Cornbread stuffing is essentially a savory bread pudding which uses a classic American quick bread made from ground corn meal, cornbread, instead of wheat bread as a base. Cornbread stuffing, or technically cornbread dressing (stuffing is cooked inside the turkey while dressing is baked in a pan) , is a welcomed addition to any and all Thanksgiving dinners. In my family growing up, stuffing was the holy grail of side dishes on that special day every November. The red peppercorns are by no means traditional, but a decorative additive.
- 2 tablespoons bacon fat
- 500 g. (1 pound) ground chicken or ground turkey
- 250 g. (2 cups) onion, diced
- 250 g. (2 cups) celery, diced
- 2 loaves (or about 10 cups) cornbread, crumbled
- 700 ml. (2¾ cups) turkey, chicken or vegetable broth (I recommend Better Than Bouillon)
- 2½ teaspoons dry sage
- 2½ teaspoons celery salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon red peppercorns (optional)
- Preheat over to 165 Celsius (325 Fahrenheit).
- Over medium heat, melt bacon fat in a pan until it melts, then add ground meat, onions and celery. Cook over medium heat until the onions are soft and the meat is throughly cooked. Set aside.
- In a large bowl, combine the remaining ingredients.
- Bake mixture in a covered dish for 45 minutes or until cooked through.
**I recommend making the cornbread for this recipe a day in advance so it has time to get a bit stale, thus, making it better for soaking up the chicken broth and setting properly.
**Better than Bouillon base is a bouillon paste which can be reconstituted with water to make broth or used as a base in soup, stews and other recipes. It is available in both organic and non-oranic varieties, and comes in different flavors such as chicken, vegetable, beef. I highly recommend this as a staple product in your kitchen.