Good recipe for corn bread stuffing?

Answer 1

Cornbread Stuffing
Yield: 4 Servings

Ingredients

8 tb unsalted butter
2 md onions; finely diced
2 celery stalks; finely sliced
4 c yellow cornmeal
1 1/2 c all-purpose broth or
-low-sodium chi; cken broth
2 ts salt
2 ts freshly ground black pepper
2 tb fresh thyme leaves; -=or=-
-dried thyme
2 tb chopped fresh sage leaves
-=or=- dri; ed sage

Instructions

MELT THE BUTTER in a large pot over medium heat on the stove. Add the
onion and cook 5 minutes, stirring occasionally. Add the celery and
continue to cook, stirring occasionally, for 10 minutes. Remove from
the heat and pour into a mixing bowl. Add the cornmeal, broth, salt,
pepper, thyme and sage and mix well. Remove the pot from the heat and
scrape mixture into a large mixing bowl. Place the mixing bowl,
covered, in the refrigerator and completely chill the stuffing before
stuffing a bird or freezing. To freeze, divide stuffing between 6
lidded plastic containers or airtight freezer bags, label and place
in freezer for up to 12 months. Defrost overnight in the refrigerator
or on the defrost setting of a microwave.




Cornbread-Pecan Stuffing
Yield: 1 Servings

Ingredients

8 c cornbread
6 english muffins
1/2 c butter
8 stalks celery; finely
-chopped
2 onions; finely chopped
1 1/2 c toasted pecans; chopped
2 red bell peppers; finely
-chopped
2 green chiles; roasted,
-peeled and diced
1 lb chorizo sausage; (or bulk)
1 tb fresh oregano or 1/4tsp
-dried
6 fresh sage leaves or 1/2tsp
-dried
2 tb fresh basil or 1/2tsp dried
2 tb parsley or 1tsp dried
1 1/ ts black pepper
1 1/ ts cayenne pepper
1 salt to taste
1/2 c chicken stock
2 1/2 c heavy cream

Instructions

Break or crumble cornbread and English muffins into coarse crumbs and place
in a large bowl. Heat 4tbl butter in a skillet. Add celery, onions and
pecans and saut‚ until translucent. Add with the red bell peppers and
chiles to the bread.

Brown the sausage in a medium skillet over medium-high heat. Drain sausage
and add to the dressing along with oregano, sage, basil, parsley, pepper,
cayenne pepper, salt to taste and stock. Mix well. Melt the remaining
butter and stir in.

Add cream to stuffing and mix well. Place in baking casserole and bake for
30 to 35 minutes in preheated 350 degree oven. Makes 21/2 quarts or 12
servings.




Andouille Cornbread Stuffing
Yield: 1 Servings

Ingredients

1 tb olive oil
1/4 c chopped yellow onions
1/2 c chopped andouille sausage -;
- (abt 2 oz)
1/4 c chopped green onions
2 tb chopped celery
2 tb chopped green bell peppers
1 tb finely-chopped fresh garlic
1 c coarsely-crumbled corn
-muffins; homemade, or purch
1/2 c chicken stock
1 ts bayou blast; see * note
1 salt; to taste
1 freshly-ground black pepper;
- to taste

Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.

Heat oil in a large skillet over high heat. Add yellow onions and sausage
and saute 1 minute. Add green onions, celery, bell peppers and garlic and
stir-fry 1 minute. Stir in corn muffins, stock and Bayou Blast, season to
taste with salt and pepper and cook, stirring and shaking the skillet,
about 2 minutes. Remove from heat and serve with roast chicken, turkey or
pork.

Answer 2

Southwestern Cornbread Dressing


Ingredients:
5 cups cornbread, coarsely crumbled

4 English muffins, coarsely crumbled

3 mild green chilies, roasted, peeled, seeded and chopped

1 red bell pepper, roasted, peeled, seeded and chopped

3/4 cup pine nuts, toasted

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

1-1/2 teaspoons chopped fresh basil

1-1/2 teaspoons chopped fresh thyme

1-1/2 teaspoons chopped fresh oregano

1 pound Italian turkey sausage

3 cups chopped celery

1 cup chopped onion

2 to 4 tablespoons turkey broth or water
Preparation:

In large bowl combine cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme and oregano; set aside.

In large skillet over medium-high heat, sauté turkey sausage, celery and onion 8 to 10 minutes or until sausage is no longer pink and vegetables are tender.

Combine turkey sausage mixture with cornbread mixture. Add broth or water if mixture is too dry; set aside.



Answer 3

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