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Thanksgiving: Cornbread Stuffing

Source of Recipe


From "Delilah's Everyday Soul" by Delilah Winder






List of Ingredients



• 4 Tbsp butter
  
• 2 medium onions, peeled and finely chopped
  
• 4 ribs celery, finely chopped
  
• 2 loaves white bread, torn roughly into 1-inch pieces
  
• One 8-inch-square pan cornbread (recipe follows), broken roughly into 1/2-inch pieces
  
• 1 cup chicken broth, or more as needed
  
• Salt and black pepper to taste
  
• 1 tsp dried thyme
  
• 1 tsp dried marjoram
  
• 1/2 tsp dried rubbed sage
  
• 1/2 tsp granulated garlic
  
• 1/2 tsp onion powder
  






Instructions



1. Preheat the oven to 325° F. Butter 2 large casserole dishes and set aside.
   
   
2. Melt the butter in a medium-size roasting pan over medium heat. Add the onion and celery, sautéing until softened and translucent. Add the white bread and cornbread pieces, then the chicken broth to moisten, adding additional broth as needed. Stir to incorporate with the vegetables. Season with salt and pepper, stir in the herbs and spices, and continue to cook, stirring occasionally, until the bread pieces are lightly browned, about 5 minutes.
   
   
3. Turn the stuffing into the prepared casserole dish and bake until lightly browned, about 45 minutes. (To cook the stuffing in the bird, lightly fill the turkey cavity and roast at once. Do not let a bird sit for any length of time once it is filled with warm stuffing. Bake extra stuffing separately in a casserole.)
   
   Makes about 8 cups,
   enough to fill a 12- to 15-pound turkey.
   
   ............
   
   CORNBREAD
   
   • 1/4 pound (1 stick) butter, melted
   • 2 cups yellow cornmeal
   • 2 cups all-purpose flour
   • 1 cup sugar
   • 2 Tbsp baking powder
   • 1 tsp salt
   • 1-1/2 cups milk
   • 4 large eggs
   
   Heat the oven to 350° F. Brush two 8-inch-square pans with canola oil.
   
   In a large bowl, mix all the ingredients until smooth. Pour the batter into the pans and bake until a skewer inserted in the center comes out clean, about 40 minutes. Cool on racks for 20 minutes before turning out of pans.
   
   Serve, cut into squares, or use for cornbread stuffing.
   
   Makes two 8-inch-square pans.