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
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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

Bake about 425 degrees 20 or so minutes

Run under broiler if necessary to brown top.

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


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

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

season with the salt and pepper

drizzle in the broth, to desired consistency

toss well
the only shortcut in this recipe was that I used a rotary slicer to chop the onions and celery instead of by hand
- Cornbread + Cornbread Stuffing (hummusandjalapenos.wordpress.com)
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pass this along my friend....
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