Side Dish

Favorite Stuffing for Thanksgiving

This is my favorite stuffing, Sausage Seed Cornbread Stuffing.  This is a big problem for me, every time I make this stuffing I have a control problem.  I try to limit myself but I know it’s there, haunting me from the refrigerator…warm me up, don’t you want some more?  Yes, but I have already had you for breakfast, lunch, dinner and numerous snacks.  Stuffing is my favorite dish at Thanksgiving followed closely by sweet potatoes, mashed potatoes, rolls and everything else!

Cornbread recipe (easy recipe below) for a 9×9 baked in a 13×9 and cubed, lay out on cookie sheet to dry out a bit
1 lb sausage, browned (in a pinch Jimmy Dean Fully Cooked turkey sausage crumbles, love shortcuts)
1/2 cup butter
1 cup chopped onion
4 stalks celery, chopped
1 pkg seasoned cubed bread stuffing (7.5-10 oz)
3 Tbl poppy seeds
3 Tbl sesame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 cup chopped walnuts
1 tsp sage
1 tsp poultry seasoning
1 Tbl parsley
2-3 cups chicken broth
season salt to taste

Preheat oven to 350°.  Melt butter in fry pan and saute onion and celery until soft.  In large bowl combine cornbread, seasoned bread stuffing, poppy seeds, sesame seeds, sunflower seeds, pumpkins seeds and walnuts.  Stir all together and then stir in browned sausage and celery/onion mixture.  Sprinkle with sage, poultry seasoning, and parsley, mix in.  Begin pouring chicken broth over stuffing, it will take at least 2 cups, then pour enough until starts to hold together as you turn in over with a spoon.  You want it to hold together but not turn to mush.  Sprinkle with season salt, gently stir in, and taste.  Repeat until desired taste.  Spoon into a 13×9 pan (I use a 15×10 to have more crisp surface area).  Bake for 40-55 minutes depending on your desired browning, check frequently.  Optional-add waterchestnuts, mushrooms, craisins…make it your favorite.

Easy Cornbread for 9×9 (13×9 for stuffing):
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375°.  Spray pan.  In microwave safe bowl, melt butter.  Stir in sugar.  Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture.  Stir in cornmeal, flour, and salt until well blended.  Pour batter into prepared pan.  Bake for 30 to 40 minutes (18-25 for 13×9) or until a toothpick inserted comes out clean.  For stuffing, cool in pan for 10 minutes then turn out on wire rack and cool.  Cut into cubes.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Muffins

Buttery Sour Cream Corn Bread Muffins

Corn bread is a comfort food to me.  I like the gritty crunch of the cornmeal, hot from the oven with a slab of butter.  Corn bread muffins pair well with thick homemade chili or a light crisp salad.  The changes I make to recipes often come from an abundance of something in my refrigerator or pantry.  For some unknown reason, almost every time I go to the grocery store I get sour cream.  Maybe it’s a subconscious motto of mine…” A family that eats sour cream together, stays together”?  Anyway, when I need to use up some sour cream I add it to a recipe.  Hence, the recipe before you.  Stay tuned…I just found three jars of marshmallow creme in my pantry???

2/3 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 2/3 cups milk
2 1/3 cups flour
1 cup cornmeal
4½ tsp baking powder
1 tsp salt

Preheat oven to 400°.  Cream butter and sugar. Combine eggs, sour cream, and milk.  Combine flour, cornmeal, baking powder and salt.  Add milk mixture alternately with dry ingredients.  Let rest 5 minutes.  Fill muffin cups full.  Makes 12 large muffins or can be baked in a 13×9 pan. Bake 20-22 minutes until golden brown.