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Southern stuffing
Total time: About 1 1/2 hours, plus cooling time for the corn bread
Servings: 6 to 8
Note: Adapted from "Stuffed Griffin" by the Utility Club of Griffin, Ga. The corn bread is adapted from Gourmet magazine.
Toasted cubed corn bread
1 cup flour
1 1/2 cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 egg
3 tablespoons butter, melted and cooled
1. Heat the oven to 425 degrees.
2. In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Separately, in a medium bowl, whisk together the milk, egg and butter.
3. Whisk the milk mixture into the flour mixture and pour into a greased 8-inch square pan. Bake until pale golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
4. Cool 5 minutes, invert on a rack and cool completely.
5. Turn the oven down to 350 degrees. When the bread is cool, cut it into rough 1-inch cubes and place them in a baking pan. Bake, stirring occasionally, until the bread is dry and deep golden, about 20 minutes. (Recipe can be prepared to this point 1 day in advance and stored at room temperature.)
Assembly and baking
2 teaspoons oil
2 cups chopped celery
1 cup chopped onion
Toasted cubed corn bread
4 cups cracker meal
1 tablespoon seasoning salt
2 teaspoons celery salt
6 eggs, beaten
1 cup milk
3 cups turkey or chicken broth
1 teaspoon black pepper
1. Heat the oven to 350 degrees.
2. Heat the oil in a large skillet over medium high heat and sauté the celery and onion until barely tender, about 5 minutes, stirring occasionally. Remove from heat and cool slightly.
3. Combine the celery, onion, corn bread, cracker meal, seasoning salt, celery salt, eggs, milk, broth and pepper in a large bowl. Mix well and place in an oiled 9-by-13-inch baking dish.
4. Bake until the top is golden brown, about 45 minutes.
Each of 8 servings: 556 calories; 18 grams protein; 88 grams carbohydrates; 4 grams fiber; 14 grams fat; 6 grams saturated fat; 203 mg. cholesterol; 5 grams sugar; 1,566 mg. sodium.