Showing posts with label cornbread dressing. Show all posts
Showing posts with label cornbread dressing. Show all posts

Thursday, November 21, 2013

#Thanksgiving Cornbread and Sausage Stuffing @LucyBurdette



LUCY BURDETTE: 

Hurray for Thanksgiving week on the MLK blog, where we share some of our favorite holiday recipes. I called stuffing!

I was interviewed for a podcast earlier this month--after hearing about my books and food and Key West, the interviewer wanted to know what kind of food I loved the most. I was a little torn--would it be disappointing to hear from a culinary mystery writer that her favorite dish is something children love?? In the end, I told the truth: I almost always order macaroni and cheese when I see it on a menu.

All that to say, that you won't be surprised to hear about my favorite Thanksgiving stuffing recipe either, featuring cornbread and sausage. I've made oyster stuffing--it was special and fantastic, but this is my preference--and no one turns their nose up at it!


1 pound bulk sausage, crumbled and fried
1 large onion, chopped
2-3 sticks celery, chopped fine
4 tablespoons butter
1 recipe cornbread, crumbled (make this a day ahead)

2-3 cups cubed whole grain bread, stale is good!
8 oz mushrooms, chopped

Chicken broth 


Cook the sausage until well done, breaking it into small pieces as it cooks. Drain the sausage well on a plate covered with paper towels. Wipe the frying pan clean and melt the butter. 









 
Add onions and celery and sauté several minutes until soft. If you have some fresh sage leaves, you may cut those into slivers and add them at the end.






 

Add the sliced mushrooms and cook until they give up their liquid. (I used baby bella for a little more color and flavor.)










 








 Now crumble the cornbread and mix it with the cubed bread. Use any recipe you like for the cornbread--I often cook something like chili a night or two before Thanksgiving and then steal a couple squares to have with it.


Mix everything together and turn this into a buttered dish. Moisten with chicken broth until you reach the consistency you prefer. I no longer stuff the turkey itself--I bake this for 30 minutes at 350, once the turkey comes out of the over and while I'm making gravy.  

And happy Thanksgiving everyone! May your holiday be chock full of friends, family, and amazing food! xoxo Lucy

And here's some breaking news: I have one galley copy of Murder with Ganache to give to one of our wonderful MLK readers. Here's the way to enter the drawing: Share this post, using Pinterest or Twitter or Facebook or ???, then let me know in a comment that you've shared it. That's it! Good luck!












Lucy Burdette is the author of the Key West food critic mysteries. MURDER WITH GANACHE will be out in February, but you can pre-order it now.

Follow Lucy on Facebook, or Twitter, or Pinterest! She loves it when you pin her stuff:)





Wednesday, November 17, 2010

Thanksgiving With a Little South on the Side

RileyAdamsFoodBlogPostpic_thumb_thumb[3]

Getting ready for Thanksgiving always involves a lot of rushing around—at least for me!

Somehow I seem to have a hard time getting a handle on my list of things to do. Or on my grocery list! The number of times I go to the store is a little scary. :)

But Thanksgiving day is a wonderful little oasis. You wouldn’t think that’s true, but really, much of the work goes into the preparation…besides, the whole family here usually ends up with a lovely Thanksgiving nap after all the food! And Southern cooking is famously heavy.

The business of the prep work and my forgetfulness is exactly why this recipe for Southern Cornbread Dressing comes in handy. As long as I can remember the corn meal (which I usually have in my pantry, anyway) and some celery, I have all the other ingredients readily available in my house.

Note: You’ll be using about half of the cornbread that you prepare, with this recipe. So you can either cut up and serve the rest of the cornbread to have with your meal (buttered!) or else you can double the ingredients to use the full amount.

Another Note: Most Southerners will prepare this traditional dish by using a corn meal mix…which isn’t sweet like Jiffy is. But if you like a sweet cornbread and a sweet dressing/stuffing, you can use a sweet mix like Jiffy, instead.

The cornbread will need to be made first, according to the package directions.1289931752448

Ingredients
  • 16 oz. corn meal mix to prepare according to package(or, if you’d rather have sweet cornbread and sweet dressing, try a sweet mix like Jiffy, instead)
  • 2 tablespoons butter
  • 1/2 cup chopped celery
  • 1 small onion
  • 1 egg, beaten
  • 2 cups chicken stock
  • 1 can cream of mushroom soup
  • 1 tablespoon dried sage (sage isn’t to everyone’s taste—you can use more or less of the sage—I’ve used as much as 2T)
  • salt and pepper to taste
Directions
  1. Preheat oven to 350. Grease a long, glass casserole dish.
  2. Cook the corn meal mix according to package instructions. Let it cool and crumble.
  3. Saute the onion and celery in the butter until softened.
  4. In a large bowl, combine and mix well: onions, celery, 3 cups of the crumbled corn bread, chicken stock, the egg, cream of mushroom soup, sage and salt and pepper; mix well.
  5. Place into glass casserole dish and bake at 350 degrees F for 30 minutes.

Riley/Elizabeth

Hope y’all have a wonderful Thanksgiving next week!


Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

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