|Name:||Cornbread Stuffing I||Contributor:||Diana Tracy|
|Description:||Cornbread Stuffing I||Posted:||2005-11-11|
|Key words:||livers, peanut butter||Category:||Other|
|Ingredients:||Day old cornbread
4 Tbsp butter
1 chopped turkey liver (or equivalent amount chicken liver) (you could double this)
1 onion, chopped
1/2 (stalk??) celery, chopped (optional)
~2 Tbsp dry white wine
3/4 (c??) chopped pecans (or hazelnuts, or pistachios)
2 Tbsp chopped parsley
1 Tbsp fresh thyme
1 Tbsp Worstershire sauce
1/4 c peanut butter
Juice of 1 lime
Salt and pepper to taste
chicken or turkey broth
|Preparation:||Bake cornbread a day ahead. (I use a not very sweet, somewhat dry version.)
Cut day old corn bread into 1" chunks. (4 cups, include the crumbs)
Saute chopped turkey liver (or equivalent amount chicken liver) (you could double this) in butter until just pink.
Add, cooking until soft, but not brown: chopped onion & chopped celery. (optional)
Add dry white wine to deglaze the pan, scraping up all of the brown bits, and mixing together well (don't remove the veggies and liver first). Dump into cornbread and mix.
Add to cornbread mixture (I smoosh this all together, and make a thinnish
paste with broth, so that it mixes well): chopped pecans (or hazelnuts, or pistachios), chopped parsley, fresh thyme, Worstershire sauce, peanut butter, lime juice, salt and pepper to taste.
Moisten with chicken or turkey broth to suit your tastes.
Makes about 5 cups stuffing, which will fill a smallish turkey.
|Notes:||This is our traditional stuffing: [Above]
I usually double the recipe, as everybody mugs me for stuffing and there aren't any leftovers. If you bake it outside the turkey, add extra liquid and check halfway through to make sure it's not too dry.
This is magnificent with good turkey gravy....