What? You still haven’t tried my amazing Thanksgiving
stuffing? It’s not too late...this can (and should) be the year! Simply put, this is the
best stuffing there is or will be—take it from one who has eaten boatloads of stuffing through the years. I'm pretty sure this stuffing would be in the running for my last meal if I were ever on death row, if the prison kitchen would let me make it myself.
Cornbread & Scallion Stuffing
Adapted from the beloved, still-missed Gourmet magazine,
November 1992
(It’s actually called Cornbread, Sausage & Scallion Stuffing, but in an uncharacteristic nod to heart-health, I don’t put in the sausage. See the note below if you’d like to add the sausage.)
(It’s actually called Cornbread, Sausage & Scallion Stuffing, but in an uncharacteristic nod to heart-health, I don’t put in the sausage. See the note below if you’d like to add the sausage.)
For the cornbread:
1 cup all-purpose flour
1 1/3 cups yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 1/3 cups yellow cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 cup milk
1 large egg
3 tablespoons unsalted butter, melted and cooled
1 large egg
3 tablespoons unsalted butter, melted and cooled
For the stuffing:
¾ stick unsalted butter plus an additional 2 tablespoons if
baking the stuffing separately
2 cups finely chopped onion
1 ½ cups finely chopped celery
2 teaspoons crumbed dried sage
1 teaspoon dried marjoram, crumbled
1 teaspoon crumbled dried rosemary
½ cup thinly sliced scallions
1 ½ cups chicken broth if baking the stuffing separately
Make the cornbread: In a bowl stir together the flour, the cornmeal, the baking powder, and the salt. In a small bowl, whisk together the milk, the egg, and the butter, and add the milk mixture to the cornmeal mixture, and stir the batter until it is just combined. Pour the batter into a greased 8-inch-square baking pan (I actually use a cast iron skillet) and bake the cornbread in the middle of a preheated 425 F oven for 20-25 minutes, or until a tester comes out clean. (The corn bread may be made 2 days in advance and kept wrapped tightly in foil at room temperature.)
Into a jellyroll pan, crumble the corn bread coarse, bake it in the middle of a preheated 325 F oven, stirring occasionally, for 30 minutes, or until it is dry and golden, and let it cool.
Make the stuffing: In a large skillet, melt 6 tablespoons of butter and cook the onion and the celery over moderately low heat, stirring occasionally, until the vegetables are softened. Add the sage, marjoram, rosemary, and salt and pepper to taste and cook the mixture, stirring, for 3 minutes. Transfer the mixture to a large bowl, add the corn bread, the scallion, and salt and pepper to taste, and combine the stuffing gently but thoroughly. Let the stuffing cool completely before using it to stuff a 12-14 pound turkey.
The stuffing can be baked separately: Spoon the stuffing into a buttered 3- to 4-quart casserole, drizzle it with the broth, and dot the top with the additional 2 tablespoons of butter, cut into bits. Bake the stuffing, covered, in the middle of a preheated 325 F degree oven for 30 minutes and bake it, uncovered, for 30 minutes more.
Serves 8-10; fewer if I am one of the dinner guests!
Note: Here are the instructions if you want to add the sausage: The recipe calls for “3/4 lb bulk pork sausage” that you brown in a skillet. Remove it from the pan—leaving the fat—and proceed with cooking the onions, etc. Add the sausage at the end, when you combine the cornbread and scallion with the onion mixture.
2 cups finely chopped onion
1 ½ cups finely chopped celery
2 teaspoons crumbed dried sage
1 teaspoon dried marjoram, crumbled
1 teaspoon crumbled dried rosemary
½ cup thinly sliced scallions
1 ½ cups chicken broth if baking the stuffing separately
Make the cornbread: In a bowl stir together the flour, the cornmeal, the baking powder, and the salt. In a small bowl, whisk together the milk, the egg, and the butter, and add the milk mixture to the cornmeal mixture, and stir the batter until it is just combined. Pour the batter into a greased 8-inch-square baking pan (I actually use a cast iron skillet) and bake the cornbread in the middle of a preheated 425 F oven for 20-25 minutes, or until a tester comes out clean. (The corn bread may be made 2 days in advance and kept wrapped tightly in foil at room temperature.)
Into a jellyroll pan, crumble the corn bread coarse, bake it in the middle of a preheated 325 F oven, stirring occasionally, for 30 minutes, or until it is dry and golden, and let it cool.
Make the stuffing: In a large skillet, melt 6 tablespoons of butter and cook the onion and the celery over moderately low heat, stirring occasionally, until the vegetables are softened. Add the sage, marjoram, rosemary, and salt and pepper to taste and cook the mixture, stirring, for 3 minutes. Transfer the mixture to a large bowl, add the corn bread, the scallion, and salt and pepper to taste, and combine the stuffing gently but thoroughly. Let the stuffing cool completely before using it to stuff a 12-14 pound turkey.
The stuffing can be baked separately: Spoon the stuffing into a buttered 3- to 4-quart casserole, drizzle it with the broth, and dot the top with the additional 2 tablespoons of butter, cut into bits. Bake the stuffing, covered, in the middle of a preheated 325 F degree oven for 30 minutes and bake it, uncovered, for 30 minutes more.
Serves 8-10; fewer if I am one of the dinner guests!
Note: Here are the instructions if you want to add the sausage: The recipe calls for “3/4 lb bulk pork sausage” that you brown in a skillet. Remove it from the pan—leaving the fat—and proceed with cooking the onions, etc. Add the sausage at the end, when you combine the cornbread and scallion with the onion mixture.
