Doves In Cornbread Stuffing Altered To Our Liking Recipes

CORNBREAD STUFFING

Steps:

• For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
• Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
• Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
• For the cornbread stuffing: Preheat the oven to 350 degrees F.
• Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
• Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
• Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
• Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.

DOVES IN CORNBREAD STUFFING

Steps:

• Heat oven to 350°F.
• Lightly grease a 2 quart casserole dish.
• Over medium heat, cook and stir celery, onions, and parsley in butter until tender.
• Add stuffing mix and remaining ingredients (except dove breast).
• Mix until moist.
• Place half of mixture in the bottom of casserole dish.
• Arrange breasts on top.
• Cover breasts completely with remaining stuffing mixture.
• Bake uncovered until tender.
• About 1 hour.

DOVES IN CORNBREAD STUFFING, ALTERED TO OUR LIKING!!

Steps:

• Heat oven to 350°F.
• lightly grease 2 quart casserole, set aside.
• In medium skillet cook and stir dove, celery, onion and parsley in butter over medium heat until tender.
• Add remaining stuffing ingriedients, mix until moistened.
• Bake covered one hour.

CORNBREAD STUFFING

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.