This is a favorite for our family on holidays and sometimes when I am feeling like making a giant meal with roast chicken and all the fixin's I will make this to accompany.
1 pan 8x8 of baked and cooled cornbread
1 c chopped celery with leaves
1/2 chopped onions
1 stick butter
1/4 c chicken broth or stock
break corn bread into small pieces, I just leave it in the pan it baked in until I need to add it to the veggies. Cook celery and onion in the butter until soft, but not browned (I often add some celery seed or thyme at this point and allow the heat of the butter to release some of the good stuff in the herbs, but it isn't necessary). Add broth and mix well, then add the corn bread to the pan (I use a huge skillet that I have) and toss lightly. Pour into another baking pan and bake in a preheated 350 oven for 30-40 minutes or until the top is crusty and golden. I don't stuff turkeys or chickens (I don't like my stuffing that way) but if you like it you can skip the baking and just stuff your bird.
No comments:
Post a Comment