28
Dec
13

cornbread stuffing

The stuffing for Orange Glazed Turkey with Cornbread Stuffing

corn bread stuffing for about an 18 lb turkey
Recipe for cornbread

2 1/4  cups corn meal
2 1/4 cups  white flour
1\2 cup sugar, more or less to taste
2 1/4 tablespoons baking powder
2 1/4  teaspoons salt
-———-•—————–

IMG_4189
1/2  cup or more  oil
2 1/4 cup milk
2 1/2 eggs beaten

Recipe multiplied from original Indian Head yellow corn meal

Mix dry ingredients
Mix wet ingredients
Combine both mixing with a spoon
Adjust flour and liquids if too thick or thin
Pour onto a parchment papered sheet pan

IMG_4191
Bake about 425 degrees 20 or so minutes

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Run under broiler if necessary to brown top.

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Cool, then with a pizza cutter, cut into cubes.

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IMG_4198taste test

Let dry , store in  container till needed.

now that the cornbread is done,

2 lbs sausage

about 4 cups each celery, onion, diced

2 tablespoons diced garlic

oil, for sauteing, about 2 tablespoons

thyme, sage, etc, or Bells seasonings to taste

12 cups cornbread prepared stuffing mix, (or cornbread from above)

2 -3 granny smith apples , cored, peeled and diced

1 cup each dried apricots,and dried cherries (I used diced dried dates)

salt and pepper to taste

1 to 2 cups chicken broth

________________________________________________________________

brown the sausage , breaking them up, 10 to 12 minutes. remove to large bowl

IMG_4218

wilt the onions, celery and garlic with the oil over low heat , sprinkle with the thyme and sage.

add to the sausage

IMG_4219(the green glob is the celery onion mixture I prepared a day before and placed in a rectangular container)

toss in the cornbread cubes along with fruit

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season with the salt and pepper

 

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drizzle in the broth, to desired consistency

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toss well

IMG_4221the only shortcut in this recipe was that I used a rotary slicer to chop the onions and celery instead of by hand


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