Wednesday, November 14, 2007

Corn Bread Stuffing

This dish makes its appearance every year during the holidays and it has been a huge success over the last decade with our family. I use this corn bread stuffing (or dressing) as a side dish, but it is also wonderful as turkey stuffing.

Kelli is hosting a Giving Thanks week in preparation for Thanksgiving. If you want to share recipes, menus, pictures, poems, and stories, please visit her blog for more details.

Corn bread
1 cup yellow cornmeal
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
3 tablespoons melted butter or canola oil
2 eggs

Vegetable mixture:
5 tablespoons butter
2 large celery stalks, diced
1 medium green pepper, diced (I use red bell pepper)
1 medium onion, diced
1/2 cup raisins (optional)
1/3 cup black or green olives, sliced (optional)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup chicken broth

1) Prepare Corn bread: Preheat oven to 400°F (205°C). Grease a 9 x 13 inch (20 x 30 cm) metal baking pan.

2) In medium bowl, combine cornmeal, flour, sugar, baking powder and salt. With fork beat milk, melted butter and egg into cornmeal mixture just until blended. Spoon batter into baking pan, spreading evenly.

3) Bake corn bread 20 minutes or until toothpick inserted in center comes out clean. Cool in wire rack 10 minutes. Invert, break into large pieces or cube it with a pizza cutter or knife and cool completely.

4) Prepare vegetable mixture: In a small saucepan cook celery, bell pepper and onion in butter until tender. Stir in raisins, olives, salt, black pepper and chicken broth. Boil 1 minute. Remove from heat.

5) Prepare stuffing: Into a large mixing bowl, place dry corn bread cubes; add the vegetable mixture. Toss gently to mix well. Transfer to a 2-quart casserole. Bake uncovered in a 325°F (165°C) oven for 30 minutes or until heated through. (Or, if using this stuffing outside of the turkey, place this in the oven during the last 30 minutes of roasting, alongside the turkey).

From our home to yours:
- Start with the corn bread.
- If not making the stuffing right away, you can keep the pieces covered and refrigerated for up to two days.
- I use a pizza cutter to cube the corn bread.
- If you don't like cornbread, use any bread cubes.
- I usually add 5 oz (150g) grated italian smoked sausage to the vegetable mixture and make a sausage corn bread stuffing.

This recipe was adapted from an old Good Housekeeping magazine dated November 1997.


~Java Mama~ said...

Wow that looks really good, to good! Thanks for sharing!

JOYfully in Him,

Abby said...

Dressing is my FAVE part of the Thanksgiving meal - covered with gravy, of course! It looks great!

Janne said...

Mmmm. One of my favorites.

Mommy said...

Looks *very* yummy! And it is lunch time and I haven't eaten. So it is pretty tantelizing! :)

Nunnie's Attic said...

My husband is not a huge fan of cornbread so I use regular bread. But I always put sausage in my stuffing. My oldest son and I make it the night before Thanksgiving every year because we've never had dinner here. Well this year we are so I won't be cooking until the wee hours of the morning this year. HA - I'll just have to get UP at the wee hours of the morning.


Patricia Scarpin said...

Your Thanksgiving recipes are wonderful, Cris.

Sandra said...

Yum, this sounds amazing :)

Kelli said...

This looks wonderful, Cris! I love how you cut the cornbread with a pizza cutter. Excellent idea!

Mansi Desai said...

I've so read about this it's nice to know how you make it! looks like a hit Cris:)

A very Happy Thanksgiving to you and your family too!