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Friday, November 18, 2011

Cornbread stuffing

Yellow Corn Bread


Cornbread stuffing may be one of the most versatile basic recipes you can prepare for your Thanksgiving menu. Cornbread mixes are simple to make, come in different flavors, and can be either sweet or savory depending on the sugar you add. This recipe calls for cornbread crumbs, so it is up to you to add or take away whatever flavors you like. The combination of tart Macintosh apples, cranberries and pecans give this stuffing texture and great flavor. If you'd like a recipe for South Carolina cornbread, check out the link at the bottom of this article. By combining your favorite ingredients with the cornbread crumbs, you get a unique and fabulous, no fail stuffing following this recipe:

Ingredients:

2 bags plain cornbread bread crumbs (one bag is a spare in case you need extra)
2 boxes of Turkey or chicken stock (one box is a spare in case you like your stuffing more moist)
1 ½ cups of chopped celery with leaves
1 ½ cups diced onion
1 cup of diced Macintosh apples (you can leave the peeling on or off your call)
1 ½ cup of sliced Portabello mushrooms
1 ½ cup of whole cranberries
1 cup roughly chopped pecans
1-2 teaspoons poultry seasoning
2 tablespoons of flat leaf parsley or 1 tbs. Dried.

Instructions:

In a large skillet or dutch oven pot, saute in margarine celery, onion, and mushrooms until soft. Add in apples, whole cranberries and pecans and seasoning. Cook until apples are soft, and cranberries are starting to split. Add one box of Turkey or chicken stock and simmer together until well heated through. Add in ½ of the bag of cornbread stuffing bread crumbs and stir in. The consistency of the stuffing should be thick but not dry, if you need to adjust the stuffing liquid to crumb ratio do so. It should be thick and moist. Continue to add crumbs and/or stock as needed.

Spread stuffing in a 9 X 13 pan that has been lightly sprayed on the bottom with cooking spray. Put several pats of margarine or butter on the top of the stuffing and heat in 350 degree oven for about 30 minutes if you like a crispy top.



If you'd like to make my version of cornbread,
check out:

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