Best 9 Stuffing With Cornbread Recipe By Tasty Recipes

CORNBREAD STUFFING RECIPE BY TASTY

Steps:

• First, make Tia's Cornbread at least one day before serving the stuffing.
• Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter.
• In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.
• For the stuffing, start by cutting the cornbread into cubes.
• Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.
• Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside.
• Transfer the bread cubes to a large bowl.
• In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes.
• Add the mixture to the bowl of bread and mix.
• In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes.
• Add the apples to the bread bowl and mix.
• Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes.
• Transfer the sausage to the bread bowl and mix.
• Mix in the parsley and sage.
• Transfer the bread mixture to the buttered baking dish.
• Pour the chicken stock around the edges of the baking dish.
• Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.

RHUBARB CORNBREAD STUFFING

Steps:

• In a large bowl, toss rhubarb and sugar; set aside. In a large skillet, saute onion in 2 tablespoons butter until tender; add to rhubarb mixture. Stir in stuffing and walnuts. , In a small skillet, melt the remaining butter over medium heat; pour over the stuffing mixture and toss lightly. , Spoon into a greased 2-qt. shallow baking dish. Bake, uncovered, at 325° for 40-45 minutes or until stuffing is heated through and top is lightly browned. Serve warm.

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.

SKILLET CORNBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Place a large cast iron skillet in the oven while it preheats.
• In a medium bowl, whisk together the eggs and buttermilk until well combined.
• In a large bowl, whisk together the flour, cornmeal, salt, sugar, baking powder, baking soda, and shredded cheddar cheese.
• Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just incorporated.
• Carefully remove the hot skillet from the oven and add the butter. Once the butter melts, add the cornbread batter and spread in an even layer.
• Bake for 20-25 minutes, until golden brown on top.
• Slice and top with butter and honey.
• Enjoy!

GRANDMA'S CORN BREAD DRESSING

Steps:

• Prepare the dry corn bread mix according to package directions. Cool and crumble.
• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
• In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
• In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
• Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

DELUXE CORNBREAD STUFFING

Steps:

• In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. , Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten. , Spoon mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.

CORNBREAD STUFFING

Steps:

• In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

STUFFING VS. DRESSING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C) if making dressing.
• Preheat the oven to 325˚F (160˚C) if making stuffing.
• Crumble the cornbread and biscuits into a large bowl. Set aside.
• Thinly slice the sage and set aside.
• Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook until browned, 3-5 minutes.
• Add the onion and celery, and cook until softened, 5-7 minutes.
• Add the sage, rosemary, and thyme, and cook until fragrant, 3-4 minutes. Season with salt and pepper. Remove the pan from the heat and set aside.
• In a medium saucepan over medium-high heat, combine the butter and chicken stock. Melt the butter completely and bring to a boil. Add the heavy cream and stir to combine.
• Add the sausage mixture to the crumbled cornbread and biscuits, and mix to combine. Pour the chicken stock mixture, a bit at a time, over the bread mixture. Mix well.
• If you are making dressing, transfer the mixture to a buttered 9x13-inch (23x33 cm) baking dish and cover with foil. Bake for 40 minutes, then remove the foil and bake for 10-15 minutes more, or until the top is lightly browned. Do not overbake.
• If you are making stuffing, stuff the mixture into the cavity of a small turkey [12-14 pounds (5.5-.6.5 kilograms)]. Bake for 4-5 hours, or until the temperature of the stuffing reaches 165˚F (75˚C).
• Serve warm with your favorite Thanksgiving dishes.
• Enjoy!

HOLIDAY CORNBREAD STUFFING BY RIE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch baking dish with butter.
• Crumble the cornbread into a large bowl, then add the biscuit pieces and toss to combine.
• Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the sausage and use a wooden spoon to break up into small pieces. Cook until browned, 6-8 minutes.
• Add the onion, celery, and mushrooms and cook until softened, about 6 minutes.
• Add the thyme, rosemary, and sage and cook until fragrant, 1-2 minutes. Season with the salt and pepper. Remove the pan from the heat.
• Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the heavy cream, chicken stock, and nutmeg and stir to combine. Bring to a gentle boil for 2-3 minutes, then remove from the heat.
• Add the sausage mixture to the crumbled cornbread and biscuits and mix well to combine. Pour in the chicken stock mixture, one third at a time, and stir to combine.
• Transfer the stuffing to the prepared baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for another 20 minutes, until the top is golden brown.
• Serve warm.
• Enjoy!