CastIron Stuffing Recipe with Ezekiel Bread

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Cinnamon-Sugar Apple Pie. Cinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York. Go to Recipe.

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Preheat the oven to 375 degrees F. Melt 10 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the ham and cook, infusing the butter with the ham flavor, about 5 minutes.

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Instructions. Pre-heat oven to 350°F. Heat the skillet over medium high heat. Crumble and cook the sausage completely through, about 5 minutes. Drain off any renderings and transfer to a bowl; set aside. Return the skillet to the heat, and add the butter.

CastIron Stuffing Recipe with Ezekiel Bread Sage Sausage, Turkey

Place walnuts on a baking sheet and toast in oven for 10 to 15 minutes, until golden brown. Day of: Place bread, walnuts and thyme in a very large mixing bowl; stir ingredients to combine and set aside. Preheat oven to 350 degrees. Melt 3 tablespoons butter in a seasoned 13-inch cast-iron skillet over medium heat.

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Option #2: Day of bread cubes in the oven: Preheat the oven to 350 degrees F. Slice or tear the bread into 1/2-inch cubes. Set the cubes on a baking sheet, spreading them out in an even layer. Transfer to the oven to toast until dried out, 10-15 minutes. Set aside to cool before mixing the bread cubes in the stuffing.

Skillet Cornbread Recipe Skillet cornbread, Cornbread, Cornbread

Instructions. Preheat the oven to 350 degrees. Prepare the bread by slicing the loaves into 1 inch thick slices before dividing each slice into 1 inch cubes. Place the cubes in a single layer on two large baking sheets. Transfer the bread cubes to the warm oven and toast for 15-20 minutes, stirring occasionally.

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Place a 10.25 Inch Skillet in the oven; preheat the oven to 350 degrees Fahrenheit while you prepare the stuffing. Place 2 tablespoons of the butter in a small cast iron skillet over medium heat. Cook the celery, onion, and bell pepper, stirring, until soft but not brown. Put the bread cubes in a large bowl.

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Preheat the oven to 375 degrees Fahrenheit. Cut the bread into 1-inch pieces. Place them on a baking sheet and toast them in the oven until crisp, about 20 minutes. Remove the bread from the oven and let cool. Meanwhile, cook turkey sausage in a large cast-iron skillet over medium heat until cooked through, about 5 minutes.

Easy Apple Sausage Stuffing Dinner, then Dessert

Preheat oven to 400 degrees. Season chicken with Italian seasoning, garlic powder, paprika, and salt and pepper to taste. Drizzle a large skillet over medium heat (at least 2-inches deep) with oil, add chicken and brown on both sides for 2-3 minutes. Transfer to a plate and cover to keep warm. Add butter to the skillet.

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Whisk briskly until the broth and eggs are thoroughly combined. Set aside. Preheat your oven to 350°F. Add the rest of the chicken broth, garlic, rosemary, parsley, sage, oregano, thyme, salt, pepper and paprika to the skillet with the onions and celery and stir to combine. Remove the skillet from the heat.

The Melting Pot Black and White Wednesday Cast Iron Skillet

Crack the eggs into a bowl and whisk with a fork. Add the toasted bread to the skillets. Then pour in the bone broth and eggs, dividing in half for each skillet. Sprinkle with fresh cracked pepper and the remaining herbs. Stir to combine. Place the cast iron skillets in the oven and bake for 15 minutes.

CastIron Stuffing Recipe with Ezekiel Bread

Instructions. Preheat the oven to 350 F. Heat an oven proof skillet over medium heat. Sprinkle the pork chops with salt and pepper. 4 thin bone in pork chops, salt and pepper to taste. Add the corn oil to the skillet and brown the pork chops for about 2 minutes on each side, until they are lightly brown. 1 tablespoon Cooking oil.

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Place in oven, middle rack, at your oven's lowest temp (probably around 250 degrees F) and let dry out as much as possible (checking periodically). Saute: Using a large braiser or cast iron skillet (I used a 3 1/5 qt braiser) - bring to medium-high heat. Add butter and let melt.

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Grease a cast iron casserole pan and add the cornbread mixture into the prepared cast iron casserole dish, spreading it out evenly. Whisk together the chicken broth and heavy cream, then pour evenly over the cornbread mixture. The liquid should moisten the dressing without making it too soggy. Cover with aluminum foil and bake for 30 minutes.

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Crisp the Bread: Preheat oven to 450 degrees and place cubed bread onto a large rimmed baking sheet. Bake for 10-13 minutes, tossing halfway, until golden and crispy making sure not to burn. Remove from oven and let cool completely. Cook the onion, shallots, celery, herbs, and garlic: Melt 4 T butter in a large oven safe skillet over medium heat.

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Directions. In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes.