Cornbread stuffing

[Dana]

When I've had dressing with hard-cooked eggs, the egg white comes out like rubber bands. How do you avoid this problem? Someone I used to know even put hard-cooked eggs in the gravy!!!eeeewwwww. They were rubbery also. Maybe I'll just keep my eggs for deviling.

The andouille really adds a nice punch - I often use venison smoked sausage in mine.

[jaybee]

Toby,

I love the idea of the cornbread and biscuit mixture. That will definitely be one of the three or four suffings I will serve. Thanks so much.

Choco, Toby's recipe is pretty close to mine except I use cubed day old french baguettes instead of the biscuits, and I add chopped apples. chopped french chestuts and chopped pecans. I make a vegetarian version, using vegetable stock and a sausage version using chicken stock.

[popover]

Been checking around but I thought there was one using an iron skillet but if you have a good one let me know. Thankyou.

[sugarcookie]

I found this one at Food Network. I admit, I love Tyler's recipes.

[Gifted Gourmet]

eGullet thread on cornbread stuffings here cornbread stuffing, killer recipe? which has a number of incredible ideas!

you did say cornbread stuffings, didn't you?

using an iron skillet ...one here , scroll down, using an iron skillet ... Old-fashioned Cornbread Dressing

[Rehovot]

Here's a good cornbread and cornbread stuffing recipe, taken from Cook's Illustrated, I think. (The directions are reworded per eG guidelines.) I didn't use it as stuffing, but as dressing, so I added some chicken stock and baked the whole mess.

The toasted pecans are a great detail.

Golden Cornbread

Makes about 16 cups crumbled cornbread. (The stuffing recipe requires about 3/4 of this cornbread recipe.)

4 large eggs

1 1/3 cups buttermilk

1 1/3 cups milk

2 cups yellow cornmeal, preferably stone-ground

2 cups (10 ounces) unbleached all-purpose flour

4 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons sugar

1 teaspoon salt

4 tablespoons unsalted butter, melted, plus extra for greasing baking dish

Preheat oven to 375F, with the rack in the middle position. Butter a 9x13 inch dish.

In a bowl, beat the eggs. Add the buttermilk and milk with a whisk.

In another (large) bowl, stir together cornmeal, flour, baking powder, baking soda, sugar, and salt. Make a well in the these ingredients, then add the egg and milk mixture. Whisk until just mixed. Then stir in the melted butter.

Pour into the prepared dish. Bake until golden, about 30-40 minutes. (Make sure the edges of the cornbread have separated from the sides of the dish.)

Cool on a wire rack for 1 hour before using in the following recipe.

Cornbread Stuffing

1 c. minced onion

2 c. chopped celery (stalks and leaves)

1 1/3 c. butter or margarine

12 c. coarse cornbread crumbs

2 2/3 tsp. salt

2 tsp. crushed sage leaves or poultry seasoning

1 1/3 tsp. thyme leaves

1/2 tsp. pepper

1/2 c. pecan pieces, lightly toasted

1/4 c. golden raisins

Stir onion and celery in butter, in a large frying pan, until tender. Add 1/3 of the cornbread crumbs, and stir. Transfer to a large bowl, add the rest of the ingredients, and toss together.

Makes 12 cups of stuffing.

[Swisskaese]

My family makes cornbread dressing instead of stuffing. It is moist and delicious. Here is the recipe, Alberta's Cornbread Dressing.

[*Deborah*]

I made one for Canadian Thanksgiving last month, that got good reviews.

I started out with the Easy Cornbread recipe from Epicurious. I love this recipe, using creamed corn, it's tasty to have the kernels in there. I usually use the whole can of creamed corn. I lowered the sugar by half I think? it could have gone even less, though, IMO, for this savoury recipe. Then I dried it out in chunks on a cookie sheet, as it's pretty moist.

Then I used this recipe as a basis for the stuffing. I had no pecans, so I left those out, but from reports, I'm not the only person who liked it (I was unable to attend the actual dinner). I used nice thick smoky bacon.

[aliwaks]

I use a mix of cornbread & sourdough (usually I buy package mix and bake with fresh herbs because I cannot bake very well at all )

2 packages of jiffy cornbread with fresh sage and thyme regular size loaf pans of cornbread

1 big round loaf sourdough (torn up and dried up)

1 cup each minced carrots, celery,onions,

1 cup diced fresh fruit ,

3/4 cup dried fruit,

1/2 # sausage

1 cup nuts...

and our secret family ingredient..

one sleeve of ritz crackers crushed up fine

I mix those all together with couple of beaten eggs (seasoned with S & P) , about a cup of melted butter and a cup of turkey or chicken stock ,

I mush it all up in a big bowl with my hands maing sure all the little bits are incorporated so each bit has a bit of everything

after it's all mixed together, sautee a bit in a pan (like you would meatloaf mix) and tase for sesaoning

then plonk it all in a pan and bake for an hour or so..till its done..sometimes I cook it in springform pans and serve it in wedges like a bread pudding

This year the flavorings will be these incredible yellow Heirloom apples that look like a dutch still life and taste like an uber apple but are a tad woody for eating raw, prunes, Italian pork sausage and chestnuts,

Last year I used granny smith apples, dried cherries, andouille sausage and pine nuts, the year before pears, dried cranberries, chicken apple sausage and pecans

the cornbread/ritz cracker/sourdough combination is something my mother and I discovered a number of years ago both of my grandmother's made a ritz crakcer stuffing from some haddassah cookbook ..it tasted alot like the stuffing for kishka and we (my mom & I) have improved on it each year.

I think this year is going to be the best one.