CORNBREAD-BACON STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onions and cook, stirring occasionally, until very soft and caramelized, about 20 minutes. Add the celery, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the celery is tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
- Whisk the eggs, parsley and scallions in a large bowl. Add the cornbread and potato bread cubes, the pecans and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.
HERB AND BACON CORN-BREAD STUFFING
Steps:
- Preheat oven to 325° F. and butter a 4-quart baking dish.
- Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes. Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
- In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes. Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
- In a large bowl toss together corn bread and bacon mixture and transfer to baking dish. Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
- Drizzle stock or broth over stuffing and bake, covered, 1 hour. Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
BACON-CORNBREAD STUFFING
Cranberries add a bit of sweetness to a savory stuffing starring cornbread and bacon.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon over medium heat about 6 minutes, stirring occasionally, until browned but not crisp. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring occasionally, until tender. Stir in cranberries. Add water; heat to boiling. Remove skillet from heat.
- Stir in stuffing mix, seasoned salt and marjoram until well mixed. Spoon into baking dish.
- Cover with foil; bake about 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 8 g, TransFat 0 g
SAVORY CORNBREAD STUFFING
I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.
Provided by Martha Rose Shulman
Categories side dish
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.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 332 milligrams, Sugar 6 grams, TransFat 0 grams
BACON-CORNBREAD STUFFING
Whether you like yours roasted inside the bird or baked alongside, this savory stuffing offers the best of both worlds. For this stuffing, be sure to use a cornbread that's not too sweet.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Spread cornbread and bread on two rimmed baking sheets and bake until dry and golden, about 15 minutes. Meanwhile, in a medium skillet, cook bacon over medium until fat is rendered and bacon is crisp, about 5 minutes. Add onion, celery, and garlic and cook until translucent, about 4 minutes. Stir in sage and transfer to a large bowl.
- Add cornbread, bread, eggs, broth, parsley, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper to bowl and toss until combined. Let sit 5 minutes, then toss again. Reserve 4 1/2 cups for turkey, then spoon remaining stuffing into a 9-inch square baking dish. Bake until top is golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 388 g, Fat 14 g, Fiber 3 g, Protein 14 g, SaturatedFat 4 g
SUNNY'S CHEESY BACON CORNBREAD DRESSING
Provided by Sunny Anderson
Categories side-dish
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cornbread: In a large bowl, add the cornbread and toss with the Cheddar Jack, mozzarella, parsley and scallions. Season with salt and pepper.
- For the dressing: In a large pan, add the bacon and cook until crisp. Remove, leaving the fat behind, and chop. Add the chopped bacon to the bowl of cornbread. Add the sage, celery, onions and garlic to the pan and saute until everything is tender, 8 to 10 minutes. Add everything, including the fat from the pan, to the cornbread and toss.
- For the liquid: In a separate large bowl or liquid measuring cup, whisk together the melted butter, buttermilk, stock and Worcestershire sauce. Season with a pinch of salt and a few grinds of pepper. Slowly mix into the cornbread until the mixture is moist enough to spread but not wet enough to drip--you may not use all the liquid. Taste and season again with salt and pepper if needed.
- Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray.
- Add the dressing to the prepared baking dish, gently pressing down to even the top. Cover with aluminum foil and bake for 45 minutes. Uncover, raise the oven temperature to 400 degrees F, and bake until the top is golden brown, 10 to 15 minutes more. Serve warm.
BACON AND CORNBREAD STUFFING RECIPE
Stuff your plate full of delicious Bacon and Cornbread Stuffing from My Food and Family. Dried cranberries add sweetness to this bacon and cornbread stuffing.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Melt butter in medium saucepan on medium heat. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.
- Stir in broth. Bring to boil, stirring occasionally. Remove from heat. Add remaining ingredients; stir just until stuffing mix is moistened.
- Spoon into greased 8-inch square baking dish; cover.
- Bake 30 min., uncovering for the last 15 min.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 6 g, Protein 6 g
CORNBREAD STUFFING WITH BACON
Make our delicious rendition of Cornbread Stuffing with Bacon and prepare to make your Thanksgiving guests smile. The only thing tastier than regular cornbread stuffing is Cornbread Stuffing with Bacon.
Provided by My Food and Family
Categories Festive 2018
Time 1h
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cut stalks and fronds from top of fennel bulb; reserve a few fronds for garnish. Discard stalks and remaining fronds. Trim root end of fennel; remove and discard any tough or discolored outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core. Coarsely chop fennel.
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions and fennel to reserved drippings in skillet; cook 12 to 14 min. or until tender and golden brown, stirring frequently.
- Add boiling water to stuffing mix in large bowl; stir just until moistened. Add onion mixture, corn and bacon; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
- Bake 30 min. or until heated through, uncovering after 15 min.
- Garnish with reserved fennel fronds before serving.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 4 g, TransFat 1.5 g, Cholesterol 15 mg, Sodium 670 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 5 g, Protein 8 g
CORNBREAD AND BACON STUFFING (DRESSING)B
Dressing, stuffing, whatever, this is just good. I modified the instructions slightly, but the recipe came form my Better Homes and Garden Cookbook that's absolutely ancient. See note at bottom on how to make a vegetarian version.
Provided by Deborah1
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Saute the onions and celery in the bacon drippings, until soft but not browned.
- Let cool slightly.
- Toss the cornbread, bread, bacon, poultry seasoning, parsley, salt and pepper until mixed well.
- Add the cooked celery and onions and toss to mix well.
- Add the eggs and 1 cup of the chicken broth and stir to moisten, adding as much broth as needed.
- (Everytime is going to be different.) This is a personal taste decision.
- I like my dressing moist so I add broth until I have a very wet mixture.
- Any type pan will work for baking.
- I generally use a 8 x 8 disposable pan, but if I am making a double batch I use a 9 x 13 pan.
- Bake for 30 min, uncovered, or until golden on top.
- This is enough to stuff an 8 to 10 lb turkey, if you so desired.
- **NOTE**I have made this several times for vegetarian dinners, omitting the bacon, drippings and chicken broth and substituting with either butter, or olive oil and vegetable broth with great success.
- ALSO--If you save leftover pieces of cornbread/bread heels in a ziploc bag in your freezer, you will have half the work already done when your ready to make this.
- (Just a tip my grandma told me that works.).
Nutrition Facts : Calories 202.4, Fat 10.5, SaturatedFat 3.6, Cholesterol 74.9, Sodium 642.6, Carbohydrate 17.7, Fiber 1.7, Sugar 3.4, Protein 8.9
CORN BREAD DRESSING WITH PECANS AND BACON
Provided by Jean Anderson
Categories Side Bake Thanksgiving Dinner Stuffing/Dressing Bacon Pecan Corn Fall Family Reunion Potluck Peanut Free Soy Free
Yield Makes 12 to 14 servings, enough to stuff a 12- to 15- pound turkey
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Spritz a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
- 2. Place the two breads, pecans, and parsley in a very large mixing bowl and set aside.
- 3. Brown the bacon in a very large, heavy skillet over moderate heat, stirring often, for 12 to 14 minutes until all the drippings render out. Drain the bacon on paper toweling and if you intend to use the drippings in the dressing, pour them into a measuring cup. You should have about 1 cup; if not, round out the measure with melted butter or vegetable oil.
- 4. Heat 1/2 cup of the melted butter or bacon drippings in the same skillet for about 1 minute over moderately high heat. Add the onions and celery and cook, stirring often, for 10 to 12 minutes until lightly browned. Add the sage and thyme, and cook and stir for 1 to 2 minutes more.
- 5. Scoop the skillet mixture into the mixing bowl along with the reserved bacon and remaining melted butter or bacon drippings; toss well. Add 3 cups of the chicken broth, the eggs, salt, and pepper and toss well again.
- 6. Transfer the dressing to the baking pan, spreading to the edges, then drizzle the remaining 3 cups chicken broth evenly on top.
- 7. Cover snugly with heavy-duty foil and bake on the middle oven shelf for 25 minutes. Stir the dressing well, cover again with foil, and bake 20 minutes more or until steaming.
- 8. Serve hot with roast turkey, chicken, or pork and top with lots of gravy.
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