The holidays are quickly approaching, and for me (who happens to be hosting Thanksgiving this year) that means I’m on the hunt for new recipes to freshen up the menu for my holiday dinner. Thanks to Moderne Barn’s Chef Ethan Kostbar, I have a new twist on stuffing; instead of using my traditional Pepperidge Farm bread cubes, I’ll be using cornbread, and adding a new flavorful side dish to my list of favorites. Enjoy!
CORNBREAD STUFFING
Ingredients:
- 8 cups Cornbread (small cubes, dried in oven)
- 1 medium Onion, diced
- 2 Carrots, diced
- 6-8 stalks Celery, diced
- 1/2 pound Bacon, diced
- 1/4 cup Oil
- 1 cup Chestnuts, roasted, shelled, chopped
- 1 cup Dried Cranberries
- 1 quart Chicken Stock
- 1 cup Herbs (Parsley, Sage, Rosemary, Thyme), chopped
- 6 large Eggs
- Salt to taste
- Freshly Ground White Pepper to taste
Preparation:
1. In a heavy bottom pot, render Bacon and cook Vegetables in Oil until tender.
2. Place Bacon and Vegetable mixture into mixing bowl to cool a few minutes.
3. Add all remaining ingredients except Cranberries and Chestnuts.
4. Mix together and then fold in Chestnuts and rehydrated Cranberries.
5. Place stuffing inside Turkey to cook, or cook separately in buttered baking dish until internal temperature is 165oF.
