Cornbread Stuffing

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Submitted by Sam_I_Am.

AltonBrown Regurgitation[edit]

Don't make "stuffing" because it adds mass to the bird, so it adds time to cooking, so it subtracts moisture. "Stuffing" by any other name would taste as sweet. Therefore in the south, we make "Dressing".

First, make cornbread the night before:

Cornbread[edit]

  • 4 T Butter (melted)
  • 4 Eggs
  • 1 1/3 C Buttermilk
  • 1 1/3 C Milk
  • 2 C Cornmeal
  • 2 C AP Flour
  • 4 t Baking powder
  • 1 t Baking soda
  • 2 T Sugar
  • 1 t Salt

Preheat to 375. Whisk the wet stuff. Sift the dry.

File:Stuffing-0.jpg

Add the wet to the dry and mix until just combined. Pour into a nonstick 9x13 pan.

File:Stuffing-1.jpg

Bake for 30 minutes, till it's golden, brown, and also delicious.

File:Stuffing-2.jpg

The morning of, break into pieces and bake at 250 for an hour to dry-out.

File:Stuffing-3.jpg

Aromatics[edit]

  • 1.5 lb Sausage
  • 3 Onions
  • 3 ribs Celery
  • 2 T Fresh Thyme
  • 2 T Fresh Sage
  • 3 cloves Garlic
  • 1 T Salt
  • 2 t Pepper
  • 3 C Chicken Broth
  • 2 C Half&Half
  • 2 Eggs
  • 1 stick Butter

Cook the sausage to colored and remove. Mince the onion and celery in the remaining grease and 2 T of butter. Add those to the sausage, and saute the rest of the onion and celery with the rest of the butter. After translucent, add thyme, sage, garlic, salt, & pepper.

File:Stuffing-4.jpg

Mix all of the above with the cornbread pieces, being careful not to break-up the cornbread too much. Whisk the rest of the liquids and pour over.

File:Stuffing-5.jpg

Cover and cool for up to four hours, so the flavors can meld. Then bake at 400 till golden brown, about 45 minutes.

Serve[edit]

File:Stuffing-6.jpg