A Lifestylye Blog

Thursday, November 29, 2018

Holiday Side Dishes- Multi Cornbread Stuffing with Fresh Fennel and Sage!



Yes, for me and my family it's called "stuffing."  Not "dressing."


This delicious holiday side dish blends all of the best flavors from every family's traditional stuffing recipe to make one dish that pleases and satisfies everyone at the table. Growing up we got our family stuffing recipe from our Auntie Tina. She was the best translator of all American holiday food/ soul food traditions for my mom when she moved to the U.S. from Nigeria. Her recipe used straight cornbread (no other bread types) from the good old fashioned Jiffy box brand. Since then the recipe evolved and I started making my own homemade cornbread with some fresher ingredients.

After marrying my husband he volunteered to make the stuffing for our family one year and it was deliciously complex and quite different from the stuffing that I was used to eating growing up. His recipe was full of rich herbs like sage and parsley and included Italian sausage instead of the turkey neck that we ate. Both recipes are so soooo good and I wanted both. So below I found a base recipe from Tia Mowry's website and adapted it to meet the traditions of my present blended family. It takes some time and is a labor of love but so very worth it. See below for more pictures and recipe details!








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Holiday Side Dish, Side Dish
Side Dish
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Holiday Cornbread Stuffing w/ Fresh Fennel and Sage

This delicious holiday side dish blends all of the best flavors from every family's traditional stuffing recipe to make one dish that pleases and satisfies everyone at the table!

ingredients:

Cornbread
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 2/3 cup evaporated cane sugar
  • 2/3 cup fine cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp himalayan salt
  • 1 cup soy milk ( or milk of choice)
  • 1/4 cup full fat coconut milk
  • 2 large eggs
  • 1/3 cup avocado oil
Stuffing
  • 1 loaf of french bread cut into 1 inch cubes
  • 6 cups chicken stock (link to recipe here)
  • 2 turkey leg drumsticks shredded
  • 1/2 head of chopped fennel
  • 6 stalks of chopped celery
  • 2 diced green apples
  • 1 chopped yellow onion
  • 1/4 cup fresh chopped parsley
  • 2 tbsp finely chopped sage
  • 4 cloves finely chopped garlic
  • 1 tsp himalayan pink salt
  • 4 tbsp butter or oil of choice
  • 1/2 tsp nutmeg

instructions:

Cornbread and Bread Preparation
  1. About 3 days before serving the stuffing, prepare the cornbread
  2. Preheat oven to 350 degrees
  3. Mix all dry ingredients well in medium-sized bowl
  4. Add eggs, milks, and oil and mix well
  5. Grease 9x13 inch baking pan
  6. Pour batter into pan and bake in oven for approx. 50 min or until golden brown and inserted toothpick comes out clean
  7. Once cornbread is cooled, cut into one inch cubes and spread out evenly onto baking sheet to dry out for approx. 2 days
  8. Also cut french bread into 1 inch cubes and spread out evenly onto baking sheet to dry out along with the cornbread for approx. 2 days
Stuffing Preparation
  1. Place chopped celery, fennel, onion, garlic and salt with 2 tbsp butter or oil into large skillet and sauté on medium/high until translucent  
  2. In another skillet, place diced apples, nutmeg and butter inside and sauté on medium/high until soft
  3. Place dried out bread cubes into baking pan
  4. Whether you want to cook the turkey drumsticks when preparing the homemade broth or cook the drumsticks separately, the meat will need to be removed from the bone, hand shredded and mixed into pan with bread cubes
  5. Mix chopped sage and parsley into pan with bread cubes
  6. Mix and toss sautéed veggies and apples from skillet into pan with bread cubes
  7. Pour stock over stuffing until all bread pieces are moist (link to homemade stock recipe)
  8. Place pan of stuffing into oven and bake for approx. 40 min or until golden brown.
Created using The Recipes Generator


Bon Appetit!









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