Monday, December 7, 2009

Savory Corn Bread Stuffing

I didn't particularly like this, most likely because it's very different from the stuffing you get from the mix. The ingredients maintain their shape and it's not as moist as most stuffings. Part of that is probably because we didn't cook it in the turkey like it's intended. It did have an excellent flavor though, and according to Alton Brown it fits the definition of how stuffing really should be! I originally gave it 3 stars, but after talking with my husband (who loved it!) I'm changing that to 4 stars.

1 recipe buttermilk corn bread, yogurt corn bread, or other cornbread, cooled. (See previous post)
Cut the cornbread into 3/4 inch cubes and let stand at room temperature overnight to dry out (or oven on 200 F, checking often)

In a large skillet with 3 tablespoons olive oil add: 1 large onion, chopped, 3 ribs celery, chopped. Cook until soft, about 5 minutes. Remove from heat.

I used a large storage bag for this step: 2 medium size tart cooking apples (I used granny smith), peeled, cored and chopped, 1/2 cup pine nuts or pecans, 1/3 cup chopped fresh parsley, 2 teaspoons poultry seasoning or 3/4 tsp each dried thyme, marjoram, and rosemary, crumbled. 1 teaspoon dried sage or 1 tablespoon thinly sliced fresh sage leaves, and freshly ground black pepper to taste.
Add contents of skillet to the bag and mix well.
Add 2 tablespoons Madeira or dry sherry (I substituted with chicken broth) so I added a total of 1/2 a cup of chicken broth since I wasn't cooking it in the turkey.

If you are baking outside the turkey place in a buttered baking dish, then dot the top with butter as well. Sprinkle with a little more chicken broth if needed.
Bake on 325 for 35-45 minutes. Uncover and bake the last 15 minutes more to crisp the top.

Buttermilk Corn Bread

I really didn't like this recipe very much, I thought the Yogurt Corn Bread was much better. I'll give it 2 stars. I do have to say that it was good for stuffing.

In a large bowl: 1 cup unbleached all purpose flour, 1 cup medium grind cornmeal, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt

In another bowl: 2 large eggs, 1 cup buttermilk, 4 tablespoons unsalted butter, melted

Combine all ingredients with a large spatula, using no more then 15-20 strokes.

Pour into a 9 inch springform pan (9 inch round or pie plate also work)
Place on rack in the center of the oven and bake 25 minutes, or until golden around the edges and knife/cake tester comes out clean.

Let stand 15 minutes, cut to serve. (I suggest honey butter)

Friday, December 4, 2009

Cranberry-Orange Bread

Ohhh, so delicious! I absolutely love it. 5 stars.

In a blender/food processor combine 1 1/2 cups cranberries and 1 cup of sugar, pulse to coarsely chop. Set aside.
In a large bowl: 2 cups unbleached all purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, grated zest of two oranges (1-2 tablespoons), and 1/2 cup (2 oz) chopped walnuts.

I added the cranberries to the flour mixture, you can also add them to the following wet ingredients.

In a small bowl: 3/4 cup orange juice, 2 large eggs, 1 teaspoon vanilla.

Melt 4 tablespoons (half a stick) unsalted butter for the final step.

Pour the wet ingredients over the dry, drizzle with the melted butter then stir with a large spatula just until moistened and the cranberries are evenly distributed.

Bake at 350 for 40 minutes if using 2 pans, 45-50 minutes if 1 pan. If it isn't done after 50 then bake 5 minutes at a time checking until done.


This is a sure sign it's good! My 2 two year old is a little bit of a picky eater!