Cornbread Stuffing

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The Pasta Man is a young lawyer from Washington, DC. He cooks a lot of pasta and other things, too. He blogs at www.thepastamanblog.com.

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cornbread-stuffing7

If it’s cold and you’ve been eating a lot of chili (or a lot of chili-like bean dishes), you’ve probably made a lot of cornbread to eat with that chili. And if you’ve been making lots of cornbread, then there’s a possibility that you’ll find yourself with extras. Of course, you can console yourself by eating cornbread with maple syrup for breakfast but, while there’s certainly nothing wrong with that, you might be hankering for something new after a few days.

This is a basic cornbread stuffing that works well with leftover cornbread. The use of fresh herbs really jazzes everything up, especially in the dead of winter. The Magic Bullet nicely handles the otherwise tedious task of chopping up the fresh herbs. I served this on the side of some monkfish, but of course chicken would be a natural pairing!

Cornbread Stuffing Recipe

Ingredients

  • 1/2 loaf of cornbread
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • 2 garlic cloves, peeled
  • Handful of sage leaves
  • Leaves from 5 thyme springs
  • 1 cup chicken broth
  • 2 tablespoons unsalted butter

cornbread-stuffing

Instructions

  1. Heat the olive oil over medium heat in a large nonstick skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes.
  2. Add the celery and a dash of salt. Cook together for a few minutes.
  3. Meanwhile, blend the garlic in the Magic Bullet. Add the garlic to the pan and cook for another 30 to 60 seconds.
  4. Blend the sage and thyme in the Magic Bullet and mix into the cornbread in the bowl with the chicken broth. Add the butter and cook until everything is mixed together.
  5. If you like, put on a pan and broil until crispy, just a few minutes. Serve.

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