member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Cornbread-Bacon-and-Date Stuffing


    Source of Recipe


    Internet

    Recipe Introduction


    Cornbread recipe. Bake the day before making the stuffing for best results (never lasts a day in my household, though!). Makes 2 ten-inch skillets or one 9X13 pan of cornbread. I think iron skillets make the best crust on cornbread.

    List of Ingredients




    2 cups flour, all purpose
    2 cups cornmeal (I use yellow, but white is good, too.)
    1 1/2 Tablespoons baking powder
    1 teaspoon salt
    3 eggs
    2 cups milk
    1/2 cup melted butter (canola or other vegetable oil is fine)

    Mix well, but don't over-mix. Pour into well greased/oiled pan(s). Bake for 20-25 minutes in preheated 425 F oven.

    To the stale, crumbled cornbread, add the following:

    1 pound bacon, fried crisp and crumbled
    1 cup chopped dates
    1 cup onion, diced small
    1/2 celery, diced small
    1/4 cup finely chopped parsley (flat-leaf is best, IMO)
    2 teaspoons finely minced/crushed garlic
    1/4 cup melted butter
    2 cups chicken or turkey broth

    Saute the vegetables in the melted butter until the onion and celery are wilted but still tender-crisp. Add with remaining ingredients to the crumbled cornbread. Mix well. Allow to cool before stuffing the turkey. This will easily stuff a 20-25 pound bird.

    If you want to serve this as a side dish, add one more cup of broth and 2 well-beaten eggs. Pour into buttered casserole or 9X13 pan, bake at 350F for about 50 minutes.

    For a smaller bird (10-18 pounds), I would halve this recipe.

    Recipe




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen | contact the ringmaster