Well, here we are at the last day of the five days of stuffing. Today's recipe is very special because it is my own family's recipe that we have used for three generations. My family is from the south so it is cornbread stuffing. However, what makes it so scrumptious is the homemade sage cornbread that it is made with. You have to make the cornbread from scratch, box mixes make for a dressing disaster!
So, we will start out with the Sage Cornbread Recipe
So, we will start out with the Sage Cornbread Recipe
| Ingredients: 6 tablespoons butter 2 teaspoons sage, dried 1 1/2 cups cornmeal 1 cup flour 2 tablespoons sugar 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 large egg 1/2 cup minced sweet onion 1 1/2 cups buttermilk |
Directions:
Preheat oven to 375 degrees
Grease a baking pan if you don't have a cast iron skillet. If you do, cast iron skillet is preferred.
Put the butter and sage in a saucepan and melt, stirring constantly, then set aside
Mix cornmeal, baking powder and baking soda, flour and sugar in a bowl and set aside
Wisk eggs and milk in a separate bowl and add butter/sage mixture
Add the liquid mixture and dry mixture and stir until well mixed
Pour into you pan or skillet and spread evenly
Bake for 20 to 30 minutes until a knife comes out clean and the sides are browned.
Remove from oven, take the cornbread out of the pan and let cool.
Preheat oven to 375 degrees
Grease a baking pan if you don't have a cast iron skillet. If you do, cast iron skillet is preferred.
Put the butter and sage in a saucepan and melt, stirring constantly, then set aside
Mix cornmeal, baking powder and baking soda, flour and sugar in a bowl and set aside
Wisk eggs and milk in a separate bowl and add butter/sage mixture
Add the liquid mixture and dry mixture and stir until well mixed
Pour into you pan or skillet and spread evenly
Bake for 20 to 30 minutes until a knife comes out clean and the sides are browned.
Remove from oven, take the cornbread out of the pan and let cool.
Now that the cornbread is done, it is time to make the stuffing. Trust me, all this work is worth it!
| Ingredients: The whole pan of cornbread, chopped small 1 hard boiled egg. chopped small 1 1/2 cups celery, minced 1 cup onions, chopped small 1 1/4 tablespoons sage 2 tablespoons parsley 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 8-9 cups of turkey broth |
Instructions:
Preheat oven to 350 degrees.
Grease a 13 x 9 glass baking dish, and a 8 x 8 glass dish
Microwave or boil turkey stock until very hot
In a very large bowl, mix all ingredients except for the turkey stock.
Pour hot turkey stock over the contents of the bowl and stir until thoroughly mixed
Pour into 13 x 9 dish and pour the left over in the 8 x 8 dish (or you can freeze it)
Bake for 45 minutes covered with foil.
Remove foil and bake another 15 minutes, uncovered
Test to see if it is done. If not, you may need to cook it another 15 minutes.
Preheat oven to 350 degrees.
Grease a 13 x 9 glass baking dish, and a 8 x 8 glass dish
Microwave or boil turkey stock until very hot
In a very large bowl, mix all ingredients except for the turkey stock.
Pour hot turkey stock over the contents of the bowl and stir until thoroughly mixed
Pour into 13 x 9 dish and pour the left over in the 8 x 8 dish (or you can freeze it)
Bake for 45 minutes covered with foil.
Remove foil and bake another 15 minutes, uncovered
Test to see if it is done. If not, you may need to cook it another 15 minutes.
| If you find your dressing has gotten cold while you are preparing the rest of your dinner, you can place it in the microwave with a full glass of water (just set the full glass next to the dish, in the microwave to prevent the dressing from drying out) and reheat it. I hope you have enjoyed my five days of stuffing as much as I have, and I hope you found some new recipes to try. Have a Great Thanksgiving! Jade :) |  |
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