Happy Thanksgiving!

November 24, 2011 – 5:13 pm

Wishing you and yours a lovely holiday filled with food, friends, and family!

On the menu for us this year:

Cornbread Stuffing
Serves 8

4 tbsp unsalted butter
1/4 cup thinly sliced green onion
1 tsp fresh thyme leaves (1-2 stems)
1/2 tsp fresh chopped sage leaves (4-5 leaves)
1 cup chicken stock
1 batch prepared cornbread (I used Wildtree’s Texas Cornbread Mix, which turned out very well.), cooled, cut into small cubes, and dried overnight

Melt the butter and pour it into a large bowl. Add the stock, onion, and herbs and stir to combine. Add the cornbread and gently toss to evenly coat.

If using the stuffing to stuff a bird, gently spoon the mixture into the neck and body cavities, loosely packing it. Spoon any excess into a baking dish and cover with foil.

If baking the stuffing separately, preheat the oven to 350 degrees, spoon the stuffing into a large baking dish, and bake covered for 30 minutes, then uncover and bake for a final 10 minutes to crisp the top.

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