Sweet Potato Corn Bread Stuffing With Greens And Bacon Recipes

SWEET POTATO CORNBREAD DRESSING

Steps:

• For the cornbread: Preheat the oven to 400 degrees F.
• Meanwhile, put the butter in a 10-inch cast-iron skillet and leave in the oven until melted, about 8 minutes. Carefully remove from the oven and set aside.
• Mix the cornmeal, flour, baking powder and a generous pinch of salt and pepper in a medium bowl until combined. Whisk together the sweet potato puree, milk, honey, eggs and lemon juice in a large bowl. Pour the melted butter into the wet ingredients and whisk to combine. Stir the dry ingredients into the wet ingredients, then pour the batter into the cast-iron skillet.
• Lower the oven to 350 degrees F. Bake the cornbread until golden orange and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely, then cut into 1/2-inch cubes.
• Line a baking sheet with parchment and spread the cornbread cubes on top. Toast in the oven, flipping halfway through, until browned and crispy along the edges, about 20 minutes. Set aside. (Leave the oven on.)
• For the dressing: Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes. Remove the sausage crumbles from the pan with a slotted spoon and remove to a large bowl. Add the onion, celery, carrot and thyme to the skillet with the sausage fat, then sprinkle with salt and pepper. Sweat the vegetables, stirring occasionally, until softened, about 10 minutes. Add to the bowl with the sausage, then add the chicken stock, apple cider and cornbread cubes and stir until moist but not mushy. Place in a 9-inch square casserole dish and bake until the top is crusty and golden, about 30 minutes.

SWEET POTATO CORN BREAD STUFFING WITH GREENS AND BACON

Steps:

• Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
• Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
• Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

SWEET POTATO CORN BREAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

SWEET POTATO CORN BREAD

Steps:

• Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.
• Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan.
• Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)