Cornbread Stuffing with Apples
1 9x13 pan Cornbread (I took a shortcut, Marie Calendar's Mix)
Set aside. Can be made 2 days ahead and set on the counter to dry out.
1/4 c. Butter
1 large Onion, finely chopped
2 cloves Garlic, finely chopped
4 stalks Celery, diced
2 Granny Smith Apples, cored and diced
1 tsp. Salt
1/2 tsp. Pepper
1 tsp. dried Thyme
1/4 tsp. dried Rosemary
1/4 c. Fresh Parsley, chopped
1/2 c. Pecans, chopped
1/4 c. Apple Juice
3/4 c. Chicken Broth
2 eggs, beaten
Preheat oven to 375. Crumble cornbread into a large bowl. Set aside. In a large skillet on medium heat, melt the butter and saute' the onion and garlic til soft and translucent. Add celery, apples and seasonings. Continue cooking another 3-5 minutes. Remove from heat and toss with the bread crumb mixture and pecans. Add the egg and broth together then pour over crumb mixture. Toss until combined. Press the cornbread mixture into a 9x13 greased pan. Cover with foil and bake for 30-40 minutes. For a crispy, golden crust, remove foil the last 5-10 minutes of cooking.
Variation: My family loves Italian sausage added to this recipe. About 1 lb. cooked and crumbled, added just before the liquid.
My Favorite Pie Crust
2 3/4 cups all purpose flour
1 tsp. salt
1/4 tsp. baking powder
1 Tbsp. Sugar (omit sugar for a savory pie)
3/4 c. Cold Butter, cut into chunks
1/4 c. Cold Butter Flavored Crisco, (from freezer) cut into chunks
Pulse 8 times in food processor.
1/2 c. Cold Evaporated Milk or Cold Water
Pulse just until the dough starts to come together. Tip the dough crumbles onto plastic wrap and form 2 separate discs. Dough will seem dry and feel crumbly but will come together. Wrap in plastic wrap and refrigerate 10 minutes. Can be stored in refrigerator for up to 2 days.
Roll out between parchment paper to 11 inches diameter. Place in 9 inch pie pan, form and trim.
Refrigerate 10 minutes then fill with fruit or your favorite filling.
Bake at 350 for 20-40 minutes, depending on the fruit.
To pre-bake the pastry, (bake blind) roll out pastry 1/8 inch thick to fit pan, crimp and seal edges. Prick the bottom all over with a fork. Chill for 30 minutes. Preheat oven to 400 degrees. Line pie pan with a sheet of parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes. Remove pie weights and parchment, then return to oven for 5 more minutes until center of crust is light golden. Remove and cool.
8 oz. Cream Cheese, room temp
1/2 c. Powdered Sugar
1 tsp. Vanilla
1/4-1/2 tsp Pumpkin Pie Spice
2 c. Whipping Cream
Scoop out the filling to one 9-11 inch Pumpkin Pie
In a mixing bowl with the whisk attachment, whisk the cream cheese, powdered sugar, vanilla and pumpkin spice until light and fluffy. With mixer on low, slowly add whipping cream and then slowly increase speed to whip the cream and incorporate the cream cheese. Scraping sides of the bowl until the whipping cream has thickened. Scoop out the inside filling of pumpkin pie leaving the empty crust. Gently incorporate the pumpkin into the cream mixture.
This can be layered in parfait glasses with gingersnap cookie crumbs or pumpkin bread slices. It can be piped into small individual pie shells or tarts.
I took every pie crust recipe I could find. I tested, tweaked and experimented until I had found the perfect pie crust. I call it the "Perfect Pie Crust" and it's perfectly easy to make. Now I'd like to share it with you along with techniques for rolling out the dough and several of my favorite pie fillings. Plus, as a bonus, we'll learn what to do with leftover pies (should you have some) on the day after!
Perfect Pie Crust
Friday, November 11th @ 7:00 p.m.