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Message: <blockquote data-quote="Shard O'Glase" data-source="post: 1238308" data-attributes="member: 1134">On this american holiday we eat, we eat a lot.  Lets share some recipies we use for our meals, maybe we can all try something new.Here are 4 recipies I like and have used both for and not for thanksgiving.  I got them from Alton Brown on Food network, Bon Appétit through epicurious.com., and Gourmet also through epicurious.The last two are both stuffing recipies, both are great though with the rye bread one I prefer a dark rye.  The 1st recipie is a bread pudding using cornmeal.The 2nd is a nice cornbread which I use by itself and also in the 3rd recipie which is a cornbread stuffing.Sweet Corn Bread PuddingRecipe courtesy Alton Brown 1/2 onion, diced fine 1 ounce unsalted butter 1/2 teaspoon thyme 1/2 teaspoon rosemary 1 (15-ounce) can creamed style sweet corn 1 cup heavy cream 2 eggs 1 teaspoon baking powder 1/2 cup yellow cornmeal, whole grain, stone ground 1/2 cup shredded Parmesan 1 teaspoon kosher salt Ground black pepper 2 cups cubed French bread Heat oven to 350 degrees F. Sweat onions with butter and herbs in an oven safe skillet until translucent. Combine corn, cream, eggs, baking powder, cornmeal, Parmesan, salt, and pepper in a large mixing bowl. Add cubed bread and fold to combine. Pour batter into skillet, right on top of the onion mixture. Bake 50 minutes, or until set. Cool slightly before serving.Creamed Corn Corn Bread, Alton Brown Food network. 2 cups yellow cornmeal 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk 2 eggs 1 cup creamed corn 2 tablespoons canola oil Preheat oven to 425 degrees F. Place a 10-inch cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter. Add 2 tablespoons canola oil to the cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.ANDOUILLE SAUSAGE AND CORN BREAD STUFFINGBruce Aidells, founder of Aidells Sausage Company, says, "Stuffing was the most important part of my family’s holiday menu. The turkey was always overcooked, but the stuffing was moist and delicious. We usually had two, sometimes three stuffings, but I leaned toward the kind with sausage. It was meaty and spicy, just like this one." 2 tablespoons (1/4 stick) butter1 pound andouille sausages,* cut into 1/3-inch pieces1 12-ounce package breakfast-style bulk sausage3 cups chopped onions2 cups chopped celery2 cups chopped red bell peppers1 cup chopped green onions2 teaspoons chopped fresh thyme1 teaspoon hot pepper sauce1 teaspoon dried rubbed sage12 ounces dry corn bread stuffing mix1 1/2 cups (about) canned low-salt chicken brothMelt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.To bake stuffing in turkey: Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes. To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.*Smoked pork-and-beef sausages that are sold at specialty foods stores. Smoked bratwurst, kielbasa or smoked Hungarian sausages can be substituted. Makes 10 to 12 servings.    Bon Appétit November 1999 Bruce Aidells SAUSAGE, APPLE AND RYE-BREAD STUFFING 12 light rye bread slices (about 1 pound)1 pound smoked kielbasa (not low-fat)2 onions2 celery ribs1 large garlic clove1 stick (1/2 cup) unsalted butter2 Granny Smith apples1 cup packed fresh flat-leafed parsley leaves2 cups chicken brothPreheat oven to 375°F and butter a 3- to 4-quart shallow baking dish. Cut bread into 1/2-inch cubes. In 2 shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes.Quarter kielbasa lengthwise and cut crosswise into 1/4-inch-thick pieces. Chop onions and celery and mince garlic. In a large heavy skillet brown kielbasa over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain. To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp-tender.Finely chop apples. Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened. Mince parsley. In a large bowl toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish. Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes. (Stuffing may be baked while making gravy for roast goose)Serves 8.Gourmet December 1997</blockquote>

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