Cornbread stuffing / dressing from scratch?

[amcal]

Can anyone tell me how to make cornbread stuffing / dressing from scratch?

I know how to make regular stuffing from scratch - well sort of from scratch - I cut up a loaf of sprouted bread and use cranberries and sausage, butter sauteed onion, celery, carrot, seasonings, stock etc....

But, I've never made cornbread dressing from scratch - meaning, from making the actual cornbread on.....

I've always used the boxed stuffing mix and then added sauteed onion, celery and carrot in butter and broth etc... But, when I was at the store, I actually looked at the ingredients on the box - Yikes!!! So, now I want to make it completely from scratch but, I'm lost...

Any help?

[Magelet]

My favorite stuffing isn't all cornbread, but its part cornbread. It is silver palate's cornbread sausage stuffing with apples.

basiclly, you saute 2.5 c chopped yellow onions in butter and set it aside, and saute 3 apples in butter and set with the onions (jonathan or winsap are good, but I've used all sorts. slightly tarter, is better, but a bit sweet. you don't want crazy sweet without that tart hint). You then brown 1 lb lightly seasoned bulk sausage (ideally sage breakfast sausage, I like chicken apple), and put with the onions and reserving the fat. You then add 3 c. coarsly crumbled cornbread, 3 c. coarsely crumbled ww, and 3 c. coarsly crumbled french bread, with 2 tsp dried thyme and 1 tsp dried sage, salt and pepper to taste, .5 c italian parsley, and 1.5 c. pecan halves or peices.

If you aren't stuffing the bird, you bake it in a cassarole dish with the reserved sausage fat, and LOTS of stock to moisten it.

Also, this year, I'm making these changes:
-mostly whole wheat sourdough instead of the french bread
-making my sausage meat (since you don't need the casings) with ground chicken, pureed liver (pureeing in the blender) salt, pepper, sage and thyme and some finely chopped apples
-An attempt at limed cornbread. I'm not sure how this will turn out. I've mixed the cornmeal with the lime water, and let it soak 24 hours. I am going to add buttermilk, let it soak a bit longer, and add melted butter, eggs, salt, and baking soda, then pour it into my cast iron skillet, and bake in the oven until done. but I like faking my way through cornbread. If you aren't comfortable faking it, I've used this recipe before, with butter instead of veggie oil, and no sugar.


does that help?

[amcal]

Thank you so much! That looks fantastic!

A quick question? Do I need to let the all the breads go stale before using them or are they used fresh?

Just trying to figure out if I need to make the corn bread today and let it sit out. Thanks!

[HollyBearsMom]

I am making cornbread chestnut and sage stuffing this year.

• corn bread is made from handmilled corn and then I follow a pretty basic recipe. If you want I can post.
• leave corn bread out to dry for at least 24 hours or toast in oven
• saute sausage. I dont make my own but get it from a great local butcher
• remove sausage, leaving some fat in the pan and drain well
• add chopped onion and celery to the leftover fat and add butter. saute until veggies are soft
• put the sausage back in the pan and thenadd chopped fresh sage and a few pinches poultry seasoning (I do love bells!)
• add chopped roasted chesnuts. I make them in the fireplace when I have the time but you can do in the oven too.
• add the crumbled corn bread and then use water, stock, milk or any combo until it is moist to your liking
• taste for seasoning. depending on the sausage you might need more salt and I like lots of fresh ground white pepper
• transfer to buttered casserol and bake at 350 for about 40 minutes

yum!!

[MMGerard]

Originally Posted by amcal

Thank you so much! That looks fantastic!

A quick question? Do I need to let the all the breads go stale before using them or are they used fresh?

Just trying to figure out if I need to make the corn bread today and let it sit out. Thanks!

From what I understand, that is best. I think the day old bread absorbs the liquid better.

[Jojo F.]

Oh, I made a test run batch to see if we all would like it and we all loved it!!! Even DH who is not a stuffing fan liked it

It's gluten free- Make a double batch or bread
1 C milk (or you can use heavy whipping cream/sour cream for a moister crumb)
1 egg
1/4 C oil or melted butter
1/2 C cornstartch
1 C cornmeal
1 Tbs plus 1 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum

Mix dry ing. then mix in melted butter. Cut butter into the dry ing. with your whisk. Then add your milk/cream/sour cream and egg. Batter will be thick. Bake at 375 for about 25-30 minutes or until tooth pick comes out clean.

Sausage, veggie mixture-
1lb (16 oz) sausage
1 large chopped onion
3-chopped carrots
large handful chopped mushrooms
3-4 cloves minced garlic
1-2 Tbs parsley
1 Tbs basil
1 tsp each ground rosemary and sage
A dash of cooking wine.

Cook all veggies and sausage in a large pot until browned. Add double batch of cornbread cut into 1/2 " cubes. Slowly add about 2 C stock and one egg beaten until your desired thickness. Pour into baking pan or stuff your bird

[amcal]

You guys are the best! Thank you

[Magelet]

btw, nourishing traditions has a limed cornbread recipe.... lol. well, mine was pretty much the same begining. and its always a gamble using NT anyways.

[Peacemamalove]

I am using the recipe from cooking tf menu mailer looks so scrumptous!!!!!!

[kimiij]

Here's the recipe I will be using. Everything (including the savory cornbread) is from scratch:

http://www.nytimes.com/2009/11/17/he...ipehealth.html

[Kelilah]

My cornbread recipe is on my blog - it's got the Southern texture, dense and crumbly and a bit flat, but I make it with honey so it's sweeter. I bake it the day before, crumble it once it's cool, and leave it sitting out on the stovetop or counter all night to dry out. Soaks up the butter better that way!