Get Stuffed: Emeril's Stuffing Recipes
Chef Emeril Lagasse shows you how to make delicious cornbread stuffing.
Oct. 18, 2007 — -- Before you send Emeril Lagasse your best stuffing recipes as part of "GMA's" latest food challenge, try out some of his special cornbread concoctions below.
Click here to enter Emeril's Stuffing Showdown.
Preheat the oven to 375 degrees F. Grease a 9-inch square baking pan with the butter and set aside.
In a large skillet, cook the bacon over medium heat, stirring occasionally, until crispy and most of the fat has rendered, 7 to 8 minutes. Remove the bacon from the pan and transfer to a paper-lined plate to drain.
Add the onions, celery and bell peppers to the pan and cook, stirring often, until the onions are translucent, 4 to 5 minutes. Add the crumbled corn muffins and stir to combine. Add the salt, cayenne pepper, and chicken stock and cook until liquid is nearly completely reduced, 3 to 4 minutes. Transfer the stuffing to a large bowl and fold in the bacon and sage. Taste and adjust seasoning if necessary. Spoon stuffing into the prepared baking pan and bake until golden brown on top and heated through, 30 to 40 minutes.
Yield: 6 to 8 servings
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007
Preheat oven to 375 degrees F.
Lightly grease a 9-inch square baking dish and set aside.
To cook rice, combine 2 cups chicken stock, water, and rice in a medium saucepan. Bring to a simmer, cover and cook until tender, about 1 hour. Drain rice and transfer to a large bowl.
Heat olive oil in a medium skillet. Add onion and celery and season with salt, Essence and black pepper. Cook until softened, about 5 minutes. Add parsley and thyme and cook another minute. Remove from the heat and add to bowl with rice.
Add 4 cups of crumbled Basic Cornbread and pecans to the rice mixture and stir to combine. Transfer rice mixture to baking dish. Drizzle remaining ½ cup chicken stock and butter over mixture. Bake until cornbread is golden and crispy, about 20 minutes.
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007
Preheat oven to 375 degrees F.
Grease a 9-inch square baking dish with ½ tablespoon butter.
Combine eggs, buttermilk and 4 tablespoons melted butter in a large mixing bowl, and whisk to combine. Combine cornmeal, flour, baking powder, sugar, salt and baking soda in a separate large bowl, and whisk to combine. Add wet ingredients to dry ingredients and stir until just combined. Pour batter into prepared baking dish. Bake until top is golden brown and edges have pulled away from sides of pan, about 30 minutes. Remove from oven and let stand for 5 minutes.
Yield: 1 9-inch cornbread
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2007
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