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Andouille Cornbread Stuffing

(Bon Appétit, November, 2004)

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Andouille Sausage and Corn Bread Stuffing

(Bon Appétit, November, 1999)

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Angeli Caffe’s Focaccia

(Saveur, March, 2010)

Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flat bread, which she tops with ’nduja, a spreadable Italian cured meat.
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Baked Hot-Water Cornbread

(Southern Living, January, 2004)

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Blackberry Cornbread Muffins

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Boston Brown Bread Stuffing with Bacon and Tarragon

(Bon Appétit, November, 2004)

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Bread Dressing with Dried Apricots, Pistachios, and Mint

(Bon Appétit, November, 2003)

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Bread Stuffing with Crawfish, Bacon, and Collard Greens

(Bon Appétit, November, 2006)

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Bread Stuffing With Sage And Apricots

(Bon Appétit, November, 1995)

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Broccoli Cheddar Cornbread

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Broccoli with Almond-Breadcrumb Topping

(Cooking Light, November, 1998)

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Chestnut Spoon Bread with Fontina Cheese

(Bon Appétit, November, 2001)

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Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing

(Bon Appétit, November, 2002)

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Corn Bread And Chestnut Stuffing

(Bon Appétit, November, 1997)

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Corn Bread and Spiced-Pecan Stuffing

(Bon Appétit, November, 1999)

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Corn Bread Dressing with Ham, Fennel, and Carrots

(Bon Appétit, November, 2002)

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Corn Bread, Apricot and Toasted Pumpkin-Seed Dressing

(Bon Appétit, November, 2000)

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Corn Bread, Chorizo, and Jalapeño Dressing

(Cooking Light, November, 2011)

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Corn Muffins with Roasted Red Peppers, Scallions & Cheddar

(Fine Cooking, December/January, 2011)

Like corn bread? Then you’ll love these savory, two-bite muffins, which get subtle sweetness and a hearty texture from polenta, or corn grits, a medium-grind cornmeal. Packed with aged Cheddar, rich roasted red peppers, and nutty brown butter, they’re perfect as a nibble on their own or with a bowl of spicy chili.
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Cornbread and Pumpkin Challah Stuffing with Dried Fruit

(Martha Stewart Living, November, 1999)

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Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole

(Bon Appétit, November, 2005)

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Cornbread Stuffing with Fresh and Dried Fruit

(Bon Appétit, November, 2006)

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Cornbread Stuffing with Ham, Chestnuts, and Sage

(Bon Appétit, November, 2005)

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Country Bread Stuffing with Smoked Ham, Goat Cheese, and Dried Cherries

(Bon Appétit, November, 2006)

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Country-Bread Stuffing with Parmesan, Raisins, and Pine Nuts

(Bon Appétit, November, 2001)

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