Skillet Cornbread Stuffing Recipes

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.

Steps:

• In a small bowl, combine the first four ingredients; set aside. In a large skillet, saute celery and onion in butter until tender. Add the cornbread mixture and seasonings; mix well. Cook over medium heat until lightly browned.

Steps:

• Make cornbread as directed on pouches. Cool completely, about 1 hour.
• In large bowl, crumble cornbread and white bread. In 10-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter, stirring occasionally, until tender. Add to bread mixture in bowl. Stir in eggs. Pour in broth, 1 cup at a time, combining until all bread pieces are moistened.
• Heat oven to 350°F. Spray 12-inch ovenproof cast-iron skillet with cooking spray. Pour stuffing mixture in skillet. Bake about 1 hour or until dry. Serve warm.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish.
• Bake, covered, for 45 minutes or until well set and cooked through.

Steps:

• 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. In a large bowl, whisk together the cornmeal, baking powder, baking soda, chili powder, and salt. In a medium bowl, whisk together the buttermilk, butter, creamed corn, and eggs. Set aside. 2. In an 11-inch heavy ovenproof skillet, heat 2 tablespoons oil over medium-high heat on a Frigidaire Gallery® Induction Cooktop. Add the onion and peppers and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer to the bowl with the cornmeal mixture and toss to evenly coat. Wipe the skillet clean. 3. Stir the buttermilk mixture into the cornmeal mixture and fold just until evenly moistened. Heat the remaining tablespoon oil in the same skillet over high heat. Pour in the batter, spread evenly, and transfer to the oven. 4. Bake until a toothpick inserted in the center comes out clean and the edges are brown, about 20 minutes. Cut the mixture into 1-inch chunks in the skillet, then use a fork to mix and toss the creamy cornbread into a fluffy stuffing. Serve hot.
• Weeknight Tips: -To serve as cornbread, bake for 25 to 30 minutes or until the top of the bread bounces back slightly when you gently press the top with a fingertip. Cut into wedges to serve warm. -To turn the stuffing into a one-dish meal, fold in beans or chunks of chicken or sausage. -Leftover stuffing can be formed into patties and pan-fried in a little oil on a Frigidaire Gallery® Induction Cooktop until crisp on both sides.

Steps:

• Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
• Preheat the oven to 350 degrees F.
• Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley.
• Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
• Preheat the oven to 450 degrees F.
• Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes.