------------For Yellow Cornbread-------------.
Heat a well-greased
In a large bowl, combine stuffing mix with oil and vegetables
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.
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.
pork chops.
Spread cornbread stuffing evenly in a glass baking
he melted butter into the cornbread stuffing and set aside. In a
For the cornbread, preheat oven to 400\u00b0F
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.
rippings from skillet; reserve drippings for brushing on tenderloins.
To
25\u00b0F Prepare cornbread ahead of time from Perfect Cornbread Recipe#96862, or
In a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
Add the cornbread.
Fold in the pumpkin, broth, cranberries, and sage (Can be made up to 1 day ahead. Cover and refrigerate).
For drier stuffing, omit the broth.
dd margarine and spices, cook for 2 minutes to blend the
Combine bread, onion and seasonings.
Add butter and enough liquid to moisten.
Toss gently to mix.
Makes 4 cups stuffing, enough for a 4 or 5-pound chicken.
Double recipe for 10-pound turkey.
Saute onions and celery in butter, set aside.
Saute sausage meat until browned, drain.
Preheat oven to 350\u00b0F.
Mix veggies and sausage in large bowl.
Add cornbread, broth, thyme, salt and pepper, and toasted pecans. Bake 30 minutes covered, 15 minutes uncovered.
ven to 375 degrees F. For best results, use paper baking
ry for a couple of hours while you make the cornbread and
easoning packet that came with Stuffing mix (or not, if you
nions and garlic in butter for 10 minutes or until onions
To make the cornbread: Heat a well-greased 10-
Heat oven as directed for cornbread.
Combine cornbread mix, eggs, and milk in