Cornbread Stuffing - Revision history

You ate my cat: Undo revision 13333 by Epynevadyr (Talk) - Reverse Vandalism

2010-11-18T15:27:53Z

Undo revision 13333 by Epynevadyr (Talk) - Reverse Vandalism

Epynevadyr at 09:04, 18 November 2010

2010-11-18T09:04:33Z

Sam I Am at 17:07, 29 January 2008

2008-01-29T17:07:59Z

Sam I Am at 05:05, 10 December 2007

2007-12-10T05:05:41Z

Sam I Am at 03:32, 6 December 2007

2007-12-06T03:32:48Z

Sam I Am at 02:53, 6 December 2007

2007-12-06T02:53:24Z

Sam I Am: New page: ==AltonBrown Regurgitation== Don't make "stuffing" because it adds mass to the bird, so it adds time to cooking, so it subtracts moisture. "Stuffing" by any other name would taste as swee...

2007-12-06T02:52:22Z

New page: ==AltonBrown Regurgitation== Don't make "stuffing" because it adds mass to the bird, so it adds time to cooking, so it subtracts moisture. "Stuffing" by any other name would taste as swee...

New page

==AltonBrown Regurgitation==

Don't make "stuffing" because it adds mass to the bird, so it adds time to cooking, so it subtracts moisture. "Stuffing" by any other name would taste as sweet. Therefore in the south, we make "Dressing".

First, make cornbread the night before:

==Cornbread==

*4 T Butter (melted)
*4 Eggs
*1 1/3 C Buttermilk
*1 1/3 C Milk
*2 C Cornmeal
*2 C AP Flour
*4 t Baking powder
*1 t Baking soda
*2 T Sugar
*1 t Salt

Preheat to 375. Whisk the wet stuff. Sift the dry.

[[image:Stuffing-0.jpg]]

Add the wet to the dry and mix until just combined. Pour into a nonstick 9x13 pan.

[[image:Stuffing-1.jpg]]

Bake for 30 minutes, till it's golden, brown, and also delicious.

[[image:Stuffing-2.jpg]]

The morning of, break into pieces and bake at 250 for an hour to dry-out.

[[image:Stuffing-3.jpg]]

==Aromatics==

*1.5 lb Sausage
*3 Onions
*3 ribs Celery
*2 T Fresh Thyme
*2 T Fresh Sage
*3 cloves Garlic
*1 T Salt
*2 t Pepper
*3 C Chicken Broth
*2 C Half&Half
*2 Eggs
*1 stick Butter

Cook the sausage to colored and remove. Mince the onion and celery in the remaining grease and 2 T of butter. Add those to the sausage, and saute the rest of the onion and celery with the rest of the butter. After translucent, add thyme, sage, garlic, salt, & pepper.

[[image:Stuffing-4.jpg]]

Mix all of the above with the cornbread pieces, being careful not to break-up the cornbread too much. Whisk the rest of the liquids and pour over.

[[image:Stuffing-5.jpg]]

Cover and cool for up to four hours, so the flavors can meld. Then bake at 400 till golden brown, about 45 minutes.

==Serve==

[[image:Stuffing-6.jpg]]

← Older revision		Revision as of 17:07, 29 January 2008
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−	[[category:Thanksgiving 2007]][[category:Sam_I_Am's Recipes]][[category:Sausage]]Submitted by [[:category:Sam_I_Am's Recipes\|Sam_I_Am]].	+	[[category:Thanksgiving 2007]]
		+	[[category:Sam_I_Am's Recipes]]
		+	[[category:Sausage]]
		+	[[category:Dinner]]
		+	[[category:Side Dish]]
		+	Submitted by [[:category:Sam_I_Am's Recipes\|Sam_I_Am]].

	==AltonBrown Regurgitation==		==AltonBrown Regurgitation==

← Older revision		Revision as of 05:05, 10 December 2007
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−	[[category:Sam_I_Am's Recipes]][[category:Sausage]]Submitted by [[:category:Sam_I_Am's Recipes\|Sam_I_Am]].	+	[[category:Thanksgiving 2007]][[category:Sam_I_Am's Recipes]][[category:Sausage]]Submitted by [[:category:Sam_I_Am's Recipes\|Sam_I_Am]].

	==AltonBrown Regurgitation==		==AltonBrown Regurgitation==

← Older revision		Revision as of 03:32, 6 December 2007
Line 1:		Line 1:
−	[[category:Sam_I_Am's Recipes]]Submitted by [[:category:Sam_I_Am's Recipes\|Sam_I_Am]].	+	[[category:Sam_I_Am's Recipes]][[category:Sausage]]Submitted by [[:category:Sam_I_Am's Recipes\|Sam_I_Am]].

	==AltonBrown Regurgitation==		==AltonBrown Regurgitation==

← Older revision		Revision as of 02:53, 6 December 2007
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		+	[[category:Sam_I_Am's Recipes]]Submitted by [[:category:Sam_I_Am's Recipes\|Sam_I_Am]].
		+
	==AltonBrown Regurgitation==		==AltonBrown Regurgitation==

@@ Line 6: / Line 6: @@
 Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]].
->==AltonBrown Regurgitation==
+==AltonBrown Regurgitation==
-Don't make &quot;stuffing&quot; because it adds mass to the bird, so it adds time to cooking, so it subtracts moisture. &quot;Stuffing&quot; by any other name would taste as sweet. Therefore in the south, we make &quot;Dressing&quot;.
+Don't make "stuffing" because it adds mass to the bird, so it adds time to cooking, so it subtracts moisture. "Stuffing" by any other name would taste as sweet. Therefore in the south, we make "Dressing".
 First, make cornbread the night before:
 ==Cornbread==