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Cornbread Stuffing … with a kick!


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cornbread stuffing ... with a kickOur family is going through our usual excitement for this time of year. It is nearly time for our annual trek to my sister and brother in law’s for Thanksgiving, one of our most anticipated traditions. Each year, as many of us as are able, gather together for a week of fun, fishing, target shooting, poker, Black Friday shopping – and of course, way too much food.

I come from a family of great cooks, and that tradition is still running through our daughters, and if interest in cooking is any indication, the grandkids will be continuing in a curiosity about creating new recipes. My grandmothers loved passing along their favorite family memories through the food that they cooked, and now I love doing the same.

But, every now and again, a tradition gets a make over, and that has been the case with the stuffing on our Thanksgiving table. I think we were the last holdouts in the country when it came to roasting our turkey with the stuffing inside. But after trying an unstuffed turkey, we realized that it is safer and that the turkey has less chance of getting overcooked when you don’t have to worry about getting the stuffing up to a safe internal temperature.

So, if we are going to break tradition that much, why not go with a completely new stuffing too? That is the inspiration for this new, spicier version that we will be enjoying this year.ingredients for cornbread stuffingYou can make the cornbread ahead of time for this, which can be a nice time-saver on Thanksgiving Day. It will work better if it is on the dry side, so you do need to make it at least a day ahead of time.
Here are the links to our products, featured in this recipe:
Poultry Seasoning
Granulated Onion Powder
California Chili Powder
Dried Thyme Leaves
Dried Parsley
Kosher Salt
Black Peppercorns

Cornbread Stuffing ... with a kick!
Author: 
Recipe type: Side dishes
Serves: 6
 
This recipe can be double or tripled - just make sure to double or triple the cornbread recipe too.
Ingredients
The Cornbread
  • 1 cup of yellow cornmeal, preferably whole meal
  • 1 cup all purpose flour
  • 1 tablespoon granulated sugar
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 egg
  • ¼ cup vegetable oil
  • 1 cup buttermilk
The Stuffing
  • The cornbread, above
  • 1 slice hearty white bread
  • 3 ounces butter
  • 1 medium onion, peeled and cut into a small dice
  • 2 large stalks celery, cut in a small dice
  • 2 - 3 tablespoons poultry seasoning
  • 1 teaspoon whole thyme leaves
  • 1 teaspoon granulated onion powder
  • ½ teaspoon California chili powder
  • 2 tablespoons dried parsley [or 3 tablespoons fresh, minced]
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper [or less if you don't care for much pepper]
  • 2½ cups chicken or turkey stock, divided
Instructions
Make the Cornbread
  1. Preheat the oven to 350º generously butter an 8 x 8 in baking dish
  2. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
  3. In a 2 cup measuring cup or bowl, whisk together the egg, oil and buttermilk.
  4. Pour the wet ingredients into the dry ingredients and fold together until combined, but still lumpy. It is fine if there are even still a few spots of flour visible, as you never want to over-mix cornbread batter or it will make a tough bread.
  5. Bake at for about 25 minutes, turning the dish halfway through. it is done when the top has browned and a toothpick inserted near the center comes out clean. Overbaking this a bit isn't going to hurt a thing - better too dry than not baked through.
  6. Cool the cornbread completely, turned out on a wire rack.
Make the Stuffing
  1. Cut the cooled cornbread into 1 inch cubes, and the white bread into ½ inch or so cubes. Toss together gently, and leave sitting, uncovered for at least a couple hours, or up to 24 hours, so that it can dry out. Fresh cornbread will crumble and turn mushy, so it is best to get it dried out.
  2. Preheat the oven to 350º and butter a 3 quart flat casserole dish or pan.
  3. Melt the butter in a large skillet, and add the onion and celery. Keep the heat low enough so that the vegetables cook gently [or sweat, as it is called] but do not get browned. This will take about 10 minutes.
  4. Add the poultry seasoning [use the lesser amount if you want a little less pungent flavor - we like it to have a lot of sage flavor though, so I use the full amount], thyme leaves, onion powder, chili powder, salt and pepper.
  5. Saute the spices for a minute or so, and then add 1 and ½ cups of the chicken or turkey broth. Stir and warm together for a couple of minutes, then remove from the heat.
  6. Pour the mixture from the skillet over the cornbread mixture, and using a wide spoon, stir together very gently, so as not to break up the cubes any more than you have to, to get it incorporated.
  7. Pile the stuffing into the prepared dish and do not pack it down - leave it loose and mounded up in the center.
  8. Evenly drizzle the remaining cup of chicken stock over the top of the stuffing in the dish, and cover with foil.
  9. Bake in the preheated oven for about 30 minutes, remove the foil and bake another 30 to 40 minutes, until the top is nicely browned. You can use a digital thermometer to check that the center is about 200 degrees.
  10. Serve hot. Can be made ahead and refrigerated to be baked later on, or it can be reheated, covered with foil.

This would be great with your traditionally roasted turkey but just imagine this slightly spicy, rich stuffing alongside a deep-fried turkey – heavenly!pan of baked cornbread stuffing with a kick


About

Donalyn is a long time food blogger - this is what she has to say about blogging for us: "My husband and I are blissful empty-nesters, enjoying the good life in rural Upstate NY. We grow a huge garden and are always looking for new challenges, the latest of which is brewing beer from our own home grown hops. My take on food is to use the freshest, most local food you can find and give it plenty of flavor. That is where The Great American Spice Company comes in. I've used their products for years, and I'm thrilled to be sharing some of our favorite recipes on their blog."
Donalyn's website: http://thecreeksidecook.com | View all posts by

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