Cornbread Sourdough Stuffing
Cornbread Sourdough Stuffing
Ingredients
Cornbread
- 1 tbsp olive oil
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 tbsp sugar
- ½ tsp salt
- 2 tsp baking powder
- 1 cup milk
- 2 large eggs
Stuffing
- 6 tbsp olive oil, separated
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots diced
- ½ bulb fennel diced
- cornbread (prepared earlier) cubed
- 1 loaf sourdough bread cubed
- 3 tbsp fresh herbs (parsley, sage, rosemary, thyme)
- 1 cup pitted prunes (and/or apricots)
- salt and peppter to taste
- ½ cup turkey stock or chicken/vegetable broth
Instructions
Cornbread
- Preheat the oven to 425°F and coat an 8-inch baking pan with olive oil.
- Mix together flour, cornmeal, sugar, salt and baking powder.
- In a separate bowl, whisk together milk and eggs until frothy.
- Combine wet and dry ingredients together to form a lumpy batter.
- Pour into the prepared pan and bake for 20-25 minutes. Cook and cube.
Stuffing
- Add 2 Tbsp of the oil to a large skillet over medium heat. Add onion, garlic, carrots, and fennel. Cook for about 10 minutes until onions are translucent.
- In a large bowl, combine cornbread and sourdough.
- Gently fold in the cooked vegetables, the herbs and prunes/apricots.
- Add the rest of the olive oil to the stock/broth and heat through.
- Toss the bread mixture in the broth mixture and serve.
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