Corn Bread Stuffing

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Corn Bread Stuffing

 

Prep Time: 55 minutes

 

 

Ingredients

 

1-1/4 cups yellow cornmeal

3/4 cup all-purpose flour

1-1/2 teaspoons baking powder

1-1/2 tablespoons sugar

1 teaspoon salt

1 cup milk

1/2 cup butter, divided

1 large egg, beaten

3 tablespoons butter

1 cup chopped onions

1/2 cup diced carrot

1/2 cup diced celery

2 teaspoons fresh thyme leaves

1 bay leaf

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 cup vegetable broth

1/4 cup heavy or whipping cream

 

Directions:

 

1. Place an 8- or 9-inch cast-iron pan in oven. Heat

oven to 400 degrees F.

 

2. Meanwhile, combine cornmeal, flour, baking powder,

sugar, and 1 teaspoon salt in large bowl.

 

3. Heat milk and 1/2 cup butter in saucepan over

medium heat until butter melts. Whisk warm milk-butter

mixture and egg in bowl. Make a well in cornmeal-flour

mixture; pour liquid mixture into well and stir just

until combined. Remove hot skillet from oven. Add 1

tablespoon of the remaining butter to pan, swirling to

evenly coat bottom of skillet. Pour in batter. Bake

until toothpick comes out clean, 12 to 16 minutes.

Cool. Invert bread on to cookie sheet; crumble into

large pieces. Loosely cover and let stand overnight to

dry.

 

4. Melt remaining 2 tablespoons butter in large

skillet over medium heat. Stir in onions, carrot,

celery, thyme, bay leaf, 1/4 teaspoon salt, and

pepper. Cook until vegetables soften. Transfer

vegetables to bowl; stir in corn bread, broth, and

cream. Stuff loosely into turkey neck and body

cavities; roast according to directions with turkey

recipe. Makes eleven, 1/2-cup servings.

 

Nutritional facts per serving

 

calories: 195 , total fat: 12g , saturated fat: 7g ,

cholesterol: 48mg , sodium: 409mg , carbohydrate: 19g

, fiber: 1g , protein: 3g

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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