How To make CORNbrEAD STUFFING, 1986
Ingredients
2
cup
water, cold
6
cup
crumbed cornbread
6
cup
bread, cubed 1 inch
1/4
cup
water
2
teaspoon
salt, (opt)
2
teaspoon
ground pepper
1/2
cup
butter, or margarine
2
pound
pork sausage, bulk
2
cup
celery, chopped
1
each
onion, chopped fine
22
pound
turkey
Directions:
Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1-2
hours or until giblets are tender. Remove from broth, reserving 1 cup of
broth. Chop giblets; set aside. Combine cornbread and bread cubes in a
large mixing bowl; add 1/4 cup water, salt and pepper. Set aside. Melt
butter in a large skillet; add sausage, celery, and onion. Saute 3 minutes.
Cover, and cook an additional 30 minutes or until sausage is browned and
vegetables are tender; stir frequently. Remove from heat; stir in bread
mixture. Add reserved giblet broth and giblets, mixing well.
NOTE: 2 packages of Martha White Cornbread Mix, baked ==6 cups stuffing.
Yield: 9 cups or enough for a 12 lb turkey.
How To make CORNbrEAD STUFFING, 1986's Videos
CHORIZO Cornbread STUFFING // Perfect side for a #southwestern #thanksgiving dinner!!
The PERFECT side for a southwestern Thanksgiving meal!!! Goes great with enchiladas, tamales, beans... HERE's the recipe:
For the Cornbread:
2/3 c oil (I used coconut oil, but any oil is fine)
4 c yellow cornmeal
2/3 c flour
1/2 c sugar
1/2 c sourdough discard
4 eggs
1 1/4 c milk
For the Stuffing:
6 tbsp butter
18 oz chorizo (or use 27 oz chorizo like I suggest in the video)
1 onion
3-4 stalks celery
1 bell pepper
1 poblano chile pepper (or use green chilis)
2-3 cloves garlic
2 tsp chili powder
1 tsp sage
1 tsp oregano (I omitted this)
garlic salt
2 large eggs
4 - 5 c chicken broth
3 tbsp or so of pumpkin seeds
How to Make: Homemade Dressing
2-10' skillets of cornbread
homemade chicken broth (about 3 cups) if short use store brand
1 pkg stovetop (turkey or chicken or cornbread)
1 carton chicken stock
1 tbles sage
1-1/4 tbles poultry seasoning
1 pkg lipton onion soup mix
1 1/2 teas salt
1 teas celery seed
1 teas onion powder
1teas garlic powder
1 stick of butter plus 1/4 cup of veg. oil (melted)
1 plus 1/2 can of carnation
2 eggs (beaten)
1 chopped med onion (saute')
2 stalks celery (chopped and sauted)
***You can use a can of cream of celery soup diluted with some of the stock. for extra flavor (optional)
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Check out Zaycon Fresh for quality meats at an unbeatable price
Purchasing at Amazon? Click Here!
Walmart has it all. Quick and Easy. Click Here!
** FOLLOW ME**
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
Buy Goodies from Miss Chris
WEBSHOP:
Write me at
ChrisCook4u2
P.O. Box 56583
Va Bch, Virginia 23456
Mom's Holiday Dressing (My favorite holiday food!)
My favorite holiday dish isn’t the turkey, the roast beef, or even the mac and cheese… it’s Mom’s dressing.
It has many monikers: stuffing, chicken and dressing, cornbread dressing, but whatever you call it, it’s Forking Good!
Mom is sharing the recipe today to this rich, bready, meaty and moist casserole pan full of deliciousness that’s perfect for any holiday table.
INGREDIENTS
2 12 oz. bags Cornbread Stuffing
1 12 oz. bag Herb Seasoned Stuffing
2 32 oz. cartons chicken broth
2 10.5 oz cans Cream of Chicken Soup
1 22.6 oz. can Cream of Mushroom Soup
1 tbsp. Better Than Bouillon concentrate
1 tsp each: garlic, black pepper, onion powder; 1/2 tsp. salt
1 stick butter
6 cooked chicken thighs, shredded
PREPARATION
Add broth to large pan, along with soups and seasonings. Bring to boil.
Reduce heat to simmer, add in chicken ^ bags of stuffing mix.
Add in the stick of butter.
If needed, add more water to fully hydrate the stuffing.
Cut heat & stir until you have a thick slurry.
Scoop into baking dish.
Cover & bake for one hour.
Uncover & bake until dark brown (20-30 min).
How To Make Coconut Cornbread Detailed Recipe | Hawt Chef | Morris Time Cooking
#CornBread #RecipeVideo #HawtChef
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Stuffing 101 | Thanksgiving Recipes | Martha Stewart
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Stuffing 101 | Martha Stewart
How To Make Old Fashioned Cornbread
My very first guest chef is my 86 year old grandfather! He's been making this recipe for me for as long as I can remember. It's very moist and easy to make! YUM! My grandma needs a bit more convincing to get in front of the camera to show her Italian specialties passed down from previous generations. Please leave her some encouraging comments below! And of course, also let Pop know what you think of his recipe! (...and his acting abilities. He's hoping a famous director will find the video and hire him!)
Be sure to watch to the end, the outtakes are pretty amusing.
Here are some behind the scenes fun facts and the written recipe:
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