AllenOK
Executive Chef
It took me about a year to perfect this one, but I love it! While it's titled a "stuffing", it's actually a dressing, as I don't stuff the bird. This yields enough to stuff a chicken, but not a turkey.
Cornbread Stuffing
Yields: 6 servings
about 4 c cornbread
2 T vegetable oil
½ c diced onions
½ c diced celery
Giblets from the bird, finely chopped, optional
1 t minced garlic
1 t salt
1 t ground black pepper
1 t thyme
1 t sage
1 c chicken stock
2 eggs, beaten
NOTE: Use an 10” cast iron skillet for this one, and you can actually bake the dressing in the same pan as you sauté the vegetables in.
Heat a pan over high heat. Add the oil. Reduce heat to medium, and add the onions, celery, giblets (if desired), garlic, salt, pepper, thyme, and sage. Sauté until onions are soft, transparent, and lightly caramelized. While this is cooking, crumble the cornbread into a large mixing bowl. When the onions are lightly browned, add this mixture to the bowl with the crumbled cornbread and stir. Add the chicken stock and mix thoroughly. The mixture should be fairly wet. Add the egg and mix thoroughly. Press the mixture firmly into a baking dish (or use the cast iron skillet). Bake at 350°F for one hour.
Cornbread Stuffing
Yields: 6 servings
about 4 c cornbread
2 T vegetable oil
½ c diced onions
½ c diced celery
Giblets from the bird, finely chopped, optional
1 t minced garlic
1 t salt
1 t ground black pepper
1 t thyme
1 t sage
1 c chicken stock
2 eggs, beaten
NOTE: Use an 10” cast iron skillet for this one, and you can actually bake the dressing in the same pan as you sauté the vegetables in.
Heat a pan over high heat. Add the oil. Reduce heat to medium, and add the onions, celery, giblets (if desired), garlic, salt, pepper, thyme, and sage. Sauté until onions are soft, transparent, and lightly caramelized. While this is cooking, crumble the cornbread into a large mixing bowl. When the onions are lightly browned, add this mixture to the bowl with the crumbled cornbread and stir. Add the chicken stock and mix thoroughly. The mixture should be fairly wet. Add the egg and mix thoroughly. Press the mixture firmly into a baking dish (or use the cast iron skillet). Bake at 350°F for one hour.