Pom Cornbread Stuffing Recipes

Steps:

• Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes).
• Preheat oven to 350 degrees. Melt butter and set aside.
• Heat oil in a large skillet or Dutch oven over medium-high heat. Add apricots, raisins, celery, and onion; cook stirring, for 5 minutes. Remove from heat.
• Place cornbread in a large bowl. Add apricot mixture, pomegranate seeds, parsley, melted butter, egg, and 2 cups broth; mix until well combined. If mixture seems too dry, add a little more broth until desired consistency is reached.
• To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment paper, then foil, and bake for 25 minutes. Uncover and bake until golden brown 10 to 15 minutes more. To bake all of the stuffing outside a turkey: Bake as directed above.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
• When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.
• While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.
• Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
• Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
• Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.

Steps:

• Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.

Steps:

• Preheat oven to 375°F. and butter a large baking dish.
• Make stuffing:
• In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.
• Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.
• Garnish shrimp with parsley and serve with lemon wedges.

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:

• 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Preheat oven to 350F. 3. Place oil in a large skillet or Dutch oven and heat until hot. Saut apricots, raisins, celery and onion for 5 minutes. Remove from heat. 4. Place the stuffing mix in a large bowl; add apricot mixture, the arils, parsley, melted butter, egg and 2 cups of the broth; toss well. Add additional chicken broth if a moister stuffing is desired. 5. Use part of the mixture to stuff a 12-20 pound turkey; bake remaining (or all) stuffing in a shallow buttered baking dish. To bake stuffing separately from bird, cover dish with foil; bake in a 350F oven for 25 minutes. Uncover; bake 10-15 minutes more or until stuffing is golden brown. Note: Recipe can be halved, using 1 egg yolk instead of 1 whole egg. Use to stuff Cornish hens or roasting chickens. Variation: For ham or sausage stuffing, stir 2 cups diced cooked ham or 1 pound drained cooked, crumbled sausage into bread stuffing mix with the apricot mixture. Nutrients Per Serving (5 oz.): 293 calories, 5g protein, 43g carbohydrate, 12g total fat (6g saturated), 39mg cholesterol, 715mg sodium, 2mg iron.

Steps:

• First, make the cornbread. Heat the oven to 190C/170C fan/gas 5. Butter the base of a 25cm ovenproof dish and line with baking parchment. Combine the semolina, flour, baking powder, bicarb and ½ tsp salt in a large bowl. Whisk the melted butter, eggs, buttermilk or yogurt and chillies together in a jug and until combined. Gradually pour the wet ingredients into the dry, stirring until just combined - be careful not to over-mix. Pour the cornbread batter into the pan and bake for 40-50 mins until golden, then cool completely in the tin.
• Turn the oven up to 220C/200C fan/gas 7. Fry the bacon in a large frying pan or skillet over a medium heat for 5 mins until it is starting to crisp up and release its fat. Remove to a board, leave to cool slightly, then roughly chop. Tip the onion, garlic and celery into the pan and fry for 8-10 mins until the vegetables are softened and golden. Add a splash of water the mixture starts to catch on the bottom. Stir in the sage.
• Tip the vegetable mixture into a large bowl and leave to cool slightly. Cut the cooled cornbread into 2cm cubes, then add to the bowl of veg along with the chopped bacon. Season and toss to combine. Tip the stuffing mixture into a roughly 20 x 30cm casserole dish. Mix the eggs and vegetable stock together in a jug, then pour this over the stuffing in the dish. Bake for 15-20 mins until the stuffing is golden brown and crisp at the edges.

Steps:

• Spread mustard onto both sides of chops. Sprinkle with rosemary; press gently into mustard to secure.
• Heat dressing in large nonstick skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
• Add cranberry sauce and ham to skillet; mix well. Top with chops. Bring sauce to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF) and sauce is thickened. Meanwhile, prepare stuffing as directed on package
• Remove chops from skillet. Let stand 3 min. before serving with cranberry sauce and stuffing.