November 20, 2011
Cornbread stuffing is a Southern Thanksgiving tradition. This is a basic recipe that mixes freshly baked cornbread and white bread with vegetables and herbs. At this point you can add any other ingredients like oysters, Andouille sausage, or sliced mushrooms. You might even add a dash of cayenne pepper for a kick. This cornbread sage stuffing is not to be missed this Thanksgiving.
Ingredients:
1 cup (approx 340 grams) onions finely diced
3/4 cup (170 grams) celery finely diced
3/4 cup (170 grams) carrots finely diced
3 tablespoons (42 grams) butter
1/2 cup fresh sage, finely chopped
1/2 cup fresh parsley, finely chopped
3 tablespoons (50 grams) freshly chopped thyme
3 cups (450 grams) cornbread, broken into pieces
8 slices white sandwich bread, toasted to lightly brown, in an oven and allowed to dry. B
3/4 cup chopped chestnuts
1 cup (approx 130 grams) dried cranberries
1 large egg slightly beaten
1 cup chicken stock
Directions:
After the cornbread and bread crumbs are made it is time to prepare the mirepoix. So called the “holy trinity” of French cooking, it is nothing more than a mix of the carrots, celery, and onion, sweated in the frying pan on medium-low heat, with the butter. Avoid browning the butter or the vegetables. By now, your kitchen will have all those wonderful smells of the mirepoix and you will understand why so many great French dishes start out this way.
In a large bowl add bread crumbs and corn bread crumbs, and toss together.
Add the parsley, sage, and thyme as well as the chestnuts and cranberries, tossing all until well distributed.
Add the mirepoix mixture with all of the butter and toss again.
Salt and pepper to taste
Add the egg until well distributed.
Just a bit at a time, add the chicken stock, just until the mixture can easily be shaped with a spoon into a ball.
Slightly oil the casserole and gently spoon and press the stuffing mixture into the dish.
Bake covered for 35 minutes.
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