Yield Makes one 9-by-5-inch loaf Number Of Ingredients 8 Steps:

Preheat oven to 425 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Set aside. Whisk milk and egg in a small bowl. Pour into flour mixture, and stir until just combined (do not overmix; the batter should be lumpy). Pour batter into prepared pan. Bake until top is golden brown and a cake tester inserted into center comes out clean, 20 to 25 minutes. Transfer to a wire rack; let cool completely.

Yield 8 Number Of Ingredients 9 Steps:

Prepare cornbread according to directions on package. Cool and crumble. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the crumbled corn bread, onion, garlic, celery and eggs. Gently stir. Sprinkle with salt, pepper and sage. Add the chicken and turkey broth 1 cup at a time until the cornbread becomes moist but not wet. Place stuffing into a Dutch oven or loosely pack into a turkey. Bake for 1 hour or until stuffing reaches a temperature of 175 degrees F (80 degrees C).

Time 2h45m Yield 8 to 10 servings Number Of Ingredients 19 Steps:

For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan. Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days. For the cornbread stuffing: Preheat the oven to 350 degrees F. Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside. Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat. Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish. Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.

Time 1h45m Yield 1 lg. pan Number Of Ingredients 8 Steps:

Preheat oven to 350°. Mix cornbread, celery, onion, eggs and 1 can of broth together. Add salt, pepper and sage to taste. Bake at 350° for 30-45 minutes or until done. Half way through cooking check moisture; slowly add other can of broth if needed.

Time 55m Yield 12-15 serving(s) Number Of Ingredients 10 Steps:

Heat oven as directed for cornbread. Combine cornbread mix, eggs, and milk in a bowl until well blended. Bake in a roasting pan as directed, about 25-30 minutes. Set aside to cool. Chop onion and celery while cornbread is cooking. When the cornbread is cooled, crumble it and stir in celery and onions. Add salt, pepper and sage to taste, making it a TINY BIT stronger than you would like, because the chicken broth will water it down a bit and mute the spiciness. (We usually start with about 2 T of each, and maybe 1 T more of sage, because everyone ion my family loves it) Pour chicken broth evenly over cornbread mixture, and stir till every last bit is wet. You may need to add more or less chicken broth to suit your palate. Smooth top of stuffing with a spatula, and bake for about 20 minutes at 350 degrees, until top is lightly browned.

Time 50m Yield 16 servings. Number Of Ingredients 4 Steps:

Preheat oven to 350°. Combine apples, stuffing and melted butter. Add broth; mix well., Transfer to a greased 13x9-in. baking dish. Bake until golden brown, 35-40 minutes.

Time 1h Yield 12 Number Of Ingredients 9 Steps:

Place sweet potato in a medium saucepan with enough water to cover. Bring to a boil, and cook 15 minutes, or until tender. Drain, mash, and set aside. Prepare dry corn bread mix according to package directions. Crumble, and set aside. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Melt butter in the skillet over medium heat, and stir in celery, green onions, onion, and parsley. Cook and stir until tender, about 10 minutes. Return cooked sausage to skillet, and mix in oysters and their reserved liquid. Allow oysters to cook about 5 minutes before stirring in crumbled cornbread and mashed sweet potato.

Number Of Ingredients 6 Steps:

Mix with broth from turkey or hen (Boil poultry in water with salt, pepper, onions, celery to make broth. Save rest of broth for Giblet Gravy. Bake at 350 degrees until browned and most of broth has been absorbed. Giblet Gravy: Boil together broth, two boiled eggs and chopped giblets, until giblets are done. I usually boil for about an hour to make sure it is really done. Thicken with flour paste. OR: GIBLET GRAVY 1 pack Gizzards 1 teaspoon Salt 1 teaspoon Pepper 1 Celery Stalk (diced) 1 small Sweet Vidalia Onion 1 quart Water 4 Eggs 1 cup Half and Half 3 Chicken Bouillons 2 Smoked Turkey Necks 1 Clove Garlic (diced) 1/2 cup Butter 1/2 cup All-Purpose Flour Salt and Pepper In a large pot, boil Water, add Eggs and Turkey Necks. Sauté Onions, Celery, Garlic and Gizzards in Butter. Remove Eggs and Turkey Necks and add sautéed Giblets and Veggies. Add Salt and Pepper to taste, add Bouillon, pull turkey and add Half and Half and bring to a boil. Combine Butter and Flour and cook until it starts to brown, add to Gravy. Add diced Egg and cook on low until thick. Adjust seasoning.

More about “moms cornbread pear stuffing recipes”

Number Of Ingredients 11 Steps:

Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes). Preheat oven to 350 degrees. Melt butter and set aside. Heat oil in a large skillet or Dutch oven over medium-high heat. Add apricots, raisins, celery, and onion; cook stirring, for 5 minutes. Remove from heat. Place cornbread in a large bowl. Add apricot mixture, pomegranate seeds, parsley, melted butter, egg, and 2 cups broth; mix until well combined. If mixture seems too dry, add a little more broth until desired consistency is reached. To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment paper, then foil, and bake for 25 minutes. Uncover and bake until golden brown 10 to 15 minutes more. To bake all of the stuffing outside a turkey: Bake as directed above.