Cornbread Stuffing, Part 2

Not just for Cornbread Stuffing!

Okay, so this is a little late… if you haven’t figured it out by now, just so you know, I’m a terrible procrastinator. So let’s get to it!

So you take that lovely cornbread you made the day before, and crumble it into a bowl.

It’s okay to have some bigger chunks of cornbread.

Then take two pieces of whole wheat bread and toast ’em.

Then try not to eat them since you’re super hungry because you’re eating small meals until Thanksgiving.

Crumble that with the cornbread. It’s a carbolicious feast!

Take two eggs and crack them in a bowl and mix…

Unless you’re an airhead like I was when I did this, distracted by Orlando Bloom and all. Then you’re going to add the two unbeaten eggs directly to the cornbread and toast mix (thankfully, this did not affect the stuffing in a bad way at all… promise.)

Then you take two cups of Vegetable broth and add it to the mix.

Then add in two tablespoons of Soy Sauce… or if you’re like me, realize you only have about one tablespoon of soy sauce left in the bottle that is rarely ever pulled out. And then decide that it’s the night before Thanksgiving, and you’re not gonna ask a family member to risk life and limb at the grocery store, so you go with the one tablespoon (don’t worry, the taste is still nearly the same. Just a little less than it would be with two.)

Then add in three tablespoons of Poultry Seasoning. This adds in a little of the flavoring that you would most likely get with turkey (I don’t know, seeing as I’ve never had turkey. Vegetarian home and all.)

Then add in a sprinkling of salt…

…and a little bit of pepper. Please note the movie on the tv was Lord of the Rings: Return of the King. I do believe in the shot is Gandalf the White. And nail polish remover from the spray painting of the fake pumpkins and corn bronze. Got bronze spray paint on my nails, 100% acetone nail polish  remover takes care of that.

Here’s what it will look like once you’ve added everything in, but before you mix it.

This is what it will look like once it’s all mixed in.

And now for my less favorite part of it. The onion bit. Anyone else here sensitive to onions? Weep whenever you work with them? Because I always start crying halfway through this part.

Take three stalks of celery…

And one sweet onion (enough for about 2 – 2.5 cups)…

And dice them up… I used my mom’s awesome Pampered Chef Chopper thing. It contains some of that onion tear gas.

And put them in a separate bowl as you chop. By this time you may be crying your eyes out, so feel free to let this be the time when you sob out “I DID MY BEST!!” even though you’re not sad, just onion-related. (Name that comedian with “I DID MY BEST!!”

Okay, then take a frying pan and coat it with about three tablespoons of vegetable oil.

Add a sprinkling of salt to the celery and onions, and then saute them for about 7 minutes.

They’ll be nice and tender and juicy, not overdone and mushy. Forgive the quality… by this time I could barely see from the dang onions. Really, I have to work on my eyes with onions.

Then grease your Mama’s Le Creuset pot, or a 9×13 baking pan, and get ready to pour the stuffing in!

Put the celery and onions in with the crumb mixture, and then put all of it in the prepared pot or pan, and bake at 350 degrees for 20 minutes, until its somewhat firm and crispy on the top. You don’t want to overbake… it’ll be dry.

It should look somewhat like this. Yum!

Here’s the recipes:

Cornbread:

-2 eggs

-1 cup buttermilk OR whole milk

-1/4 cup cooking oil

-3/4 teaspoon salt

-4 teaspoons baking powder

-1 cup white or yellow cornmeal

-1 cup unbleached white flour

 

  • Preheat the oven to 400 degrees.
  • Beat together eggs, milk, oil, and salt until well blended.
  • Sift in the baking powder and whisk until foamy.
  • Quickly mix in the cornmeal and flour, beat until the batter is smooth.
  • Pour into an oiled 9-inch square pan OR cast iron skillet OR 10-inch round baking pan.
  • Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean.

 

Cornbread Stuffing:

-1 pan Cornbread

-2-3 slices whole wheat bread, toasted

-2 eggs, lightly beaten

-2 cups vegetable stock OR water

-2 tablespoons soy sauce

-3 tablespoons poultry seasoning

-Salt and ground black pepper to taste

-3 celery stalks, diced (about 1 cup)

-2-2 1/2 cups finely chopped onions

-3 tablespoons butter or vegetable oil

-pinch of salt

 

  • Butter a 9×13 baking pan or a 2-quart casserole dish.
  • Preheat oven to 350 degrees
  • Crumble the cornbread and whole wheat toast in a large bowl.
  • Stir in the eggs, stock, soy sauce, and seasonings, mix well.
  • In a frying pan, saute the celery and onions in the butter or oil on medium heat with a pinch of salt. Stir often or saute until the vegetables are tender and juicy but not mushy, about 7 minutes.
  • Add celery and onions to the crumb mixture and stir well.
  • Spoon the stuffing into the prepared baking dish and bake for 20 minutes until slightly firm and crisp on top. Don’t overbake.

Happy Holidays!

Recipes from Sundays at Moosewood Restaurant. Moosewood Restaurant does not know me, and I am not trying to steal their recipes. Just spread the yuminess around to others. No copyright infringement is intended through this.

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