Cornbread Stuffing (Dressing)
I decided to share some of the recipes I am using for Thanksgiving sides. This recipe is from Food Network and it is a Tyler Florence recipe. I changed it a bit. I added some extra onion and the celery. And cut the cooking time by 5 minutes. Enjoy!!
INGREDIENTS:
INGREDIENTS:
- 2 tablespoons butter
- 2 onions, chopped
- 2 stalks of celery
- 6 large cornmeal muffins, cubed
- A handful fresh sage leaves, chopped
- 1 egg
- 1/4 cup heavy cream
- 1/4 cup chicken stock
- Salt and freshly ground black pepper
Directions:
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish. Bake until hot and crusty on top, about 25 minutes.
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish. Bake until hot and crusty on top, about 25 minutes.
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