Cornbread stuffing with sage and thyme
Cornbread stuffing is a southern twist on our perennial favourite. Thanksgiving flavours of sage and thyme, celery and onion round out the stuffing… making it familiar, with a twist.
3 ribs celery, diced
1 yellow onion, diced
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
1/4 cup extra-virgin olive oil
2 cups chicken stock
Coarse salt and freshly ground pepper, to taste
1 cup cornmeal
1 cup milk
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons canola oil
For cornbread, spray an 8x8-inch baking pan with cooking spray and preheat oven to 350°F. In large container combine cornmeal and milk, let stand for 5-10 minutes. In large bowl mix flour, sugar, salt and baking powder. Add eggs and oil to wet ingredient, stir wet into dry, and mix well until smooth. Pour into prepared pan and bake for 30-35 minutes or until tester comes out clean. Allow cornbread to cool completely and cut into 1-inch dice before making stuffing. Cornbread can be made ahead and stored at room temperature for up to three days, or frozen.
Preheat oven to 375°F. In large bowl, place diced cornbread. In large sauté pan over low heat, cook the celery, onion and herbs in olive oil until translucent. Add to cornbread. Moisten with chicken stock and season with salt and pepper. Place in 9x13-inch baking pan. Bake covered for 45 minutes, then bake uncovered to crisp top for 15-20 minutes. Serve immediately.