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Cornbread stuffing - 3 recipes

Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 

INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

Top rated Cornbread stuffing recipes

By

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  • 1 can of day old biscuits
  • 1 or 2 ribs of cut celery from the heart
  • Salt and pepper to taste
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  • 1 stick butter or margarine
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4.1/5 (13 Votes)

By

1. Boil chicken 2. Make stuffing 3

  • 2 lbs. Boiled, shredded Chicken Breast preferred
  • 1 box Stouffers stuffing Cornbread Preferred
  • 1 Package Alouette Cheese spread
  • Cream Cheese Garlic and Oregano if on tight budget
  • 1 small can Cream of Chicken soup
  • 1 small can Cream of Celery soup
  • Mix and match cream soups according to taste or allergies
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4/5 (5 Votes)

By

I developed this dressing to go with my Southwestern Roast Turkey, but it is also great on its own as a side with m...

  • 1/2 cup unsalted butter
  • 1 cup fresh or thawed frozen corn
  • 1/2 cup fine chopped red onion
  • 1/2 cup fine chopped yellow onion
  • 1/2 cup fine chopped celery
  • 1/2 cup fine chopped Anaheim chili pepper
  • 4 to 6 cloves minced garlic
  • 2 to 5 minced red jalapeno peppers
  • 1 to 3 minced habanero or other hot peppers
  • 2 1/2 pounds crumbled chorizo sausage
  • 1 1/2 tablespoons chopped parsley
  • 1 1/2 tablespoons chopped cilantro
  • 1 1/2 tablespoon chopped chives
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chopped tarragon
  • 1 teaspoon chopped thyme
  • 1 to 2 cups homemade or canned chicken stock
  • 3 cups dried cornbread cut in 1/2 inch cubes
  • 2 cups dried sourdough bread cut into 1/2 inch cubes
3.8/5 (13 Votes)

Any burning questions? Our chefs answer!

Southwestern Sausage and Cornbread Stuffing GG's Dressing