORNBREAD STUFFING

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.

CORNMEAL CRANBERRY DROP SCONES

Steps:

• Preheat the oven to 375 degrees. Line baking sheets with parchment.
• Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
• In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don't pulse too many times or the cranberries will be chopped.
• Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.

SAUSAGE, CRANBERRY, AND CORN BREAD STUFFING

Steps:

• Preheat oven to 325° F.
• Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
• Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
• In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
• To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
• For cooking stuffing inside poultry:
• Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
• For cooking all or part of stuffing outside poultry:
• In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

CRANBERRY DRESSING

Steps:

• In a large saucepan, combine the cranberries, apple, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until tender. Remove from the heat; set aside., In a large skillet, saute the celery, onion, garlic, sage and pepper in butter until tender. Remove from the heat; stir in cranberry mixture and croutons. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

CRANBERRY CORNBREAD

Steps:

• Heat oven to 400°F. Grease bottom and sides of 8-inch square pan with shortening or spray with cooking spray.
• In large bowl, stir flour, cornmeal, 1/3 cup sugar, the baking powder and salt until mixed. Add eggs, milk and oil; beat with spoon until mixed.
• In small bowl, toss cranberries and 2 tablespoons sugar until coated. Fold into batter. Spread in pan.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Serve warm.