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Cornbread, Sage Stuffing Recipe

Ingredients

How to make it

  • After the cornbread and bread crumbs are made it is time to prepare the mirepoix. So called the “holy trinity” of French cooking, it is nothing more than a mix of the carrots, celery, and onion, sweated in the frying pan on medium-low heat, with the butter. Avoid browning the butter or the vegetables. By now, your kitchen will have all those wonderful smells of the mirepoix and you will understand why so many great French dishes start out this way.
  • In a large bowl add bread crumbs and corn bread crumbs, and toss together.
  • Add the parsley, sage, and thyme as well as the chestnuts and cranberries, tossing all until well distributed.
  • Add the mirepoix mixture with all of the butter and toss again.
  • Salt and pepper to taste
  • Add the egg until well distributed.
  • Just a bit at a time, add the chicken stock, just until the mixture can easily be shaped with a spoon into a ball.
  • Slightly oil the casserole and gently spoon and press the stuffing mixture into the dish.
  • Bake covered for 35 minutes
  • Note: I like to use loaf pans and double the recipe. I freeze the second loaf taking care to seal tightly with plastic wrap, and again with a layer of aluminum foil. May be kept in your freezer for up to six months and is wonderful to have on hand to accompany roasted chicken, pork chops, or ham.

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  • clandestine 14 years ago
    good, will stop fight in family. some cornbread dressing, some sage dressing mixed.
    Was this review helpful? Yes Flag

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quaypocooks Petaling Jaya, Malaysia

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