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Today: December 22, 2024
Today: December 22, 2024

Rustic Cornbread Stuffing with Fresh Herbs

Rustic Cornbread Stuffing with Fresh Herbs
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 8 to 10 servings
In the realm of Thanksgiving stuffing, cornbread variations often lean sweet, masking the natural earthiness of stone-ground corn. The key lies in the cornbread itself – purposefully grainy and understated, allowing the sage and thyme to shine through. When crumbled and combined with slowly sautéed onions and celery, it creates a stuffing that's both rustic and refined. While perfectly sized for a holiday gathering of 8 to 10, the recipe can be scaled up with ease for larger celebrations.

Ingredients

Cornbread

  • 1 cup - yellow cornmeal, preferably organic stone ground
  • ½ cup - all purpose flour or whole wheat flour
  • ¾ teaspoon - salt
  • 1 tablespoon - baking powder
  • ½ teaspoon - baking soda
  • 2 - eggs
  • 1 cup - plain low-fat yogurt or buttermilk
  • ½ cup - milk
  • 1 tablespoon - mild honey
  • 2 to 3 tablespoons - unsalted butter

Stuffing

  • 2 tablespoons - extra virgin olive oil
  • 1 - large onion, finely chopped
  • - Salt to taste
  • 4 stalks - celery, cut in small dice
  • 4 - garlic cloves, minced
  • 2 teaspoons - rubbed sage
  • 1 tablespoon - fresh thyme leaves
  • ½ cup - finely chopped flat-leaf parsley
  • - ground pepper
  • - A double batch of cornbread, crumbled
  • ½ cup - milk for moistening
  • 4 tablespoons - unsalted butter if baking separately
  1. The Cornbread: Step 1 Position a rack in the center of the oven and preheat to 400 degrees. Place a 9-inch cast iron skillet, heavy 2-quart baking dish, or 9-inch square baking pan in the oven during preheating.
  2. Step 2 In a large bowl, combine the cornmeal with the sifted flour, salt, baking powder, and baking soda. In a separate vessel, whisk together eggs, yogurt (or buttermilk), milk, and honey until smooth. Fold the wet ingredients into the dry mixture with gentle strokes, just until incorporated.
  3. Step 3 Working swiftly, remove the hot pan from the oven and add butter, tilting to coat the surface and sides. Pour any excess butter into the batter and whisk quickly to incorporate.
  4. Step 4 Transfer the batter to the hot pan and bake until deeply golden at the edges and a tester inserted into the center emerges clean, 35 to 40 minutes. The cornbread can be served warm or cooled completely for stuffing.
  5. The Stuffing: Step 5 In a large, heavy skillet over medium heat, warm the olive oil until shimmering. Add onion and cook until translucent, about 3 minutes. Season with salt, add celery, and continue cooking until vegetables are tender but retain some bite, about 3 minutes more. Add garlic and cook just until fragrant, 30 to 60 seconds.
  6. Step 6 In a large bowl, combine the sautéed vegetables with crumbled cornbread and remaining ingredients. Add milk gradually until the mixture reaches your desired consistency. Taste and adjust seasoning.
  7. Step 7 Either use as a turkey stuffing, or transfer to a buttered 2-quart baking dish. If baking separately, dot the surface with butter, cover with foil, and heat in a 325-degree oven for 30 minutes until warmed through.
  8. Tips - The cornbread can be prepared up to three days ahead and stored, covered, at room temperature. - The complete stuffing mixture can be assembled one day in advance and refrigerated. - For sage cornbread variation: Incorporate 1 tablespoon fresh chopped sage or 1 teaspoon dried sage into the batter before baking. - Double the stuffing recipe and bake in a 3-quart dish for 45-50 minutes to serve 16-20 people.

Ingredients

Cornbread

  • 1 cup - yellow cornmeal, preferably organic stone ground
  • ½ cup - all purpose flour or whole wheat flour
  • ¾ teaspoon - salt
  • 1 tablespoon - baking powder
  • ½ teaspoon - baking soda
  • 2 - eggs
  • 1 cup - plain low-fat yogurt or buttermilk
  • ½ cup - milk
  • 1 tablespoon - mild honey
  • 2 to 3 tablespoons - unsalted butter

Stuffing

  • 2 tablespoons - extra virgin olive oil
  • 1 - large onion, finely chopped
  • - Salt to taste
  • 4 stalks - celery, cut in small dice
  • 4 - garlic cloves, minced
  • 2 teaspoons - rubbed sage
  • 1 tablespoon - fresh thyme leaves
  • ½ cup - finely chopped flat-leaf parsley
  • - ground pepper
  • - A double batch of cornbread, crumbled
  • ½ cup - milk for moistening
  • 4 tablespoons - unsalted butter if baking separately

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