------------For Yellow Cornbread-------------.
Heat a well-greased
In a large bowl, combine stuffing mix with oil and vegetables
pork chops.
Spread cornbread stuffing evenly in a glass baking
Combine cornbread stuffing and bread crumbs in large bowl. Pour turkey juice over crumbs to soften.
Add chopped celery, chopped onion, cream of chicken soup, sliced eggs, salt and pepper.
Mix well.
Do not get mixture too soggy.
Spread into a 9 x 13-inch pan.
Bake at 350\u00b0 for 50 minutes or until golden brown. Cut into squares when cool or dip with spoon while warm.
eat until crisp.
Remove all but 1 T. bacon drippings
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
nd celery and cook all until sausage is done
risp; drain.
Carefully pour all but 1 tablespoon grease from
ool slightly. Add the crumbled cornbread, stuffing mix, and chicken stock. Mix
in.
Wash and dry all produce.
Cook sausage in
large mixing bowl, combine all ingredients until well combined. Stuff
Preheat oven to 350\u00b0. In a large bowl, combine all ingredients and mix thoroughly. For moister stuffing you may need to add more broth. Place stuffing in a casserole that has been sprayed with nonstick vegetable oil.
Cover and bake for 30 minutes or until thoroughly heated.
Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.
Cook chicken until tender and chop into bite-size pieces. Heat soup and canned milk together.
Melt butter together with 1 cup chicken broth.
Mix all with cornbread stuffing mix, including the packet that comes with the stuffing mix.
Place in a 9 x 13-inch greased casserole dish.
Bake at 350\u00b0 for 30 minutes. Serves 6-8.
arge bowl, combine cooked vegetables, cornbread, tamari, and vinegar and mix
Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.
Heat the oven to 350 degrees F.
Heat the butter in a 4-quart saucepan over medium-high heat. Add the onion and celery and cook until the vegetables are tender-crisp, stirring occasionally. Remove the saucepan from the heat.
Add the broth, stuffing, sausage, chiles and cilantro to the saucepan and mix lightly. Spoon the stuffing mixture into a greased 2-quart casserole. Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.
emove from heat and add stuffing mix, wine & cilantro.
Add
Preheat oven to 375\u00b0F.
Melt margarine in a nonstick skillet. Add yams, onion and celery and sate until tender - about 7-10 minutes.
Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Mix gently.
Slowly add broth and toss to moisten. Place stuffing in buttered casserole dish and bake covered 30 minutes.
Take off lid and bake uncovered an additional 15 minutes or till top is lightly browned and stuffing is heated through.
Crush cornbread stuffing mix while still in bag.
Pour into bowl and add water, melted butter and beaten egg.
Mix together and press into 9-inch pie pan.
Saute onion, garlic, pepper and beef in oil; discard fat.
Stir in brown sugar, cinnamon, cumin, salsa and beans.
Cook 8 to 10 minutes.
Spoon onto cornbread crust. Cook, uncovered, at 350\u00b0 for 40 to 45 minutes.
Sprinkle grated cheese on top.
Let stand 5 minutes or until cheese has melted before serving.
Makes
6 servings.