Like so many, I'm spending Thanksgiving with family, specifically my in-laws. There is a day of eating and talking and trying to watch football while eating and talking in store for me. Here's hoping that you have a great day visiting with friends and/or family, and that they don't dri
ve you insane. Grab a drink and enjoy your folks and the day.
ve you insane. Grab a drink and enjoy your folks and the day.As a better guy (and a good son-in-law) I'm serving as prep cook for my mother-in-law and preparing a dish for Turkey Day -- cornbread stuffing. Apparently, the Connors of greater New England never did stuffing for Thanksgiving while Jill was growing up. (I'll give you a minute to pick your jaw off of the ground. I was stunned, too) I couldn't even wrap my mind around it initially, until I attended a spread with the family a few years back. There was kugel, cabbage, but no stuffing. I know not everyone does the full spread my family does and that the spread varies from region to region (do you serve ham and collards, is there pork product in your green beans, pumpkin pie versus sweet potato pie?), but no stuffing? It's like peanut butter and no grape jelly.
I couldn't let this travesty stand. So, here the quick and easy stuffing recipe I'm doing for those wanting some good stuffing, or dressing depending on where you're from, or who just want to score points with the in-laws. Embellish how you like (sub sausage or bacon for the mushrooms, add rosemary, whatever) and I would recommend adding a few pieces of french bread or some crusty bread to keep the stuffing from being too mushy. Happy Turkey Day!
Cornbread Stuffing
- 2 9x12 pans of cornbread, cubed
- 2 cups chicken stock
- 3 cups chopped onions
- 2 cups chopped celery
- 1 cup shallots
- 2 cups chopped mushrooms (you can substitute bacon)
- 4 tbsp dried sage
- 1 tbsp thyme
- 1 bay leaf
- 1 stick of butter (1/4 lb.)
Saute mushrooms in large skillet with 2 tbsp olive oil until soft (@ 10 mins.) over medium-high heat. Pull aside, but keep @ 1/4 cup of liquid. Add butter to pan over medium heat, then once the butter is melted, add bay leaf, onions, celery, and shallots. Cook until translucent and soft, then remove from heat.
Preheat oven to 350 degrees F. Cut the corn bread into 1" cubes. In a large bowl, mix corn bread, onions, etc, with thyme and sage. Add 1 cup of chicken stock, and salt and pepper to taste. Add mushrooms and stir. If you want to put stuffing into the turkey, allow at least another 30-45 mins for the bird to be done.
Put the remaining stuffing mixture in baking dish and place dish into oven for 1 hr. Add the rest of stock as needed to keep it somewhat moist. Serve with the meal, ideally with gravy. What, you people don't do gravy, either? WTF?





