Way back in 2006, Rob and I had just moved to Hawaii and we were deeply “submerged” in our new Navy submarine life (hee-hee, I crack myself up!). This was Rob’s first sea duty and we were immediately welcomed into the wardroom.
What’s a wardroom you ask? Well, it’s the term for the group of officers on the boat. Oh, and it’s a boat not a ship. Every submariner will get a little miffed if you make the mistake of calling it the latter. Be warned, since I’m sure you encounter submariners daily! But alas, I digress…
All of this is to say that we had some great friends already and all of them were on Rob’s boat. We decided to hold a Friends-giving dinner at our house for all our officer friends in town.
This was our first Thanksgiving serving a group of people with all the frills – turkey and all. I was at a bit of a loss, because like I mentioned before, I’m not really into cooking. I didn’t really pay attention to how my mom put T-Day dinner together all those years.
I just did what she told me.
So, now that it was my turn, I spent countless hours scouring the internet and asking around for everyone’s favorite recipes. I found a gem of a stuffing recipe, that I’ve made every Thanksgiving since.
It’s cornbread stuffing. And it rocks faces off.
I randomly discovered it one morning, as that first Thanksgiving was approaching, while I was busy doing other things but had the TV on (back in the days when we had cable…). I could hear there was some sort of cooking demo going on and then I heard the golden words, “cornbread stuffing.”
I’m intrigued. Do tell me your recipe Mr. ABC News Anchorman.
It sounded delicious, so I put it all together for that first meal.
Out of everything we made, this by far, was my favorite.
For this year’s Thanksgiving, we’ll get to spend it with some very dear friends who recently moved close to us. We are beyond excited!!! Eeeeeee!!! Friends-givings are awesome!!
So, I’ve got all my supplies and will be making this delicious stuffing for our T-Day celebration. Then I thought that perhaps you were like me and are needing a stuffing recipe, or maybe just want to try something new, so here it is!
I’ve copied the recipe below from the ABC website. Click here to view the original.
ENJOY and Happy Thanksgiving!!
Sam Champion’s Country Cornbread Stuffing
(made by Amy every Thanksgiving)
- 1 stick butter
- 2 cups yellow onion, diced
- 2 cups celery, diced
- 1/2 cup flat-leaf parsley, chopped
- 1/4 cup fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 7 cups cubed corn bread (either store-bought or made with recipe below)
- 5 cups cubed white bread
- 1 to 1 1/2 cups chicken stock
- 2 sticks unsalted butter, softened
- 2 large eggs
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1 cup bleached flour
- 1 cup medium grind cornmeal
- 1/2 cup buttermilk
Preheat the oven to 350 degrees
In a large skillet over medium heat, melt butter. Add onions and celery, and cook until vegetables are soft, but not browned. This should take about 20 minutes. Add herbs, salt and pepper. Stir, and continue to cook for one minute. Let cool.
In a large bowl, combine the cubed white bread, corn bread, and the vegetable mixture. Toss together gently with a rubber spatula. Add chicken stock while slowly continuing to toss with the rubber spatula.
Stuff the bird and roast immediately, or place in a 9-by-13 inch oven-proof casserole dish.
Bake for 35 minutes to 45 minutes until heated through and golden brown.
Preheat oven to 350 degrees.
Butter a 10-by-15-by-1-inch baking pan.
In an electric mixer fitted with paddle attachment, mix the butter and sugar until blended. Add eggs one at a time until incorporated.
Sift together salt, baking powder, baking soda, flour and cornmeal into a large bowl. Add to the butter mixture. Mix on low speed, scraping down sides of bowl until just combined. Add buttermilk and mix on low until just incorporated.
Spread evenly on baking pan. Bake for 20 minutes until golden and firm to the touch. Cool completely and then cube (for stuffing.) This can be done one day ahead of time.
Recipe courtesy of Chef Karen Pickus, “Good Morning America.”