Hi Lisa, I have put two recipes below. The first contains meet and the 2nd does not. Both are big hits with my family. I found both of them over the years on www.epicurious.com
1. New England Sausage Stuffing with Maple Corn Bread Ingredients 1 pound breakfast-style bulk sausage 1/2 cup (1 stick) unsalted butter 1 3/4 pounds Granny Smith apples, peeled, cored, chopped 1 pound onions, chopped 4 large celery stalks, chopped 1 cup chopped celery leaves 9 cups coarsely crumbled day-oldMaple Corn Bread (recipe below) 4 large eggs 2/3 cup frozen apple juice concentrate, thawed 1/3 cup canned low-salt chicken broth 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon crumbled dried sage leaves 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg Preparation Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up finely with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to very large bowl. Melt butter in same skillet over medium-high heat. Add apples, onions, and celery stalks; sauté until very tender, about 12 minutes. Add celery leaves and stir 30 seconds to wilt. Add mixture to bowl with sausage. Stir corn bread into sausage mixture. Whisk eggs and all remaining ingredients in medium bowl to blend. Mix into stuffing. To bake stuffing in turkey: Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer. To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer. Maple Corn Bread Ingredients 2 1/3 cups yellow cornmeal 1 cup all purpose flour 4 teaspoons baking powder 1 1/4 teaspoons salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces 1 1/3 cups buttermilk 4 large eggs 3/4 cup pure maple syrup Preparation Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overblend). Transfer to prepared pan. Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) 2. Cornbread Stuffing with Fresh and Dried Fruit Ingredients 1 batch Buttery Cornbread (recipe below) 1/2 cup (1 stick) butter 4 cups chopped onions 4 cups chopped unpeeled McIntosh or Golden Delicious apples (about 2 large) 2 cups chopped celery with leaves 24 pitted prunes, diced (about 10 ounces) 12 dried apricot halves, diced (about 2 ounces) 1 tablespoon fennel seeds 2 teaspoons coarse kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme 1 cup low-salt chicken broth Buttery Cornbread recipe: Ingredients 1 1/3 cups coarse stone-ground yellow cornmeal 1 cup unbleached all purpose flour 1/4 cup sugar 2 teaspoons baking powder 3/4 teaspoon coarse kosher salt 1 cup plus 2 tablespoons buttermilk 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, melted 1 large egg plus 1 large egg yolk, beaten to blend Preparation Butter 9x5x3-inch metal loaf pan. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir with wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid. Meanwhile, preheat oven to 375°F. Pour batter into prepared pan. Bake bread until browned around edges and tester inserted into center comes out clean, about 40 minutes. Let bread rest in pan 5 minutes. Turn bread out onto rack and cool completely. DO AHEAD Can be made 2 days ahead. Wrap in foil and store at room temperature. Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes. Directions for stuffing: Preparation Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 10 minutes. Add apples and celery. sauté until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over. Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of lisa filroy Sent: Thursday, November 18, 2010 10:21 PM To: [email protected] Subject: [CnD] recipe request hi all, i am looking for a cornbread dressing recipe or any kind of dressing recipe. thanks in advance. lisa _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
