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Recipe: Southern stuffing

November 18, 2009
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  (Anne Cusack / Los Angeles…)

Southern stuffing

Total time: About 1 1/2 hours, plus cooling time for the corn bread

Servings: 6 to 8

Note: Adapted from "Stuffed Griffin" by the Utility Club of Griffin, Ga. The corn bread is adapted from Gourmet magazine.

Toasted cubed corn bread

1 cup flour

1 1/2 cups yellow cornmeal

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

1 egg

3 tablespoons butter, melted and cooled

1. Heat the oven to 425 degrees.

2. In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Separately, in a medium bowl, whisk together the milk, egg and butter.

3. Whisk the milk mixture into the flour mixture and pour into a greased 8-inch square pan. Bake until pale golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

4. Cool 5 minutes, invert on a rack and cool completely.

5. Turn the oven down to 350 degrees. When the bread is cool, cut it into rough 1-inch cubes and place them in a baking pan. Bake, stirring occasionally, until the bread is dry and deep golden, about 20 minutes. (Recipe can be prepared to this point 1 day in advance and stored at room temperature.)

Assembly and baking

2 teaspoons oil

2 cups chopped celery

1 cup chopped onion

Toasted cubed corn bread

4 cups cracker meal

1 tablespoon seasoning salt

2 teaspoons celery salt

6 eggs, beaten

1 cup milk

3 cups turkey or chicken broth

1 teaspoon black pepper

1. Heat the oven to 350 degrees.

2. Heat the oil in a large skillet over medium high heat and sauté the celery and onion until barely tender, about 5 minutes, stirring occasionally. Remove from heat and cool slightly.

3. Combine the celery, onion, corn bread, cracker meal, seasoning salt, celery salt, eggs, milk, broth and pepper in a large bowl. Mix well and place in an oiled 9-by-13-inch baking dish.

4. Bake until the top is golden brown, about 45 minutes.

Each of 8 servings: 556 calories; 18 grams protein; 88 grams carbohydrates; 4 grams fiber; 14 grams fat; 6 grams saturated fat; 203 mg. cholesterol; 5 grams sugar; 1,566 mg. sodium.

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