Tuesday, November 19, 2013

Cornbread Stuffing


I really, really, really love stuffing.  I like stuffing when it is made with packaged bread crumbs.  I like stove top stuffing and I like stuffing when it's called dressing.  I can eat stuffing any time of year–not just Thanksgiving.  This year I tried to come up with a simple, unadulterated stuffing recipe that can really be a crowd pleaser.  It turns out that simple is better with stuffing as this dish ended up being the star of our non-thanksgiving dinner (because food bloggers can't wait for the actual holiday to cook and post recipes about holiday food).



I wanted the bread chunks to be large enough to be seen and I wanted the beautiful yellow color of the cornbread to really pop.  I threw in some veggies and a couple of lovely herbs to round out the glorious flavors.  Perfection!  


Cornbread Stuffing

Yield- 12 servings

1- 9x13 pan corn bread or 2 boxes cornbread mix prepared as package directs, cut into 1/2 inch cubes
1 baguette, cut in 1/2 inch cubes
2 Tbsp olive oil
2 large carrots, diced
3 stalks celery, diced
1 large onion, diced
1 tsp salt
3 rosemary stalks, leaves picked off and roughly chopped
6-8 sage leaves, roughly chopped
1/2 cup chopped fresh parsley
6-8 cups chicken stock

Combine the corn bread and cubed baguette in a very large mixing bowl.

Heat a pan over medium heat and add the olive oil.  Add the carrot, celery and onion to the pan and sauté until the onions are opaque.  Stir in the salt, rosemary, sage and parsley.  Add to the breads in the mixing bowl.  

Slowly, one cup at a time, mix in the chicken stock to the bread mixture.  You will want to use a large spoon and toss lightly so you do not tear the breads up too much.  You are looking for the breads to be very moist but not soggy and falling apart.  Once the bread is all very moist, stop adding liquid.

Grease a large casserole dish.  Pour the stuffing mixture into the dish and spread evenly.  You want to press it very lightly into the pan but not smash it down.  Bake at 350 for about 30-40 minutes or until the top is starting to get a little golden and the stuffing is hot all the way through.  Remove from oven and serve.

Printable Recipe

1 comment:

  1. This looks amazing!! Trying this soon!

    agirlandhersparkles.blogspot.com

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