Bacon and Green Onion Cornbread Dressing | Cornbread Dressing Recipes Online

From the kitchen of Emeril Lagasse

Servings: Over 8

Difficulty: Easy

Cook Time: 30-60 min

Whether you say stuffing or dressing, this is bound to be a hit at your Thanksgiving dinner table.

Ingredients

1 tablespoon softened butter

8 ounces bacon, cut into 1/2-inch pieces

1 cup chopped onion

3/4 cup chopped red bell pepper

1 teaspoon dried thyme

1/4 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

1 tablespoon minced garlic

1 cup thinly sliced green onion

1/4 cup chopped fresh parsley

4 1/2 cups chicken stock or canned low-sodium chicken broth

2 eggs

One recipe Cornbread or 8 cups coarsely crumbled cornbread

Cooking Directions

Preheat the oven to 400°F. 

Butter a 3-quart baking dish with the softened butter. 

Add the chopped bacon to a 10-inch skillet and set over medium high heat. Cook the bacon, stirring as needed, for 5 minutes until crispy and fat is rendered. Drain all but 1 tablespoon bacon fat from the pan and reserve. Return the pan of bacon to the heat. 

Add the onion, pepper, thyme, cayenne, black pepper, and salt to the bacon. Continue to cook, stirring as needed, for 5 minutes until the vegetables are soft. Add the garlic, and cook for 30 seconds longer. Remove the pan from the heat. Stir in the green onion and parsley. 

In a small bowl whisk together the chicken stock and eggs. 

Add the crumbled cornbread to a large mixing bowl. Add the vegetables and chicken stock mixture and stir to combine thoroughly. Transfer to the prepared baking pan.
Drizzle 1 tablespoon of the reserved bacon fat over the top. Grease a sheet of foil large enough to cover the dressing with 1 tablespoon of the reserved bacon fat and place over the dressing. Bake in the oven for 25 minutes. Remove the foil and bake 15 minutes longer, or until the top is crispy to the touch and the interior of the dressing remains moist. Remove from the oven and set aside. Cover to keep warm until ready to serve.


Yield: 8 to 10 servings
Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.

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Cornbread Dressing Recipes for turkey | cornbread dressing recipes | dressing recipes for turkey

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Cornbread Dressing

Ingredients:

1 med. chopped onion

3/4 c. chopped celery

2 inch piece regular sausage, skinned and crumbled

1/2 stick butter

3 c. turkey stock or water and bouillon cubes

7 oz. pkg. premade stuffing mix

1/2 pan crumbled cornbread

Combine all ingredients except for one cup of the stock. Place into a greased baking pan or the turkey cavity. Pour the remaining cup of stock over the prepared cornbread dressing.

If baking in a pan, cover with foil and bake at 350 degrees for half an hour. Remove foil and bake for another half hour.

Cornbread stuffing (made in a pan) makes a nice side dish in additional to regular stuffing and is really quite simple and quick to make. Make two pans of cornbread and serve one cut in squares with your Thanksgiving dinner.

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Green Bean Casserole Recipe 2009 | Green bean casserole | Best green bean casserole recipe

Green bean casserole | best green bean casserole recipe | green bean casserole frenchs | green bean casserole from scratch | green bean casserole with fresh green beans | Green Bean Casserole 2009 | Green Bean Casserole | Best Green bean | Green Bean Casserole | Green Bean | French Green bean | Green bean Recipe trick | how to make green bean receipe | how to make green bean casserole | green bean casserole quick and easy tip

Ingredients

For the topping:

* 2 medium onions, thinly sliced

* 1/4 cup all-purpose flour

* 2 tablespoons panko bread crumbs

* 1 teaspoon kosher salt

* Nonstick cooking spray

For beans and sauce:

* 2 tablespoons plus 1 teaspoon kosher salt, divided

* 1 pound fresh green beans, rinsed, trimmed and halved

* 2 tablespoons unsalted butter

* 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces

* 1/2 teaspoon freshly ground black pepper

* 2 cloves garlic, minced

* 1/4 teaspoon freshly ground nutmeg

* 2 tablespoons all-purpose flour

* 1 cup chicken broth

* 1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

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