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Corn Bread Stuffing




Source of Recipe


Source: Ladies' Home Journal


List of Ingredients




3/4 cup all-purpose flour
1-1/4 cups yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/4 cup unsalted butter, melted
1/4 cup ruby port
1 cup quartered, pitted dried prunes
1/2 cup chopped dried apricots
6 tablespoons unsalted butter, plus additional for pan
1 cup chopped celery
1 cup chopped onion
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1 cup chicken both


Recipe



1. Make corn bread: Preheat oven to 425 degree F and butter an 8x8-inch glass baking dish.
2. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Beat together eggs, buttermilk, and butter in a medium bowl. Stir egg mixture into flour mixture until just combined. Pour batter into prepared dish, smoothing top.
3. Bake corn bread in middle of oven until golden and a tester inserted in center comes out clean, about 15 minutes. Cool corn bread in dish on a rack. Invert corn bread onto a cutting board and halve bread horizontally. Cut bread into 1/2-inch cubes.
4. Make stuffing: Simmer port with 1/4 cup water, prunes, and apricots, covered, in a small saucepan, stirring occasionally until fruit softens and liquid is absorbed, about 5 minutes. Let mixture, cool, uncovered.
5. Melt butter in a large skillet over moderately high heat until melted. Cook celery, onion, and herbs, stirring occasionally, until softened, about 5 minutes. Transfer vegetables to a large bowl and let cool. Add dried fruit mixture and corn bread cubes and toss, seasoning with salt and pepper to taste, until just combined.
6. Reserve 3 cups of stuffing to fill cavity of crown roast. Transfer remaining stuffing to a buttered shallow 2-1/2-quart ceramic baking dish. Drizzle stuffing in dish with broth.
7. While crown roast is resting, bake stuffing in dish, uncovered, in lower third of oven at 400 degree F until top is golden brown, about 20 minutes. Makes 8 servings.