Thanksgiving Stuffing Review!

THANKSGIVING STUFFING

 This dressing or stuffing is so tasty. I do believe it is better the next day with a little turkey gravy over it. Yum!! It's a lot of work, but the end


 result is very good. I am only giving it 4 stars because I thought the cornbread could have had more flavor to it.  (I do plan on making this again, but next time I am going to use my favorite cornbread recipe from Pinterest.) 

This is a two part recipe. 

**Allow time to dry out breads**

INGREDIENTS

For Skillet Cornbread

Pour cornmeal in bowl

Add flour, salt, and baking powder

Stir together

Measure buttermilk and milk in measuring cup

Add egg

Stir together

Add baking soda and stir

Pour milk mixture into dry ingredients

Whisk together until mixed well

Melt shortening

Slowly add shortening to batter

Stir until combined

Melt 2 tablespoons shortening over medium heat in iron skillet

 
Pour batter into hot skillet

Spread to even out over surface 

(Batter should sizzle)

Cook on stovetop for 1 minute

Bake in oven at 

 

450 degrees for 20-25 minutes

Looks so good

Remove from skillet

cut into cubes

Put on cookie sheet next to french loaf cut up.

Set out for 24 hours 

Now for Stuffing

 INGREDIENTS

Melt butter in large skillet

Cook onions and celery for a few minutes until onions are translucent.

Add chicken broth and bring to boil

In the meantime, chop fresh rosemary and parsley

Add basil,thyme, rosemary and parsley 

Stir until combined

 

I added a little sage

Place bread in large bowl. Gradually ladle broth

 mixture into bread and mix.

(I just poured it all in at once, then mixed)

I chopped some mushrooms up

Cooked them in some broth 

Added them to the stuffing mixture

 

If you use salt, use carefully. It is very easy to over salt this stuffing.

If not moist enough, you can add more chicken broth.

(I made mine the night before, them right before 

I baked it the next day, I added a little more broth to it.)

Either stuff your bird or bake at 350 degrees for 25 to 30 minutes

(I baked mine a little longer, then put it up to 450 for 

about 10 minutes or so to brown it up really well)

Enjoy!!

RECIPE FOR CORNBREAD

Ingredients

• 1 cup Yellow Cornmeal
• 1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1 Tablespoon Baking Powder
• 1 cup Buttermilk
• 1/2 cup Milk
• 1 whole Egg
• 1/2 teaspoon Baking Soda
• 1/4 cup Shortening
• 2 Tablespoons Shortening

Preparation Instructions

Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!

STUFFING RECIPE:

Ingredients

• 1 whole Pan Of Cornbread (Recipe at top)
• 1 loaf French Bread, Somewhat Crusty
• 1 stick Butter
• 1 whole Medium Onion, Diced
• 2 cups Celery, Chopped
• 4 cups Low Sodium Chicken Broth
• 1/2 teaspoon Dried Basil
• 1/2 teaspoon Thyme
• 2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
• 1/4 cup Fresh Parsley, Chopped
• Salt To Taste

Preparation Instructions

Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.

Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

Enjoy!!

xoxo

Lenetta

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