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Sunday, November 30, 2008

Stuffing

Time to post my Thanksgiving recipes. I know it is super helpful after the holiday but these all turned out great and were fairly easy to make.


Stuffing

Ingredients:
1 loaf cornbread (recipe below)
1 loaf crusty French bread
1 medium onion, diced
4 cups low sodium chicken broth
1/2 cup (1 stick) butter
2 cups celery, chopped
1/4 cup fresh parsley, chopped
1/2 tsp dried basil
2-3 tsp fresh rosemary, chopped
1/2 tsp dried thyme

Directions:
First 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. I set them out for 24 hours but then also popped them in a warm oven for 30 minutes to make them more crispy.

Warm up a large skillet over medium heat and add one stick of butter. When the butter is 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 basil, thyme, rosemary and 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 into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasonings and herbs if needed. Add salt carefully, you don't want to oversalt your stuffing (I ended up using very little salt). If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake accordingly or place in a baking dish and bake at 35o for 20-25 minutes or until golden brown on top. I did the latter and baked around 30 minutes.

Cornbread

Ingredients:1 cup yellow corn meal
1/2 cup all purpose flour
1 tsp salt
1 cup buttermilk
1/2 cup milk
1 egg
1 tbsp baking powder
1/2 tsp baking soda
1/4 cup, plus 2 tbsp shortening

Directions:
Preheat oven to 450. Heat shortening in an iron skillet, muffin pan, or other paking pan (I used a 9x13 pan). Combine corn meal, flour and salt in mixing bowl. In a separate bowl, combine buttermilk, milk and egg. Add baking powder and baking soda, stir. Add 1/4 cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.


Recipes by the Pioneer Woman.

Labels: ,

2 Comments:

Blogger Nicolasa said...

That stuffing looks amazing! How did your corn bread turn out? Jarod made some for Thanksgiving and it was really good!

November 30, 2008 at 11:58 AM  
Blogger Christina said...

The cornbread was good for the stuffing but it's not sweet cornbread. Personally, I like sweet cornbread to eat by itself!

November 30, 2008 at 5:40 PM  

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C + C Marriage Factory: Stuffing

Stuffing

Time to post my Thanksgiving recipes. I know it is super helpful after the holiday but these all turned out great and were fairly easy to make.


Stuffing

Ingredients:
1 loaf cornbread (recipe below)
1 loaf crusty French bread
1 medium onion, diced
4 cups low sodium chicken broth
1/2 cup (1 stick) butter
2 cups celery, chopped
1/4 cup fresh parsley, chopped
1/2 tsp dried basil
2-3 tsp fresh rosemary, chopped
1/2 tsp dried thyme

Directions:
First 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. I set them out for 24 hours but then also popped them in a warm oven for 30 minutes to make them more crispy.

Warm up a large skillet over medium heat and add one stick of butter. When the butter is 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 basil, thyme, rosemary and 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 into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasonings and herbs if needed. Add salt carefully, you don't want to oversalt your stuffing (I ended up using very little salt). If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake accordingly or place in a baking dish and bake at 35o for 20-25 minutes or until golden brown on top. I did the latter and baked around 30 minutes.

Cornbread

Ingredients:1 cup yellow corn meal
1/2 cup all purpose flour
1 tsp salt
1 cup buttermilk
1/2 cup milk
1 egg
1 tbsp baking powder
1/2 tsp baking soda
1/4 cup, plus 2 tbsp shortening

Directions:
Preheat oven to 450. Heat shortening in an iron skillet, muffin pan, or other paking pan (I used a 9x13 pan). Combine corn meal, flour and salt in mixing bowl. In a separate bowl, combine buttermilk, milk and egg. Add baking powder and baking soda, stir. Add 1/4 cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.


Recipes by the Pioneer Woman.

Labels: ,