PUMPKIN-CORNBREAD STUFFING
This stuffing, made with shiitake mushrooms, apples, and pumpkin seeds, has only two grams of fat per serving.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Place bread cubes in bowl; set aside. Spray nonstick skillet with olive oil spray; place over medium heat. Add celery, onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, covered, stirring occasionally, until translucent, about 10 minutes. Remove cover, and add 1 tablespoon water. Cover, and cook 5 minutes more. Transfer vegetables to bread cubes.
- Wipe out skillet, and respray. Place over high heat, and add mushrooms, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper. Saute, stirring frequently until golden brown, 4 to 5 minutes. Transfer to onion-bread cube mixture.
- Heat oven to 350 degrees. Spray two 9-by-13-inch baking dishes with olive-oil spray; set aside. Toss remaining ingredients with onion-bread cube mixture. Transfer to prepared baking dishes; spray tops with olive oil spray. Bake until heated through and crusty on top, about 35 to 40 minutes.
GRANDMA'S CORN BREAD DRESSING
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!
Provided by Amy
Categories Side Dish Stuffing and Dressing Recipes Cornbread Stuffing and Dressing Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g
GRANDMA LIZZIE'S CORNBREAD DRESSING
Provided by Trisha Yearwood
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9- by 13- by 2-inch baking dish.
- Place the bread cubes on a large baking sheet and toast in the oven until lightly brown, 30 minutes, turning once after 15 minutes. Set aside to cool. Raise the oven temperature to 450 degrees F.
- In a medium skillet, saute the onions in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onions and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.
- Preheat the oven to 450 degrees F.
- Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
- Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.
CREAMED CORN CORNBREAD
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Provided by Alton Brown
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place a 10-inch cast iron skillet into the oven.
- In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
- In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
- Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.
CORN BREAD, APRICOT AND TOASTED PUMPKIN-SEED DRESSING
Categories Herb Side Bake Thanksgiving Stuffing/Dressing Apricot Pumpkin Fall Seed Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F. Stir 2 cups shelled pumpkin seeds in heavy medium skillet over medium heat until seeds are golden and beginning to pop, about 8 minutes. Set aside. Butter 15x10x2-inch glass baking dish. Melt 3/4 cup butter in heavy large skillet over medium heat. Add chopped onions, chopped celery, dried thyme, dried marjoram and crumbled dried sage. Sauté until vegetables are almost tender, about 12 minutes. Remove onion mixture from heat; cool.
- Combine corn bread pieces, white bread pieces, quartered apricots and pumpkin seeds in very large bowl. Add onion mixture, 1/2 cup chopped parsley and pepper and stir to blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring bread-onion mixture to room temperature before continuing.)
- Whisk eggs, broth and 2 teaspoons salt in medium bowl to blend. Stir into bread-onion mixture. Spoon dressing into prepared baking dish. Cover tightly with foil. Bake dressing 40 minutes. Uncover and bake until dressing is cooked through and top is golden brown, about 50 minutes longer.
- *Pumpkin seeds are also known as pepitas. They are available at Latin American markets, natural foods stores and many supermarkets nationwide.
ROASTED PUMPKIN SALAD WITH ORANGE DRESSING
Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. -Sasha King, Westlake Village, California
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.
Nutrition Facts : Calories 195 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 157mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
CORN BREAD
I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.
Nutrition Facts :
PUMPKIN CORNBREAD
Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.
Provided by Martha Rose Shulman
Categories breads, side dish
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
- Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
- Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
- Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
- Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 3 grams, TransFat 0 grams
PUMPKIN SEED OIL DRESSING
The use of pumpkin seed oil gives this salad dressing a unique nutty flavour. A mild honey (e.g. glover honey) in addition with the aceto balsamico will give the dressing a fruity sweetness. Dijon mustard will top it off with slight pepperiness. This dressing works fine with any kind of lettuce.
Provided by Thorsten
Categories Salad Dressings
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put all ingredients in a small bowl.
- Whisk together with a fork or small whisker until emulgated.
- Dressing is enough for about 16-20 cups lettuce. Use some toasted pumpkin seeds for topping.
- NOTE: Instead of pumpkin seed oil you can try other specialty oils like toasted sesame seed oil or walnut oil. But you should start then with less than 1 teaspoon to evaluate the flavour.
Nutrition Facts : Calories 55.9, Fat 5.7, SaturatedFat 0.8, Sodium 40, Carbohydrate 1.5, Sugar 1.5, Protein 0.1
RICH CORNBREAD DRESSING
This luxurious Thanksgiving dressing is almost a bread pudding, with cornbread, eggs, celery, onion, a pint of oysters and lots of butter and heavy cream. If the oysters prove to be too controversial for your family, simply leave them out.
Provided by Julia Moskin
Categories casseroles, stuffing and dressing, side dish
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and butter a 9-by-13-inch baking dish. Melt remaining butter. In a large bowl, combine cornbread, white bread, onion, celery, sage, salt and pepper to taste. Toss until well mixed. Add melted butter, eggs, cream and 1 1/2 cups broth. Toss in oysters, if using. Mix lightly but well; mixture should be very moist.
- Turn mixture into prepared dish. If mixture seems dry around edges, drizzle on remaining broth. Bake 45 minutes to 1 hour, until firm and browned on top.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 14 grams, Carbohydrate 58 grams, Fat 33 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 17 grams, Sodium 858 milligrams, Sugar 4 grams, TransFat 1 gram
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