by MrsWheelbarrow
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MrsWheelbarrow's Notes:
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2 cups
fine cornmeal, stone ground
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1 cup
coarse cornmeal, stone ground
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1 teaspoon
baking soda
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2 teaspoons
cream of tartar
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2 teaspoons
kosher salt
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3 cups
buttermilk
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2 ounces
unsalted butter, melted
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1 pound
applewood smoked bacon, cut into lardons
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2 cups
onions, cut into a 1/2" dice
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2 cups
firm, crisp apple, peeled, cored and cut into 1/2" dice
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1 teaspoon
black pepper
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2 teaspoons
rubbed sage
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1 teaspoon
savory
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1/4 cup
chopped flat leaf parsley
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2 cups
rich chicken stock
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Preheat the oven to 425. Line a sheet pan with parchment paper and brush the paper with oil or butter.
Ask the hotline about this step!Make the cornbread: Whisk the dry ingredients together.
Ask the hotline about this step!Whisk the eggs, buttermilk and melted butter and incorporate into the dry ingredients just until combined.
Ask the hotline about this step!Using an offset spatula, spread the cornbread across the parchment paper.
Ask the hotline about this step!Bake for 15-20 minutes. Remove from the oven and cool. Once cooled, cut into croutons and leave on the sheet pan to get a little stale, at least overnight.
Ask the hotline about this step!Make the dressing: Cook the bacon in a roomy saute pan until crispy. Allow to drain on paper towels.
Ask the hotline about this step!Add the onions to the bacon fat in the pan, add the seasonings and cook slowly until the onions are wilted.
Ask the hotline about this step!Add the apples and cook until the onions and apples are well caramelized.
Ask the hotline about this step!Pour in the chicken stock to deglaze the pan then turn off the heat and allow the stock to cool a bit.
Ask the hotline about this step!Heat the cream until small bubbles appear at the edges of the pan.
Ask the hotline about this step!Whip the eggwhites until stiff.
Ask the hotline about this step!Assemble the dressing: In a large bowl, combine the cornbread croutons with the bacon, apples, onion and chicken stock, and cream.
Ask the hotline about this step!Fold in the eggwhites.
Ask the hotline about this step!Press the dressing into a buttered large gratin or baking dish.
Ask the hotline about this step!Bake for 55 minutes at 350. For a really fantastic finish, drizzle turkey drippings - any not used for gravy making - across the top. Raise the oven temperature to 425 and bake for 10 more minutes until crispy and a little blistered on the surface.
Ask the hotline about this step!I'm such a huge fan of cornbread stuffings, but I seem to have no luck with them. My grandma's has a cornbread base, and I've tried for years to get it right to no avail. I will definitely have to try this.
This sounds great! I wish you had a picture, but I guess I'll just have to make it myself to see how awesome looks!! =)
I promise to add a photo after Thanksgiving!
I've always wanted to try a cornbread dressing, and now I finally have a recipe that inspires me to take the plunge.
this sounds wonderful. I can't wait to try it!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Thanksgiving hasn't been the same for my southern hubby since his mom stopped cooking her cornbread dressing. Her recipe (now long lost) was similar to this one and I can't wait to try it! Thanks so much for posting!