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(Serves 8-10)

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Ingredients

Cornbread

  • 3½ cups yellow, self-rising cornbread
  • ½ cup butter, melted
  • 1½ cups whole milk
  • ¼ cup heavy cream
  • 3 eggs, beaten

Dressing

  • 1 cup fresh ginger, peeled & sliced
  • 1 cup water
  • ½ cup sugar
  • 4 tsp. butter
  • 2 cups sweet onion, diced
  • 8 oz. cremini mushrooms, quartered
  • 2 cups celery, sliced thin
  • 2 cups dried blueberries
  • 1 tsp. sea salt
  • 1 tsp. fresh ground black pepper
  • 1 Tbs. fresh sage, minced
  • 1 Tbs. fresh parsley, minced
  • A batch of buttery cornbread or 2 lb. package seasoned cornbread mix
  • 28 oz. chicken stock
  • 4 Tbs. butter, melted

Directions

Cornbread
Preheat oven to 350°F. Grease a nine-by-13-inch glass baking dish. Place all ingredients in a bowl, and whisk until combined. Pour into dish and bake for 35 to 40 minutes, until firm to the touch.

Dressing
Preheat oven to 350°F. In a pot, combine ginger, water, and sugar, and cook on high until water has evaporated and ginger is caramelized. Remove ginger, allow to cool, and dice. In a sauté pan, add four teaspoons of butter, onions, mushrooms, celery, and dried blueberries. Cook for three to four minutes until onions are translucent. Mix all ingredients except melted butter in a large bowl until well combined.

Pour cornbread mix into a nine-by-13-inch glass baking dish and cook uncovered for 30 minutes. Cornbread should be firm to the touch when done. Drizzle with four tablespoons of melted butter.
 

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