Is there an easy but yummy cornbread stuffing recipe?”
* Cook Time: 1 hr 15 min * Level: Easy * Yield: 8 to 10 servings Close Times: Prep 15 min Inactive Prep — Cook 1 hr 15 min Total: 1 hr 30 min Recipe Tools: * Print Recipe * Get Card * Save Recipe x Select a Card Size * CARD3x5 card * CARD4x6 card x Add To My Recipe Box Add To Or Create New Folder Please limit to 20 characters Adding Recipe Adding Recipe Add Or Do Not Add Success This recipe was added to your Folder_Name folder. Do not show this message again Close x Add To My Recipe Box Please sign in to add this recipe to your Recipe Box. Sign In or Create your Recipe Box Ingredients * 2 hot Italian sausages * 2 tablespoons extra-virgin olive oil * 1 cup chopped carrot * 1 cup chopped celery * 1 cup chopped onion * Kosher salt * Freshly ground black pepper * 1/2 bunch fresh sage, leaves chopped * 4 large corn muffins * 3 large eggs * 1/2 cup, chicken stock, plus more if needed * Nonstick cooking spray Directions Heat the oven to 350 degrees F. Remove the casings from the sausages. He
Whether you say stuffing or dressing, cornbread dressing is a popular side dish for Thanksgiving. Food Network’s chefs are making it even more popular for Thanksgiving 2009. Emeril Lagasse’s Bacon and Green Onion Cornbread Dressing, Paula Deen’s Southern Corn Bread Dressing and Tyler Florence’s Caramelized Onion and Cornbread Stuffing are all fantastic cornbread stuffing recipes. Perhaps you have a family recipe for cornbread dressing and you want to add a new twist to it or you’ve never made dressing for Thanksgiving with cornbread before and want to give it a try. The Internet is a great place to find a recipe for the holidays and entering in “cornbread dressing” on Google will give you more choices than you have time for. ABC’s Good Morning America featured Emeril Lagasse making his easy Bacon and Green Onion Cornbread Dressing, which may become a popular hit for many families this year. Using cornbread, bacon, onions, cayenne pepper and several more ingredients, Emeril kicks up the
Ingredients: 7 slices oven-dried white bread , 1 sleeve saltine crackers 8 tablespoons butter, 2 cups celery, chopped, 1 large onion, chopped ,7 cups chicken stock ,1 teaspoon salt , Freshly ground black pepper, 5 eggs, beaten Preheat 350 degrees F. In a bowl, combine crumbled cornbread, dried white bread slices, and saltines. Melt butter in skillet over medium heat. Add celery and onion and cook until transparent, 10 minutes. Pour vegetable mixture over cornbread mixture. Add the stock, mix well. Add beaten eggs and mix. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Cornbread: 1 cup self-rising cornmeal, 1/2 cup self-rising flour, 3/4 cup buttermilk 2 eggs, 2 tablespoons vegetable oil, Preheat oven to 350 degrees F. Combine all ingredients and mix. Pour batter into a greased shallow baking dish. Bake for approximately 25 minutes. To serve, cut into desired squares and serve with butter.
