|
|
|
|
|
|
|
Cornbread Stuffing
2 cups cornmeal, preferably stone-ground
2 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. salt, plus more to taste
1 large egg, lightly beaten
2 cups skim or low fat milk
2 Tbsp. vegetable oil, preferably canola
2 cups onions, chopped
2 cups celery, chopped (4 large ribs)
1/4 cup fresh parsley, chopped
2 1/2 cups defatted chicken stock
Freshly ground black pepper to taste
Preheat the oven to 375 degrees F. Lightly oil an 8" square baking dish or spray with nonstick cooking spray. Combine cornmeal, flour, baking powder, and 2 tsp. salt in large bowl and mix well. In a separate bowl, whisk together egg, milk, and 1 1/2 tbsp. of the oil; add to the dry ingredients and stir just until evenly moistened. Turn the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan or a rack. Cut into 1" cubes. (The cornbread can be prepared ahead and stored in a plastic bag in the freezer for up to 1 month. Thaw before continuing.)
In a large nonstick skillet, heat the remaining 1/2 tbsp. oil over medium-high heat. Add onions and celery and cook, stirring often, until softened, about 5 minutes. Transfer to a large bowl and add the cubed corn bread and parsley; toss to mix. Slowly add chicken stock, tossing until the corn bread is well moistened. Season with pepper and salt.
|
 |
|
|
|
|
|
|
|
|
|
|
|
