Cornbread And Biscuit Dressing Martha Stewart Recipes

Cornbread and Biscuit Dressing - Martha Stewart image

Provided by Pixies Kitchen

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

8 cups cornbread, dried and crumbled (recipe follows)
8 cups biscuits, dried and crumbled (recipe follows)
2 cups coarsely chopped pecans, toasted
1/2 cup finely chopped fresh sage
1/2 cup unsalted butter, plus
2 tablespoons melted unsalted butter (plus more for baking sheets)
1 large onion, coarsely chopped (about 2 1/4 cups)
5 celery ribs, finely chopped (about 1 3/4 cup)
4 fresh serrano chilies, minced (about 1/4 cup)
6 cups chicken stock (homemade or low sodium)
2 cups whole milk
2 large eggs, lightly beaten
1 tablespoon coarse salt
1 1/2 teaspoons coarse salt
1 teaspoon fresh ground pepper

Steps:

Preheat oven to 350. Butter 2 rimmed baking skeets. Toss cornbread, biscuits, pecans, and sage in large bowl.
Melt 1 stick of butter in skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture and stir in stock, milk, eggs, salt, and pepper. (Mixture will be liquidy).
Divide among prepared baking sheets, and bake fro 45 minutes. Brush the dressing with melted butter, and bake until crusty, about 15 minutes more. Dressing can be refrigerated in an airtight container for up to 1 day; reheat before using.

Nutrition Facts : Calories 303.1, Fat 26.5, SaturatedFat 8.7, Cholesterol 68.3, Sodium 1087, Carbohydrate 11.5, Fiber 2.8, Sugar 5.8, Protein 7.6

Cornbread for Dressing image

Provided by Martha Stewart

Yield Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)

Number Of Ingredients 7

2 1/2 cups yellow cornmeal
1 1/4 teaspoons salt
1 teaspoon granulated sugar
4 teaspoons baking powder
3 large eggs
1 1/4 cups buttermilk, room temperature
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for baking dish

Steps:

Preheat oven to 425 degrees. Butter an 8-inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, and stir to combine.
Pour batter into prepared baking dish. Bake until golden and a toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on a wire rack. Run a knife around edges of dish to loosen, and invert onto rack to cool completely.

Cornbread-and-Biscuit Dressing image

Provided by Martha Stewart

Number Of Ingredients 13

8 cups dried, crumbled Cornbread for Dressing
8 cups dried, crumbled Biscuits for Dressing
2 cups coarsely chopped pecans, toasted
1/2 cup finely chopped fresh sage
1 stick (8 tablespoons) unsalted butter, plus 2 tablespoons, melted, plus more for baking sheets
1 large onion coarsely, chopped (about 2 1/4 cups)
5 celery stalks, finely chopped (about 1 3/4 cups)
4 fresh serrano chiles, minced (about 1/4 cup)
6 cups homemade or low-sodium store-bought chicken stock
2 cups whole milk
2 large eggs, lightly beaten
1 tablespoon plus 1 1/2 teaspoons coarse salt
1 teaspoon freshly ground pepper

Steps:

Preheat oven to 350 degrees. Butter 2 rimmed baking sheets. Toss cornbread, biscuits, pecans, and sage in a large bowl.
Melt 1 stick butter in a skillet over high heat. Add onion, celery, and chiles, and cook until softened, about 7 minutes. Add to cornbread-biscuit mixture, and stir in stock, milk, eggs, salt, and pepper (mixture will be liquidy).
Divide among prepared baking sheets, and bake for 45 minutes. Brush dressing with melted butter, and bake until crusty, about 15 minutes more.