4 cups Cornbread, cut into 1-inch cubes, recipe follows
4 cups French bread, cut into 1-inch cubes
4 cups crusty artisan bread, cut into 1-inch cubes
32 ounces white button or crimini mushrooms
4 tablespoons canola oil
3/4 teaspoon kosher salt, divided
1/2 pound pancetta, diced
2 cups diced onion
5 Granny Smith apples, cut into large dice
5 tablespoons brown sugar
1 cup white wine
32 fluid ounces very low-sodium chicken broth
1 teaspoon ground thyme
1/2 teaspoon turmeric
2 teaspoons minced fresh rosemary leaves
Freshly ground black pepper
Minced fresh parsley leaves
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).
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
1/4 cups shortening, melted, plus 2 tablespoons
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1 cup buttermilk
1/2 cup milk
1 whole egg
1 tablespoon baking powder
1/2 teaspoon baking soda
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.
Read more at: http://www.foodnetwork.com/recipes/cornbread-dressing-with-pancetta-apples-and-mushrooms-recipe/index.html?oc=linkback
Cornbread Stuffing Recipe