The Best Cornbread Stuffing

Quite simply, if you start with the best ingredients, you'll get better results. The cornbread is no exception. I use organic cornbread from Jenney Grist Mill in Plymouth, Ma. I use healthy canola oil, but most recipes will call for shortening.

1 c. yellow cornmeal
1/3 c. oil or shortening
1 1/4 c milk
2 eggs
1 c. flour (use whole wheat for a truly whole grain version)
1/2 c sugar
4 tsp baking powder
1/2 tsp salt

Preheat oven to 425 degrees.
Generously grease a 9 x 9 x 2 pan or 12 muffin tin.
Whisk together wet ingredients: milk, oil, eggs
Sift cornmeal to remove any large pieces of corn. Then sift the rest of the dry ingredients together.
Combine wet and dry ingredients until moistened. Do not over mix.
Pour into greased pan and bake at 425 for 20-25 minutes.

Alternatively, you can use a cast iron skillet. Put in the oven when you are preheating. Carefully remove the pan, add oil/grease evenly, and pour in the batter. Bake for 20-25 minutes.

1 Recipe Cornbread (fresh and still soft)
2 c. dried seasoned bread cubes
1 lg onion, diced
2 carrots, diced
2 ribs celery, diced
2 apples, peeled (if you prefer), chopped and tossed with lemon
1/2 c. raisins
1/2 c. craisins
1/2 c. chopped walnuts
chicken stock or broth
poultry seasoning
1 package Jones maple flavored sausage patties

Make cornbread, if you haven't already.

Bake the sausage according to package directions

Toast walnuts in a non-stick pan over med-high heat- this will only take a minute or two. Set side.

Heat broth/stock.

In a separate pan, prepare mirapoix- saute diced onions, celery, carrots in butter and oil mixture. Season. Sweat veggies until soft, but do not brown. Add garlic and apples just at the end.

In big mixing bowl, combine bread cubes, crumbled cornbread. Pour stock over top until nicely combined.

When softened, add fruit, mirapoix, nuts, poultry seasoning, and herbs.

if you so desire, blitz sausage in a food processor. Add sausage to stuffing.

You can prepare this recipe up til this point the day ahead. If you like, this recipe can be make ahead and frozen. To serve:
In the Bird- Stuff the turkey shortly before cooking in the oven. Follow instructions on the package.
In A Crock Pot- Put the stuffing on low in a greased small crock pot for several hours.
In A Casserole Dish- Grease a casserole dish. Add stuffing and bake at 350 for 45 minutes.

If you can't cook, are afraid of burning the veggies or cornbread, here's a prepared method that will have it done in 15 minutes.

1 box Turkey stuffing mix
1 dz good quality cornbread muffins
1 pack precut/shredded carrots onion, celery mix
1/2 c raisins
1/2 c. craisins
1/2 c walnuts
2 apples, peeled, chopped and tossed with lemon
1 pk. Jones breakfast sausage patties Maple Flavored (optional)

Put breakfast sausage in oven to bake.

In a large saucepan, quickly toss the nuts. Remove.

Put in veggies and butter/oil. Cook 3 minutes to release flavor. Stay by the stove and stir frequently.

Add water. Add dried fruit. Bring to a boil.

Add poultry seasoning.

Add stuffing mix. Stir.

Add cornbread, nuts, apples. Stir again.

If you are using sausage, you'll want to blitz it in the food processor. Then mix into the stuffing.

You can then follow the instructions for the first recipe:

In the Bird- Stuff the turkey shortly before cooking in the oven. Follow instructions on the package.
In A Crock Pot- Put the stuffing on low in a greased small crock pot for several hours.
In A Casserole Dish- Grease a casserole dish. Add stuffing and bake at 350 for 45 minutes.

If you are lucky enough to have leftovers, you are wondering what to do with the stuffing. Here are a few suggestions on how to transform you cornbread stuffing leftovers.

Take a cue from Rachael Ray and make a mock matzo soup. Use hot ready made stock (adding chopped veggies or greens is optional) and pour over a giant scoop of stuffing.

Make a cornbread stuffing frittata.

I got this tip from Robin Miller. It is fabulous and fast! Preheat oven to 325 degrees. Put oil in a cast iron skillet or oven proof skillet. If you wanted to add additional ingredients like mushrooms, now is the time to add them to the pan. While your skillet is getting hot, whisk 6 eggs and a bit of milk or water. Season with salt, pepper and whatever else you'd like. Break up stuffing evenly into pan. Add egg mixture. Add cheese, if you like. Let set up for a few minutes. Transfer to preheated oven. Bake until frittata is set and lightly browned.

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