Cornbread Stuffing?
- Thread starter Binkrin
- Start date
wdw_dine_junkie
DIS Veteran
- Joined
- Oct 22, 2001
- Messages
- 1,496
I do! It's wonderful, I make it every year. I'll post it as soon as I get home.
wdw_dine_junkie
DIS Veteran
- Joined
- Oct 22, 2001
- Messages
- 1,496
oh shoot, I'm sorry, I didn't get on the computer last night after work. I promise it's coming..
Hi,
This is from the show "Ham on the Street" with George Duran. I just saw it a couple of nights ago. Hope you'll like it.
World's Best Cornbread Stuffing Recipe courtesy George Duran
See this recipe on air Sunday Nov. 19 at 2:00 PM ET/PT.
Show: Food Network Specials
Episode: Ham on Turkey
2 hot Italian sausages
2 tablespoons extra-virgin olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Kosher salt
Freshly ground black pepper
1/2 bunch fresh sage, leaves chopped
4 large corn muffins
3 large eggs
1/2 cup, chicken stock, plus more if needed
Nonstick cooking spray
Heat the oven to 350 degrees F.
Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.
This is from the show "Ham on the Street" with George Duran. I just saw it a couple of nights ago. Hope you'll like it.
World's Best Cornbread Stuffing Recipe courtesy George Duran
See this recipe on air Sunday Nov. 19 at 2:00 PM ET/PT.
Show: Food Network Specials
Episode: Ham on Turkey
2 hot Italian sausages
2 tablespoons extra-virgin olive oil
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
Kosher salt
Freshly ground black pepper
1/2 bunch fresh sage, leaves chopped
4 large corn muffins
3 large eggs
1/2 cup, chicken stock, plus more if needed
Nonstick cooking spray
Heat the oven to 350 degrees F.
Remove the casings from the sausages. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and add the sausage meat. Cook, breaking up the meat into small pieces, until browned and cooked through, about 5 minutes. Drain on a paper towel lined plate and set aside to cool while you cook the vegetables. Wipe out any excess fat from the pan with paper towels.
Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the carrots, celery, and onion. Season with salt and pepper and add the sage. Cook until the vegetables are soft, about 10 minutes. Set aside to cool a bit.
Crumble the corn muffins into a large bowl. Put in the cooled sausage and vegetables. Add the eggs and 1/4 cup chicken stock. Using your hands, mix well adding more stock if the stuffing is too dry. Spray a 2-quart oven-proof baking dish with cooking spray. Put the stuffing into the dish and bake for 45 minutes to 1 hour, or until the top is browned and crispy.
This recipe is for traditional cornbread stuffing. The original is Paula Deen's recipe from Food Network with a few modifications to make it crispier. It tastes just like the good stuff I had growing up!
Southern Cornbread Stuffing
An 8 x 8 pan of Cornbread made from your favorite recipe.
7 slices oven-dried white bread
1 sleeve saltine crackers, crushed
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
5 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
2 teaspoon sage
1 tablespoon poultry seasoning
3 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Beware that this recipe makes alot. Also note that everyone who has ever eaten it has loved including those that prefer bread and oyster stuffing.
Try it! You'll be glad you did!
Southern Cornbread Stuffing
An 8 x 8 pan of Cornbread made from your favorite recipe.
7 slices oven-dried white bread
1 sleeve saltine crackers, crushed
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
5 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
2 teaspoon sage
1 tablespoon poultry seasoning
3 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Beware that this recipe makes alot. Also note that everyone who has ever eaten it has loved including those that prefer bread and oyster stuffing.
Try it! You'll be glad you did!
wdw_dine_junkie
DIS Veteran
- Joined
- Oct 22, 2001
- Messages
- 1,496
Mine's a modification of Paula Deen's as well! I found hers too mushy and dropped the amount of chicken stock and changed it to low sodium saltines because it was too salty and also used low sodium chicken stock. We basically have the same recipe! Wonderful isn't it?
Southern Cornbread Stuffing
Recipe courtesy Paula Deen
See this recipe on air Wednesday Nov. 24 at 11:30 AM ET/PT.
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 tablespoons butter
4 1/2-5 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
2 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
Southern Cornbread Stuffing
Recipe courtesy Paula Deen
See this recipe on air Wednesday Nov. 24 at 11:30 AM ET/PT.
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 tablespoons butter
4 1/2-5 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
2 eggs, beaten
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour Sauteed mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish.
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
-
Have You Committed These 5 Disney Friendship Deal-Breakers?
-
What Time Can You Board the Ship on the Day Your Disney Cruise Line Vacation Begins?
-
5 Products To Make Your Travel to Disney Easier
-
10 Easy Ways To Make Your Disney Trip More Magical
-
New Disney Merch: Fall Loungewear and Homewares
-
Disney Destiny Ship Floats Out of Meyer Werft Shipyard in Germany
-
Are International Parks Outpacing the U.S. in Creativity?
Receive up to $1,000 in Onboard Credit and a Gift Basket!
That’s right — when you book your Disney Cruise with Dreams Unlimited Travel, you’ll receive incredible shipboard credits to spend during your vacation!
CLICK HERE
That’s right — when you book your Disney Cruise with Dreams Unlimited Travel, you’ll receive incredible shipboard credits to spend during your vacation!
CLICK HERE
