Time 2h Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray. Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter. Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl. Reduce oven heat to 350 degrees F (175 degrees C). Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil. Bake in preheated oven until heated through, about 30 minutes.
Time 1h5m Yield 20 servings. Number Of Ingredients 12 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°.
Time 1h25m Yield 8 to 10 servings (plus extra herb butter) Number Of Ingredients 13 Steps:
Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined. Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool. Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.
Time 2h45m Yield 8 to 10 servings Number Of Ingredients 19 Steps:
For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan. Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days. For the cornbread stuffing: Preheat the oven to 350 degrees F. Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside. Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat. Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish. Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.
Yield Makes about 10 cups, enough for a 16- to 18-pound turkey Number Of Ingredients 11 Steps:
Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside. In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside. Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes. Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.
Time 55m Yield 14-16 serving(s) Number Of Ingredients 8 Steps:
put together cornbread according to package instructions, omitting milk and substituting the milk for creamed corn (use 1 egg and use creamed corn instead of milk). Bake and set aside. Season gizzards with seasoned salt, then toss gizzards into a frying pan with a touch of oil so they wont stick. cook until browned and set aside. DO NOT DRAIN! In a large baking dish, crumble the cornbread, but don’t turn it into breadcrumbs :). To that, add cooked gizzards with it’s liquids, celery, onion, and garlic. Pour chicken broth over the entire mixture and toss lightly with your fingers to distribute the broth throughout the cornbread. Bake at 350 degrees for about 15 minutes until liquid is absorbed and the top of the cronbread is slightly browned. Now that’s good stuffing!
Time 40m Yield 8 to 10 servings Number Of Ingredients 22 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.
Yield 10 servings Number Of Ingredients 13 Steps:
Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish. Melt the butter in a large skillet over medium heat. Add the bacon and cook until the fat has rendered, about 3 minutes. Add the celery, onion, and garlic. Cook until softened and golden, about 5 minutes. Add the thyme and rosemary. Cook until fragrant, about 2 minutes. In a medium bowl, beat together the eggs, turkey stock, half of the parsley, the salt, and pepper. In a large bowl, combine the bread and cooked bacon mixture. Pour the egg mixture over the bread and vegetable mixture, and stir to coat. Transfer the stuffing to the prepared baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown. Top with the remaining parsley. Enjoy!
Time 1h15m Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add liver; cook, stirring, until beginning to brown, about 4 minutes. In a large bowl, combine onion mixture, cornbread, and sage. Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a buttered 1 1/2-quart shallow baking dish. Dot with butter. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.
Yield 10 servings Number Of Ingredients 23 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.
Time 50m Yield 8-10 serving(s) Number Of Ingredients 11 Steps:
Melt butter in a skillet; add the onions and celery and saute until tender. Combine toasted bread and cornbread in a large bowl and mix. Add onions and celery plus their cooking liquid, the salt, pepper, sage, and poultry seasoning and mix throughly. Using a bulb baster, add just enough turkey giblet broth to make a very moist mixture, then stir in the eggs and scrape the dressing into a large greased baking pan or dish. Bake in 400 degree F oven until dressing is nicely browned, about 30-40 minutes.
Time 1h15m Yield 12 servings. Number Of Ingredients 14 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.
