CARAMELIZED ONION AND CORNBREAD STUFFING
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
CHESTNUT, ONION AND CORNBREAD STUFFING
If I could choose anything I wanted to do, it would be to have a chestnut farm. This is an absolutely awesome recipe -- and every time I make it, the bowl is picked half empty by everyone before I even get it into the oven. I posted my cornbread recipe "Perfect Cornbread" #96862, specifically for inclusion in this recipe. This was originally posted in Gourmet Magazine. It is not a quick recipe, but it is not difficult to make and is WELL worth the effort! Preparation time does not include making the cornbread recipe.
Provided by Pianolady
Categories Breads
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or your own.
- Cut cornbread into 1/2" cubes.
- In 2 large shallow baking pans, bake in the middle of the oven until just dry, about 20 minutes.
- Using only white and pale green parts of the leeks, halve them lengthwise and cut crosswise into 1/2" thick pieces.
- In a large heavy skillet cook red onions, shallots, leeks, celery and herbs with salt and pepper to taste, in butter over moderate heat; stirring, until onion mixture is golden brown and softened-- about 25 minutes.
- If using canned chestnuts, rinse and drain.
- In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups of chicken broth for 15 minutes.
- In a large bowl, toss together bread, onions, chestnut mixture and remaining 1 1/2 cups of broth, with salt and pepper to taste, and let cool completely.
- (Stuffing may be made ahead up to 1 day before and chilled, covered-- bring stuffing to room temperature before proceeding).
- To cook all or part of stuffing outside of poultry: In a shallow baking dish bake stuffing in preheated 325F oven 45 minutes.
- For moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time.
- Enjoy!
ROASTED CHESTNUT, FIG AND CORNBREAD STUFFING
Steps:
- Mix all ingredients together and bake for 25 minutes in a small roasting pan at 375 degrees.
CHESTNUT, ONION, AND CURRANT STUFFING
Categories Onion Side Bake Thanksgiving Stuffing/Dressing Currant Chestnut Gourmet Peanut Free Soy Free
Yield Makes 12 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F.
- In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Halve onions lengthwise and cut each half into 8 wedges. In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown, about 25 minutes.
- If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes. Remove pan from heat and stir in currants. Let mixture stand 5 minutes.
- Chop parsley. In a large bowl toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth, herbs, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
- For cooking stuffing inside poultry:
- Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
- For cooking all or part of stuffing outside poultry:
- In a shallow baking dish bake stuffing in preheated 325° F. oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).
- Garnish stuffing with parsley.
CARAMELIZED ONION AND CORNBREAD STUFFING
This recipes comes from the Food Network courtesy of Tyler Florence. I made this for Thanksgiving this year. The amount of chicken stock was listed as 1/4 cup, this was cooked in a small pan in the oven and I found that I needed additional for the stuffing to be as moist as we liked.
Provided by PaulaG
Categories Christmas
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter over medium heat, add onions and cook until soft and caramelized, stirring frequently, approximately 10 to 15 minutes; stir in the fresh sage.
- Pour mixture into a large mixing bowl, add in the cornbread and season well with salt and pepper; toss gently until well combined.
- In a small bowl, whisk together the egg, cream and 1/4 cup of chicken stock, pour over the cornbread mixture, stir gently.
- If cooking in the turkey, stuff and proceed as per your recipe for roasted turkey.
- If cooking outside the bird, spoon the mixture into a 2 quart casserole dish, pour the additional stock over all and place in oven the last 30 minutes that turkey is baking.
- Bake until hot and crusty on top.
CORN BREAD AND CHESTNUT STUFFING
Categories Herb Side Bake Thanksgiving Stuffing/Dressing Fall Chestnut Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature.
- Butter 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and celery; sauté until tender, about 7 minutes. Add to corn bread. Mix in 2 1/4 cups broth and herbs. Stir in chestnuts. Season with salt and pepper. Mix in egg. Add up to 1/2 cup more broth if stuffing seems dry.
- Transfer to prepared dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer.
CORN & ONION STUFFING
I like something different for a side dish and this is it. This stuffing is perfect with pork, beef or chicken. You can leave it in the slow cooker until it's time to eat-or make it early, refrigerate it until almost serving time, and then reheat it. -Patricia Swart, Galloway, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 3h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients. Transfer to a greased 3-qt. slow cooker. Drizzle with butter. Cook, covered, on low until set, 3-4 hours.
Nutrition Facts : Calories 192 calories, Fat 8g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
SCALLION-CHEDDAR CORNBREAD STUFFING
This stuffing - or, you can call it a dressing - is baked outside the turkey so that it develops a crisp topping. You'll want to make sure your cornbread is stale here: If working with fresh cornbread, dry it out in your oven. Crumble the pieces, then spread them on a rimmed sheet pan and bake at 300 degrees until firm and dry, but not hard. Timing will depend on how moist the cornbread was to start, so be sure to keep an eye on it.
Provided by Melissa Clark
Categories stuffing and dressing, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
- Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
- In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
- Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
- Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
- When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.
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