Best 2 Savory Cornbread Stuffing Recipes

SAVORY CORNBREAD STUFFING

Steps:

• Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
• Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
• Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
• Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
• Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
• Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

RAINBOW TROUT & SAVORY CORNBREAD STUFFING

Steps:

• Saute onion and celery in butter.
• Cool.
• In large bowl, combine cornbread cubes, bread crumbs, egg and onion mix.
• Salt& pepper to taste.
• Mix well.
• Add beaten egg and chicken stock.
• Mix well.
• Add enough milk to moisten stuffing.
• Blend in apple& sage.
• Place trout skin side down and open on a sheet pan.
• Divide stuffing among the four, placing stuffing on one side.
• Fold half of trout over stuffing (put fish back together).
• Sauce:.
• Melt butter in small saute pan.
• Add shallots.
• Cook 1 minute until softened.
• Add lemon juice, then white wine.
• Reduce to about 2 tablespoons.
• Add chicken stock.
• Reduce to half.
• Add apple cider.
• Reduce to half.
• Add heavy cream and sage.
• Reduce to half.
• Just prior to serving, drop butter cubes into pan and swirl pan until melted.
• Do not allow sauce to go above a simmer at this point.
• Lightly dredge trout in flour or Wondra.
• Pan sear each side in clarified butter or canola oil until golden brown.
• Turn.
• Place in oven for 8-12 minutes to finish.