How To make Ham with Cranberry Cornbread Stuffing
1/4 c Butter
1/2 c Onion
minced
1/4 c Celery :
minced
1/2 ts Mustard, dry
Salt & pepper -- to taste 1/2 c Cranberry sauce, whole berry
4 c Cornbread, corn muffin or
-johnnycake crumbs 5 lb Ham, smoked ,boned & rolled
-NOT A READY TO SERVE HAM GLAZE:
1/2 c Karo, light
1 tb Lemon juice
1 c Cranberry sauce, whole berry
In a large skillet, melt butter; add onion and celery; cook lightly add mustard, salt and pepper, the cranberry sauce and lemon juice. Mix well; add crumbs; mix very well. Untie the ham; stuff with cranberry mixture; re-roll; tie up again; place in a roasting pan, lightly sprayed with non-stick vegetable cooking spray, fat side up. Preheat oven to 350F. Bake for 30 minutes per pound or, until a meat thermometer registers to 160F. In a small saucepan, blend and warm glaze ingredients. After 1- 1/2 hours of baking time, remove rind if necessary; brush surfaces of ham with warm glaze; return to oven; repeat glazing several times during remainder of baking time. Makes 10 servings. **NOTE** Stuffing can be used for pork tenderloin or thick pork chops as well. Origin: Appeal, Winter/91 Submitted By SAM WARING <SAM.WARING@382-91-12.IMA.INFOMAIL.COM> On MON, 20 NOV 1995 145958 GMT
How To make Ham with Cranberry Cornbread Stuffing's Videos
Old Fashioned CORNBREAD DRESSING - How to make CORNBREAD STUFFING Recipe
Celebrate THANKSGIVING DAY with this perfect side dish...made with cornbread, dried cubed bread, diced onions & celery, chicken broth, rubbing sage, salt & pepper...I've learned from both my Grandmother's how to make this true SOUTHERN CORNBREAD DRESSING...THE BEST!! Click on Show more below for recipe..
OLD FASHIONED CORNBREAD DRESSING
Link to how to make Cornbread ...
4 cups (day old) corn bread, day old
4 cups (day old) bread, cubed
1 1/2 to 2 cups chicken broth
2 cups onions, diced
1 cup celery, diced
1/2 cup butter, melted
1/2 teaspoon kosher salt
2 teaspoons poultry seasoning
2 teaspoons rubbing sage
1/4 teaspoon fresh cracked pepper
1. Add cubed bread and crumbled cornbread to large cookie sheet. Bake in 250 degrees F oven for 45 minutes. Cool completely.
2. Melt butter in large skillet, over medium-heat, add diced onions and celery. Reduce heat to simmer and sauté for 30 minutes, stirring occasionally.
3. In a large bowl add dried out breads. Stir together poultry seasoning, rubbing sage, salt and pepper. Sprinkle seasonings over breads and toss well.
4 Add sautéed onions & celery to bread mixture and toss well.
5. Slowly add chicken broth to bread & onion mixture until dressing begin to slightly hold together.
6. Butter or oil a 3-quart casserole dish. Add Dressing Mixture.
Bake in preheated 350 degrees oven for 50-60 minutes.
Can be made the day before serving. Cover & refrigerate. Bring to room temperature for 1 hour. Heat dressing in preheated oven 350 degrees oven for 20 to 30 minutes.
ENJOY!!
LINKS TO MY FAVORITE THANKSGIVING DAY foods...
BROWN SUGAR & HONEY GLAZED HAM...
ROASTED CHICKEN (WHOLE)...
SWEET POTATO CASSEROLE W/WALNUT CRUNCH TOPPING...
TRADITIONAL DRESSING...
MASHED POTATOES...
CRANBERRY SAUCE...
PECAN PIE...
Libby's PUMPKIN PIE...
Libby's PUMPKIN ROLL...
YEAST CRESCENT ROLLS...
HAPPY THANKSGIVING Y'ALL!!!
ENJOY!!!
-Deronda :)
#thanksgiving #food #eating #cornbreadrecipe #stuffing #recipe #video
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How To Make Cornbread Stuffing For Thanksgiving
This Cornbread Stuffing is easily better than anything you will find in a box. I 100% guarantee that, and the truth is that it isn't difficult to do at all.
Recipe:
STUFFING Recipes that are perfect for holiday dinners!
Today I will show you four ways I make holiday dressing or stuffing. Whether you like cornbread dressing or white bread stuffing, I will feature both. These recipes will be easy and versatile, which makes holiday cooking convenient.
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family who loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
????????Please LIKE, SHARE, and SUBSCRIBE! Thank you!
???????? PINEAPPLE GLAZED HAM
???????? SLOW COOKER HAM
???????? THE EASIEST WAY TO MAKE TURKEY
*CHICKEN & CORNBREAD DRESSING*
3 lbs bone-in chicken pieces
2 1/2 liters water
1/2 small onion
1 celery stick
1 medium carrot
4 to 6 cloves of garlic
1 dried bay leaf
1 1/2 to 2 tsp poultry seasoning
1/2 tsp cracked black pepper
1 Tbsp chicken bouillon powder
**cook and shred chicken then reserve half
for the dressing and half for the gravy
CORNBREAD
1 cup yellow cornmeal
1/2 cup self-rising flour
1 Tbsp sugar (optional)
1 tsp chicken bouillon powder
1 large egg
3 Tbsp butter (softened)
3/4 cup milk
*buttered 8 x 12 baking dish
GRAVY
3 Tbsp cooking oil
1/3 cup all-purpose flour
4 cups low-sodium chicken broth
1 1/2 tsp chicken bouillon powder
half of the cooked chicken
salt and pepper to taste
DRESSING
crumbled pan of cornbread
half of the cooked chicken (chopped)
11 oz cream of chicken condensed soup
2 cups chicken broth
1/4 cup fresh parsley (chopped)
3 Tbsp butter (for saute)
1/2 small onion (sauteed)
1/2 green bell pepper (sauteed)
1 celery stick (sauteed)
salt and seasoning to taste
*CROCKPOT DRESSING*
8 pan bolillo (12 to 15 cups cubed French bread)
1 lb breakfast pork or turkey sausage
2 to 3 cups diced celery
1 large onion
2 bell peppers (optional)
3 to 4 cloves of garlic
1 stick unsalted butter
1/2 cup fresh parsley (optional)
salt/ pepper to taste
2 to 3 tsp poultry seasoning (to your taste)
2 to 3 tsp rubbed sage (to your taste)
3 cups chicken broth
extra 2 Tbs butter
*SAUSAGE DRESSING*
2 lbs cubed white bread (toasted)
6 celery sticks (diced)
1 medium bell pepper (diced)
1 large onion (diced)
5 cloves garlic (minced)
2 Tbsp fresh sage (chopped)
2 Tbsp fresh thyme leaves
2 Tbsp fresh parsley (chopped)
8 Tbsp unsalted butter
salt and pepper to taste
1 lb sage pan sausage (cooked)
8 oz dried cranberries (soaked in 1/2 cup water and 1/2 cup Calvados, then drained)
6 to 7 cups low sodium chicken broth (use the preferred amount of broth)
2 large eggs
buttered 18 x12 x3 baking pan
Bake in a preheated oven at 350ºF / 176ºC for 1 hour covered
*SEAFOOD DRESSING*
???? PRINTABLE RECIPE
How To Make Stuffing
Holiday Dressing Recipes
Cornbread Dressing FROM SCRATCH Thanksgiving Recipe Edition
Recipe ingredients
Candy yams
Mac and cheese
Bacon potato salad
Lasagna
Collard Greens
8 Count Kitchen | Thanksgiving Special: Cranberry Jerked Ham, Cranberry Sauce + Cornbread Stuffing
Today we're whipping up a traditional Thanksgiving Dinner with a non-traditional twist! If you're looking for a Turnt-Up Turkey Day, you've come to the right place! Sit back, relax and get your pen ready, because this recipe is here just in time for the big day! #8CountKitchen #ThanksgivingSpecial #HappyCooking #HappyThanksgiving
Music: Christmas Rappin by Kurtis Blow
How to Make Ina's Sausage and Herb Stuffing | Barefoot Contessa | Food Network
Ina cooks her sausage, apple and herb stuffing outside the turkey!
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Sausage and Herb Stuffing
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings
Ingredients
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Directions
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
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How to Make Ina's Sausage and Herb Stuffing | Food Network