How To make Ham with Cranberry Cornbread Stuffing
1/4 c Butter
1/2 c Onion
minced
1/4 c Celery :
minced
1/2 ts Mustard, dry
Salt & pepper -- to taste 1/2 c Cranberry sauce, whole berry
4 c Cornbread, corn muffin or
-johnnycake crumbs 5 lb Ham, smoked ,boned & rolled
-NOT A READY TO SERVE HAM GLAZE:
1/2 c Karo, light
1 tb Lemon juice
1 c Cranberry sauce, whole berry
In a large skillet, melt butter; add onion and celery; cook lightly add mustard, salt and pepper, the cranberry sauce and lemon juice. Mix well; add crumbs; mix very well. Untie the ham; stuff with cranberry mixture; re-roll; tie up again; place in a roasting pan, lightly sprayed with non-stick vegetable cooking spray, fat side up. Preheat oven to 350F. Bake for 30 minutes per pound or, until a meat thermometer registers to 160F. In a small saucepan, blend and warm glaze ingredients. After 1- 1/2 hours of baking time, remove rind if necessary; brush surfaces of ham with warm glaze; return to oven; repeat glazing several times during remainder of baking time. Makes 10 servings. **NOTE** Stuffing can be used for pork tenderloin or thick pork chops as well. Origin: Appeal, Winter/91 Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 20 NOV 1995 145958 GMT
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Ryan Scott's Cranberry-Pecan Cornbread with Orange-Honey Butter
The cornbread and butter can be prepared two days ahead of time.
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Thanksgiving Cornbread Dressing
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How to make the BEST Homemade Cornbread Dressing || Shaneilh
Here is how I assemble my Famous Homemade Cornbread Dressing. Didnt show you start to finish because I simply Forgot. I hope this is helpful.
Old Fashioned CORNBREAD DRESSING - How to make CORNBREAD STUFFING Recipe
Celebrate THANKSGIVING DAY with this perfect side dish...made with cornbread, dried cubed bread, diced onions & celery, chicken broth, rubbing sage, salt & pepper...I've learned from both my Grandmother's how to make this true SOUTHERN CORNBREAD DRESSING...THE BEST!! Click on Show more below for recipe..
OLD FASHIONED CORNBREAD DRESSING
Link to how to make Cornbread ...
4 cups (day old) corn bread, day old
4 cups (day old) bread, cubed
1 1/2 to 2 cups chicken broth
2 cups onions, diced
1 cup celery, diced
1/2 cup butter, melted
1/2 teaspoon kosher salt
2 teaspoons poultry seasoning
2 teaspoons rubbing sage
1/4 teaspoon fresh cracked pepper
1. Add cubed bread and crumbled cornbread to large cookie sheet. Bake in 250 degrees F oven for 45 minutes. Cool completely.
2. Melt butter in large skillet, over medium-heat, add diced onions and celery. Reduce heat to simmer and sauté for 30 minutes, stirring occasionally.
3. In a large bowl add dried out breads. Stir together poultry seasoning, rubbing sage, salt and pepper. Sprinkle seasonings over breads and toss well.
4 Add sautéed onions & celery to bread mixture and toss well.
5. Slowly add chicken broth to bread & onion mixture until dressing begin to slightly hold together.
6. Butter or oil a 3-quart casserole dish. Add Dressing Mixture.
Bake in preheated 350 degrees oven for 50-60 minutes.
Can be made the day before serving. Cover & refrigerate. Bring to room temperature for 1 hour. Heat dressing in preheated oven 350 degrees oven for 20 to 30 minutes.
ENJOY!!
LINKS TO MY FAVORITE THANKSGIVING DAY foods...
BROWN SUGAR & HONEY GLAZED HAM...
ROASTED CHICKEN (WHOLE)...
SWEET POTATO CASSEROLE W/WALNUT CRUNCH TOPPING...
TRADITIONAL DRESSING...
MASHED POTATOES...
CRANBERRY SAUCE...
PECAN PIE...
Libby's PUMPKIN PIE...
Libby's PUMPKIN ROLL...
YEAST CRESCENT ROLLS...
HAPPY THANKSGIVING Y'ALL!!!
ENJOY!!!
-Deronda :)
#thanksgiving #food #eating #cornbreadrecipe #stuffing #recipe #video
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Bacon Cranberry Cornbread Stuffing! Gluten Free Thanksgiving!
Jilly G's Cookbook
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My Gluten Free Flour Mix
Gluten Free Thanksgiving!
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Over the next few weeks I will be sharing some delicious recipes that are great for Thanksgiving, or any holiday!
The cornbread can be made a couple of weeks ahead of time and stored in the freezer!
For the GF Cornbread:
1 1/2 cups Yellow Cornmeal
1 cup GF Flour
1 1/2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda
4 Eggs
2 Tbsp Honey {6 Tbsp Sugar}
1 cup Buttermilk
1/2 cup Butter, melted and cooled
Oven 400 F. Greased 8x8 pan. Bake 20-25 minutes or until a toothpick comes out clean.
For the Bacon Cranberry Cornbread Stuffing:
Cornbread cut in chunks and toasted
1 pound of Bacon
1 Onion
7 Celery stalks
4 Garlic cloves
3/4 cup dried Cranberries
1 tsp each Salt & Pepper or to taste
1 tsp Thyme fresh or dried
1 tsp Sage fresh or dried
1/2-1 cup Chicken stock, or to taste
Oven 350 F. Greased 9x13 casserole dish. Bake 30 minutes.
Ove glove
8x8 Glass dish
9x13 Casserole dish
Frying pan
Cutting board
Silicone spatula
Skimmer spoon
Wooden spatula
Cookie sheet
Serving spoon