Leek & Sage Cornbread Stuffing

Name: Leek & Sage Cornbread Stuffing
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 cup yellow cornmeal, preferably organic stone ground; 1 cup all purpose flour or whole wheat flour; 2 teaspoon salt; 1 tbs baking powder; 1 teaspoon baking soda; 4 eggs; 1 cup plain yogurt or buttermilk; 1 cup buttermilk; 1cup milk; 2 tablespoon honey; 1 stick unsalted butter; 4 tablespoon butter; 1 cup turkey or chicken stock; Salt to taste; 1 large onion, finely chopped; 1 lb leeks, thinly sliced; 4 stalks celery, diced; 4 garlic cloves, minced; 4 tablespoons chopped fresh sage; 2 tablespoon fresh thyme; 2 egg; 1/2 cup milk

7 steps

Prep:1hCook:1h 20min

Updated at: Thu, 17 Aug 2023 12:59:11 GMT

Ingredients

12 servings

For the cornbread

2 cupyellow cornmeal

preferably organic stone ground

1 cupall purpose flour

or whole wheat flour

2 teaspoonsalt

1 Tbsbaking powder

1 teaspoonbaking soda

4eggs

1 cupplain yogurt

or buttermilk

1 cupbuttermilk

1 cupmilk

2 tablespoonhoney

1 stickunsalted butter

For the stuffing

4 tablespoonbutter

1 cupturkey stock

large, finely chopped

1 lbleeks

4 tablespoonsfresh sage

chopped

2 tablespoonfresh thyme

2egg

½ cupmilk

Instructions

For the cornbread

Step 1

Preheat the oven to 400 degrees. Place two 9-inch cast iron skillet, or a 3 quart (9x13) baking dish in the oven while it preheats.

Step 2

Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt, buttermilk, milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.

Step 3

Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan. Quickly scrape all of the batter into the hot pan, and place in the oven.

Step 4

Bake 35-40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the cornbread to cool completely. Cube the cornbread and allow to dry for 12 - 24 hours, turning the bread occasionally so it dries evenly.

For the stuffing

Step 5

Heat the butter over medium heat in a large, heavy, nonstick skillet, and add the sage and thyme. Reduce to medium-low and add onions, leeks, celery, and 1/2 teaspoon salt. Cook together for 10-15 minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant.

Step 6

In a large bowl combine the cubed cornbread, vegetable mixture, eggs, stock, salt, and pepper. Stir well to combine, adding milk slowly as you go.

Step 7

Preheat the oven to 350 F. Coat a 3 quart pan with oil and add the mixture. Cover the mixture and allow it to sit in the fridge 12-24 hours to allow flavors to come together. Remove from the fridge and let it come to room temperature. Dot the top with butter, cover with aluminum foil and bake for 25 minutes. Remove the aluminum foil, raise temperature to 375 and bake for an additional 10 minutes.