Best Cornbread Stuffing Recipe

• 1 cup yellow cornmeal, preferably organic stone groundcornmeal
• 1/2 cup all purpose flour or whole wheat flourflour
• 3/4 teaspoon saltsalt
• 1 tablespoon baking powderbaking-powder
• 1/2 teaspoon baking sodabaking-soda
• 2 eggsegg
• 1 cup plain low-fat yogurt or buttermilkbuttermilk
• 1/2 cup milkmilk
• 1 tablespoon mild honeyhoney
• 2 to 3 tablespoons unsalted butter (to taste)butter
• 2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butterextra-virgin-olive-oil
• 1 large onion, finely choppedonion
• Salt to tastesalt
• 4 stalks celery, cut in small dicecelery
• 4 garlic cloves, mincedgarlic
• 2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sagesage
• 1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thymethyme
• 1/2 cup finely chopped flat-leaf parsleyparsley
• Freshly ground pepperpepper
• A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade
• 1/2 cup milk, or as necessary, for moisteningmilk
• 4 tablespoons unsalted butter if baking separatelybutter

1. 01Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
2. 02Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
3. 03Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
4. 04Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
5. 05Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
6. 06Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

Calories

252 kcal

Protein

6 g

Fat

13 g

Saturated fat

6 g

Carbs

28 g

Fiber

2 g

Sugar

6 g

Sodium

321 mg

Cholesterol

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