Julia Child's Cornbread Stuffing
"I went to school 2,000 miles away from my midwestern home and then booked to the opposite coast upon graduating -- I've spent 7 Thanksgivings at various houses because I couldn't afford to go home, so I've tasted a lot of families' stuffings and none of them hold a candle to my mom's. Well I guess it's not really my mom's recipe, but I don't care. It's awesome."
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 5 cups cornbread, crumbled (use 1 box of Jiffy corn bread mix for this. since I'm not sure what ingredients the mix requires, yo)
- 1 lb sausage meat
- 2 cups chopped onions
- 1 1⁄2 cups celery ribs, chopped
- 2 cups breadcrumbs, unseasoned, lightly pressed down
- 2 eggs, lightly beaten
- 3 tablespoons dried sage (more if you like)
- 4 ounces melted butter
- salt
- pepper
directions
- Prepare cornbread according to mix directions.
- Break up sausage meat. Saute in a pan for several minutes until gray. Scrape into a large mixing bowl, leaving fat in pan.
- In pan, saute onions for 5-6 minutes. Add celery, saute for 2 minutes.
- Add the sauteed vegetables to the sausage, along with the cornbread and bread crumbs. Combine sage and eggs, and pour into mixture. Fold in the melted butter. Season with salt and pepper to taste.
- Stuff cavite of turkey with mixture and bake according to roaster time. If baking separate from turkey, place mixture in a baking pan, cover with foil, and bake at 350 for 20-30 minutes, maybe even less. Do not overbake otherwise the stuffing will dry out.
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RECIPE SUBMITTED BY
I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.
I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.
I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.
