CORNBREAD STUFFING
At least 10 of us women made this old-fashioned dressing to feed over 1,500 people at our church's fall festival. Everyone thought it was wonderful. It's the best dressing I've ever made. -Patty Kierce, Weir, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. Combine the bread, cornbread, beaten eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide into two 13x9-in. baking dishes coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.
Nutrition Facts :
DOVES IN CORNBREAD STUFFING, ALTERED TO OUR LIKING!!
From Fish and Wild Game Cookbook, with a little tweaking (specifically using prepared cornbread, idea we got from watching Guy on Diners Drive in's and Dives) We use the doves my husband and other family members have shot themselves, we chop them instead of using whole ones and we stuff the turkey then bake the remainder
Provided by Sherry Vorick
Categories Thanksgiving
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 518.1, Fat 15.1, SaturatedFat 3.8, Cholesterol 2.4, Sodium 1832.3, Carbohydrate 85, Fiber 8.3, Sugar 0.6, Protein 9.9
DOVES IN CORNBREAD STUFFING
Make and share this Doves in Cornbread Stuffing recipe from Food.com.
Provided by RogerOH
Categories Quail
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 116.2, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 575.5, Carbohydrate 1.3, Fiber 0.5, Sugar 0.6, Protein 1.6
CORNBREAD STUFFING
Enjoy our cornbread stuffing at a Thanksgiving banquet or alongside a special Sunday roast. It features bacon, but this can be omitted for a vegetarian stuffing
Provided by Liberty Mendez
Categories Side dish
Time 2h10m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 215 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.17 milligram of sodium
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