Tuesday, December 23, 2008

Cornbread Dressing in plezWorld

Cornbread Dressing Prep

Growing up, my mother always made stuffing in the turkey while cooking it for Thanksgiving. In adulthood, plezWorld has taken to making dressing since I make an awesome roasted brine turkey that is stuffed with aromatics rather than breadcrumbs.

My wife was raised on dressing and as a consequence, I spent a good portion of our marriage perfecting a cornbread dressing that is to her liking: moist, flavorful, and good without gravy. Once again, I've invaded the archives of the Food Network to get some basic direction on the type of cornbread dressing that I would ultimately create.

This old-fashioned cornbread dressing is flavorful, tender and moist. Although, slightly embellished by plezWorld, the ingredients are simple, the flavors blend well, and it's not necessary to slather your plate with gravy.

plezWorld's Cornbread Dressing

The Cornbread:
  • 2 ears of yellow corn
  • 1/2 teaspoon salt
  • 1 teaspoon chipotle chile pepper powder

  • 2 large eggs
  • 3 cups corn meal

  • 1 cup yogurt (vanilla or plain)
  • 1 cup cold water
  • 1/2 cup butter (1 stick)

Preheat oven to 350 degrees F.

Melt the butter and set aside.

Cut the corn kernels from the cob into a small bowl. Dust the kernels with salt and chipotle chile pepper. Mix well.

Beat the eggs in a large bowl until frothy. Add the corn meal, and stir to combine. Add the yogurt, water, and corn mixture. Mix well.

Add melted butter to batter. Stir all ingredients well until the batter reaches a uniform consistency.

Pour the batter into a greased 9x13-inch pan, and bake 30 minutes. The cornbread will begin to pull away from the sides of the pan.

Make the cornbread a day before you intend to make your dressing. Leave it out, uncovered, overnight.

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The Dressing:
  • 1 9x13-inch pan of cornbread, crumbled
  • 1 bag of seasoned stuffing croutons
  • 3/4 cup butter (1-1/2 sticks)

  • 1 cup portabello mushrooms, chopped
  • 2 tablespoons minced garlic
  • 3 large stalks celery, chopped
  • 1 large onion, chopped (2-1/2 to 3 cups)
  • 1 large red pepper, diced

  • 1 cup pecans, chopped
  • 1 cup fresh cranberry

  • 4 cups chicken stock
  • 3 large eggs, slightly beaten
  • 4 leaves fresh sage, rubbed
  • 2 sprigs fresh oregano, rubbed
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons curry powder

Preheat oven to 350 degrees F.

Crumble the cornbread and croutons into a large mixing bowl.

In a large skillet, melt the butter. Sauté the onion, celery, mushroom, and green pepper in butter over medium heat until onion is transparent. Add minced garlic and continue to saute until garlic sweats.

Combine the sautéed vegetables with the bread crumbs and mix well. Fold in sage, oregano, pecans, and cranberries. Mix well. NOTE: Up to this point, the dressing can be prepared an hour or so in advance.

When you are ready to bake the dressing, add the beaten eggs and chicken stock, and stir. Add rubbed sage and oregano, black pepper, and curry powder. Mix thoroughly.

Pour mixture into well greased large shallow pan and bake for 40 minutes. After baking for 15 minutes, stir dressing in the pan so that it cooks uniformly.

plez sez: prepare your taste buds for a blast of flavor that compliments the turkey and other fixin's.

Happy Holidays from plezWorld to your family!

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1 comment:

Anali said...

This looks so good! My mother makes a cornbread and oyster stuffing that I love, but I still haven't tried stuffing with cornbread. Maybe in the New Year! Belated Merry Christmas and have a wonderful 2009!