Iron Chef Thanksgiving -- cornbread dressing

Dawn said:

Did anyone catch this on Sunday night?

I thought a lot of the challenger's dishes looked good (except that
uncooked venison fillet) especially the cornbread dressing. I think
I'm going to give cornbread dressing a try this year. I didn't pay
enough attention to see what went into it, though. Food Network
doesn't give recipes from the show. Did anybody catch it?

I've looked up some cornbread dressing recipes online, but I don't
know how they'd compare. I thought the one on the show looked like it
had a lot of cream and egg in it, and the recipes I'm finding seem a
little
dry, with half a cup of cream.

Failing the tv version, anybody got a good moist cornbread dressing
recipe?

Dawn

I've always made the cornbread a day in advance to make it easier to
crumble, because you want it a little dry. For cornbread dressing, you
don't want cakey or sweet. What I do the next day is I cook up a bunch of
celery and onion - I eyeball it depending upon how many people may be
attending the feast. When the cooked celery and onion are cooled, I get out
a big bowl and toss the veggies in. Then, I crumble the cornbread, I toss
in some poultry seasoning, sage, a raw egg and some chicken stock. Taste.
Maybe add some salt and pepper, depending on what you like, and bake the
dressing. It's the only kind of stuffing I've ever liked and it's my
ex-father-in-law's "recipe". (He was from Louisiana, BTW.) I've since made
it for my Tennessean husband and he loves it, too, so it works. Good luck!

kili

kilikini said:

I've always made the cornbread a day in advance to make it easier to
crumble, because you want it a little dry. For cornbread dressing, you
don't want cakey or sweet. What I do the next day is I cook up a bunch of
celery and onion - I eyeball it depending upon how many people may be
attending the feast. When the cooked celery and onion are cooled, I get out
a big bowl and toss the veggies in. Then, I crumble the cornbread, I toss
in some poultry seasoning, sage, a raw egg and some chicken stock. Taste.
Maybe add some salt and pepper, depending on what you like, and bake the
dressing. It's the only kind of stuffing I've ever liked and it's my
ex-father-in-law's "recipe". (He was from Louisiana, BTW.) I've since made
it for my Tennessean husband and he loves it, too, so it works. Good luck!

Do you bake it inside the turkey cavity or in a casserole dish? Does
it come out all one consistency?

sounds like it may be nice change from bread dressing.

Karen

Karen said:

kilikini said:

I've always made the cornbread a day in advance to make it easier to
crumble, because you want it a little dry. For cornbread dressing, you
don't want cakey or sweet. What I do the next day is I cook up a bunch of
celery and onion - I eyeball it depending upon how many people may be
attending the feast. When the cooked celery and onion are cooled, I get out
a big bowl and toss the veggies in. Then, I crumble the cornbread, I toss
in some poultry seasoning, sage, a raw egg and some chicken stock. Taste.
Maybe add some salt and pepper, depending on what you like, and bake the
dressing. It's the only kind of stuffing I've ever liked and it's my
ex-father-in-law's "recipe". (He was from Louisiana, BTW.) I've since made
it for my Tennessean husband and he loves it, too, so it works. Good luck!

Do you bake it inside the turkey cavity or in a casserole dish? Does
it come out all one consistency?

sounds like it may be nice change from bread dressing.

Karen

Quoted message said:

I've got to agree with Kili's recipe, that's how we've *always* made
dressing in our family with a bit of melted butter added sometimes. I
just don't care for the bread dressing (toasted or stale bread) as it
always seems to be rather doughy. I guess that's the reason I don't
like StoveTop Stuffing AT ALL. Smells devine, but that texture!

Dressing in my family is always baked in a dish and never inside the
bird. Turns out excellent every time.

Karen said:

kilikini said:

I've always made the cornbread a day in advance to make it easier to
crumble, because you want it a little dry. For cornbread dressing,
you don't want cakey or sweet. What I do the next day is I cook up
a bunch of celery and onion - I eyeball it depending upon how many
people may be attending the feast. When the cooked celery and onion
are cooled, I get out a big bowl and toss the veggies in. Then, I
crumble the cornbread, I toss in some poultry seasoning, sage, a raw
egg and some chicken stock. Taste. Maybe add some salt and pepper,
depending on what you like, and bake the dressing. It's the only
kind of stuffing I've ever liked and it's my ex-father-in-law's
"recipe". (He was from Louisiana, BTW.) I've since made it for my
Tennessean husband and he loves it, too, so it works. Good luck!

Do you bake it inside the turkey cavity or in a casserole dish? Does
it come out all one consistency?

sounds like it may be nice change from bread dressing.

Karen

I've made it in the bird and I've also just baked it. Obviously the stuff
in the bird comes out more moist. It's all good, though.

kili

itsjoannotjoann said:

Karen said:

kilikini said:

I've always made the cornbread a day in advance to make it easier to
crumble, because you want it a little dry. For cornbread dressing,
you don't want cakey or sweet. What I do the next day is I cook up
a bunch of celery and onion - I eyeball it depending upon how many
people may be attending the feast. When the cooked celery and
onion are cooled, I get out a big bowl and toss the veggies in.
Then, I crumble the cornbread, I toss in some poultry seasoning,
sage, a raw egg and some chicken stock. Taste. Maybe add some salt
and pepper, depending on what you like, and bake the dressing.
It's the only kind of stuffing I've ever liked and it's my
ex-father-in-law's "recipe". (He was from Louisiana, BTW.) I've
since made it for my Tennessean husband and he loves it, too, so it
works. Good luck!

Do you bake it inside the turkey cavity or in a casserole dish? Does
it come out all one consistency?

sounds like it may be nice change from bread dressing.

Karen

Quoted message said:

I've got to agree with Kili's recipe, that's how we've *always* made
dressing in our family with a bit of melted butter added sometimes. I
just don't care for the bread dressing (toasted or stale bread) as it
always seems to be rather doughy. I guess that's the reason I don't
like StoveTop Stuffing AT ALL. Smells devine, but that texture!

Dressing in my family is always baked in a dish and never inside the
bird. Turns out excellent every time.

I've added butter to the cornbread stuffing, sometimes, too. The "recipe"
is so simple and it's delicious. And, like you, I think stove top is
absolutely disgusting. Way too salty and it tastes like chemicals. I won't
eat any stuffing unless I make it myself. Does that make me a food snob??

kili

In article said:

Karen said:

kilikini said:

I've always made the cornbread a day in advance to make it easier to
crumble, because you want it a little dry. For cornbread dressing,
you don't want cakey or sweet. [snip]

G'day Kili,

For neophytes like me, there's something missing from this cornbread
dressing recipe -- how the hell do you make cornbread?

I appreciate that every Yank is born with the detail embedded in their
brain; and quite possibly there are a zillion recipes to be googled;
but in this case, given your specifications for what's required for
the purpose, I'd really like to know how you make *your* version of
cornbread, please. Thank you.

Cheers, Phred.

--
[email hidden]

kilikini said:

Dawn said:

Did anyone catch this on Sunday night?

Quoted message said:

I thought a lot of the challenger's dishes looked good (except that
uncooked venison fillet) especially the cornbread dressing. I think
I'm going to give cornbread dressing a try this year. I didn't pay
enough attention to see what went into it, though. Food Network
doesn't give recipes from the show. Did anybody catch it?

Quoted message said:

I've looked up some cornbread dressing recipes online, but I don't
know how they'd compare. I thought the one on the show looked like it
had a lot of cream and egg in it, and the recipes I'm finding seem a
little
dry, with half a cup of cream.

Quoted message said:

Failing the tv version, anybody got a good moist cornbread dressing
recipe?

Quoted message said:

Dawn

I've always made the cornbread a day in advance to make it easier to
crumble, because you want it a little dry. �For cornbread dressing, you
don't want cakey or sweet. �What I do the next day is I cook up a bunch of
celery and onion - I eyeball it depending upon how many people may be
attending the feast. �When the cooked celery and onion are cooled,I get out
a big bowl and toss the veggies in. �Then, I crumble the cornbread, I toss
in some poultry seasoning, sage, a raw egg and some chicken stock. �Taste.
Maybe add some salt and pepper, depending on what you like, and bake the
dressing. �It's the only kind of stuffing I've ever liked and it'smy
ex-father-in-law's "recipe". �(He was from Louisiana, BTW.) �I've since made
it for my Tennessean husband and he loves it, too, so it works. �Good luck!

kili- Hide quoted text -

- Show quoted text -

That is just about how I make my dressing, let the cornbread get a
little stale, and do not make it sweet. Those are the two biggest
hints I can make.

Rosie

"kilikini" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

I've added butter to the cornbread stuffing, sometimes, too. The
"recipe" is so simple and it's delicious. And, like you, I think
stove top is absolutely disgusting. Way too salty and it tastes like
chemicals. I won't eat any stuffing unless I make it myself. Does
that make me a food snob??

kili

LOL... no I think that makes you a foodie. I don't much care for Stove Top
either. It *is* way too salty for my taste. It doesn't take a lot of
effort to buy a bag of the cubed bread, dump in some stock and whatever
else you want to make your own stuffing. Where you been lately anyway? I
haven't seen you around and I haven't gotten any email. Time for one of
our hour long telephone convos 😉

Michael

--
Too much fun! Click the card link and print 'em out.

http://shorterlink.com/?87KN1V

Send email to: michael at lonergan dot us dot com

"kilikini" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

I've added butter to the cornbread stuffing, sometimes, too. The
"recipe" is so simple and it's delicious. And, like you, I think
stove top is absolutely disgusting. Way too salty and it tastes like
chemicals. I won't eat any stuffing unless I make it myself. Does
that make me a food snob??

kili

LOL... no I think that makes you a foodie. I don't much care for Stove Top
either. It *is* way too salty for my taste. It doesn't take a lot of
effort to buy a bag of the cubed bread, dump in some stock and whatever
else you want to make your own stuffing. Where you been lately anyway? I
haven't seen you around and I haven't gotten any email. Time for one of
our hour long telephone convos 😉

Michael

--
Too much fun! Click the card link and print 'em out.

http://shorterlink.com/?87KN1V

Send email to: michael at lonergan dot us dot com

Phred said:

In article <[email hidden]>, "kilikini"

Quoted message said:

Karen said:

On Nov 19, 2:09 pm, "kilikini" <[email hidden]> wrote:
> I've always made the cornbread a day in advance to make it easier
> to crumble, because you want it a little dry. For cornbread
> dressing, you don't want cakey or sweet. [snip]

G'day Kili,

For neophytes like me, there's something missing from this cornbread
dressing recipe -- how the hell do you make cornbread?

I appreciate that every Yank is born with the detail embedded in their
brain; and quite possibly there are a zillion recipes to be googled;
but in this case, given your specifications for what's required for
the purpose, I'd really like to know how you make *your* version of
cornbread, please. Thank you.

Cheers, Phred.

Actually, my husband makes the cornbread. <insert blushing here> He uses a
cornmeal mix, adds an egg or two, some milk and bakes it. It comes out
flat, dry and not sweet. The way my husband makes it is perfect for a
stuffing/dressing.

If we're having cornbread with a soup or a meal, I prefer Jill's method:

-= Exported from BigOven =-

Jill's Cornbread

Cornbread is simple. I've been making this for 30 years. It's moist and
delicious.

Recipe By: Jill McQuown, posted to rec.food.cooking
Serving Size: 1
Cuisine: American
Main Ingredient: Cornmeal
Categories: Bake, Buttermilk, Flour, Eggs, Corn, Bread

-= Ingredients =-
1 cup medium yellow cornmeal
1 c. white flour
up ; to 1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 c. butter ; shortening or bacon grease
1 c. buttermilk
1 large egg ; lightly beaten

-= Instructions =-
Blend the dry ingredients in a mixing bowl; stir in the butter (softened),
shortening or bacon grease. Add the buttermilk and egg and stir well.
Mixture will be a little lumpy. Pour into a lightly greased pan (I use an 8
inch cast iron skillet). Bake at 425F until golden brown, about 25 minutes.

Phred said:

In article <[email hidden]>, "kilikini"

Quoted message said:

Karen said:

On Nov 19, 2:09 pm, "kilikini" <[email hidden]> wrote:
> I've always made the cornbread a day in advance to make it easier
> to crumble, because you want it a little dry. For cornbread
> dressing, you don't want cakey or sweet. [snip]

G'day Kili,

For neophytes like me, there's something missing from this cornbread
dressing recipe -- how the hell do you make cornbread?

I appreciate that every Yank is born with the detail embedded in their
brain; and quite possibly there are a zillion recipes to be googled;
but in this case, given your specifications for what's required for
the purpose, I'd really like to know how you make *your* version of
cornbread, please. Thank you.

Cheers, Phred.

Actually, my husband makes the cornbread. <insert blushing here> He uses a
cornmeal mix, adds an egg or two, some milk and bakes it. It comes out
flat, dry and not sweet. The way my husband makes it is perfect for a
stuffing/dressing.

If we're having cornbread with a soup or a meal, I prefer Jill's method:

-= Exported from BigOven =-

Jill's Cornbread

Cornbread is simple. I've been making this for 30 years. It's moist and
delicious.

Recipe By: Jill McQuown, posted to rec.food.cooking
Serving Size: 1
Cuisine: American
Main Ingredient: Cornmeal
Categories: Bake, Buttermilk, Flour, Eggs, Corn, Bread

-= Ingredients =-
1 cup medium yellow cornmeal
1 c. white flour
up ; to 1/4 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 c. butter ; shortening or bacon grease
1 c. buttermilk
1 large egg ; lightly beaten

-= Instructions =-
Blend the dry ingredients in a mixing bowl; stir in the butter (softened),
shortening or bacon grease. Add the buttermilk and egg and stir well.
Mixture will be a little lumpy. Pour into a lightly greased pan (I use an 8
inch cast iron skillet). Bake at 425F until golden brown, about 25 minutes.

Michael 'Dog3 said:

"kilikini" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

I've added butter to the cornbread stuffing, sometimes, too. The
"recipe" is so simple and it's delicious. And, like you, I think
stove top is absolutely disgusting. Way too salty and it tastes like
chemicals. I won't eat any stuffing unless I make it myself. Does
that make me a food snob??

kili

LOL... no I think that makes you a foodie. I don't much care for
Stove Top either. It *is* way too salty for my taste. It doesn't
take a lot of effort to buy a bag of the cubed bread, dump in some
stock and whatever else you want to make your own stuffing. Where you
been lately anyway? I haven't seen you around and I haven't gotten
any email. Time for one of our hour long telephone convos 😉

Michael

Allan hasn't been working much and when he's home he sucks up all the
computer time. LOL. It *is* time for one of our hourly (or more)
conversations. I guess I'll be talking to you soon. :~)

kili

Michael 'Dog3 said:

"kilikini" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

I've added butter to the cornbread stuffing, sometimes, too. The
"recipe" is so simple and it's delicious. And, like you, I think
stove top is absolutely disgusting. Way too salty and it tastes like
chemicals. I won't eat any stuffing unless I make it myself. Does
that make me a food snob??

kili

LOL... no I think that makes you a foodie. I don't much care for
Stove Top either. It *is* way too salty for my taste. It doesn't
take a lot of effort to buy a bag of the cubed bread, dump in some
stock and whatever else you want to make your own stuffing. Where you
been lately anyway? I haven't seen you around and I haven't gotten
any email. Time for one of our hour long telephone convos 😉

Michael

Allan hasn't been working much and when he's home he sucks up all the
computer time. LOL. It *is* time for one of our hourly (or more)
conversations. I guess I'll be talking to you soon. :~)

kili

rosie said:

That is just about how I make my dressing, let the cornbread get a
little stale, and do not make it sweet. Those are the two biggest
hints I can make.

Rosie

This morning I baked cornbread for the dressing. Like you mentioned, I
do not use any sugar in my cornbread.

The cornbread has cooled down, so I will cut the cornbread into cubes,
spread it out in pans, and place it back in the oven to dry out all the
moisture. This way, the cornbread will soak up all the broth, butter
and chicken schmaltz.

Dang, I am getting hungry! Cornbread dressing is not suitable for my
low carb diet, but I might taste just a little. 😄

Becca

Becca said:

rosie said:

That is just about how I make my dressing, let the cornbread get a
little stale, and do not make it sweet. Those are the two biggest
hints I can make.

Rosie

This morning I baked cornbread for the dressing. Like you mentioned, I
do not use any sugar in my cornbread.

The cornbread has cooled down, so I will cut the cornbread into cubes,
spread it out in pans, and place it back in the oven to dry out all
the moisture. This way, the cornbread will soak up all the broth,
butter and chicken schmaltz.

Dang, I am getting hungry! Cornbread dressing is not suitable for my
low carb diet, but I might taste just a little. 😄

Becca

I think cornbread dressing is the best kind. :~)

kili

kilikini said:

Becca said:

rosie said:

That is just about how I make my dressing, let the cornbread get a
little stale, and do not make it sweet. Those are the two biggest
hints I can make.

Rosie

This morning I baked cornbread for the dressing. Like you mentioned, I
do not use any sugar in my cornbread.

The cornbread has cooled down, so I will cut the cornbread into cubes,
spread it out in pans, and place it back in the oven to dry out all
the moisture. This way, the cornbread will soak up all the broth,
butter and chicken schmaltz.

Dang, I am getting hungry! Cornbread dressing is not suitable for my
low carb diet, but I might taste just a little. 😄

Becca

I think cornbread dressing is the best kind. :~)

kili

My family has been making cornbread dressing for a few generations, now.
It is what we are accustomed to. My husband is from New York, he has
learned to tolerate it.

Becca

On Wed, 21 Nov 2007 17:16:01 -0600, Becca <[email hidden]>

Quoted message said:

Quoted message said:

I think cornbread dressing is the best kind. :~)

kili

My family has been making cornbread dressing for a few generations, now.
It is what we are accustomed to. My husband is from New York, he has
learned to tolerate it.

I've never had cornbread dressing. With all the talk here I might
just have to try making some.

Lou

Lou Decruss said:

Quoted message said:

I've never had cornbread dressing. With all the talk here I might
just have to try making some.

Lou

Try it as Kili has given the recipe with perhaps a bit of salt &
pepper, too. I think you'll be pleasantly pleased. Good stuff!

Lou Decruss said:

On Wed, 21 Nov 2007 17:16:01 -0600, Becca <[email hidden]>

Quoted message said:

Quoted message said:

I think cornbread dressing is the best kind. :~)

kili

My family has been making cornbread dressing for a few generations, now.
It is what we are accustomed to. My husband is from New York, he has
learned to tolerate it.

I've never had cornbread dressing. With all the talk here I might
just have to try making some.

Lou

I was thinking the same thing. I've only had the Stove top variety..I'm
sure the real thing is so much better.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com