CORNBREAD DRESSING WITH DRIED FRUITS AND NUTS
Of all your favorite Thanksgiving stuffing recipes, this cornbread dressing with dried fruits and nuts should be at the top. This Southern Thanksgiving staple is a must!
Categories Thanksgiving side dish
Time 55m
Yield 12-15 servings
Number Of Ingredients 14
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.
DRIED-FRUIT AND NUT CORNBREAD DRESSING
Make and freeze the pecan- and dried fruit-studded cornbread up to a month in advance, and all you have to do on Thanksgiving is add a few more ingredients and bake.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 2h45m
Yield Serves 6 to 8
Number Of Ingredients 19
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.
HERB STUFFING WITH DRIED FRUIT
This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.
Provided by Food Network Kitchen
Time 2h
Yield 8-10
Number Of Ingredients 12
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.
WINTER FRUIT AND NUT STUFFING
Categories Fruit Nut Side Bake Thanksgiving Stuffing/Dressing Prune Pear Apricot Pecan Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Sauté until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; sauté until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
- Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake stuffing in dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.
MOM'S APPLE CORNBREAD STUFFING
My speedy recipe is be-all and end-all stuffing in our family. Not surprisingly, never have leftovers. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Combine apples, stuffing and melted butter. Add broth; mix well., Transfer to a greased 13x9-in. baking dish. Bake until golden brown, 35-40 minutes.
Nutrition Facts : Calories 183 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 434mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CORNBREAD STUFFING
"My grandma made homemade cornbread every night for dinner, so this stuffing is a nod to her tradition. I eat so much of it!"
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 8 to 10 servings (plus extra herb butter)
Number Of Ingredients 13
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.
MULTIGRAIN STUFFING WITH NUTS AND DRIED FRUIT
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer.
- Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.
- Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
FRUIT AND NUT STUFFING
Provided by Kelsey Nixon
Time 1h20m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
- In a large bowl, combine the cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
- Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.
CORNBREAD FOR FRUIT-AND-NUT CORNBREAD STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 3h10m
Yield 14 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Butter a 9-by-13-inch baking dish; set aside. Combine 1 cup cornmeal and the sugar in a large bowl. Add the hot water and whisk to combine. Let stand 5 minutes.
- Whisk the buttermilk, eggs, baking powder and baking soda in a medium bowl, then whisk into the cornmeal mixture until smooth. Add the remaining 2 cups cornmeal and 2 teaspoons salt and whisk to combine. Stir in the melted butter (the batter will be runny).
- Pour the batter into the prepared baking dish and bake until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool 30 minutes in the pan, then turn out onto a rack and let cool completely, about 2 hours. Wrap in plastic wrap and let sit at room temperature until ready to use, up to 2 days. Cut into cubes before making Fruit-and-Nut Cornbread Stuffing.
FRUIT AND NUT STUFFING
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 12 cups
Number Of Ingredients 23
Steps:
- Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
- Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
- Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
- Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.
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- Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. Sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
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