Cornbread Stuffing
Please read through entire recipe before proceeding.
Part 1 - Cornbread
Ingredients:
2 2/3 cups milk
1/2 cup vegetable oil
4 large eggs
2 cups cornmeal (yellow)
4 teaspoons baking powder
1 teaspoon salt
Instructions:
1. Grease a 13x9 casserole dish
2. Pre-heat oven to 375 degrees
3. Whisk together the milk, eggs, and vegetable oil
4. In a separate large bowl, combine cornmeal, flour, baking powder, and salt
5. Pour the batter into the prepared 13x9 casserole dish
6. Bake for 30 minutes or until a toothpick inserted comes out clean
The cornbread can sit out for 1-2 days at room temperature to stale it slightly. This can be done rather than following steps 7-10.
7. Cool in pan on wire rack for 2 hours.
8. Reduce oven to 250 degrees
9. Divide cornbread between two rimmed baking sheets and bake until dry, stir occassionally - 50 minutes to 1 hour.
10. Let cool for about 30 minutes
Part 2 - The Stuffing
Ingredients:
1 1/2 pounds turkey meat
2 onions, chopped fine
6 tablespoons unsalted butter
4 garlic cloves
1 teaspoon ground sage
1 teaspoon dried thyme
3 1/2 cups chicken broth
1 cup half and half
4 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper (optional)
Instructions:
1. In a large frying pan, cook turkey meat.
2. Remove turkey meat into a separate bowl and leave turkey juice in frying pan
3. Add onions and 2 tablespoons pepper.
4. Cook over medium-high heat for about 5 minutes
5. Stir in garlic, sage, and thyme and cook until fragrant - about 30 seconds.
6. Stir in chicken broth.
7. Remove from heat and let cool for 5 minutes.
8. In a large bowl, whisk half-half, eggs, salt, and cayenne (optional).
9. Slowly whisk in warm broth mixture until incorporated.
10. Grease a 13x9 casserole dish
11. Pre-heat oven to 375 degrees
12. Crumble all the cornbread into the greased casserole dish
13. Mixed the cooked turkey meat into the cornbread
14. Pour the broth mixture over the cornbread-turkey meat
15. Let mixture soak for 20 minutes - stir occasionally
16. Bake for 30 - 40 minutes.
17. Let cool for 15 minutes
18. Enjoy.
Mark's Story
Christmas 2015, we are hosting Christmas. We are having people over on Christmas Eve, Christmas Day, and the Second Day of Christmas. I pre-made two cornbreads. I made the first batch of stuffing for the guests on Christmas Eve and had enough leftover for guests on Christmas Day. I made the second batch on the 26th. The first batch I used garlic powder. The second batch I used actual garlic cloves. Trish and I really liked it. Although both batches I made it with turkey sausage. When I make this next time, I will use regular turkey meat.
Editors at America's Test Kitchen. (2014). The New Family Cookbook, pp. 176-178. Brookline, MA. America's Test Kitchen.
