FW November 2011 iPad

FW November 2011 iPad

Read the transcript of this video
All right you guys, cornbread and butternut squash stuffing. I love the stuffing. My mother in law, Sherla, is from the south. She makes a wicked cornbread. So what I like to do is I actually have Sherla make a bunch of cornbread about a week before Thanksgiving and I let it dry out like, to day old. But if you're in a pinch the thing to do is buy some fresh cornbread or make it, You cut it and toast it. If it has some staleness or some texture to it, it's gonna absorb all those flavors better. And then when we cook our stuffing, it's gonna have a lot more flavor. So I just take the stuffing out. I cut it into decent size cubes. I don't like crumb stuffing. [BLANK_AUDIO] And I just go right to a sheet tray with it. And I toast it at about 350 degrees until it gets a little bit of golden. It does two things. It dries it out a little bit, which is going to help it absorb that kind of puree that we make and it also gets a little golden which adds another layer of flavor. So we have the toasted cornbread, little bit of chicken stock, some sage, whole eggs, butternut squash which I've roasted until tender and then a saute of bacon, celery, and onions. I mean this is going to be good. So this is a great way to add flavor and a little bit of moisture to your stuffing. Took a butternut squash, roasted it until it was tender, I'm just going to scoop it right out. This is going to give you about a couple cups. Two eggs, push this down. When I think of stuffing, I think of bread pudding, and I think of custards and things of that nature. And I think that this is a great, Way to do it because you're making this kind of eggy custard that really moistens the entire stuffing. Cornbread toasted. Look at that. Your favorite bacon, onions and celery. Pretty classic in a stuffing. Some fresh chopped sage. You don't want to have to whack the heck out of it, just one pass with the knife so you get maximum flavor. A nice, hefty pinch of salt. A little bit of pepper. Our egg puree, which almost becomes like a little bit of a custard. And then once you get to this point, you can add other flavors that you love to like. Sometimes, I'll make it with some roasted chilis or something like that to give it a little bit of zip. My chicken stock, but you just want to get all that cornbread nice and coated. [BLANK_AUDIO] Just softly toss it in. All right, this is my wife's trick and it's a good one, I'm telling you. One year when we were making the stuffing Liz had the idea to put it in muffin tins. So then we got more top. It's like pudding, everybody likes the skin. it's the same exact thing. And really that's what Thanksgiving is all about. It's about being with your family, making everybody happy.
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FW November 2011 iPad


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