On Mon, 17 Nov 2008 13:25:44 -0800 (PST), Darren
> wrote:

>Hi,
>Someone above mentioned making cornbread without flour.
>How is that made? Recipe?
>
>Darren


I have posted this recipe before.


* Exported from MasterCook *

Corn Bread

Recipe By :Betty Crocker Cook Book
Serving Size : 12
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
2 cups buttermilk
1 teaspoon baking soda
2 cups Cornmeal
1 teaspoon salt

Heat oven to 450° F. Generously grease 12 muffin cups or corn stick
pans or a square pan 9X9X1 3/4". I use a cast iron skillet. Heat in
oven while mixing batter. I also put about a tablespoon of bacon
grease in the pan and when it get hot, pour it in the batter.

Beat eggs. Beat in other ingredients with a rotary beater just until
smooth.

Bake 10 to 15 minutes for corn sticks or muffins; 20 to 25 minutes for
corn bread.


Copyright:
"1960"
- - - - - - - - - - - - - - - - - - -

On 2008-11-17, The Cook > wrote:
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 eggs
> 2 cups buttermilk
> 1 teaspoon baking soda
> 2 cups Cornmeal
> 1 teaspoon salt

A classic, to be sure.

My late MIL used to make to-die-for cornbread that always held together and
never crumbled. I asked her secret and she said, "3 eggs". She also would
use nothing but fresh ground refrigerated (retards rancidity) cornmeal she
got from a local health food store. It was ground a little coarser than
normal cornmeal, but not as coarse as med. Hard to find, but worth it.
I've tasted no cornbread better.

Jay-sus, that woman could cook!

nb

"The Cook" > wrote in message
news
> On Mon, 17 Nov 2008 13:25:44 -0800 (PST), Darren
> > wrote:
>
>>Hi,
>>Someone above mentioned making cornbread without flour.
>>How is that made? Recipe?
>>
>>Darren
>
>
> I have posted this recipe before.
>
>
> * Exported from MasterCook *
>
> Corn Bread
>
> Recipe By :Betty Crocker Cook Book
> Serving Size : 12
> Categories : Breads
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 eggs
> 2 cups buttermilk
> 1 teaspoon baking soda
> 2 cups Cornmeal
> 1 teaspoon salt
>
> Heat oven to 450° F. Generously grease 12 muffin cups or corn stick
> pans or a square pan 9X9X1 3/4". I use a cast iron skillet. Heat in
> oven while mixing batter. I also put about a tablespoon of bacon
> grease in the pan and when it get hot, pour it in the batter.
>
> Beat eggs. Beat in other ingredients with a rotary beater just until
> smooth.
>
> Bake 10 to 15 minutes for corn sticks or muffins; 20 to 25 minutes for
> corn bread.
>
>
> Copyright:
> "1960"
> - - - - - - - - - - - - - - - - - - -


Way too bland, for me.

"Kris" wrote

> I usually go with a non-egg bread stuffing - there was a fabulous one
> I made last year with bacon & spinach in it. But I also a good wild
> rice stuffing. I know this just scratches the surface - what are your
> favorites? I like to get my options together.

Hi Kris! I'm not normally a very adventurous stuffing sort when it comes to
stuffing a bird. For me, its a comfort food i do not mess with too much. I
like the herb type pepperridge farm and if I add to it, it's a minimal
addition of some onions which I carmelize a bit in some butter. Might add
some mushrooms to the butter at the same time. Occasionally, black olives.

When I feel fancy though, I do what I did one year when my ship pulled in
after the commisary had sold out of my preferred stuffing. We made a little
family event out of it.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Thanksgiving Stuffing
Categories: Xxcarol, Stuffing, Holiday
Yield: 10 Servings

8 c Shredded bread
1 ea Stick butter
1/2 c Fine chopped white onion
6 oz Chopped clams with juice
1 tb Dried parsley
1/2 tb Dried ground sage
1 ts Dried poultry seasoning mix
1 ts Dried oregano flakes
1 ts Black fresh ground pepper
1/2 ts Garlic powder
1/2 ts Celery seed
4 oz Can mushrooms with juice

Now and again I like to make stuffing even though it's not a mainstay
in our home. Thanksgiving though just mandates it! Since I was out
of my usual bagged pepperidge farm which i dress up just a bit, Don
and I decided to have fun and make it from scratch this time.

We started with making a loaf of bread thats 2 cups wheat and 1 cup
white flour based and added plenty of sage and majorum. This was
meant to be a dense bread for tearing up into stuffing cubes and it
came out just right even though Don accidently turned the breadmaker
off just after the second kneeding (grin!). I turned it out onto a
pan and baked it in the oven for a longish flat loaf which we then
sliced and tore up by hand into smallish cubes, crust and all. To
this I added 4 slices of leftover normal store bought white bread.
Charlotte and I tore up the bread last night and left it spread out
on a pan in a cold oven to dry out a bit.

This morning we melted a stick of butter and added the minced onion,
can of mushrooms, and can of clams (with juice from the cans). This
was heated just enough to melt and left on the lowest heat setting
while we prepared the crumbs. The dry spices were all mixed together
in a small tea cup and then we took a handful of the bread cubes and
layered the spices over it, adding in bits til all was spiced fairly
evenly. Then the butter mix was poured over it all and stirred by
hand.

The 14 lb Turkey took about 6-7 cups of stuffing. As this recipe isnt
really 'exact' in measurements I had almost 2 cups left over which we
were going to freeze but ended up donating to a neighbor who just
moved in and had no stuffing.

Smells divine!

Optional additions/variations: Add 1/4 cup or so of sliced black
olives, use chicken broth for 1/2 the butter to reduce the fat.

From the Sasebo Japan kitchen of: xxcarol 24November2005

MMMMM

"notbob" wrote

> BTW, anyone here not heard of Bell's? It's so popular in CA, stores run
> out
> a week before TG. Shockingly, it's not even available here in CO at our
> local Kroger store. I was stunned! Just the smell of a new box of Bell's
> IS Thanksgiving in my memory banks.

I heard of it first when in Sasebo Japan. My friends knew we had only a
very small commisary and while they were *fantastic* about doing as much as
possible in the small space they had (won worldwide awards many times for
small commisary with happy customers, well deserved, even beat the stateside
ones). Anyways, my friends would mail me things pretty regular and once,
the goodie box had a small box of Bell's.

I used that box up really fast. I remember I sent back a goodie box of
various unique candies, and dried mushrooms (cloud ear etc) and other things
hard to find or pricy in the states.

On Nov 17, 5:00*pm, notbob > wrote:
> On 2008-11-17, The Cook > wrote:
>
> > * Amount *Measure * * * Ingredient -- Preparation Method
> > -------- *------------ *--------------------------------
> > * 2 * * * * * * * * * * eggs
> > * 2 * * * * * * * cups *buttermilk
> > * 1 * * * * * teaspoon *baking soda
> > * 2 * * * * * * * cups *Cornmeal
> > * 1 * * * * * teaspoon *salt
>
> A classic, to be sure. *
>
> My late MIL used to make to-die-for cornbread that always held together and
> never crumbled. *I asked her secret and she said, "3 eggs". *She also would
> use nothing but fresh ground refrigerated (retards rancidity) cornmeal she
> got from a local health food store. *It was ground a little coarser than
> normal cornmeal, but not as coarse as med. *Hard to find, but worth it.
> I've tasted no cornbread better.
>
> Jay-sus, that woman could cook!
>
> nb

>
>
I use a stone ground self-rising cornmeal and yes, the eggs are a
must! Bake it in a cast iron skillet that has BACON GREASE in it that
has been heated in the oven to just this side of smoking. Pour the
batter in the skillet, it will sizzle if you've gotten it hot enough.
Bake, slice, and then split the cut wedge and slather on the butta.

Several of the restaurants around here will prepare a 'light bread/
sliced bread' stuffing which turns out to be quite doughy. Cornbread
dressing doesn't have that doughy mouth feel; a slice or two or one or
two left over biscuits to stretch the recipe is acceptable. I find
the 'light bread/sliced bread' recipes have that StoveTop Stuffing
consistency. Smells heavenly but that consistency, blech! ~

Cybercat, if you ever had properly prepared cornbread without the
flour filler you'd fall to your knees and thank the kitchen gods. And
yes, stone ground meal makes all the difference in the world as does
the bacon grease.

Pork fat rules!!!!

In article
>,
Darren > wrote:

> Hi,
> Someone above mentioned making cornbread without flour.
> How is that made? Recipe?
>
> Darren

I have a few on my HD. Quoting the posts I saved, with attributions:

Cornbread with flour and sugar is considered to
be cake around here. Real cornbread has only cornmeal, buttermilk, eggs,
salt and baking soda in it. Easy to make: two cups cornmeal, blend in
the tspn each of salt and baking soda, beat two eggs, put eggs and two
cups buttermilk in the dry stuff, stir well. Meantime be heating up a 10
or 12-inch cast iron skillet with a tblspn of oil in it in a 450F oven.
When oven is ready, pour the cornbread mix in the skillet and leave to
bake for 20 minutes, or until a toothpick comes out clean from the
middle. Let sit a minute or two and scarf it down with whatever you want
on top or just a little butter. Been making it 50 years myself and my
mother and grandmothers for another 50 or 60 years before me.

I particularly like to crumble up a hunk, pour over milk, a little black
pepper, some chopped onion. Makes a quicky meal that stays with you for
awhile. Used to eat that a lot when my Dad was on strike back in the
fifties. Made a welcome relief from fried yard bird.

George

And:

Lynne A



ALL-CORN CORNBREAD
9" square panful

1 1/3 cup yellow cornmeal
2 Tbs. plus 2 tsp. (8 tsp.) sugar
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
another 2/3 cup cornmeal
2/3 cup boiling water
1 tbs. lemon juice plus
soymilk or nut milk to make 2 cups
1 Tbs. ground golden flaxseed
2 tbs. melted earth Balance

Preheat the oven to 425 degrees F.

Mix together the first cornmeal, sugar, salt, baking powder, and soda in
a
medium bowl.

In another bowl mix together the 2/3 cup cornmeal and the boiling water
and
stir well. Stir in the lemon juice/soymilk mixture, flaxseed and melted
EB.

Pour this into the dry mixture and mix briefly. Pour into a well-greased
9"
square baking pan. Bake for 25 minutes or until it tests done and is
crusty
on top.

Nutrition Facts
Nutrition (per square [cut into 9 pieces]): 157.5 calories; 24% calories
from fat; 4.3g total fat; 0.0mg cholesterol; 341.8mg sodium; 264.0mg
potassium; 27.4g carbohydrates; 2.6g fiber; 5.2g sugar; 24.8g net carbs;
3.7g protein; 3.0 points.

And:

My Mom made this stuff eons ago and now I make it. It's what we make our
cornbread stuffing out of each Thanksgiving and the descendants like
that so well we make it again at Christmas and Easter. Used to be in all
the old Betty Crocker cookbooks, don't know about new ones.

Arkansas Cornbread

2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon salt (I'm on a salt free diet and leave it out, doesn't
affect the cornbread)
2 cups buttermilk
2 eggs well beaten.

Stir the dry ingredients together eliminating any lumps in the soda.
Beat the two eggs well and add the buttermilk and eggs to the dry
ingredients.

Heat the oven to 425F, take a 10 or 12 inch cast iron skillet add a
tablespoon of oil, put in the oven as it's heating. When oven is ready
pour the cornbread mix into the skillet and then bake for 20 minutes or
until a toothpick inserted into the middle of the pone comes out dry.

When I was a kid and Dad was on strike we ate this with milk over it and
often with beans and sausage over it. My wife likes it plain with
molasses and sometimes with jelly. No wheat in it and it makes really
good dressing.

George

And:

@@@@@ Now You're Cooking! Export Format

Jalapeno Cornbread

breads

1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon soda
1 cup corn, cream-style
2 eggs; slightly beaten
4 oz green chili peppers; finely chopped
2/3 cup buttermilk
1/3 cup shortening; melted
1 cup cheese, cheddar; shredded

Combine all ingredients, except shredded cheese, in a bowl. Mix well
and
pour half the batter into a hot, greased 9" baking pan. Sprinkle
cheese
on top, and cover with remaining batter. Bake at 375 degrees for 30
to 40
minutes.

Yield: 9 servings


** Exported from Now You're Cooking! v5.70 **

@@@@@ Now You're Cooking! Export Format

Mexican Cornbread

breads

1 lb ground meat
1 cup chopped onion
3 jalapeno peppers finely chop
3 large eggs
3 tablespoon bacon drippings
1 teaspoon salt
1 salt & pepper to taste
1/2 lb grated american cheese
1 cup cornmeal
1/2 teaspoon soda
1 cup sweet milk

Make batter by mixing together the cornmeal, eggs, soda, drippings,
milk,
and salt. Mix well. Brown meat and drain off grease. Grease a 9 x
13-inch
baking pan. Add 1/2 batter then sprinkle on the meat, onions,
peppers, and
last add cheese. Cover with remaining batter. Cook at 350 degrees F.
for
about 45 minutes. Serve hot.

Yield: 4 servings


** Exported from Now You're Cooking! v5.70 **

And:

>Is there such a thing?
>Is it possible to make cornbread with just cornmeal and no other grain?

Absolutely. Off the top of my head

2 cups cornmeal
2 cups buttermilk
2 eggs
1 teaspoon salt
1 teaspoon baking soda.

450 F oven.
9" square pan about 20 to 25 minutes.
--
Susan N.

And:

Here's another recipe, good for using up milk that you accidentally left
too long and it got sour:

2 cups cornmeal
2 cups sour milk (or use buttermilk if you don't have any sour milk
around)
3 eggs
2 tbsp butter
1 tsp baking soda
1 tsp salt.

Preheat oven to 450F. Thoroughly grease a heavy cast-iron skillet with
lard
or bacon grease.

Mix the cornmeal, baking soda, and salt together. Cut in the butter
until
the mix is pretty uniform. In a separate bowl, beat the eggs until
frothy
and pale yellow. Set the pan in the oven and allow it to heat until
nearly
smoking. At this point, quickly combine sour milk, eggs, and cornmeal
mixture, beat briefly, and pour into the pan. After about 5 minutes,
turn
down the oven to 400F without opening the door. Bake for another 25
minutes
or so, or until the top is uniformly brown. This is great eaten warm, or
you can allow it to cool if you prefer.

A cast iron skillet or other pan of cast iron is critical for best
results
because it retains the heat best. You can even find purpose-made
cornbread
pans built of cast iron, but I figure since the 10" skillet works fine
and
is multipurpose, no need to get a special pan for one application.

*DON'T* use ultra-pasteurized milk because it doesn't go sour - it
simply
proceeds directly from drinkable to spoiled. Sour milk produces a
somewhat
sweeter, richer flavour than buttermilk but you can use buttermilk if
you
don't feel like taking risks with milk that's definitely gone sour.
However, I make this all the time as I say, to use up milk that's gone
past
its prime. Makes for less waste.

--
Alex Rast
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

On Mon, 17 Nov 2008 20:24:33 -0600, Omelet >
wrote:

>In article
>,
> Darren > wrote:
>
>> Hi,
>> Someone above mentioned making cornbread without flour.
>> How is that made? Recipe?
>>
>> Darren
>
>I have a few on my HD. Quoting the posts I saved, with attributions:

Thanks Om!!

This might come in handy for me. I am not hosting Thanksgiving, but
my former housesitter is. Koko, that's Meghan. I am thinking of
taking a pan of cornbread stuffing, if I can get the stuffing/dressing
in a pan to come out right. I have NEVER ever been able to master
that though..so if I do, it will be a first!!!

The cornbread I make is one that has a bit of flour in it, but NO
sugar....

Christine

On Mon, 17 Nov 2008 20:24:33 -0600, Omelet >
wrote:

>In article
>,
> Darren > wrote:
>
>> Hi,
>> Someone above mentioned making cornbread without flour.
>> How is that made? Recipe?
>>
>> Darren
>
>I have a few on my HD. Quoting the posts I saved, with attributions:

Thanks for posting those.

Lou

On Mon, 17 Nov 2008 19:28:09 -0700, Christine Dabney
> wrote:

>On Mon, 17 Nov 2008 20:24:33 -0600, Omelet >
>wrote:
>
>>In article
>,
>> Darren > wrote:
>>
>>> Hi,
>>> Someone above mentioned making cornbread without flour.
>>> How is that made? Recipe?
>>>
>>> Darren
>>
>>I have a few on my HD. Quoting the posts I saved, with attributions:
>
>Thanks Om!!
>
>This might come in handy for me. I am not hosting Thanksgiving, but
>my former housesitter is. Koko, that's Meghan. I am thinking of
>taking a pan of cornbread stuffing, if I can get the stuffing/dressing
>in a pan to come out right. I have NEVER ever been able to master
>that though..so if I do, it will be a first!!!
>
>The cornbread I make is one that has a bit of flour in it, but NO
>sugar....

Do you think replacing the flour with masa it would bake correctly?
I've been using a Chicago deep dish pizza dough recipe that calls for
1/2 cup cornmeal. I've found I get a crispier crust by using 1/4 c
cornmeal and 1/4 c masa.

Lou

In article >,
Christine Dabney > wrote:

> On Mon, 17 Nov 2008 20:24:33 -0600, Omelet >
> wrote:
>
> >In article
> >,
> > Darren > wrote:
> >
> >> Hi,
> >> Someone above mentioned making cornbread without flour.
> >> How is that made? Recipe?
> >>
> >> Darren
> >
> >I have a few on my HD. Quoting the posts I saved, with attributions:
>
> Thanks Om!!
>
> This might come in handy for me. I am not hosting Thanksgiving, but
> my former housesitter is. Koko, that's Meghan. I am thinking of
> taking a pan of cornbread stuffing, if I can get the stuffing/dressing
> in a pan to come out right. I have NEVER ever been able to master
> that though..so if I do, it will be a first!!!
>
> The cornbread I make is one that has a bit of flour in it, but NO
> sugar....
>
> Christine

Cheers! :-)
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

In article >,
Lou Decruss > wrote:

> On Mon, 17 Nov 2008 20:24:33 -0600, Omelet >
> wrote:
>
> >In article
> >,
> > Darren > wrote:
> >
> >> Hi,
> >> Someone above mentioned making cornbread without flour.
> >> How is that made? Recipe?
> >>
> >> Darren
> >
> >I have a few on my HD. Quoting the posts I saved, with attributions:
>
> Thanks for posting those.
>
> Lou

Most welcome! :-)
I'd run a thread awhile back on that subject since I love corn bread,
but am sensitive to wheat products.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

On Nov 17, 8:28*pm, Christine Dabney > wrote:
>
> Thanks Om!!
>
> This might come in handy for me. *I am not hosting Thanksgiving, but
> my former housesitter is. *Koko, that's Meghan. *I am thinking of
> taking a pan of cornbread stuffing, if I can get the stuffing/dressing
> in a pan to come out right. *I have NEVER ever been able to master
> that though..so if I do, it will be a first!!!
>
> The cornbread I make is one that has a bit of flour in it, but NO
> sugar....
>
> Christine
>
>
You can do it, Christine! Crumble that wonderful pan of cornbread (no
flour!) you've made into a large bowl. Chopped onion, and don't skimp
on them, they and the generous amount of celery you're going to chop
and add to the mixture impart a wonderful flavor. Now some salt and
pepper and rubbed sage; easy on the salt and sage. You can always add
a bit more but you don't want to get heavy handed with either when
starting your batch, a bit of poultry seasoning is nice, too, if you
have it on hand.

Now add your turkey drippings if you have them and some melted
butter. If you don't have any turkey drippings, chicken broth works
nicely. Now start stirring everything together and if it needs more
butter and broth, add it now. Your mixture should be a bit loose as
all that broth and butter will cook your onions and celery and of
course add flavor. Taste your creation and see if it needs a bit more
salt or sage. If everything tastes flavorful now is the time to add
at least two well beaten eggs, stir to combine.

Pour your masterpiece into a casserole dish and bake at 350-400
degrees for about an hour. You can start checking it after about 45
minutes to see if it has begun to set up. Don't cook it until it's
desert dry, it should be a bit moist, but not runny either. If you
cook it until it's bone dry then you'll have to prepare a gallon or
two of gravy.

Serve immediately.

On Mon, 17 Nov 2008 19:28:09 -0700, Christine Dabney
> wrote:

snippage

>This might come in handy for me. I am not hosting Thanksgiving, but
>my former housesitter is. Koko, that's Meghan. I am thinking of
>taking a pan of cornbread stuffing, if I can get the stuffing/dressing
>in a pan to come out right. I have NEVER ever been able to master
>that though..so if I do, it will be a first!!!
>
>The cornbread I make is one that has a bit of flour in it, but NO
>sugar....
>
>Christine

Please give Meghan and her parents and the boys my best regards and
Happy Thanksgiving.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/15

On Mon 17 Nov 2008 07:28:09p, Christine Dabney told us...

> This might come in handy for me. I am not hosting Thanksgiving, but
> my former housesitter is. Koko, that's Meghan. I am thinking of
> taking a pan of cornbread stuffing, if I can get the stuffing/dressing
> in a pan to come out right. I have NEVER ever been able to master
> that though..so if I do, it will be a first!!!
>
> The cornbread I make is one that has a bit of flour in it, but NO
> sugar....
>

Christine, what is it about your cornbread dressing that doesn’t come out
just right? I’m quite curious.

I make cornbread dressing every year, baked in a pan (I don’t like it
stuffed in the bird), and I’ve never really been unhappy with any of the
results.

My cornbread uses no flour or sugar at all, and is made with buttermilk.

My dressing is made from approximately 2/3 crumbled day-old cornbread and
1/3 crumbled day-old buttermilk biscuits. Of course, along with that goes
melted butter, onion and celery lightly sautéed in butter, salt, pepper,
sage, and poultry seasoning, the mixture moistened with homemade chicken
stock and a beaten egg. I also usually add toasted pecan half broken in
half, and sometimes dried cranberries. I bake it until about half done
covered with foil, then uncovered until browned on top.

Let me know what’s going wrong with yours…

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 11(XI)/17(XVII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 2dys 2hrs 32mins
************************************************** **********************
Excuse me. Haven't we met somewhere before?
************************************************** **********************

On Tue, 18 Nov 2008 04:36:55 GMT, Wayne Boatwright
> wrote:


>Christine, what is it about your cornbread dressing that doesn’t come out
>just right? I’m quite curious.
>

>Let me know what’s going wrong with yours…

Not just cornbread dressing, but any dressing baked outside the
turkey. I can never get it to come out right... EVER. I just don't
seem to have that knack.
I followed everyone's instructions last year.. and it was still a
dismal flop. Burned on top, too crusty, and soggy inside.

I just don't have the dressing knack. But I really want it to turn
out right..cornbread or not cornbread.

But inside the bird, it's a different matter. That stuffing always
turns out fantastic. That's the way I learned..and I never had to
learn how to cook it outside. We just never had it that way when I
was growing up.

But I am thinking maybe I do want to make a pan of cornbread dressing
this year... IF I can get it or any dressing to turn out right, cooked
outside the bird.

Christine

On Mon 17 Nov 2008 09:44:24p, Christine Dabney told us...

> On Tue, 18 Nov 2008 04:36:55 GMT, Wayne Boatwright
> > wrote:
>
>
>>Christine, what is it about your cornbread dressing that doesn’t come out
>>just right? I’m quite curious.
>>
>
>>Let me know what’s going wrong with yours…
>
> Not just cornbread dressing, but any dressing baked outside the
> turkey. I can never get it to come out right... EVER. I just don't
> seem to have that knack.
> I followed everyone's instructions last year.. and it was still a
> dismal flop. Burned on top, too crusty, and soggy inside.

Well, I don’t know what “everyone’s instructions” were, but given the
description of your results, I would recommend the following… Do not make
the mixture too moist with stock, broth, eggs, etc. Do not *pack* it into
the baking dish, rather pile it in lightly and make sure that it’s somewhat
“airy” and fluffy in texture before baking. Cover well with a lid or foil
for ½ to 2/3 the total baking time, then uncover to brown. If your
dressing was also too crusty around the edge of the baking dish, you could
also bake it in a bain marie. Personally, I like the crust.

HTH!

> I just don't have the dressing knack. But I really want it to turn
> out right..cornbread or not cornbread.
>
> But inside the bird, it's a different matter. That stuffing always
> turns out fantastic. That's the way I learned..and I never had to
> learn how to cook it outside. We just never had it that way when I
> was growing up.

Our experiences are reversed. None of our family ever stuffed the bird.
Everyone always baked the dressing in some sort of separate pan. That’s
how *I* learned it.

> But I am thinking maybe I do want to make a pan of cornbread dressing
> this year... IF I can get it or any dressing to turn out right, cooked
> outside the bird.

Make a small bath and try the pointers I gave you, unless of course, you’ve
tried all these things before.

I’d be interested in knowing how it turns out.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 11(XI)/17(XVII)/08(MMVIII)
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Countdown till U.S. Thanksgiving Day
1wks 2dys 2hrs 12mins
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What's so funny 'bout Peace, Love, and Understanding?
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In article >,
Christine Dabney > wrote:

> On Tue, 18 Nov 2008 04:36:55 GMT, Wayne Boatwright
> > wrote:
>
>
> >Christine, what is it about your cornbread dressing that doesn’t come out
> >just right? I’m quite curious.
> >
>
> >Let me know what’s going wrong with yours…
>
> Not just cornbread dressing, but any dressing baked outside the
> turkey. I can never get it to come out right... EVER. I just don't
> seem to have that knack.
> I followed everyone's instructions last year.. and it was still a
> dismal flop. Burned on top, too crusty, and soggy inside.
>
> I just don't have the dressing knack. But I really want it to turn
> out right..cornbread or not cornbread.
>
> But inside the bird, it's a different matter. That stuffing always
> turns out fantastic. That's the way I learned..and I never had to
> learn how to cook it outside. We just never had it that way when I
> was growing up.
>
> But I am thinking maybe I do want to make a pan of cornbread dressing
> this year... IF I can get it or any dressing to turn out right, cooked
> outside the bird.
>
> Christine

Try covering it with foil... Can't hurt?
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

On Mon, 17 Nov 2008 23:00:52 GMT, notbob > wrote:

>On 2008-11-17, The Cook > wrote:
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 2 eggs
>> 2 cups buttermilk
>> 1 teaspoon baking soda
>> 2 cups Cornmeal
>> 1 teaspoon salt
>
>A classic, to be sure.
>
>My late MIL used to make to-die-for cornbread that always held together and
>never crumbled. I asked her secret and she said, "3 eggs". She also would
>use nothing but fresh ground refrigerated (retards rancidity) cornmeal she
>got from a local health food store. It was ground a little coarser than
>normal cornmeal, but not as coarse as med. Hard to find, but worth it.
>I've tasted no cornbread better.
>
>Jay-sus, that woman could cook!
>
>nb

I have been using a combination of white stone ground meal from the
mill about 10 miles from here and a coarse yellow much like the meal
used for polenta. I don't care for cornbread made from 100% of either
one, but half and half is great.

On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:

> Pepperidge Farm sage and onion flavored croutons, a pound of ground beef, a
> large yellow onion, celery hearts and a stick of butter. Sweat the sliced
> onions and chopped celery in a stick of butter until onion is translucent,
> add hamburger and cook through, add two cups of water to the cubes and mix
> in the burger onion celery mixture. A simple can't miss recipe.

ground beef in a turkey stuffing sounds a little bizarre to me.

your pal,
blake

"blake murphy" > wrote:
>
> ground beef in a turkey stuffing sounds a little bizarre to me.
>

Are you having a hard time spelling "disgusting," my heart?

blake murphy wrote:

> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>
> > Pepperidge Farm sage and onion flavored croutons, a pound of ground
beef, a
> > large yellow onion, celery hearts and a stick of butter. Sweat the
sliced
> > onions and chopped celery in a stick of butter until onion is
translucent,
> > add hamburger and cook through, add two cups of water to the cubes and
mix
> > in the burger onion celery mixture. A simple can't miss recipe.
>
> ground beef in a turkey stuffing sounds a little bizarre to me.
>


Then there's the recipe for using White Castle sliders as a turkey
stuffing...


--
Best
Greg

"blake murphy" > wrote in message
. ..
> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>
>> Pepperidge Farm sage and onion flavored croutons, a pound of ground beef,
>> a
>> large yellow onion, celery hearts and a stick of butter. Sweat the
>> sliced
>> onions and chopped celery in a stick of butter until onion is
>> translucent,
>> add hamburger and cook through, add two cups of water to the cubes and
>> mix
>> in the burger onion celery mixture. A simple can't miss recipe.
>
> ground beef in a turkey stuffing sounds a little bizarre to me.
>
> your pal,
> blake

Don't knock it til you try it.

In article >,
blake murphy > wrote:

> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>
> > Pepperidge Farm sage and onion flavored croutons, a pound of ground beef, a
> > large yellow onion, celery hearts and a stick of butter. Sweat the sliced
> > onions and chopped celery in a stick of butter until onion is translucent,
> > add hamburger and cook through, add two cups of water to the cubes and mix
> > in the burger onion celery mixture. A simple can't miss recipe.
>
> ground beef in a turkey stuffing sounds a little bizarre to me.
>
> your pal,
> blake

I use sausage... What's the dif'?
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

In article > ,
"Gregory Morrow" > wrote:

> blake murphy wrote:
>
> > On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
> >
> > > Pepperidge Farm sage and onion flavored croutons, a pound of ground
> beef, a
> > > large yellow onion, celery hearts and a stick of butter. Sweat the
> sliced
> > > onions and chopped celery in a stick of butter until onion is
> translucent,
> > > add hamburger and cook through, add two cups of water to the cubes and
> mix
> > > in the burger onion celery mixture. A simple can't miss recipe.
> >
> > ground beef in a turkey stuffing sounds a little bizarre to me.
> >
>
>
> Then there's the recipe for using White Castle sliders as a turkey
> stuffing...

Oh... gag me with a SPOON dude! <lol>
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

cybercat wrote:
>
> "blake murphy" > wrote:
> >
> > ground beef in a turkey stuffing sounds a little bizarre to me.
> >
>
> Are you having a hard time spelling "disgusting," my heart?

I don't see anything "disgusting" about that recipe, just different, and
technically if you look at the subject line and original post, it
doesn't indicate it's stuffing for a turkey, just for Thanksgiving.

Omelet wrote on Tue, 18 Nov 2008 14:16:48 -0600:

>> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>>
> >> Pepperidge Farm sage and onion flavored croutons, a pound
> >> of ground beef, a large yellow onion, celery hearts and a
> >> stick of butter. Sweat the sliced onions and chopped
> >> celery in a stick of butter until onion is translucent, add
> >> hamburger and cook through, add two cups of water to the
> >> cubes and mix in the burger onion celery mixture. A simple
> >> can't miss recipe.
>>
>> ground beef in a turkey stuffing sounds a little bizarre to
>> me.
>>
>> your pal,
>> blake

> I use sausage... What's the dif'?

The sausage adds spice and flavor but I'd bet ground beef would not be
bad.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Omelet wrote on Tue, 18 Nov 2008 14:16:48 -0600:
>
> >> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
> >>
> > >> Pepperidge Farm sage and onion flavored croutons, a pound
> > >> of ground beef, a large yellow onion, celery hearts and a
> > >> stick of butter. Sweat the sliced onions and chopped
> > >> celery in a stick of butter until onion is translucent, add
> > >> hamburger and cook through, add two cups of water to the
> > >> cubes and mix in the burger onion celery mixture. A simple
> > >> can't miss recipe.
> >>
> >> ground beef in a turkey stuffing sounds a little bizarre to
> >> me.
> >>
> >> your pal,
> >> blake
>
> > I use sausage... What's the dif'?
>
> The sausage adds spice and flavor but I'd bet ground beef would not be
> bad.

Depends on other ingredients I guess.
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

Omelet wrote:

> In article > ,
> "Gregory Morrow" > wrote:
>
> > blake murphy wrote:
> >
> > > On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
> > >
> > > > Pepperidge Farm sage and onion flavored croutons, a pound of ground
> > beef, a
> > > > large yellow onion, celery hearts and a stick of butter. Sweat the
> > sliced
> > > > onions and chopped celery in a stick of butter until onion is
> > translucent,
> > > > add hamburger and cook through, add two cups of water to the cubes
and
> > mix
> > > > in the burger onion celery mixture. A simple can't miss recipe.
> > >
> > > ground beef in a turkey stuffing sounds a little bizarre to me.
> > >
> >
> >
> > Then there's the recipe for using White Castle sliders as a turkey
> > stuffing...
>
> Oh... gag me with a SPOON dude! <lol>


Here ya go, luv...me, I'd leave in the pickles. :-p :

http://www.suntimes.com/recipes/meat...ing1121.recipe

"Slider stuffing

November 21, 2005

MAKES 8 SERVINGS

10 White Castle hamburgers, pickles removed
1 1/2 cups celery, diced
1 1/4 teaspoons ground thyme
1 1/2 teaspoons ground sage
3/4 teaspoon coarsely ground black pepper
1/4 cup chicken broth

In a large bowl, tear hamburgers into pieces and add diced celery, thyme,
sage and black pepper; stir to combine. Add chicken broth and stir just
until moistened. Just before roasting, stuff cavity of turkey (enough for a
10-pound turkey) and roast according to package directions. Or place
stuffing in a buttered casserole dish and bake at 350 degrees for 1 hour.


Nutrition facts per 1/2 cup: 164 calories, 8 g fat, 3 g saturated fat, 11 mg
cholesterol, 14 g carbohydrates, 7 g protein, 181 mg sodium, 2 g fiber


Jerry Albin, Homer Glen Il..."

Omelet wrote:

> In article > ,
> "Gregory Morrow" > wrote:
>
> > blake murphy wrote:
> >
> > > On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
> > >
> > > > Pepperidge Farm sage and onion flavored croutons, a pound of ground
> > beef, a
> > > > large yellow onion, celery hearts and a stick of butter. Sweat the
> > sliced
> > > > onions and chopped celery in a stick of butter until onion is
> > translucent,
> > > > add hamburger and cook through, add two cups of water to the cubes
and
> > mix
> > > > in the burger onion celery mixture. A simple can't miss recipe.
> > >
> > > ground beef in a turkey stuffing sounds a little bizarre to me.
> > >
> >
> >
> > Then there's the recipe for using White Castle sliders as a turkey
> > stuffing...
>
> Oh... gag me with a SPOON dude! <lol>


I think this is something that Steve would be interested in trying...it
conjures Currier & Ives T-day memories of Grandma bustling about a wood -
burning stove, punkin' pies on a groaning board, post - feast naps
surrounded by purring fuzzie kitties and the like. ;-P :

http://www.marke****ch.com/news/stor...F5E9F75B9D1%7D

PRESS RELEASE

Stuff Your Turkey with White Castle Turkey Stuffing

Last update: 8:08 a.m. EST Nov. 13, 2008

COLUMBUS, Ohio, Nov 13, 2008 /PRNewswire via COMTEX/

"Want to know an old family stuffing recipe? White Castle is offering a
unique twist to a family favorite that is made with what else, White Castle
original Sliders(TM).

The White Castle Turkey Stuffing recipe has been a quick and easy favorite
delighting Thanksgiving guests for over 17 years. It is based on a team
member's traditional family recipe. Using this recipe is easy. Starting with
a sack of 10 White Castle Hamburgers (minus the pickle!), you have almost
everything you need with moist buns and onion flavoring and the burgers
instead of sausage.
Guests at parties have never been able to tell the difference when surprised
by their host and this is what has lead to others to try it themselves.

Recipe for White Castle Turkey Stuffing

10 White Castle hamburgers, 1 1/2 tsp. ground sage
no pickles
1 1/2 cups celery, diced 3/4 tsp. coarse ground black
pepper
1 1/4 tsp. ground thyme 1/4 cup chicken broth

In a large mixing bowl, tear the burgers into pieces and add diced celery
and seasonings. Toss and add chicken broth. Stuff cavity of turkey just
before roasting. It makes about 9 cups (enough for a 10 to 12 pound turkey).
Note: Allow one (1) hamburger for each pound of turkey, which is the
equivalent of 3/4 cup of stuffing per pound.
White Castle owns and operates 415 restaurants in the Midwest and Northeast
and is considered to be the first fast food hamburger restaurant. The
company was established in Wichita, Kansas in 1921.

SOURCE White Castle System, Inc.

http://www.whitecastle.com "

blake murphy wrote:
> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
> > Pepperidge Farm sage and onion flavored croutons, a pound of ground beef, a
> > large yellow onion, celery hearts and a stick of butter. �Sweat the sliced
> > onions and chopped celery in a stick of butter until onion is translucent,
> > add hamburger and cook through, add two cups of water to the cubes and mix
> > in the burger onion celery mixture. �A simple can't miss recipe..
>
> ground beef in a turkey stuffing sounds a little bizarre to me.

Whazit knew to cook it'd not cook back asswads... even a dumb mick
knows [should know] to brown the meat first and them sweat the
veggies.. and an entire stick of butter for that weewee bit, now
everyone knows it's gonna get buggered for the holydaze. Yo, whatzit,
it's time for yoose to pack yer patootie and vamoose... NOW YOU DUMB
DOUCHEBAG.

On Nov 18, 1:31�pm, "cybercat" > wrote:
> "blake murphy" > wrote:
>
> > ground beef in a turkey stuffing sounds a little bizarre to me.
>
> Are you having a hard time spelling "disgusting" ?

Easy peazy... "c y b e r d o p e".

"Sheldon" > wrote in message
...
blake murphy wrote:
> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
> > Pepperidge Farm sage and onion flavored croutons, a pound of ground
> > beef, a
> > large yellow onion, celery hearts and a stick of butter. ?Sweat the
> > sliced
> > onions and chopped celery in a stick of butter until onion is
> > translucent,
> > add hamburger and cook through, add two cups of water to the cubes and
> > mix
> > in the burger onion celery mixture. ?A simple can't miss recipe.
>
> ground beef in a turkey stuffing sounds a little bizarre to me.

Whazit knew to cook it'd not cook back asswads... even a dumb mick
knows [should know] to brown the meat first and them sweat the
veggies.. and an entire stick of butter for that weewee bit, now
everyone knows it's gonna get buggered for the holydaze. Yo, whatzit,
it's time for yoose to pack yer patootie and vamoose... NOW YOU DUMB
DOUCHEBAG.

---------------------------------------------------------------------------------------------

Whenever I see one of your posts it always reminds me of that scene from
When Harry met Sally

Harry: Shel? Sheldon? No. You did not have great sex with Sheldon.
Sally: I did too.
Harry: No. A Sheldon can do your income taxes. If you need a root canal,
Sheldon's your man. But humping and pumping are not Sheldon's strong suits.
It's the name. Do it to me, Sheldon. You're an animal, Sheldon. Ride me, big
Sheldon. It doesn't work.

"James Silverton" > wrote in message
...
> Omelet wrote on Tue, 18 Nov 2008 14:16:48 -0600:
>
>>> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>>>
>> >> Pepperidge Farm sage and onion flavored croutons, a pound
>> >> of ground beef, a large yellow onion, celery hearts and a
>> >> stick of butter. Sweat the sliced onions and chopped
>> >> celery in a stick of butter until onion is translucent, add
>> >> hamburger and cook through, add two cups of water to the
>> >> cubes and mix in the burger onion celery mixture. A simple
>> >> can't miss recipe.
>>>
>>> ground beef in a turkey stuffing sounds a little bizarre to
>>> me.
>>>
>>> your pal,
>>> blake
>
>> I use sausage... What's the dif'?
>
> The sausage adds spice and flavor but I'd bet ground beef would not be
> bad.
> --

All that beef fat. Ugh.

"cyberLARD" wrote:
> "James Silverton" wrote:
> >
> > I use sausage... What's the dif'?
>
> All that beef fat. Ugh.

This Ugh from the OBEASTIE CYBERBLOB who hasn't put its picture up in
the rfc mugs... probably gonna hafta charge it for TWO spaces... each
of its cellulite ass cheeks is as big as a sow.

In article >,
"Gregory Morrow" > wrote:

> Omelet wrote:
>
> > In article > ,
> > "Gregory Morrow" > wrote:
> >
> > > blake murphy wrote:
> > >
> > > > On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
> > > >
> > > > > Pepperidge Farm sage and onion flavored croutons, a pound of ground
> > > beef, a
> > > > > large yellow onion, celery hearts and a stick of butter. Sweat the
> > > sliced
> > > > > onions and chopped celery in a stick of butter until onion is
> > > translucent,
> > > > > add hamburger and cook through, add two cups of water to the cubes
> and
> > > mix
> > > > > in the burger onion celery mixture. A simple can't miss recipe.
> > > >
> > > > ground beef in a turkey stuffing sounds a little bizarre to me.
> > > >
> > >
> > >
> > > Then there's the recipe for using White Castle sliders as a turkey
> > > stuffing...
> >
> > Oh... gag me with a SPOON dude! <lol>
>
>
> Here ya go, luv...me, I'd leave in the pickles. :-p :
>
> http://www.suntimes.com/recipes/meat...ing1121.recipe
>
> "Slider stuffing
>
> November 21, 2005
>
> MAKES 8 SERVINGS
>
> 10 White Castle hamburgers, pickles removed
> 1 1/2 cups celery, diced
> 1 1/4 teaspoons ground thyme
> 1 1/2 teaspoons ground sage
> 3/4 teaspoon coarsely ground black pepper
> 1/4 cup chicken broth
>
> In a large bowl, tear hamburgers into pieces and add diced celery, thyme,
> sage and black pepper; stir to combine. Add chicken broth and stir just
> until moistened. Just before roasting, stuff cavity of turkey (enough for a
> 10-pound turkey) and roast according to package directions. Or place
> stuffing in a buttered casserole dish and bake at 350 degrees for 1 hour.
>
>
> Nutrition facts per 1/2 cup: 164 calories, 8 g fat, 3 g saturated fat, 11 mg
> cholesterol, 14 g carbohydrates, 7 g protein, 181 mg sodium, 2 g fiber
>
>
> Jerry Albin, Homer Glen Il..."

AAAAGGGHHHHH!!!! (Om runs and hides)
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

cybercat wrote on Tue, 18 Nov 2008 18:54:06 -0500:


> "James Silverton" > wrote in
> message ...
>> Omelet wrote on Tue, 18 Nov 2008 14:16:48 -0600:
>>
>>>> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>>>>
>> >>> Pepperidge Farm sage and onion flavored croutons, a pound
>> >>> of ground beef, a large yellow onion, celery hearts and a
>> >>> stick of butter. Sweat the sliced onions and chopped
>> >>> celery in a stick of butter until onion is translucent,
>> >>> add hamburger and cook through, add two cups of water to
>> >>> the cubes and mix in the burger onion celery mixture. A
>> >>> simple can't miss recipe.
>>>>
>>>> ground beef in a turkey stuffing sounds a little bizarre to
>>>> me.
>>>>
>>>> your pal,
>>>> blake
>>
>>> I use sausage... What's the dif'?
>>
>> The sausage adds spice and flavor but I'd bet ground beef
>> would not be bad. --

> All that beef fat. Ugh.

All ythat suasage fat too!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Tue, 18 Nov 2008 14:18:43 -0600, Pete C. wrote:

> cybercat wrote:
>>
>> "blake murphy" > wrote:
>>>
>>> ground beef in a turkey stuffing sounds a little bizarre to me.
>>>
>>
>> Are you having a hard time spelling "disgusting," my heart?
>
> I don't see anything "disgusting" about that recipe, just different, and
> technically if you look at the subject line and original post, it
> doesn't indicate it's stuffing for a turkey, just for Thanksgiving.

um...o.k. but it sounds pretty bizarre as a stuffing for anything except
maybe a vegetable.

your pal,
blake

On Tue, 18 Nov 2008 13:31:08 -0500, cybercat wrote:

> "blake murphy" > wrote:
>>
>> ground beef in a turkey stuffing sounds a little bizarre to me.
>>
>
> Are you having a hard time spelling "disgusting," my heart?

eh...could be.

your pal,
blake

On Tue, 18 Nov 2008 14:09:16 -0600, whatzittooya wrote:

> "blake murphy" > wrote in message
> . ..
>> On Mon, 17 Nov 2008 09:03:37 -0600, whatzittooya wrote:
>>
>>> Pepperidge Farm sage and onion flavored croutons, a pound of ground beef,
>>> a
>>> large yellow onion, celery hearts and a stick of butter. Sweat the
>>> sliced
>>> onions and chopped celery in a stick of butter until onion is
>>> translucent,
>>> add hamburger and cook through, add two cups of water to the cubes and
>>> mix
>>> in the burger onion celery mixture. A simple can't miss recipe.
>>
>> ground beef in a turkey stuffing sounds a little bizarre to me.
>>
>> your pal,
>> blake
>
> Don't knock it til you try it.

i'm sure it can be done. it just sounds implausible.

your pal,
blake