Wednesday, November 26, 2008

Cornbread Stuffing

Sorry, Mom, but this is the best stuffiing I have ever had!

Fried up bacon instead of the smoked ham, and used the bacon drippings instead of butter. Used canned Trader Joe's whole kernel corn because that was all I had.

Only downside------I made 1/4 the recipe (1 qt corning ware pan) because I didn't want to waste the ingredients if it wasn't yummy -- which is definitely was!

A real keeper-----as one of my granddaughters says----------"Oh my starry eyed surprise!"

Michael Symon's Cornbread Stuffing
Courtesy Food Network

4 tablespoons butter
2 cups chopped yellow onions
1 cup chopped celery
2 cups fresh corn kernels
2 tablespoons minced garlic
1 cup diced red pepper
1/2-pound diced smoked ham
2 eggs
3 cups chicken stock
1/2 cup heavy cream
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
8 cups cubed and toasted cornbread

Preheat oven to 375.
Melt butter and sweat vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.

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