FRAN'S EGGPLANT CORNBREAD DRESSING
My mother got this recipe out of the newspaper in the '80's. It became a family favorite, beating out traditional cornbread stuffing at Thanksgiving and Christmas. If you just *have to have* traditional dressing, incorporate eggplant or squash into it to keep the stuffing from drying out. The eggplant provides moisture, but not much taste. This casserole is all about the cheese and cornbread!
Provided by rdsxc
Categories < 4 Hours
Time 1h30m
Yield 6 cups of casserole, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Grease a 2 quart casserole dish and set aside.
- Microwave eggplant until soft. Perhaps 6 minutes. When done, mash to a pulp.
- Fry the onion in a little butter until soft and translucent.
- Crumble the cornbread into coarse crumbs.
- Combine eggplant, onion, butter and cornbread.
- Stir in the remaining ingredients and pour into a greased casserole dish. Bake at 350F for 45 minutes or until the casserole is "set:" in the middle. ("Set" means a knife inserted in the middle of the casserole comes out clean, but not so well done that the casserole is dry.).
- This is a very forgiving recipe. Instead of measuring out 2 cups of cornbread crumbs, I usually just crumble up an 8x8 pan of fresh cornbread. You want the mixture to be wet enough to wet all the cornbread crumbs, but not so wet that it won't "set up." If it seems a little dry before baking, add just a little chicken broth or water.
- I have also used yellow squash or zucchini in place of the eggplant. The prep time can be reduced by using frozen onions in place of fresh. Also, I am just really slow at prep!
Nutrition Facts : Calories 318.3, Fat 27.9, SaturatedFat 16.4, Cholesterol 70.3, Sodium 668.9, Carbohydrate 9.8, Fiber 2.9, Sugar 3.5, Protein 9
CORN BREAD STUFFING
Steps:
- In a medium saucepan, combine chicken stock, butter, seasoning blend, and red pepper flakes. Bring to a boil.
- Stir in stuffing mix and cover. Remove from heat. Let stand 5 minutes.
- Fluff with fork. Serve hot.
DELUXE CORNBREAD STUFFING
When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. -Pamela Rickman, Valdosta, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. , Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten. , Spoon mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.
Nutrition Facts : Calories 326 calories, Fat 18g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 780mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein.
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