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skillet crusty butter celery carrots onion low-sodium fresh rosemary ground thyme ground sage turmeric kosher salt parsley shortening yellow cornmeal all-purpose baking powder salt baking soda buttermilk milk egg
Viewed: 24 - Published at: 9 years agoIngredients
- Skillet Cornbread, recipe follows, diced into 1-inch cubes
- 1 loaf crusty French bread, diced into 1-inch cubes
- 1 stick butter
- 2 cups finely diced celery (leaves included)
- 2 carrots, peeled and very finely diced
- 1 large onion, diced
- 4 cups low-sodium chicken broth, plus more if needed
- 2 to 3 teaspoons fresh rosemary, chopped
- 1/2 teaspoon ground thyme
- 1/4 teaspoon ground sage
- 1/8 to 1/4 teaspoon turmeric
- Kosher salt
- 1/4 cup fresh parsley leaves, chopped
- 1/4 cup plus 2 tablespoons shortening
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup milk
- 1 whole egg
Method
- Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp.
- Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit.
- Preheat the oven to 350 degrees F.
- Warm up a large skillet or Dutch oven over medium heat and add the butter.
- When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes.
- Add the chicken broth and bring to a boil.
- Reduce the heat to low and add the rosemary, thyme, sage and turmeric.
- Gradually ladle the broth mixture into the bread, tossing lightly as you go.
- Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed.
- Add salt carefully.
- You don't want to over salt your stuffing.
- If the mixture is not quite moist enough, add a bit more chicken broth and stir.
- Stir in the fresh parsley.
- Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes.
- Preheat the oven to 450 degrees F.
- Melt 2 tablespoons of the shortening in a cast-iron skillet.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda.
- In a separate bowl, whisk together the buttermilk, milk and egg until fully combined.
- Slowly incorporate the wet ingredients into the dry, stirring until well combined.
- Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly.
- Pour into the hot skillet, smoothing the surface with a spatula.
- Place in the oven and bake until golden brown on top, 20 to 25 minutes.
