Holiday Cornbread Stuffing By Rie Recipe By Tasty Recipes

CORNBREAD STUFFING RECIPE BY TASTY

Steps:

• First, make Tia's Cornbread at least one day before serving the stuffing.
• Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter.
• In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.
• For the stuffing, start by cutting the cornbread into cubes.
• Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.
• Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside.
• Transfer the bread cubes to a large bowl.
• In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes.
• Add the mixture to the bowl of bread and mix.
• In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes.
• Add the apples to the bread bowl and mix.
• Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes.
• Transfer the sausage to the bread bowl and mix.
• Mix in the parsley and sage.
• Transfer the bread mixture to the buttered baking dish.
• Pour the chicken stock around the edges of the baking dish.
• Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.

TRADITIONAL HOLIDAY STUFFING

Steps:

• Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

STUFFING WITH CORNBREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
• Melt the butter in a large skillet over medium heat. Add the bacon and cook until the fat has rendered, about 3 minutes.
• Add the celery, onion, and garlic. Cook until softened and golden, about 5 minutes.
• Add the thyme and rosemary. Cook until fragrant, about 2 minutes.
• In a medium bowl, beat together the eggs, turkey stock, half of the parsley, the salt, and pepper.
• In a large bowl, combine the bread and cooked bacon mixture.
• Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
• Transfer the stuffing to the prepared baking dish and cover with foil.
• Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
• Top with the remaining parsley.
• Enjoy!

HOLIDAY CORNBREAD STUFFING BY RIE RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch baking dish with butter.
• Crumble the cornbread into a large bowl, then add the biscuit pieces and toss to combine.
• Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the sausage and use a wooden spoon to break up into small pieces. Cook until browned, 6-8 minutes.
• Add the onion, celery, and mushrooms and cook until softened, about 6 minutes.
• Add the thyme, rosemary, and sage and cook until fragrant, 1-2 minutes. Season with the salt and pepper. Remove the pan from the heat.
• Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the heavy cream, chicken stock, and nutmeg and stir to combine. Bring to a gentle boil for 2-3 minutes, then remove from the heat.
• Add the sausage mixture to the crumbled cornbread and biscuits and mix well to combine. Pour in the chicken stock mixture, one third at a time, and stir to combine.
• Transfer the stuffing to the prepared baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for another 20 minutes, until the top is golden brown.
• Serve warm.
• Enjoy!

GLUTEN-FREE WILD RICE STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch (22.5 x 32.5 cm) baking dish with 1 tablespoon of butter.
• In a medium pot over medium-high heat, cook the sausage until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat behind in the pan. Set aside.
• Lower the heat to medium and melt the remaining 5 tablespoons of butter in the pan with the sausage fat. Once the butter begins to bubble, add the onion, carrot, celery, and ½ teaspoon of salt. Cook for 5-8 minutes, until the onion is translucent and the carrots begin to soften.
• Add the garlic, thyme leaves, sage, and black pepper and cook for 2-3 minutes, until the garlic is fragrant. Mix in the dried cranberries, pecans, Parmesan, rice, and sausage and stir well to combine. Remove the pot from the heat.
• Transfer the stuffing mixture to the prepared baking dish.
• In a liquid measuring cup, use a fork to whisk together the chicken stock, eggs, egg yolk, and remaining teaspoon of salt.
• Pour the stock mixture evenly over the stuffing and stir to incorporate. Cover the dish with foil.
• Bake the stuffing for 40 minutes. Remove the foil and bake for another 10 minutes, until slightly crispy on top. Remove the stuffing from the oven and let cool for 15-20 minutes before serving.
• Serve warm.
• Enjoy!

STUFFING VS. DRESSING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C) if making dressing.
• Preheat the oven to 325˚F (160˚C) if making stuffing.
• Crumble the cornbread and biscuits into a large bowl. Set aside.
• Thinly slice the sage and set aside.
• Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook until browned, 3-5 minutes.
• Add the onion and celery, and cook until softened, 5-7 minutes.
• Add the sage, rosemary, and thyme, and cook until fragrant, 3-4 minutes. Season with salt and pepper. Remove the pan from the heat and set aside.
• In a medium saucepan over medium-high heat, combine the butter and chicken stock. Melt the butter completely and bring to a boil. Add the heavy cream and stir to combine.
• Add the sausage mixture to the crumbled cornbread and biscuits, and mix to combine. Pour the chicken stock mixture, a bit at a time, over the bread mixture. Mix well.
• If you are making dressing, transfer the mixture to a buttered 9x13-inch (23x33 cm) baking dish and cover with foil. Bake for 40 minutes, then remove the foil and bake for 10-15 minutes more, or until the top is lightly browned. Do not overbake.
• If you are making stuffing, stuff the mixture into the cavity of a small turkey [12-14 pounds (5.5-.6.5 kilograms)]. Bake for 4-5 hours, or until the temperature of the stuffing reaches 165˚F (75˚C).
• Serve warm with your favorite Thanksgiving dishes.
• Enjoy!

BRIOCHE STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
• Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
• Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
• Add the oregano and sage. Cook until fragrant, about 2 minutes.
• In a medium bowl, beat together the eggs, chicken stock, half of the parsley, the salt, and pepper.
• In a large bowl, combine the bread and cooked sausage mixture.
• Pour the egg mixture over the bread and sausage mixture, and stir to coat.
• Transfer the stuffing to the prepared baking dish and cover with foil.
• Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
• Top with the remaining parsley.
• Enjoy!

KALE AND MUSHROOM STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
• Melt the butter in a large skillet over medium heat. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
• Add the mushrooms and cook until softened, about 5 minutes. Add the kale, sage, and rosemary. Cook for another 5 minutes, until the kale is wilted.
• In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
• In a large bowl, combine the bread and cooked vegetable mixture.
• Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
• Transfer the stuffing to the prepared baking dish and cover with foil.
• Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
• Top with the remaining parsley.
• Enjoy!