Blanched Green Beans drizzled with Extra Virgin Olive Oil
I have been making Martha Stewart’s Corn Bread stuffing since at least Thanksgiving 1988 and every year since. I have modified it only since I do not stuff it in the bird. This year my family insists that I make it again for Christmas dinner.
Herbed Cornbread Stuffing
- 1 box Trader Joes Cornbread Mix
- 1/2 cup raisins
- 1/2 cup Cognac
- 2 cups white onions, chopped
- 2 cloves garlic, minced
- 1/2 cup butter
- 1 lb. ground pork sausage
- 1/2 cup shallots, chopped
- 1-1/2 cup tart apples, chopped
- 1 cup celery, chopped
- 1 15 oz. jar of roasted chestnuts
- 1/2 cup parsley
- 1 tablespoon fresh sage, chopped
- 2 teaspoons dried marjoram
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon ground cloves
- 1/8 teaspoon cayenne pepper
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 eggs, beaten
- 3/4 cup chicken broth
- Make the Traders Joes cornbread according to the directions on the box a day before making the stuffing. After cornbread has cooled, cut cornbread into 1 inch cubes and put in a large bowl and cover with plastic wrap over night.Soak raisins in Cognac the night before making the stuffing.
- Preheat oven to 375 F. Butter a 13" X 9" X2" baking dish
- Melt the butter in a large skillet over medium heat. Add the onions and garlic; sauté for about 5 minutes and then add sausage and shallots. Cook until the sausage is brown about 10 minutes. Add the apples and celery, continue to cook for about 10 minutes. Drain mixture.
- Combine the raisin mixture, sausage mixture and all the remaining ingredients except the eggs and chicken broth. Stir gently to combine.
- In a medium bowl, whisk the eggs and chicken broth together and add to stuffing mixture. Gently stir to combine.
- Transfer stuffing to prepared baking dish. Cover with buttered foil and bake for 30 minutes. Remove foil, and bake for another 30 minutes or until golden brown.