Time 1h20m Yield 10-12 serving(s) Number Of Ingredients 18 Steps:
Preheat oven to 400°F Grease a 10x15-inch baking dish or two 9-inch square baking dishes with the butter. Combine the chicken stock, cream, milk, eggs and 1 tablespoons Essence in a large bowl and whisk to blend. Add the dried cornbread and stir to mix, breaking up the pieces with a wooden spoon. Cover and refrigerate for 1 hour. Meanwhile, heat a large skillet or medium pot over high heat. Add the andouille and cook until browned, about 5 minutes. Add the vegetable oil and reduce the heat to medium high. Add the onions, celery, bell peppers, remaining 2 teaspoons Essence, the salt, black pepper, and cayenne; stir to mix. Cook the vegetables, stirring occasionally, until very soft and golden, about 15 minutes. Add the garlic and thyme; cook until fragrant, about 30 seconds. Remove from the heat and add to the cornbread mixture. Stir to mix well. Pour into the prepared baking dish(es) and bake until golden brown, 35 to 40 minutes. Remove from the oven. Serve warm.
Time 4h Yield 20 Number Of Ingredients 28 Steps:
Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch pan. Combine the flour, cornmeal, baking powder, 1 teaspoon salt, and sugar, and mix well. Whisk together 5 eggs, 6 tablespoons melted butter, and buttermilk. Add wet to dry ingredients, mixing just until incorporated. Pour into prepared pan. Bake in preheated oven until top is browned and a toothpick comes out clean, about 55 minutes. Allow to cool completely. To Make Stuffing: In a small bowl, combine the 2 tablespoons salt with the white pepper, black pepper, cayenne pepper, onion powder, oregano, thyme, basil, and bay leaves. In another bowl, combine the minced onions, green onions, parsley, red or green peppers, chili peppers, and garlic. Melt 1 cup butter in a large frying pan. Add the spices and cook for a few minutes. Add the vegetables and cook about 5 minutes. Do not allow the vegetables to brown. Add the stock and Tabasco. Stir and cook 5 minutes more. Crumble the cornbread into the skillet and mix; remove pan from heat. Whisk 7 eggs and evaporated milk; pour into stuffing mixture. Return to low heat and cook, stirring, for about 2 minutes. Remove the bay leaves. Place stuffing in a bowl; cool before stuffing turkey.
Time 1h Yield 12 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda. , In another bowl, beat eggs, milk and oil. Add corn; mix well. Stir into rice mixture until blended. Fold in cheese. Sprinkle a well-greased 10-in. ovenproof skillet with cornmeal. Pour batter into skillet. , Bake at 350° for 45-50 minutes or until bread tests done. Cut into wedges and serve warm.
Yield 2 servings Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes.
Time 1h25m Yield 8 to 10 servings (plus extra herb butter) Number Of Ingredients 13 Steps:
Make the herb butter: Mix the butter with the sage, thyme, parsley, rosemary, tablespoons salt and 2 teaspoons pepper in a small bowl until well combined. Make the stuffing: Melt 1/2 cup of the herb butter in a medium skillet over medium heat. Add the onions and celery and saute, stirring occasionally, until translucent, 10 to 15 minutes. Remove from the heat and let cool. Preheat the oven to 375 degree F. Combine the cooked onions and celery with the cornbread, egg, chicken broth, milk and 3/4 teaspoon each salt and pepper in a large bowl; mix well. Place in a buttered 9-by-13-inch baking dish. Cover with foil and bake 30 minutes; remove the foil and bake until golden brown, about 20 more minutes.
Time 1h25m Yield 10-12 serving(s) Number Of Ingredients 20 Steps:
Preheat oven to 375 degrees. Finely crumble cornbread into a large bowl. Combine salt, peppers, onion powder, oregano, thyme, basil, bay leaves in a small bowl. Melt butter in a large skillet. Add onions, bell pepper, jalepeno pepper, and garlic. Saute until soft. Do not brown. Add parsley and spices to skillet for a minute. Add vegetables and spices to the bowl with cornbread. Put broth in a large pot & bring to a boil. Add hot broth, one cup at time, to cornbread mixture in bowl. Mixture should be somewhat soupy. Mix egg & evaporate milk together. Add to cornbread mixture. Grease a 9 x 13 pan. Pour dressing into pan. Cook at 375 degrees for 35 - 45 minutes until bubbly all through.
Time 1h15m Yield 12 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the bread, pecans and seasonings; set aside. Crumble sausage into a large cast-iron or other ovenproof skillet; cook over medium heat until no longer pink, breaking into crumbles. Remove with slotted spoon; drain on paper towels. , Add butter to drippings; saute the apples, celery and onion until tender. Add to bread mixture; stir in sausage and enough broth to moisten. , Spoon mixture into cast-iron skillet; cover and bake at 350° for 45 minutes. Uncover and bake just until set, about 10 minutes.
Yield 10 servings Number Of Ingredients 23 Steps:
First, make Tia’s Cornbread at least one day before serving the stuffing. Preheat the oven to 400°F (200°C). Generously grease a 9-inch (23 cm) baking pan with 1 tablespoon of butter. In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing. For the stuffing, start by cutting the cornbread into cubes. Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out. Preheat oven to 400°F (200°C). Grease a 13x9x2-inch (33x23x2 cm) baking dish with butter and set aside. Transfer the bread cubes to a large bowl. In a large sauté pan set over medium-high heat, melt 2 tablespoons butter. Add the onion, garlic, celery, fennel and sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes. Add the mixture to the bowl of bread and mix. In the same sauté pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and sauté until the apples are tender, 3 to 4 minutes. Add the apples to the bread bowl and mix. Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes. Transfer the sausage to the bread bowl and mix. Mix in the parsley and sage. Transfer the bread mixture to the buttered baking dish. Pour the chicken stock around the edges of the baking dish. Put the baking dish on the middle oven rack and bake at 400°F (200°C), uncovered for 40 minutes, until golden brown.
