Food Issue: Cornbread Stuffing
These recipes are by Anna Pump, courtesy of Bon Appetit.
The cornbread needs to dry overnight, so start this at least one day ahead.
Cornbread Stuffing With Fresh and Dried Fruit
Serves six
Ingredients:
Buttery Cornbread (see recipe below)
1/2 cup (1 stick) butter
4 cups chopped onions
4 chopped unpeeled McIntosh or Golden Delicious apples (about 2 large)
2 cups chopped celery with leaves
24 pitted prunes, diced (about 10 ounces)
12 dried apricot halves, diced (about 2 ounces)
1 Tbsp. fennel seeds
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried thyme
1 Tbsp. low-salt chicken broth
Instructions:
Cut bread lengthwise into 1-inch-wide slices. Place on baking sheet; cover with kitchen towel and let dry overnight. Cut bread slices into 1-inch cubes.Preheat oven to 375 degrees F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium heat. Add onions and saute until translucent, about 10 minutes. Add apples and celery. Saute until celery begins to soften, about 10 minutes. Scrape contents of skillet into very large bowl. Add prunes, apricots, fennel seeds, salt, pepper, and thyme; toss. Add dried bread cubes and toss until evenly combined. Transfer stuffing to prepared dish. Pour broth evenly over.
Bake stuffing uncovered until heated through and top begins to form crust, about 40 minutes.
Buttery Cornbread
Makes 1 loaf
Ingredients:
1 1/3 cups coarse stone-ground yellow cornmeal
1 cup unbleached all purpose flour
1/4 cup sugar
2 tsp. baking powder
3/4 tsp. coarse kosher salt
1 cup plus 2 Tbsp. buttermilk
9 Tbsp. (1 stick plus 1 tablespoon) unsalted butter, melted
1 large egg plus 1 large egg yolk, beaten to blend
Instructions:
Butter 9x5x3-inch metal loaf pan. Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl. Add buttermilk, melted butter, and beaten eggs. Stir with wooden spoon until well blended. Let mixture stand 30 minutes to absorb liquid.
Meanwhile, preheat oven to 375 degrees F.
Pour batter into prepared pan. Bake bread until browned around edges and tester inserted into center comes out clean, about 40 minutes. Let bread rest in pan 5 minutes. Turn bread out onto rack and cool completely.
DO AHEAD: Can be made 2 days ahead. Wrap in foil and store at room temperature.
For more info:
For more recipes from this year's "Food Issue" click here!