Corn Bread Stuffing

Kitchen cue: Bake Corn Bread Stuffing in lower third of oven while pork is resting and vegetables are reheating.

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Makes: 8  servings Prep 45 mins Start to Finish 1 hr 45 mins

Ingredients

  • 3/4 cup  all-purpose flour
  • 1 1/4 cups  yellow cornmeal
  • 2 tablespoons  sugar
  • 1 teaspoon  baking powder
  • 1 teaspoon  baking soda
  • 1 teaspoon  salt
  • 2 large eggs
  • 1 cup  buttermilk
  • 1/4 cup  unsalted butter, melted
  • 1/4 cup  ruby port
  • 1 cup  quartered, pitted dried prunes
  • 1/2 cup  chopped dried apricots
  • 6 tablespoons  unsalted butter, plus additional for pan
  • 1 cup  chopped celery
  • 1 cup  chopped onion
  • 1 tablespoon  finely chopped fresh rosemary
  • 1 tablespoon  finely chopped fresh thyme
  • 1 cup  chicken both

Directions

Make corn bread::

1. Preheat oven to 425 degree F and butter an 8x8-inch glass baking dish.

2. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Beat together eggs, buttermilk, and butter in a medium bowl. Stir egg mixture into flour mixture until just combined. Pour batter into prepared dish, smoothing top.

3. Bake corn bread in middle of oven until golden and a tester inserted in center comes out clean, about 15 minutes. Cool corn bread in dish on a rack. Invert corn bread onto a cutting board and halve bread horizontally. Cut bread into 1/2-inch cubes.

Make stuffing::

4. Simmer port with 1/4 cup water, prunes, and apricots, covered, in a small saucepan, stirring occasionally until fruit softens and liquid is absorbed, about 5 minutes. Let mixture, cool, uncovered.

5. Melt butter in a large skillet over moderately high heat until melted. Cook celery, onion, and herbs, stirring occasionally, until softened, about 5 minutes. Transfer vegetables to a large bowl and let cool. Add dried fruit mixture and corn bread cubes and toss, seasoning with salt and pepper to taste, until just combined.

6. Reserve 3 cups of stuffing to fill cavity of crown roast. Transfer remaining stuffing to a buttered shallow 2-1/2-quart ceramic baking dish. Drizzle stuffing in dish with broth.

7. While crown roast is resting, bake stuffing in dish, uncovered, in lower third of oven at 400 degree F until top is golden brown, about 20 minutes. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)275,
  • Fat, total(g)12,
  • chol.(mg)68,
  • sat. fat(g)7,
  • carb.(g)38,
  • fiber(g)3,
  • pro.(g)5,
  • sodium(mg)513,
  • Percent Daily Values are based on a 2,000 calorie diet
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