Best Cornbread Dressing With Pancetta Apples And Mushrooms Recipes

CORNBREAD DRESSING WITH SAUSAGE, APPLES AND MUSHROOMS

Steps:

• Allow the cubed bread to sit out on cookie sheets for several hours or overnight, until completely 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 olive oil and sprinkle with salt. The mushrooms will be very coated, but that's good! Divide the mushrooms between 2 cookie sheets 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 temperature to 375 degrees F.
• In a large skillet, crumble and brown the sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease and, without cleaning the skillet, add in the diced onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and some salt. Cook until deep golden brown, 3 to 4 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, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and pepper to taste. Heat for a few minutes, and then set aside.
• Add the bread to a large bowl, and then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared to not use all of the liquid according to your taste.
• Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an 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.)
• Delicious!

CORNBREAD DRESSING WITH SAUSAGES, APPLES AND MUSHROOMS

Steps:

• Allow the cornbread, French bread and crusty bread to sit out on cookie sheets for several hours or overnight, until completely 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 olive oil and sprinkle with salt. Mushrooms will be very coated, but that's good! Divide the mushrooms between two 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.
• Turn the oven down to 375 degrees F.
• In a large skillet, crumble and the brown sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease, and without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and 1/2 teaspoon salt. Cook for 3 to 4 minutes, or until deep golden brown.
• 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, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and some pepper. Heat for a few minutes, then set aside.
• Add the bread to a large bowl, then add the browned sausage, mushrooms and apple/onion mixture (and any juice 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 minced parsley. Pour into a large baking dish (I used an 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.)
• Delicious!

APPLE PECAN CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
• Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
• In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
• Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.