{"id":1463,"date":"2021-11-23T00:01:00","date_gmt":"2021-11-23T05:01:00","guid":{"rendered":"https:\/\/therabbithoel.com\/?p=1463"},"modified":"2022-11-23T18:25:28","modified_gmt":"2022-11-23T23:25:28","slug":"thanksgiving-at-our-house-cornbread-stuffing-with-a-twist","status":"publish","type":"post","link":"https:\/\/therabbithoel.com\/?p=1463","title":{"rendered":"Thanksgiving at Our House- Cornbread Stuffing with a Twist"},"content":{"rendered":"\n

Thanksgiving is always a feast at my house, even if it is only Walt and I. I like to do the entire meal, turkey, stuffing, potatoes, gravy, two vegetables, cranberry sauce, and pie. Walt is the gravy cook in our family, and I am doing the last minute things like mashing potatoes and putting everything in serving dishes while he makes it.<\/p>\n\n\n\n\n\n\n

\n
\"Image
My early Thanksgiving morning run to the garden for fresh sage. This one is a few years old. <\/figcaption><\/figure>\n<\/div>\n\n\n

This is the recipe for stuffing that I have used for many years. It was adapted from a cooking show so long ago that I don’t even remember the show’s name. The addition of Morel mushrooms gives it an earthy flavor. <\/p>\n\n\n\n

Cornbread stuffing<\/h2>\n\n\n\n
    \n
  • 4 eggs, beaten<\/li>\n\n\n\n
  • 2 cups chicken or turkey stock or broth<\/li>\n\n\n\n
  • 2 tablespoons fresh sage, finely chopped<\/li>\n\n\n\n
  • Salt and pepper to taste<\/li>\n\n\n\n
  • 1\/2 pound sausage, browned, drained, and crumbled<\/li>\n\n\n\n
  • 2 medium onions, chopped and saut\u00e9ed<\/li>\n\n\n\n
  • 5 cups of cubed cornbread<\/li>\n\n\n\n
  • 4 cups of cubed bread<\/li>\n\n\n\n
  • 6 tablespoons butter<\/li>\n\n\n\n
  • 3\/4 cup of celery, chopped<\/li>\n\n\n\n
  • 8 ounces fresh mushrooms, sliced<\/li>\n\n\n\n
  • 1 ounce dried morel mushrooms, rehydrated, and chopped<\/li>\n\n\n\n
  • Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n

    Mix together eggs, stock, sage, and salt and pepper. <\/p>\n\n\n\n

    Mix together all other ingredients. Pour egg mixture over the top and gently stir to combine.<\/p>\n\n\n\n

    Grease a large casserole. Bake at 350 degrees for 1 to 1 1\/2 hours. The top will be crusty and brown, the stuffing will be firm but not dry. <\/p>\n\n\n\n

    Notes<\/h2>\n\n\n\n

    Stuffing the turkey<\/h4>\n\n\n\n

    I stuff the turkey lightly with some of the stuffing. You need to adjust your cooking times for a stuffed bird.<\/p>\n\n\n\n

    Breads<\/h4>\n\n\n\n

    For breads, I like to use a good variety of kinds. I save crusts and leftover bits of rye, sourdough, wheat, and whatever else I have. I like the added layers of flavor that this provides. If I don’t have enough, I have used croutons, but you will need to add extra stock.<\/p>\n\n\n\n

    Stock<\/h4>\n\n\n\n

    I make my own stock from turkey or chicken. I add onion, celery, carrot, bay, salt and pepper. Cover with water and let simmer for a couple of hours. Strain the liquid, and put in containers and freeze. It keeps very well in the freezer. You can also use a pressure cooker to can broth. <\/p>\n\n\n\n

    Leftovers<\/h4>\n\n\n\n

    Since I make a large batch of stuffing, I like to put some of it aside for later use. I use a loaf pan, grease it, and put the stuffing in. I bake it for 20 minutes and remove it from the oven. Once it has cooled, I cover it with waxed paper and wrap the whole pan in heavy duty foil. The stuffing will keep for a couple of months in the freezer. You can also freeze gravy and some of the left over turkey. Then you can have Thanksgiving reprise in early January. <\/p>\n","protected":false},"excerpt":{"rendered":"

    Thanksgiving is always a feast at my house, even if it is only Walt and I. I like to do the entire meal, turkey, stuffing, potatoes, gravy, two vegetables, cranberry sauce, and pie. Walt is the gravy cook in our family, and I am doing the last minute things like mashing potatoes and putting everything […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Cornbread Stuffing\nThanksgiving is always a feast at my house, even if it is only Walt and I. This is the recipe for stuffing that I have used for many years.","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6],"tags":[50,45],"class_list":["post-1463","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-cooking","tag-preserving"],"yoast_head":"\nThanksgiving at Our House- Cornbread Stuffing with a Twist - Down the Rabbit Hoel<\/title>\n<meta name=\"description\" content=\"Thanksgiving is always a feast at my house, even if it is only Walt and I. 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