Country Cornbread Stuffing
First, let’s address the elephant in the room. Yes, I know that when you cook this dish inside a turkey it is called stuffing and when you cook it separately it is called dressing. I refuse to call this dressing. Call the food police on me! I grew up calling this dish stuffing and that’s what it is. End of story. Phew, now that we got that out of the way, let’s talk about this delicious concoction!!! Thanksgiving dinner is one of my all time favorite meals and I look forward to it all year. Every year, my family asks each other what our favorite side dish is and mine never changes…stuffing, stuffing, and oh yeah, the stuffing! I have tried many types of stuffing but have to say this is my all time favorite! The texture of crispy edges and smooth insides of the cornbread pieces, the splash of citrus freshness and the overall buttery goodness of this dish make my mouth water just typing this! Happy eating and enjoy my friends!!!!
Recipe
Country Cornbread Stuffing
1 store bought sheet of cornbread or make your own (I make the Marie Collander one in the yellow bag and it is delicious)
2 stalks of celery, medium diced including the leafy tops
1 large onion (or 2 small), medium diced
1 stick of unsalted butter (8 Tablespoons)
1/2 teaspoon anise seed
1 teaspoon salt
1 teaspoon pepper
handful of fresh Italian flat leaf parsley, roughly chopped
1 cup unsalted chicken STOCK
1/2 cup orange juice
Preheat oven to 350 degrees.
Break the cornbread up into large chunks in a large bowl.
In a saute pan, melt the stick of butter. Add to it the celery, onions and anise seed and stir around until slightly tender, about 8-10 minutes.
Add your veggie mixture to the large bowl of cornbread. Add the chopped parsley, salt, pepper, chicken stock and orange juice. Gently mix trying not to break up all the cornbread (the chunks are some of my favorite part!). Pour into a greased lasagna pan and cook for 30 minutes or until slightly brown edges appear on the top.
Take out of oven and serve immediately!
