Wednesday, November 24, 2010

This Thanksgiving

This year, the kids won't be home for Thanksgiving--but we will have a Great Blue at the table (see photo, hopefully).  I had a request for a recipe--either cornbread or cornbread stuffing--I am not sure which, so I'll include both.
   David is fond of southern-style cornbread and when we were married, we received a cookbook, Virginia Cookery: past and present. Fortunately, it has a terrific and very simple recipe for "skillet bread", cornbread baked in a cast iron skillet. I've tweaked it over the years.

Skillet Bread

1 cup cornmeal                                              
1 teaspoon baking powder
1/4 teaspoon soda
1 teaspoon salt
1 large egg
3/4 cup sour milk or buttermilk (I use yogurt)
1/2 cup water
1 tablespoon olive or almond oil, and 1 tablespoon butter

  As oven is heating to 400-425 degrees, place iron skillet in oven to melt butter and heat skillet.  Sift together corn meal, baking powder, soda and salt.  Beat egg, add it to yogurt and water and beat well. When the oven is ready, I mix the dry and wet ingredients together quickly and take out the skillet and mix the batter while pouring into the skillet (there is a satisfying sizzle!).  The cornbread bakes for 25-30 minutes, until nicely golden.  Immediately invert onto a round cutting/serving board.
Note:  I actually make a larger recipe and use a larger skillet.  This fits an 8 inch skillet nicely.
(So you can see we have already sampled the cornbread--it is great piping hot!)

Cornbread Stuffing

1 lb. sausage (hot or mild)
6 cups crumbled cornbread
1 cup finely chopped onion
1 cup chopped celery
1 tablespoon poultry seasoning
turkey or chicken broth

   Fry sausage in skillet (you can use the same skillet as the one for cornbread!) until done; break into small pieces and remove from skillet.  Put chopped onion and chopped celery in sausage drippings and cook until soft. (Love this smell!) Combine most of the sausage (reserve some for topping) celery onions, and crumbled cornbread and poultry seasoning.  Mix all ingredients thoroughly and place in casserole, top off with the reserved sausage.  You can refridgerate this until time to bake. Before baking pour some broth over. Bake in oven at 350 deegrees for 30-40 minutes (or if the turkey is roasting at the same time, cook longer at the lower temperature.)

Happy Thanksgiving, everyone.  May all your loved ones be close, if only in your heart!

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