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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Corn Bread Stuffing

November 19th, 2010 · No Comments · Dinner, Fall Recipes, Holiday, Side Dishes, Vegan, Vegetarian, Winter Recipes

It’s all about the Stuffing.
I think that Thanksgiving meals can survive many mishaps as long as you have some great stuffing and gravy. So these are the two recipes that we start planning in advance. Stay tuned for our Mushroom gravy recipe.

Corn is an essential native American staple. In South America, early Spanish explorers described indigenous maidens wearing popcorn strands in their hair. In North America, the earliest European settlers would not have survived without it and without the help of the Native Americans in learning to cultivate and prepare it.
I love a stuffing with great local ingredients and Chestnuts, another native American staple, add great texture and flavor to stuffing.
This stuffing, cooked on its own or baked in a turkey, makes a great side dish for the vegetarian or not.

Corn bread cut into cubes and left overnight on a cookie sheet to air dry (do not wrap)
Celery, finely minced
Carrots, finely minced
Roasted, shelled chestnuts (available in a pouch in gourmet shops)
Parsley, finely chopped
Fresh Thyme Sprigs, finely chopped
Leeks, cleaned and thinly sliced
3 cups of garden vegetable stock
1 tablespoon of Spike seasoning
5 tablespoons of Olive Oil
Sea Salt

Grease a casserole dish and set aside.
Saute vegetables in 2 1/2 tablespoons of EVOO until slightly browned.  Add dash of salt.
In separate sauce pan, saute chestnuts and shallots in 2 1/2 tablespoons until golden
In large bowl, combine corn bread with all ingredients with oil and add gradually add stock until
mixture becomes moist, like a bread pudding mixture. Careful to not overmix.

Pour into casserole dish and bake for 40 minutes at 375
Allow to rest for at least 15 minutes prior to serving

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