Tag: Stuffing

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Double Corn-Cornbread Dressing

Chocolate CastlesLeave a comment

In 2 days, the weather person has promised us that the first cold front of the season will be arriving. When it does, a pan of corn dressing will be in my oven. Cornbread dressing is one of my all-time favorite foods in the whole world.
No matter if I missed the 12 hour sale at Stein Mart, by 1 hour or forgot to use my coupons at Nothing Bundt Cakes before they expired, all I need is a pan of dressing to pull me out of my blues. This recipe sounds perfect for the coming cold (which means that the 90’s will be in the 80’s) front that will arrive here in about 48 hours.

1 1/2 cups cornmeal
1 1/4 cups flour
3 table sugar
4 teas baking powder
1 teas salt
1 1/2 cup milk
3 eggs
1/3 cup melted butter
3 cups fresh or frozen corn kernels, thawed
1 large red onion, chopped
1/2 cup butter
1/2 teas crushed red pepper
6 cups fresh spinach, torn into small pieces
1 3/4 cup to 2 3/4 cup chicken broth
For the cornbread, preheat oven to 400. Grease a 13×9″ baking pan; set aside.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.
In a medium bowl, whisk together the milk, eggs and the 1/3 cup melted butter. Stir milk mixture into cornmeal mixture just until moistened. Pour batter into prepared pan.
Bake 20 min or until edges are golden. Cool cornbread on wire rack. Cut into 1″ cubes. Makes about 10 cups.
Preheat oven to 325.
Spread cornbread cubes onto baking pan. Bake, uncovered, 10 to 15 min, stirring once. Cool on wire rack.
In a large skillet, cook the corn and onion in the 1/2 cup butter over medium heat 6-8 minutes.
Stir in crushed red pepper, salt and pepper to taste. In a very large bowl, combine cornbread pieces corn mixture and spinach. Drizzle with broth to moisten; toss lightly to combine.
Spoon into a 3qt baking dish, which you have lightly greased. Bake uncovered 30-40 min or until top is browned and dressing is heated through.
Makes 8 servings.
This can be made ahead up to 24 hours, if you cover and place in fridge until the last bake step. Then proceed according to baking directions.

Casseroles · Holiday Fare · Starches

Sausage & Wild Rice Stuffing

Chocolate Castles1 Comment

We are ten days from tasting some of the most flavorful foods of the season.  One of my most favorite foods is stuffing. I love bread stuffing, cornbread stuffing and rice stuffing. If it’s stuffed, I love it. This recipe is from days long ago. A family friend use to stuff her turkeys with this dressing. I quickly fell in love with the flavor of wild rice with sausage. For those who are trying to “do” a gluten free Thanksgiving, use this stuffing. You won’t miss the traditional dressing one bit.

1 pound bulk sausage

2 medium onions, chopped

1 (8 oz) fresh mushrooms, sliced and chopped

1/4 cup flour

1/2 cup half & half

2 1/2 cups condensed chicken broth

1/2 teas poultry seasoning

1 teas salt

2 (6 oz) packages Long grain and wild rice, cooked

1/2 cup toasted slivered almonds

Saute sausage until cooked and crumbly. Drain well, saving about 1 tablespoon of the drippings.  Saute onion and mushrooms in drippings. Add sausage.

Mix flour with cream; add chicken broth and cook until thickened. Add seasonings. Combine all ingredients except almonds and pour into casserole dish which has been lightly greased. Bake 25-30 minutes at 350 preheated oven. Sprinkle with almonds and bake about 5 minutes longer.

*If desired, follow directions for making the stuffing, but instead of baking in  a dish, stuff a hen or turkey the last 2 hours of baking. You can add the almonds to the stuffing before placing in hen or turkey. (Bake turkey according to directions in your recipe, but stuff the dressing the last two hours of baking.