Ritzcornbread Stuffing Recipes

SIMPLE CORNBREAD STUFFING

Steps:

• Tear up bread into shreds or bite sized pieces and leave out to dry for a couple of hours while you make the cornbread and chop the onion and celery. Bake the cornbread (I often make a 9x13 pan the night before and we have some of it for dinner, saving the rest for the stuffing.) Put the bread into a very large bowl and crumble cornbread over the bread cubes. Sprinkle with sage, a little salt, and pepper, add parsley.
• Saute' the onion and celery in butter or oil until translucent. Mix this with 2 cups of the chicken broth, and whisk in the 2 eggs. Pour the sauteed vegetables, broth, and egg mixture over the "two breads" mixture and mix gently with your hands. Add more broth as needed until the mixture is well moistened, but not soggy. Taste for salt and sage amounts and add more if needed.
• Spoon stuffing into one very large or two medium greased casserole pan(s) or into the turkey cavity and bake until done (30-40 minutes) at whatever temperature you have everything else in the oven baking. Usually 350 is the best - watch that it doesn't dry out. You have to be flexible on Thanksgiving or whenever your oven is being used for other things!

RITZ/CORNBREAD STUFFING

Steps:

• Saute' onions in oil till transparent.
• Add carrots and apples and cook till the are softened.
• Add remaining ingredients.
• Mix together and taste for seasoning.
• If too dry you can add a bit of water.
• Stuff turkey loosely.
• Any leftover stuffing can be cooked along-side turkey in foil or in a casserole dish.
• When basting turkey, add some of the juices to any stuffing cooked outside the bird.

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.

CHESTNUT, ONION AND CORNBREAD STUFFING

Steps:

• Preheat oven to 325°F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or your own.
• Cut cornbread into 1/2" cubes.
• In 2 large shallow baking pans, bake in the middle of the oven until just dry, about 20 minutes.
• Using only white and pale green parts of the leeks, halve them lengthwise and cut crosswise into 1/2" thick pieces.
• In a large heavy skillet cook red onions, shallots, leeks, celery and herbs with salt and pepper to taste, in butter over moderate heat; stirring, until onion mixture is golden brown and softened-- about 25 minutes.
• If using canned chestnuts, rinse and drain.
• In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups of chicken broth for 15 minutes.
• In a large bowl, toss together bread, onions, chestnut mixture and remaining 1 1/2 cups of broth, with salt and pepper to taste, and let cool completely.
• (Stuffing may be made ahead up to 1 day before and chilled, covered-- bring stuffing to room temperature before proceeding).
• To cook all or part of stuffing outside of poultry: In a shallow baking dish bake stuffing in preheated 325F oven 45 minutes.
• For moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time.
• Enjoy!

SHRIMP AND CORNBREAD STUFFING

Steps:

• ------------For Yellow Cornbread-------------.
• Heat a well-greased 10-inch ovenproof skillet at 450°F for 5 minutes Combine first 5 ingredients in a large bowl.
• Stir together egg and next 2 ingredients; add to dry ingredients, stirring just until moistened.
• Pour batter into the hot skillet Bake at 450°F for 20 minutes or until golden.
• ----------For Shrimp and Cornbread Stuffing------------.
• Cut cornbread into 1-inch cubes.
• Arrange in a single layer in a 15x10-inch jellyroll pan.
• Bake at 350°F for 10-15 minutes or until lightly browned. Peel shrimp and devien shrimp; set aside.
• Melt butter in large skillet over medium heat; add onion and garlic, and sauté until tender.
• Add shrimp, sausage, green onions, corn, and jalapeño pepper.
• Cook stirring constantly until shrimp begin to turn pink.
• Remove from heat (shrimp will still be raw). Stir in cumin and next 5 ingredients.
• Fold in cornbread.
• Spoon into a lightly greased 13x9-inch baking dish.
• Bake at 350°F for 30 minutes.

MOMMA'S MEATLESS CORNBREAD STUFFING

Steps:

• Heat oven as directed for cornbread.
• Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool.
• Chop onion and celery while cornbread is cooking.
• When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it)
• Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate.
• Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.