Sensational Sides: Cornbread Dressing

Ingredients

6 Jumbo Cornbread Muffins, cubed
8 slices Italian bread, toasted and cubed
1 sleeve saltine crackers, crushed
2 sticks unsalted butter, divided
A handful fresh sage leaves, chopped
2 cloves garlic, minced
1 Caramelized Onion
1 green pepper, chopped
2 stalks of celery, chopped
3 links sweet turkey sausage, casings removed
1 egg
2-1/2 cups half and half
2-1/2 cups turkey drippings (or 1 can chicken stock)
Salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.  Spray a 9 by 11-inch baking dish with butter flavored cooking spray and set aside.

Crush one sleeve of saltine crackers.

Chop and crumble 6 Jumbo Cornbread Muffins.

Arrange 8 slices of Italian Bread on a baking sheet and toast in the oven.

In a large bowl, combine cubed cornbread muffins, toasted wheat bread cubes, and crushed saltine crackers.  Mix together and set aside.

Melt 1 stick of butter in a large skillet over medium heat and let it bubble until the milk solids start to turn golden.

Add the garlic and sage leaves and briefly fry until beginning to crisp, about 30 seconds. Do not allow garlic to brown and burn.  Pour the sage butter mixture over the cornbread mix and stir to completely combine.

Melt the second stick of butter in the same large skillet over medium heat. Add the green pepper, and celery, and cook, stirring, for about 10 minutes.

Add the turkey sausage to the pan and brown in the butter saute mix.

When the turkey is completely cooked, remove from the heat and pour over the cornbread mixture.

In a separate bowl, whisk together the egg, half and half, and turkey drippings.  Pour the liquid mixture a tablespoon at a time, gently folding, until cornbread mixture is evenly moistened but not soggy.

Stir in Caramelized Onion.

This is what the texture that I prefer looks like. Keep adding liquid until the mixture is your desired texture about 1/2 up at a time.

Pour the dressing into a 9 by 11-inch baking dish.

Bake in the preheated oven until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

Bread Basket: Cornbread Muffins

Ingredients

1 1/2 cups cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup Parmesan Cheese, grated
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1 stick melted unsalted butter

Directions

Preheat the oven to 375 degrees F (190 degrees C). Greece a 6-muffin tin cup and set aside.

In a bowl, combine cornmeal, flour, sugar, baking soda and salt.

In another bowl combine the Parmesan cheese, beaten egg, buttermilk, melted unsalted butter.  Create a well in the dry ingredients.  Pour the wet mixture into the well, and stir until just until moistened.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Extraordinary Entree: Cornbread Shepard's Pie

Ingredients

Beef Filling:


1 tablespoon olive oil 


1 small onion, chopped and caramelized


1 1/2 pounds ground beef 

2 cups cooked mixed vegetables (peas, diced carrots and corn)
2 tablespoons tomato paste
2 tablespoons water


Kosher salt and freshly ground black pepper

Mashed Potatoes:


5 russet potatoes, peeled and quartered
1 small head roasted garlic


1/2 cups half and half 

1/2 cup butter

Kosher salt and freshly ground black pepper

Cornbread Crust:
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup white sugar
1/2 tablespoon baking powder
2 cup half and half
1/4 cup olive oil
1/3 cup grated Parmesan cheese
2 eggs, lightly beaten


Directions

Filling:
Caramelize the onions for 30 minutes.

When the onion is soft add the ground beef, breaking it apart with a wooden spoon and brown.

When meat is just about cooked through stir in tomato paste and water (to thin out the tomato paste).

Stir in mixed vegetables until combined.  Don't worry if the vegetables are not cooked through because the baking process will cook the veggies through.  Season the beef throughout cooking.

Garlic Mashed Potato:  

Preheat oven to 350 degrees F (175 degrees C). 

Cut the top 1/4 inch of the garlic head to expose the garlic cloves.  Drizzle the exposed head with olive oil and sprinkle with a dash of salt. Wrap in aluminum foil. Bake in preheated oven for 45 minutes. 

Bring a large pot of salted water to a boil. Add potatoes, and cook until fork tender, about 25 minutes.  Drain, cool the potatoes. Using a potato masher, mash the potato and stir in butter, milk, salt and pepper. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Cornbread Crust: 

In a large bowl, stir together flour, cornmeal, sugar and baking powder.  Make a well in the center of the dry ingredients. Add the half and half, oil, and eggs. Fold in the cheese; stir to combine.

Shepard's Pie:

Lightly grease a 13 X 9 glass baking dish with olive oil flavored nonstick cooking spray.

Spoon the garlic mashed potato onto the bottom of the glass baking dish, spreading it evenly with a wooden spoon or rubber spatula.

Add the meat filling, spreading that evenly over the garlic mashed potato.

Pour the cornbread batter evenly over the meat layer.

Bake in the preheated oven for about 20-30 minutes until the cornbread is cooked through and golden on top.