stuffing and dressing

Cornbread Stuffing with Fennel and Sausage

unsalted butter, melted,

yellow cornmeal

all-purpose flour

baking powder

sugar

salt

buttermilk

corn kernels, frozen

honey

eggs

bread

unsalted butter,

celery,

garlic,

onion,

fennel,

green apples,

nutmeg

Italian pork sausage

fresh parsley, chopped

fresh sage, chopped

chicken stock

black pepper

Cornbread stuffing with fennel and apples, as seen on Cooking Channel's Tia Mowry at Home, Season 2.

At least 1 day before serving the stuffing, make the cornbread.

For the cornbread: Preheat the oven to 400 degrees F. Generously grease a 9-inch baking pan with 1 tablespoon of butter.

In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing.

For the cornbread stuffing: Spread the white bread cubes and 4 cups of the cornbread cubes in a single layer on a baking sheet and leave out overnight to dry out.

Position an oven rack in the middle of the oven and preheat to 400 degrees F. Grease a 13-by-9-by-2-inch baking dish with butter and set aside.

Transfer the bread cubes to a large bowl.

In a large saute pan set over medium-high heat, melt 2 tablespoons butter. Add the celery, garlic, onions and fennel, sprinkle with the salt and cook until the vegetables are translucent, about 5 minutes. Add the mixture to the bowl of bread and mix.

In the same saute pan, add the remaining 2 tablespoons butter and let brown for 30 seconds. Add the apples and nutmeg and saute until the apples are tender, 3 to 4 minutes. Add the apples to the bread bowl and mix. Add the sausage to the pan and cook, breaking it up as it browns, 8 to 10 minutes; transfer the sausage to the bread bowl and mix. Mix in the parsley and sage.

Transfer the bread mixture to the prepared baking dish. Pour the chicken stock evenly over the bread mixture. Finish with the freshly ground pepper. Put the baking dish on the middle oven rack and bake, uncovered, until golden brown, about 40 minutes.

This recipe converted my sister! She always skips over the stuffing but I made her try this one and she loved it!

Amazing!!!!! Thank you, I have tried so many others that just fell short of flavor and texture. So good this was a hit. I will continue to make.

https://www.cookingchanneltv.com/videos/cornbread-stuffing-with-fennel-0258526

Tia's cornbread stuffing is loaded with Thanksgiving flavors.

Cornbread Stuffing with Fennel

Southern-Style Cornbread Dressing

eggs,

(1/2 cup) unsalted butter, melted

(14 ounce) bag herb-seasoned stuffing, preferably Pepperidge Farm*

sweet onion

celery

chicken or turkey stock

sage

Salt and pepper

Grease a 10-inch cast iron skillet and place on center rack in the oven. Preheat oven to 425°F.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients and stir until just incorporated.

Pour the batter into the preheated skillet and smooth the top. Bake until cornbread is golden yellow, 16 to 19 minutes. Immediately remove the cornbread from the skillet and allow to cool.

Make the cornbread:

For the cornbread dressing, preheat oven to 350°F.

Crumble the cornbread into small pieces (makes about 5 cups). Combine the crumbled cornbread and stuffing mix in an extra large mixing bowl (or stock pot) and toss to combine.

Melt 1 stick butter in a large skillet over medium heat. Add the onion and celery and sauté, stirring frequently, until soft and translucent, 10 to12 minutes. Add the onion and celery to the cornbread mixture.

Melt the remaining stick of butter. In a large mixing bowl, combine the butter, chicken stock, eggs, and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season generously with kosher salt and pepper. 

Pour into a greased 9x13-inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.

Make the dressing:

Here&#x27;s how to use your air fryer to make near-instant 2-ingredient hushpuppies, which are easier and way less messy than traditional deep-fried hushpuppies. 

Air Fryer Stuffing Hushpuppies

stuffing

Cooking spray

Place 1 large egg in a large bowl and lightly beat. Add 3 cups leftover stuffing and stir until combined. Scoop into 1-inch balls.

Preheat an Instant Vortex Plus 7-in-1 Air Fryer Oven to 375ºF and set to 12 minutes. Coat the racks with cooking spray. Place a single layer of hushpuppies onto the racks and spray the tops with cooking spray. Air fry for 5 to 6 minutes, rotating the trays and hushpuppies halfway through. Repeat with the remaining stuffing mixture.

Essential Thanksgiving Herbed Stuffing

(1 stick) unsalted butter,

celery stalks, finely chopped (about 2 cups)

onions, finely chopped (about 3 cups)

flat-leaf

thyme

chicken broth

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. 

In a large skillet set over medium-high heat, melt the butter. Add the celery and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly. 

In a large bowl, combine the cooled mixture with the stuffing and beaten eggs and mix well. Transfer the mixture to the prepared baking dish. 

Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.

Individual Thanksgiving Stuffing Muffins

(3/4 inch) French bread

(3/4 inch) cornbread

sausage

cayenne

egg,

salt and black pepper

Spread the bread and cornbread out on two rimmed baking sheets. Bake until dried out but not yet golden, 10 to 15 minutes. Transfer to a large bowl.

Lightly butter the cups of the muffin tin. Adjust the oven to 400 degrees F.

Melt the 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and cook until browned, breaking up any clumps, about 5 minutes. Add the celery, onion and cayenne, and cook, stirring occasionally, until soft, about 6 minutes. Transfer the mixture to the bowl with the bread and toss to coat. Let cool to room temperature. Add the egg and sage, and stir to combine. Add the chicken stock, 1 teaspoon salt and 1/4 teaspoon pepper; toss until well combined.

Divide the mixture evenly between the muffin cups, pressing to mound the tops. Bake until golden brown on top, about 35 minutes. Let cool in the pan for 5 minutes. Serve hot.

The Rev Run show said to use a “half box” of stock so I ended up increasing it by at least 1 cup over the written recipe’s recommended 1+1/2 cup and it turned out great. I will definitely make this again next Thanksgiving.

They looked really good but when I made them according to the recipe and even added more stock, they were dry and awful. 

OMG! This was one of the hits at my Thanksgiving dinner 2016!!! My family loved it and tried to steal my recipe but i was selfish, i didn't share... Yummy.

https://www.cookingchanneltv.com/videos/thanksgiving-stuffing-muffins-0289501

These savory muffins are crispy on the outside and moist on the inside.

Thanksgiving Stuffing Muffins

Cooking Channel serves up this Butternut Squash Cornbread Stuffing recipe  plus many other recipes at CookingChannelTV.com

Butternut Squash Cornbread Stuffing

peeled, diced butternut squash (about half a butternut squash)

peeled, diced parsnips (about 2 parsnips)

olive oil

Salt and black pepper

butter

onion

cranberries

rubbed sage,

cornbread stuffing

chicken stock (or vegetable stock)

Butternut Squash Cornbread Stuffing : Recipes : Cooking Channel

Preheat the oven to 400 degrees F. Lay the diced cubes of squash and parsnips out on baking sheet and toss with 3 tablespoons olive oil, salt and pepper. Roast at 400 degrees until the vegetables start to brown, 15 to 20 minutes. 

In a large saute pan, melt 2 tablespoons butter with 2 tablespoons olive oil and saute the onions and celery until translucent and lightly browned. Add the cranberries and season with the sage, salt and pepper. Reduce the oven temperature to 350 degrees F. 

In a large bowl, toss the cornbread cubes with the roasted squash and parsnips and the sauteed onions and celery. Drizzle the chicken stock over the stuffing and lightly toss, adding more chicken stock as needed until the bread is moist. Transfer to a 9 by 13-inch baking dish, dot with the remaining 4 tablespoons butter and bake until lightly browned and hot, about 30 minutes.

https://www.cookingchanneltv.com/videos/sears-parsnip-squash-stuffing-0175414

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

Sears: Parsnip-Squash Stuffing : Videos : Cooking Channel

Tuscan Stuffing

sausage,

fennel bulb, chopped

red onion, chopped

rosemary

Tuscan kale, stems removed, leaves

dry white wine

pine nuts, toasted

red pepper flakes

dish,

Place the cubed bread on 2 sheet trays and toast for 15 minutes, rotating the pans halfway through and tossing the cubes. Add the bread to a large bowl.

Add the oil to a large saute pan or high-sided rondeau over medium-high heat. Once hot, add the sausage and cook, stirring and breaking it up with the back of a wooden spoon, until browned, about 5 minutes. Remove the sausage with a slotted spoon to the bowl with the bread.

Add the celery, fennel and onions and saute until soft, 5 to 6 minutes more. Season the mixture with salt and pepper and toss in the rosemary and garlic. Saute until fragrant, about 2 minutes. Add the kale by handfuls and saute until wilted, 2 to 3 minutes more. Pour in the wine and scrape up any browned bits from the bottom of the pan. Reduce the wine by half. Add the mixture directly to the bowl with the bread.

Pour the stock in a measuring cup and mix in the eggs. Add the stock mixture, pine nuts and red pepper flakes to the bowl with the bread and mix together.

Add the stuffing to a buttered casserole dish (or loosely stuff the cavity of your turkey with it). If baking in the casserole, bake off at 350 degrees F for 35 minutes.

I made this stuffing while living abroad in Tuscany, and it was the perfect blend of American tradition and Italian flavors. I could hardly resist popping cubes of crispy, salty bread into my mouth as it cooled, and it's still the best stuffing I've ever had.

This been our favorite stuffing doing it since 3 years

The easiest 5-ingredient stuffing, thanks to smart supermarket shortcuts.

The Easiest Thanksgiving Stuffing of All Time!

unsalted

pre-cut celery sticks, diced (about 3 1/2 cups)

(32-ounce) box low-sodium chicken or vegetable broth

bakery croutons (about 20 cups)

Halving the recipe: If serving a smaller crowd, this recipe can easily be halved. Use 4 tablespoons butter, 8 ounces celery, 1 (14.5-ounce) can low-sodium chicken or vegetable broth, 1 tablespoon soup mix, and 12 ounces bakery croutons. Dot with 1 tablespoon butter and bake in an 8x8-inch baking dish. Make ahead: The stuffing can be completely assembled, topped with butter, covered tightly with buttered aluminum foil, and refrigerated overnight. When ready to bake, let the baking dish sit out at room temperature while the oven heats. Bake for the same amount of time.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days of frozen for up to 1 month.

The Kitchn

Grace Elkus

Step 1

Melt the butter in a large pot over medium heat. Add the celery and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the broth and soup mix, increase the heat to high, and bring to a boil. Remove from the heat, add the croutons, and toss until all the croutons are evenly moistened. 

Step 2

If serving immediately: Cover and let the stuffing stand for 5 minutes. Serve warm.

Step 3

If baking: Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with butter. Transfer the stuffing to the dish, spread into an even layer, and dot with 2 tablespoons of butter that are cut into small pieces. Butter a piece of aluminum foil and cover the baking dish with it, buttered-side down. Bake until warmed through, about 20 minutes. Uncover and continue baking until the top is crisp, 5 to 10 minutes more. 

This sourdough bread stuffing is packed with sausage, apples, fennel, aromatics, and herbs.

Apple Sausage Stuffing

sourdough bread

unsalted butter

onions

fennel bulb (about 8 ounces)

celery (about 6 ounces total)

garlic

apples,

parsley

pork sausage, preferably bulk

kosher salt, divided, plus more as needed

dry white wine (optional

Make-ahead: Prepare the stuffing and assemble the ingredients in the baking dish, leaving out the egg/broth mixture. Cover then refrigerate until ready to bake. When ready to bake, pour the egg/broth mixture over the top and bake according the recipe insturctions.Non-alcoholic: If not using wine, sub in with 1/4 cup broth and reduce, or omit this step all together.

Amelia Rampe

Arrange 2 racks to divide the oven into thirds and heat the oven and heat the oven to 300°F.

Tear or cut 1 loaf sourdough bread into 1/2-inch pieces (about 14 cups). Transfer the bread onto 2 rimmed baking sheets and spread into an even layer.

Bake until the edges of the bread are dry, about 20 minutes. Meanwhile, cut 5 tablespoons unsalted butter into 5 pieces. Cut 1 piece in half; use one of the pieces to coat a 9x13-inch baking dish, then use the second piece to coat a sheet of aluminum foil large enough to cover the baking dish.

Step 4

When the bread is ready, set aside to cool. Heat the oven to 425°F. 

Step 5

Prepare the following, placing each in the same medium bowl as you complete it: Finely chop 2 medium yellow onions (about 3 cups), 1/2 medium fennel bulb (about 1 1/2 cups), and 2 large celery stalks (about 1 cup). Mince 2 garlic cloves. 

Step 6

Prepare the following, placing each in the same second medium bowl as you complete it: Finely chop 2 medium apples (about 3 cups). Pick 2 tablespoons fresh thyme leaves and finely chop. Pick and finely chop fresh sage leaves until you have 1/4 cup. 

Step 7

Finely chop fresh parsley leaves until you have 2 tablespoons and leave on the cutting board.

Step 8

Heat 1 piece of the unsalted butter in a large skillet over medium-high heat until shimmering. Add 1 pound pork sausage (remove casings first if needed) and 1/4 teaspoon of the kosher salt. Cook, breaking up the sausage with a wooden spoon into bite-size pieces, until browned and just cooked through, 6 to 8 minutes. Transfer with a slotted spoon to the largest mixing bowl you have (you can also use a large pot).

Step 9

Reduce the heat to medium and add 1 piece of the unsalted butter to the skillet. Once melted, add the onion mixture and 2 teaspoons of the kosher salt. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add 1/4 cup dry white wine if using and cook until the liquid is evaporated, about 3 minutes. Transfer to the bowl with the sausage.

Step 10

Add the remaining 2 pieces unsalted butter to the skillet. Once melted, add the apple mixture and cook until the apples are beginning to soften, about 4 minutes. Transfer to the bowl with sausage and vegetables.

Step 11

Add the parsley and dried bread to the bowl and gently toss until everything is evenly combined. Taste and season with more kosher salt as needed.

Step 12

Whisk 1 1/2 cups low-sodium chicken broth and 1 large egg together in one of the now-empty medium bowls until well blended. Pour the egg mixture over the bread mixture and toss until everything is evenly moistened. 

Step 13

Transfer the stuffing to the baking dish and spread into an even layer. Cover the baking dish with the foil buttered-side down.

Step 14

Bake on the upper rack for 45 minutes. Uncover and bake until the top is browned and crisp, about 15 minutes more. Let cool 10 to 15 minutes before serving.

Savory sausage, toasted sourdough bread, and fresh herbs make this stuffing is the best part of the holiday meal.

How To Make the Best Sausage and Herb Stuffing

sweet-crisp apple,

parsley leaves

sage leaves

thyme leaves

(3/4 stick) unsalted butter,

low-sodium chicken broth, divided

Make ahead: The stuffing can be prepared up to 2 days in advance. Transfer the stuffing to the baking dish and let cool to room temperature. Cover with aluminum foil and refrigerate up to 2 days. When ready to bake, remove the stuffing from the refrigerator while the oven heats, about 20 minutes. Bake covered for 30 minutes, then uncover and bake until browned and heated through, about 15 minutes more. Storage: Refrigerate leftovers in an airtight container for up to 5 days.Stale bread variation: Instead of baking the bread, let the torn bread sit uncovered on a baking sheet at room temperature until dry, 1 to 2 days. 

Patty Catalano

Heat the oven to 275°F. Arrange a rack in the middle of the oven and heat the oven to 275°F. Coat a 9x13-inch or 3-quart baking dish with cooking spray.

Tear the bread into small pieces. Tear or cut 1 loaf bread into small, 1/2-inch pieces (about 10 cups). 

Bake the bread. Arrange the bread in an even layer on a rimmed baking sheet. Bake until the bread is dry, about 30 minutes. Meanwhile, prepare the aromatics and herbs.

Prepare the aromatics and herbs. Dice 2 medium yellow onions (about 2 cups) and 3 celery stalks (about 1 cup). Peel and dice 1 apple (about 1 cup). Mince 4 garlic cloves. Finely chop the following and place in a large bowl: 1/4 cup parsley leaves, 1 tablespoon sage leaves, and 1 tablespoon thyme leaves.

Sauté the aromatics. Melt 6 tablespoons unsalted butter in a large skillet over medium-high heat. Add the onions, celery, apple, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and sauté until softened and lightly browned, 10 to 12 minutes. Add the garlic and sauté for 1 minute. Transfer to the bowl with the herbs.

Toss the bread, herbs, and aromatics together. When the bread is ready, transfer to the bowl with the herbs and toss to combine. 

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