Skip to main content

The Ear of Corn-bread Stuffing #AGrimmThanksgiving

By

If you're wondering about the 'Ear of Corn' in the title, this was served alongside our roasted Cornish game hens for our Grimm Thanksgiving last week. You can read the rest of the food at my post: A Grimm Menu.

"One day a woman was walking along a grain field, and her little child, who was jumping along beside her, fell into a puddle and got his clothes dirty. The mother tore off a handful of the beautiful ears of grain and cleaned his clothes with them.

 The Lord was just then passing by, and when he saw her doing this, he became angry and said, 'From this time forth the grain-stalk shall bear no more ears of grain. Humans are not worthy of this heavenly gift.'

 The bystanders who heard this were horrified, fell to their knees, and begged him to leave at least something on the grain-stalk, even if they did not deserve it, at least for the sake of the innocent chickens, who otherwise would starve to death." 
~The Ear of Corn

I don't make stuffing (or dressing, depending on where in the country you are from) often, but when I do, I use a recipe I have been using since college...which was probably the last time I actually cooked a traditional menu turkey and all! 

This one uses bacon from local-to-me Pig Wizard which is our family favorite! And if you are wondering why I made so much, especially when we had a sheltered-in-place feast, that's a good question. But I did use the leftovers in some Savory Bread Pudding that was delicious.

Ingredients serves 10
  • 1/4 pound bacon, diced (if you are local-to-me, I use bacon from PigWizard)
  • 1-1/2 cup onions, diced
  • 1-1/2 cup celery, diced
  • 1 cup carrots, diced
  • 1/2 cup butter, diced
  • 4 Tablespoons fresh sage, thinly sliced
  • 4 cups sourdough, cubed
  • 3 cups French bread, cubed
  • 4 cups cornbread, cubed
  • 2 to 3 cups chicken stock
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
Procedure

Add diced bacon to a large pot. Cook until fat is rendered, but bacon is not crisped. Stir in the onions, celery, and carrots. Toss to coat them evenly with the bacon fat. Cook until the onions soften and begin to turn translucent, approximately 6 to 8 minutes.

Add in the diced butter and sage. Heat until the butter is melted and the sage is fragrant. Stir in the cubed bread and stir to coat.

Pour in 1/2 cup of stock at a time until the mixture comes together in clumps or how moist you prefer your stuffing. This will depend on how dry your breads are. I used 2-1/2 cups stock total.

Season to taste with salt and pepper. Serve warm.


Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more