For the Cornbread:

Ingredients:

1 1/2 cups buttermilk
3 eggs (lightly beaten)
4 T sugar
1 t baking soda
1/2 cup fresh corn kernels
1 cup flour
1 1/2 cups fine yellow corn meal
4 oz unsalted butter (melted)
1 t salt
1 T unsalted butter (to grease your pan with)

Method:

  • Preheat oven to 350 degrees.
  • Combine buttermilk, eggs, sugar and baking soda in bowl and mix together well. Add the corn kernel.
  • Combine flour and cornmeal, then slowly dry mix to the liquid mixture, whisking together well. Whisk in the melted butter.
  • Grease 8″ x 8″ pan and pour the cornbread mixture into the pan.
  • Bake for 35 minutes or until a toothpick comes out of the cornbread clean. Remove and let cool.

For the Dressing:

Ingredients:

2 stalks celery (chopped)
1/2 yellow onion (chopped)
1 carrot
6 slices bacon (chopped)
1/2 cup country ham (chopped)
2 T olive oil
4 oz unsalted butter (melted)
1/3 cup chestnuts (or walnuts or pecans)
3/4 cup chicken stock or broth
1 T thyme(chopped)
1 T sage (chopped) Salt and pepper (to taste)

Method:

  • Heat saute pan and add olive oil, then country ham and bacon. Saute for a few minutes.
  • Add vegetables, salt and pepper to taste (be careful with the salt as the country ham can be salty), and saute until vegetables and meats are cooked through. Put aside and let it cool down.
  • Take your cornbread and crumble with your hands into a mixing bowl.
  • Add the sauteed mixture and chestnuts; mix all together very well.
  • Heat chicken stock or broth and add half to the mixture. Reserving the rest.
  • Add melted butter, sage, thyme and salt and pepper to taste.
  • Cook in oven at 350 degrees for 30 – 40 minutes. Pour the reserved chicken stock over the top in the last couple of minutes of cooking.
  • Stuff your turkey with it or serve as a side.
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