Day after thanksgiving cornbread stuffing cakes. Great recipe for Day after thanksgiving cornbread stuffing cakes. Use your left over stuffing from thanksgiving as cakes. In a large bowl, stir together stuffing and egg until well combined.
Put crispy panchetta in between the stuffing cakes and eggs for maximized flavor and coat the bread with eggs so. Many debate what makes a Southern cornbread. Generally it is all or mostly cornmeal — no flour — that makes cornbread crumbly and the perfect side dish to a meal with lots of sauce and flavor. You can have Day after thanksgiving cornbread stuffing cakes using 3 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Day after thanksgiving cornbread stuffing cakes
- Prepare 3 cup of leftover corn bread stuffing.
- It’s 1/2 stick of butter.
- Prepare 1 cup of bread crumbs or corn meal.
Cornbread dressing balls take your Thanksgiving dressing out of the casserole dish and makes it into a platter of miniature rounded balls, resulting in a few bites of pure heaven. Crispy on the outside, incredibly moist and fluffy on the inside. (Think: classic Christmas sausage balls, but cornbread dressing. Sausage optional.) Fear no more – we've got your cornbread needs covered. It's time to let this side dish shine! "I love all of the extra ingredients in this cornbread recipe.
Day after thanksgiving cornbread stuffing cakes step by step
- Use your left over stuffing from thanksgiving as cakes. Use approximately 1/3 cup of stuffing or more if you want them bigger. Make into patties..
- Coat them in bread crumbs and let sit so the crumbs can set in. While waiting melt butter in pan..
- Fry on medium heat for 4-5 minutes depending on how brown you would like them. Serve them up with cranberry sauce.
The chili, cheese and creamed corn makes it extra special." "This cornbread. The only thing is it requires that you still have some stuffing leftover, so make sure you do. Spread the bread and cornbread out on two rimmed baking sheets. Spread cornbread on a large rimmed baking sheet. Meanwhile, in a large skillet over medium-high heat, heat oil. "Debutante Farmer" Elizabeth Heiskell and "Grandbaby Cakes" blogger Jocelyn Delk Adams team on TODAY to demonstrate ways to make Thanksgiving dinner easier, yet more memorable.
