Apple Pumpkin Cornbread Dressing This recipe stuffs 1- 14 lb. Turkey Bake- One 8 inch pan of our Famous Martha's Cornbread Mix, and cut into 1/2 inch cubes 8 slices of sprouted bread cut into 1/2 inch cubes 6 tablespoons of unsalted butter 1 medium onion, diced 2 stalks celery, diced 2 cloves garlic, minced 1 cup cubed pumpkin, baked until tender 1 bay leaf 1 tsp. thyme, sage, marjoram, and parsley 10 dried apple rings, chopped salt and pepper 1 cup chicken or vegetable broth Preheat your oven to 350deg. Spread Martha's baked and cubed cornbread and sprouted bread on cookie sheet and bake until golden (20-30 min). Allow to cool. Melt 2 tablespoons of butter in a large skillet- add onion, celery, pumpkin, and garlic. Cook until your veggies are tender. Remove from heat. In a large bowl combine cornbread, sprouted bread, vegetables, herbs and apples. Season with salt and pepper. Combine remaining melted butter and stock, pour over bread mixture and toss. Fill your bird (not recommended- all bread items can dry out your turkey) or bake in a covered dish for 20 minutes! ENJOY!
HOW WE SERVE OUR PECAN PANCAKES BANANAS and PECAN PANCAKES with COMPLEX BUTTER & CANDIED PECANS Prepare the pancakes as directed on the package. You will need 3 bananas, peeled and sliced in 1/4- inch circles. Cook the pancakes on 1 side until they are set and then press banana slices into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans. * Cook's note: the trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle. Complex Butter: 2 sticks unsalted butter, softened 1/4 cup pure maple syrup 2 tablespoons honey 1 piece of parchment or wax paper In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes. Candied Pecans: with cinnamon and vanilla 2 1/2 cups pecan halves 2 teaspoon vegetable oil 1 cup granulated sugar 1 teaspoon cinnamon 3/4 teaspoon salt 1/4 cup water 1 teaspoon vanilla extract Preparation: Put pecans and oil in a flat baking pan; stir until pecans are coated. Roast in 300 degree oven 20 to 25 minutes, stirring frequently. Cool. Combine sugar, cinnamon, salt and water in a saucepan; cook, stirring, over medium heat until the sugar is dissolved. Boil to 236 degrees by way of a candy thermometer, or to soft ball stage. Remove from heat; blend in vanilla. Add pecans and stir until mixture is creamy. Turn out on waxed paper and use a fork to separate pecans. (*To test for soft ball stage A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatted when picked up with fingers.) Enjoy, MARTHA
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