Cornbread stuffing

Cornbread stuffing

Cornbread

2 cups yellow cornmeal

1 cup all-purpose flour

3 tbsp sugar

1 tbsp baking powder

¾ salt

½ baking soda

½ cup chilled unsalted butter

1 ½ cup buttermilk

3 eggs

Mix first six ingredients; add butter and mix until mixture is smooth. Beat buttermilk and eggs in separate bowl. Add cornmeal mixture and blend. Transfer to a buttered 9 x 9” pan.

Preheat oven to 400 F. Beak cornbread until top is golden brown, around 30 min. Cool, cover and let stand at room temperature.

Cornbread may be prepared one day ahead.

Croutons

3 tbsp garlic minced

¼ cup extra virgin olive oil

1 lb loaf French or Italian bread cut into ½ inch cubes (about 16 cups)

Mix minced garlic and olive oil and add bread cubes, mix well thoroughly. Preheat oven to 400 F ad bake croutons till they are golden brown, about 25 min, , stir occasionally.

Dressing

6 tbsp unsalted butter

5 cups yellow onions, finely chopped

½ cup fresh sage, chopped

2 tbsp fresh thyme, chopped

Seasoning, salt, pepper

¾ cayenne pepper

1 ½ - 2 cups reduced turkey stock or chicken broth

Melt butter in a skillet and sauté the onion and celery until soft. Transfer croutons to a large bawl. Crumble the cornbread and add to the bowl along with the sautéed vegetables, sage, seasoning, turkey stock and stir well. Dressing mixture should be very moist, add more stock if needed.

Preheat oven to 350 F , transfer the dressing to a buttered 13 x 9 inch baking pan. Bake until heated throughout about 30 min, until top is golden brown and crisp.

Serves 8 to 10 people.

Modified recipe of Texas Cornbread Dressing from Mark Cox.