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To make Deen's Southern cornbread stuffing recipe, you'll need a stick of butter, chopped celery, chopped onion, chicken stock, plus the ingredients needed to make the cornbread.
1. Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the bread cubes for about 15 minutes, tossing halfway through, until lightly golden and dry.
Next time, I'd definitely omit the nuts. I used slivered almonds, and their crunchiness, size, and shape threw off the dish's overall texture.
Yields: 8-10 servings. Prep Time: 30 mins. Total Time: 1 hour 40 mins. Ingredients. 6 tbsp. salted butter, plus more for the baking dish. 2. large poblano peppers
Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl. Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the sausage mixture down the center of the pastry.
Heat the butter in a 10-inch skillet over medium heat. Add the celery and onion and cook until tender, stirring occasionally. Add the broth and heat to a boil.
If you want to make stuffing like The Pioneer Woman, just make a batch of Ree's skillet cornbread a day or two before Thanksgiving. The crumbly texture and sweet corn flavor pair well with any mix ...
Change up your usual stuffing routine with this rice-based recipe. Nutty wild rice and fluffy Arborio rice add great flavor and texture to this savory sausage and mushroom-studded side.