Cornbread Stuffing With Pancetta And Scallions Recipes

SCALLION-CHEDDAR CORNBREAD STUFFING

Steps:

• Heat oven to 400 degrees if you are planning to bake the stuffing right away (otherwise don't heat it yet). Butter a shallow 1 1/2-quart baking dish or an 8-inch pan (square or round will work).
• Thinly slice the scallions, separating the white and light green parts from the dark green parts. Save the dark green parts for later.
• In a medium skillet over medium heat, melt 3 tablespoons butter (save the remaining 2 tablespoons butter for the topping). When the white butter foam has mostly disappeared, add white and light-green scallion slices, celery and the pinch of salt. Cook vegetables, stirring them often, until tender, 5 to 8 minutes. Stir in the pepper. (If you're grinding it from a pepper mill, you don't have to measure it. Just turn the mill 10 times over the pan.) Move the skillet to an unlit burner on your stove and let the mixture cool.
• Crack the eggs into a large bowl and whisk them together until well mixed. Add cooled celery mixture, dark green scallion parts, cornbread, sage or rosemary, 1/2 teaspoon salt and cayenne, if using. Stir in the 1 1/2 cups stock, adding more as needed to moisten all the cornbread. You want it moist but not mushy. (Stop before it looks like oatmeal.) Fold in 1/2 cup Cheddar, the Parmesan and parsley.
• Spoon the stuffing into the prepared baking pan. Sprinkle the top with the remaining 1/2 cup Cheddar. Cut the butter into 1/2-inch cubes and scatter those over the top of the stuffing. (At this point, you can wrap the cornbread with plastic wrap and refrigerate it overnight.)
• When ready to bake, if you haven't heated the oven, do so now. Bake stuffing until crisp and browned on top, about 25 to 35 minutes. (It will take longer if you're baking it straight from the fridge.) Serve hot or warm.

CORNBREAD DRESSING WITH PANCETTA, APPLES, AND MUSHROOMS

Steps:

• Allow the diced bread to sit out on sheet pans for several hours or overnight, until dried out.
• Preheat the oven to 500 degrees F.
• Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the canola oil and sprinkle with 1/2 teaspoon salt; mushrooms will be very coated. Divide the mushrooms between 2 sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside.
• Reduce the oven to 375 degrees F.
• In a large skillet, cook the pancetta over medium-high heat until the fat is rendered and pancetta is golden brown. Remove from the skillet and set aside. Without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the apples, brown sugar, and 1/2 teaspoon salt. Cook until deep golden brown, 3 to 5 minutes.
• Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
• Return the skillet to medium heat (again, without washing) and add the chicken broth, thyme, turmeric, rosemary, the remaining 1/2 teaspoon salt, and pepper. Heat for a few minutes, and then set aside.
• Add the bread to a large bowl, and then add the browned pancetta, mushrooms, and apple/onion mixture (and any juices that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid, according to your taste.
• Check the seasonings at the end and add in the minced parsley. Pour into a large baking dish or iron skillet and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing).
• Preheat the oven to 450 degrees F. Heat 2 tablespoons shortening in an iron skillet, muffin pan, or other baking pan. Combine the cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, and egg. Add the baking powder and baking soda. Stir. Add the remaining 1/4 cup melted shortening, stirring constantly. Pour into the hot pan, smoothing the surface with a spatula. Bake until golden brown on top, 20 to 25 minutes.

EASY CORNBREAD-BROWN BUTTER STUFFING

Steps:

• In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
• In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
• Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
• Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.

CORNBREAD WITH SCALLIONS - CORNBREAD

Steps:

• Preheat the oven to 400°F
• Place a 10-inch cast-iron skillet in the oven to heat.
• In a medium bowl, whisk the flour, cornmeal, baking powder, salt and pepper.
• In a small bowl, whisk the milk, honey, eggs and 1/3 cup of the oil.
• Add the wet ingredients to the cornmeal mixture and whisk just until combined.
• Stir in the scallions.
• Add the remaining 1 tablespoon of oil to the hot skillet and swirl to coat.
• Pour the batter into the skillet and bake for about 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
• Let cool slightly, then turn the corn bread out onto a plate. Invert it onto a rack to cool.
• (OR serve the corn bread hot from the skillet.).

CORNBREAD WITH PANCETTA

Steps:

• Combine the wet and dry ingredients, mixing to blend. Stir in pancetta-butter mixture. Pour into prepared pan and bake until browned, about 20 minutes. Serve warm.