Thanksgiving side dish: Cornbread stuffing
This traditional cornbread made-from-scratch stuffing for roasts, chops, turkey and chicken, is also a perfect Thanksgiving turkey stuffing. Use the the leftovers for baked acorn squash.
This is a very basic recipe for cornbread stuffing that you can make from scratch without buying the mix from the grocer. I will make this stuffing mix up in advance, usually when I have leftover cornbread or corn muffins, and after I dry it, it keeps very nicely in the pantry in a sealed plastic bag. Very economical and frugal!
Of course, it stuffs whole birds nicely. Just don’t pack it too full, and make sure the stuffing is at a safe temperature for the meat you cooked before you eat it. Raw chicken or turkey drippings can be a concern. If you are stuffing a turkey or chicken, cook the bird done, then remove the stuffing and put it in a pan, cover it with foil and return it to the oven while the meat rests (you need the meat to rest before carving anyway so you don’t lose all the juice) and bake the stuffing until it is hot and safe.
Below are two recipes, one to make the cornbread and the second to make the stuffing for the bird.
I hope you enjoy and Happy Turkey Day 2014 and onward!
Southern Buttermilk Cornbread
1 cup all-purpose flour
1 cup yellow corn meal
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup buttermilk
1/4 cup melted butter, cooled
1 large egg, lightly beaten
1. Preheat oven to 400 degrees F.
2. Grease bottom and sides of an 8- × 8-inch square baking pan.
3. Sift together dry ingredients and make a hollow in the center.
4. Stir together wet ingredients in a separate bowl then pour into the hollow in the dry ingredients. gently stirring to mix.
5. Pour batter into the prepared baking pan and bake 20-25 minutes or until a toothpick can be inserted and removed without wet batter on it.
Allow cornbread to cool.
6. Dry crumbled cornbread in a low oven (300 degrees F.), stirring occasionally, until the crumbs are dry when you feel them and try to crumble them.
Southern Cornbread Stuffing or Dressing
4 cups dried, crumbled cornbread stuffing mix (dried cornbread above)
1-1/2 cups diced celery
1-1/2 cups chopped onion
6 tablespoons butter
Salt and black pepper, to taste
1 teaspoon chopped garlic
2 teaspoons dried chives
2 teaspoons rubbed sage
1 teaspoon dried thyme leaves
1 cup chicken broth
1 large egg
1. Saute onion and celery in butter until soft.
2. Add salt, pepper, garlic, chives, sage, and thyme.
3. Pour mixture over stuffing mix in a medium mixing bowl and toss to mix.
4. Whisk together the chicken broth and the egg.
5. Gradually pour liquid over the stuffing, tossing to evenly coat the crumbs.
6. Place mixture into a buttered casserole dish, and cover with foil.
7. Bake at 400 degrees F. for 30 minutes, then remove foil and bake 15 minutes more.
Related post on A Palatable Pastime: Cornbread Stuffing Mix