Basic Cornbread Dressing
Stuffing-Cornbread and Bacon
Stuffing-Cornbread
Stuffing-Cornbread and Sage
Stuffing-Cornbread and Sausage
Stuffing-Cornbread, Sausage and Apples

Stuffing-Cornbread

* Exported from MasterCook *

Stuffing-Cornbread

Recipe By :rec.food.recipes
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion -- minced
2 cups celery (stalks and leaves) -- chopped
1 1/3 cups butter
12 cups coarse cornbread crumbs
2 2/3 teaspoons salt
2 teaspoons sage leaves -- crushed
1 1/3 teaspoons thyme
1/2 teaspoon pepper

In a large skillet, over medium heat, saute onion and celery in butter
until onion is translucent. Stir in about 1/3 of the cornbread crumbs.
Turn out into a large mixing bowl and add remaining ingredients. Mix well.
Enough to stuff a 16 pound turkey or place in an oven proof casserole and
bake for 1 hour in a preheated 350 degree oven.


* Exported from MasterCook *

Basic Cornbread Dressing

Recipe By :Soul Food - Joyce White
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pan Old-Fashioned Cornbread -- crumbled
1 onion -- finely chopped
2 stalks celery -- finely chopped
1/2 teaspoon sage
3 tablespoons vegetable oil
2 cups chicken stock
1 egg -- beaten
1/4 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350 degrees, grease a 2 quart casserole and set aside.
Place crumbled cornbread into a large mixing bowl.
Heat oil in a medium skillet, over medium heat, and saute onion and celery
until onion is translucent. Stir in sage
Stir onion mixture into cornbread. Add chicken stock, egg, salt and
pepper. Toss until well blended. Transfer to prepared casserole.
Bake for 30 - 35 minutes, or until stuffing is golden brown and all liquid
has been absorbed.


* Exported from MasterCook *

Stuffing-Cornbread and Bacon

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups cornbread
6 slices white bread
6 slices bacon
1 cup onion -- chopped
2 eggs -- lightly beaten
3/4 cup whole kernel corn, frozen -- optional
1 teaspoon poultry seasoning
1/4 teaspoon salt
1 cup chicken stock

Preheat oven to 350 degrees.
In a large bowl coarsely crumble enough cornbread to make 3 cups. Toast
bread slices and cut into cubes. In a skillet, cook bacon until crisp;
crumble and set aside. Cook onion in the bacon drippings until tender but
not brown. In mixing bowl, combine eggs, bacon, onion, corn, if using,
poultry seasoning and salt. Add cornbread and bread cubes; toss lightly
until well mixed. Add enough chicken broth to moisten; toss gently to mix.
Bake uncovered in an ungreased 1 1/2-quart casserole for about 30 minutes,
or stuff an 8 pound turkey.

Source: "rec.food.recipes"


* Exported from MasterCook *

Stuffing-Cornbread

Recipe By :The Thieving Gourmet
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups cornbread -- crumbled
5 cups soft breadcrumbs -- toasted
4 cups chicken stock -- boiling
1 cup celery -- finely chopped
1 cup onion -- finely chopped
1 cup green bell pepper -- finely chopped
1/4 cup butter
1/2 pound bulk pork sausage
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs -- beaten
1 cup pecans -- finely chopped
Cornbread

Preheat oven to 350 degrees, and lightly grease a 13 x 9 x 2 baking
pan.
Combine cornbread and bread crumbs in a large bowl. Pour chicken stock
over crumb mixture stir well., and set aside.
Saute celery, onion and green pepper in butter until tender. Add
vegetable mixture to crumb mixture, stirring well to combine. Brown
sausage in a heavy skillet; drain, and stir sausage and remaining
ingredients into cornbread mixture. Spoon into prepared baking pan and
bake 45 minutes.


* Exported from MasterCook *

Stuffing-Cornbread and Sage

Recipe By :Julia Child
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups cornbread -- cut in 1/2" cubes
3 tablespoons canola oil
8 ounces bulk sausage
3 tablespoons butter
1 1/2 cups onion -- coarsely chopped
1 cup celery -- coarsely chopped
6 ounces mushrooms -- coarsely chopped
1/2 tablespoon sage
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup chicken stock

Put cornbread cubes in a large mixing bowl.
Heat a 10 inch skillet with a teaspoon or two of the canola oil. Crumble
sausage meat into small pieces and fry, over medium heat, until it just
loses it's pink color. Remove meat with a slotted spoon to a bowl and set
aside.
Add butter and remaining oil to pan and set over medium high heat. Add
chopped vegetables, sage, salt and pepper and saute until soft, about 8
minutes. Return sausage to pan, pour in chicken stock and cook 3 minutes.
Pour sausage mixture over cornbread and toss together thoroughly until
stuffing is evenly moist and loose.
Stuff turkey or place stuffing in a greased casserole and bake in a
preheated 350 degree oven for 1 hour.

Source:
"Julia and Jaques Cooking at Home"
..

* Exported from MasterCook *

Stuffing-Cornbread and Sausage

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter
2 ribs celery -- chopped
1 onion -- chopped
1 teaspoon herbs de Provence -- or sage
2 ounces pork sausage -- ground
8 slices day old bread -- cubed
1 8" square day old corn bread -- crumbled
1 14 oz. can chicken stock -- if needed
1/2 teaspoon salt
freshly ground black pepper -- to taste

Preheat oven to 375 degrees.
In a skillet, over medium heat, melt butter and add celery, onion and
herbs de Provence. Cook, stirring frequently, until vegetables are tender,
about 5 minutes. Transfer mixture to a large mixing bowl.
Add sausage to the skillet and cook, breaking it up with a spoon, until
meat browns. Add to vegetable mixture, along with breads and toss
thoroughly, adding chicken broth, if necessary, to hold it together
lightly. Season with salt and pepper to taste and transfer to a buttered 2
quart baking dish. Bake until heated through and browned on top, about 20
- 25 minutes.

Source: "Chicago Tribune Food Section - 11/04"


* Exported from MasterCook *

Stuffing-Cornbread, Sausage and Apples

Recipe By :Internet Chef
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
2 1/2 cups onions -- chopped
3 Jonathan apples -- cored, cut into
chunks
1 pound bulk breakfast sausage
3 cups cornbread -- homemade, coarsely
crumbled
3 cups whole wheat bread -- cubed
3 cups French bread -- cubed
2 teaspoons thyme
1 teaspoon sage
salt and pepper to taste
1/2 cup fresh Italian parsley -- chopped
1 1/2 cups pecan halves

Melt half the butter in a large skillet, over medium heat. Add
onion and saute, partially covered, until soft and lightly
colored, about 25 minutes. Transfer to a large mixing bowl.
Melt remaining butter in same skillet, over high heat, and add
apples. Saute until lightly colored but not mushy. Transfer to
mixing bowl with onions.
Crumble sausage into skillet and cook over medium heat,
stirring to break up clumps, until lightly browned. Using a
slotted spoon, remove sausage to mixing bowl with onions and
apples. Reserve sausage drippings.
Add remaining ingredients to mixing bowl and gently combine.
After completely cooling, stuffing can be used to stuff your
turkey.
If not stuffing a turkey, spoon stuffing into a greased
casserole, cover and set into a large pan. Pour boiling water in
large pan until it comes about half way up the sides of the
casserole. Bake in a preheated 350 degree oven for 30 - 40
minutes, basting occasionally with pan juices from the turkey or
reserved sausage fat.

Notes : Enough stuffing for a 20 pound bird.



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