Day after thanksgiving cornbread stuffing cakes. Come Thanksgiving, Southerners have a thing about cornbread dressing. Just the mere utterance of using white bread and calling it "stuffing" is enough to send any Cornbread dressing balls take your Thanksgiving dressing out of the casserole dish and makes it into a platter of miniature rounded balls. This cornbread layer cake has been filled with stuffing, iced with mashed potatoes, drizzled with gravy, and topped with a fried chicken crown, of course.
For Giada's Italian-style Thanksgiving, she makes stuffing with rustic ciabatta bread mixed with sauteed vegetables and salty pancetta. Homemade cornbread stuffing is a delicious Thanksgiving staple. Made with real, simple, whole-food ingredients this recipe is both healthy and easy to make. You can cook Day after thanksgiving cornbread stuffing cakes using 3 ingredients and 3 steps. Here is how you cook that.
Ingredients of Day after thanksgiving cornbread stuffing cakes
- You need 3 cup of leftover corn bread stuffing.
- It's 1/2 stick of butter.
- You need 1 cup of bread crumbs or corn meal.
It's like the day after Thanksgiving, without the waiting. Here's how we made it happen: A layer of cornbread, topped with cranberry sauce, topped with a layer of stuffing cake (!), topped with gravy and creamed spinach, topped with another layer of cornbread. Jazz up your Southern-style cornbread stuffing this year with rich, flavorful ingredients like bacon, chorizo, and crawfish. This Southern specialty needs to be on your holiday table—cornbread gives stuffing a sweeter taste, and adds a little something new to your Turkey Day feast.
Day after thanksgiving cornbread stuffing cakes instructions
- 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.
I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Spoon after spoon after spoon of it goes in the mouth, until there is no more stuffing left. Just make the stuffing the day before Thanksgiving, refrigerate it and then warm in an oven or microwave This cornbread stuffing is extremely easy to make, even the most inexperienced cooks can follow this.