Cornbread Stuffing With Fresh And Dried Fruit Recipes

FRUIT-AND-NUT CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
• Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
• Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

HERB STUFFING WITH DRIED FRUIT

Steps:

• Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
• Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
• Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

DRIED-FRUIT AND NUT CORNBREAD DRESSING

Steps:

• Cornbread:Preheat oven to 400 degrees with rack in top third. Melt butter in an 8- or 9-inch-square baking dish in oven. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, pecans, raisins, and cranberries in a bowl. Whisk together buttermilk and eggs in a large bowl. Gradually whisk melted butter (set aside baking dish) into buttermilk mixture.
• Whisk cornmeal mixture into buttermilk mixture until just combined, then pour into buttered dish. Bake cornbread until golden and a toothpick inserted in center comes out clean, about 35 minutes. Let cool completely in pan on a wire rack, about 1 hour. Cornbread can be made 2 days ahead and stored at room temperature or frozen up to 1 month.
• Dressing:Preheat oven to 350 degrees. Cut cornbread into roughly 1-inch pieces and place on a rimmed baking sheet, along with any crumbs. Toast until golden, about 30 minutes.
• Increase oven temperature to 400 degrees. Butter a 9-by-13-inch baking dish. Whisk together milk, cream, eggs, scallions, salt, and pepper in a large bowl. Fold in toasted cornbread and transfer to baking dish. Bake until custard is set and top is browned, 35 to 40 minutes. Let cool 15 minutes before serving.

CORNBREAD DRESSING WITH DRIED FRUITS AND NUTS

Steps:

• Preheat the oven to 375 ̊. Cook the bacon in a large skillet over medium-high heat until it just begins to crisp, 5 to 7 minutes. Remove the bacon to a plate and pour off all but 2 tablespoons bacon fat. Reduce the heat to medium.
• Add the celery and onion to the skillet and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes. Pour in the broth, then stir in the rosemary, basil and thyme. Add the dried apricots, cherries and prunes and cook over medium heat until the fruit slightly softens, about 5 minutes.
• Combine the cornbread and French bread cubes and the fruit mixture in a large bowl along with the bacon and walnuts. Toss the mixture around, then add a little salt and pepper and continue tossing until it is all combined. Taste and adjust the seasonings as needed. Pile the dressing in a large baking dish, pressing slightly to fit if necessary. Bake, uncovered, until golden brown, 20 to 25 minutes.

ULTIMATE CORNBREAD STUFFING

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.

CORNBREAD DRESSING

Steps:

• Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish.
• Heat a large skillet over medium and pour in the oil. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
• Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
• Transfer the cornbread mixture to your prepared dish and spread evenly. Drizzle the melted butter over the top. Cover the dish with foil and bake until heated through, 30 to 35 minutes. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes. Cool for at least 10 minutes before serving warm.

CORNBREAD AND DRIED FRUIT DRESSING

Steps:

• Preheat oven to 350 °F. Place cornbread cubes in large bowl and set aside.
• In small nonstick skillet, cook sausage over medium-high heat, crumbling and stirring until brown and cooked through. Drain well and set aside.
• In large nonstick skillet, heat canola oil over medium heat. Stir in onions, celery and carrot; cook 5 minutes, stirring frequently. Add garlic and cook for 1 minute longer, but don't allow garlic to brown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1/4 cup broth. Bring to a boil. Reduce heat and simmer 3 minutes.
• Remove from heat; pour vegetable mixture over cornbread. Add parsley and stir well. Season with salt and pepper. (Dressing may be prepared to this stage a day ahead and refrigerated, covered.).
• Whisk together egg and remaining 3/4 cup broth and pour over cornbread mixture, tossing well. Spray 2-quart baking dish with canola oil cooking spray (use larger baking dish if not reserving dressing for Turkey Roulade) and transfer all but 1 1/2 cups of dressing to baking dish. Cover dish with foil and set aside.
• After Turkey Roulade has been in oven 30 minutes, place covered baking dish of dressing in oven. After 15 minutes (or when internal temperature of roulade, measured with instant-read thermometer, is 155 °F), remove roulade from oven and remove foil from baking dish with dressing. Continue baking dressing for about 15 minutes or until top begins to brown.

CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT

Steps:

• Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
• Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.