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cornbread stuffing advice

post #1 of 7
Thread Starter 
I've found tons of cornbread recipes on the net and in cookbooks, but now it's a case of just too much information. So I'm turning to the folks I trust (most of the time :D ). What's your favorite recipe for cornbread that will be combined with other ingredients for a turkey stuffing? I've learned that "Southern style" would be better (not so cakey), but do I just use cornmeal or combine with some flour? I did a dry run of the basic Joy of Cooking recipe, but it stayed pretty flat. Should it have risen a little? Also, the only buttermilk I'm finding in my local markets is low-fat (probably a California thing ;) ). Will that be a problem?
Thanks!
Emily

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Emily

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post #2 of 7
Low fat buttermilk will be fine. Most of my cornbread recipes call for a mix of flour and cornmeal. The important thing is to get it baked off ASAP. That way you can cut it up and let it dry thoroughly before making your stuffing. I find if you don't let it dry well, the cornbread breaks down to much and you end up with a really heavy stuffing.
post #3 of 7
I think Southern style cornbread has little or no sugar and IMHO makes it ideal for stuffing. I usually look for a recipe that doesn't have too high a fat content. It doesn't make a very good eating cornbread (too dry) but it makes good stuffing. I have this recipe for corn sticks that are positively luxurious that I wouldn't dream of using in a stuffing.

Jock
post #4 of 7
Thread Starter 
Thanks Pete. Sorry for the utterly dumb question, but should I let it dry uncovered outside the fridge or wrapped up in something?

And Jock, want to share the corn sticks recipe? The word "luxurious" made me hungry. :roll:
Emily

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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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Emily

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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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post #5 of 7
Leave it unwrapped, out of the fridge, uncovered or just barely covered with some paper towels. Make sure it is spread out also. It needs are circulation to dry evenly. I would make it early on Tuesday, and let it sit out, cut into cubes until T-Day.
post #6 of 7
I'll dig out the recipe tonight and post it in the Recipe forum tomorrow. You will need a couple or 3 of those Lodge cast iron cornstick pans. I don't think they cost much more than $10 each.

Jock
post #7 of 7
Well, I'll take a deep breath and offer a recipe. It's what I've had for fifty years and more. My kids won't come to Thanksgiving unless we assure them it will be done just this way. The Brazil nuts are what sets it apart.

ANCESTRAL TURKEY STUFFING RECIPE

MARJORIE'S STUFFING(my mother)

214-OZPACKAGED STUFFING MIX- "SAGE AND HERB"
2batchesCORNBREAD, with coarse stoneground, whole grain cornmealusing Cook's Illustrated "The Best Recipe" p. 387- Golden Northern
Cornbread (reduce sugar to 2 teaspoons)
3largeSpanish onions, finely chopped
6ribscelery, finely chopped, no leaves
Lightly sautee onions and celery in 2 Tbsp olive oil, just to soften
1/2lbShelled Brazil nuts, EACH cut in 3-4 pieces. Note that's 1/2 pound nuts after shelling. Trader Joe's has them already shelled.

Stir all ingredients together in a large bowl until thoroughly mixed.

1quartLucy's Stock, below

LUCY'S STOCK(my wife's mother)

2-1/2 - 3lbsturkey necks, skinned
2onions, chopped- include skin for color
2carrots, chopped
1stalkcelery, chopped
1/2cupfresh parsley, chopped
2bay leaf, broken
12peppercorns
2qtswater

Put all in pressure cooker, run 30 minutes at 15 pounds
Remove from heat, cool; strain.
Chill stock, skim off most fat.
Makes 2 quarts

reheat 1 quart of stock, add:
4tspfreshly ground black pepper
3tspthyme
2tspsage
1/2cupparsley, chopped
1stickunsalted butter (1/4 pound)

mix all well, until butter melts, allow to cool, and mix thoroughly into dressing
Form into 3/4 cup patties or put into muffin molds.

Cook at 350 until nicely browned, about 30 minutes

Serve with LOTS of turkey gravy

Mike :chef:
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