Cornbread Stuffing
Stacey
This is my thanksgiving stuffing recipe. It is originally from my friend Jen Sinopoli but I put my own twist on it.
ingredients
CORNBREAD INGREDIENTS- 1 1/3 cup flour
- 1 1/3 cup yellow cornmeal
- 1/2 cup sugar
- 1 TB plus 1 tsp baking powder
- 1 tsp salt
- 1 1/3 cup whole milk
- 2 large eggs
- 3/4 stick unsalted butter, melted
- 1 stick butter
- 2 cups chopped celery
- 2 cups chopped onions
- 1 TB dried sage leaves
- 1 loaf sweet cornbread
- 1 cup chopped Italian parsley
- 1/2 cup chopped celery leaves
- 4 large eggs
- 1 1/4 cup chicken broth
- 2 tsp salt
- 1 tsp fresh ground black pepper
directions
CORNBREAD INSTRUCTIONS
- 1
Preheat oven to 375°. Butter and flour a 9x9x2-inch metal baking pan.
- 2
Whisk first five ingredients in large bowl to blend. Whisk milk, eggs, and butter in medium bowl to blend.
- 3
Add milk mixture to dry ingredients, stirring until just moistened
- 4
Pour into pan. Bake until tester comes out clean, about 30 minutes. Cool completely. Can make 1 day ahead.
- 5
Cover with foil and store at room temperature.
STUFFING INSTRUCTIONS
- 1
Butter 13x9x2-inch glass baking dish.
- 2
Melt butter in heavy large skillet over medium-high heat. Add celery, onion, and sage. Sauté until just tender but not yet brown, about 15 minutes.
- 3
Cut loaf into 1/2 inch cubes and place in large bowl. Add parsley, celery leaves, and sautéed veggies. Beat eggs, broth, salt and pepper in large bowl to bend. Stir into cornbread mixture and transfer to baking dish.
- 4
Can be made 3 hours ahead. Cover with foil and chill. Preheat oven to 350°.
- 5
Bake covered for 40 minutes. Uncover and bake until cooked through and beginning to brown on top, about 25 minutes longer.
notes
I always add uncased, crisped Italian Sausage and one or all of the following: figs, cranberries, apples, raisens, etc.
Source: Stacey
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