Cornbread Dressing Or Stuffin Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.
• Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.
• Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.