Marla Meridith logo by smash

Recipe: Skillet Bacon Cheddar Cornbread Stuffing

Ingredients

Directions

~ Marla Meridith

Recipe: Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

Ingredients

Directions

~ Marla Meridith

Recipe: Skillet Bacon Cheddar Cornbread Stuffing

Make this delicious Skillet Bacon Cheddar Cornbread Stuffing recipe for the holidays. Bet this side dish is gone before any other on the table!

10-12 servings

–Cornbread
6 cups gently crumbled cornbread
2 cups shredded Cheddar Jack cheese
2 chopped scallions, white and green parts
Kosher salt and freshly ground black pepper
–Dressing
8 strips bacon
1/2 cup chopped yellow onion
2 stalks celery, finely chopped
3 cloves garlic, minced
1 apple, diced
1 tbsp fresh oregano, finely chopped
–Liquid
1 stick (8 tablespoons) unsalted butter, melted
1 cup buttermilk
1 cup chicken or vegetable stock
Kosher salt and freshly ground black pepper
nonstick cooking spray or butter, for the baking dish

Place the crumbled cornbread, cheese and scallions in a large bowl.
Bake the bacon with this recipe: https://newmm2019.wpengine.com/recipe/perfectly-baked-bacon/
Pour the rendered bacon fat into a 12 inch cast iron skillet. Chop the 8 strips of bacon into small pieces. Add the bacon to the crumbled cornbread.
Heat the skillet over medium high heat. Sauté the onion, celery, garlic, apple and oregano until everything is tender, about 8-10 minutes. Add this mixture (with the bacon grease) into the cornbread. Do not rinse the skillet.
In another large bowl, whisk together the butter, buttermilk and stock, season with a pinch of salt and some pepper.
Pour the liquid into the cornbread and combine well.
Pre heat the oven to 350˚ Fahrenheit. Place the mixture into the cast iron skillet, flatten the top with the back of a spoon or spatula. Bake covered with foil for 45 minutes. Increase the heat to 400˚ and continue to bake uncovered for another 10-15 minutes until the top is golden brown. Serve warm in the skillet.

~ Marla Meridith

Recipe: Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

Yay! We all made it through Halloween…are you ready to start thinking about Thanksgiving? I sure hope so because I have been recipe testing lots of great new recipes that I can’t wait to share with you.

Raise your hand if you love stuffing. OK. Great! How about a new twist on this classic holiday side dish.

8 Servings

1 cup (212 g) dry Quinoa, cook according to package directions
2 (265 g) Sweet Potatoes, cut into small wedges
2 large Apples, cut into 1/2″ pieces (I like Granny Smith)
1 tablespoon Lemon Juice
1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2
fine Sea Salt
2 tablespoons melted Coconut Oil
a few pinches ground Cinnamon
a few pinches ground Ginger
1 tablespoon fresh Thyme leaves
1 cup Hazelnuts, chopped
Fresh or Dried Cranberries for garnish

Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.
Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don’t turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.

~ Marla Meridith

Recipe: Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts

Yay! We all made it through Halloween…are you ready to start thinking about Thanksgiving? I sure hope so because I have been recipe testing lots of great new recipes that I can’t wait to share with you.

Raise your hand if you love stuffing. OK. Great! How about a new twist on this classic holiday side dish.

8 Servings

1 cup (212 g) dry Quinoa, cook according to package directions
2 (265 g) Sweet Potatoes, cut into small wedges
2 large Apples, cut into 1/2″ pieces (I like Granny Smith)
1 tablespoon Lemon Juice
1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2
fine Sea Salt
2 tablespoons melted Coconut Oil
a few pinches ground Cinnamon
a few pinches ground Ginger
1 tablespoon fresh Thyme leaves
1 cup Hazelnuts, chopped
Fresh or Dried Cranberries for garnish

Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.
Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don’t turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.

~ Marla Meridith