There will be more of us for Thanksgiving dinner this year.
That means: more stuffing.
Maybe my Bread Stuffing with Figs and Hazelnuts or my well-loved chestnut-sausage stuffing?
But this year I'm thinking maybe I'll add a cornbread stuffing to the mix.
- 6 cups cornbread cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 10 ounces fresh mushrooms, coarsely chopped
- 3 stalks celery, chopped
- 2 tablespoons fresh parsley
- 2 teaspoons fresh thyme leaves
- salt to taste
- 2 large eggs (or use chicken or vegetable stock)
Preheat the oven to 375 degrees. Lightly grease a casserole dish (about 2-quart). Cut the cornbread into 1/2-inch cubes and place them in a bowl. Heat the olive oil in a large saute pan over medium heat. Add the onion, mushrooms and celery and cook, stirring occasionally, for 4-5 minutes or until the vegetables have softened. Add the parsley, thyme and salt to taste. Remove the pan from the heat. Add the vegetables to the cornbread and toss the ingredients. Beat the eggs and add them to the bowl. Mix and spoon the stuffing into the prepared pan. Bake for about 25-30 minutes or until the top is crispy.
Makes 8 servings