This corn bread stuffing (I know it’s really a dressing but we all call it stuffing) came out zippy or what I’ll call slightly spicy. You can cut out the 1/2 poblano pepper (and other peppers a tiny bit) in the recipe to cut out most of the zippy if you want. This corn bread comes out delicious and moist. I made 1/2 the corn bread used in this recipe for the stuffing (recipe included leftover from Thanksgiving turkey meatballs recipe) Also used home made turkey broth.  That made this Corn Bread Stuffing come out Forking Delicious!

Ingredients for about 15 servings

25 oz stale bread cut into cubes (75% corn bread 25% white bread) (recipe for cornbread 400 degrees F 1 1/4 c. flour, 1/4 c. sugar, 2 t. baking powder, 1/2 t. course sea salt, 1 c. water, 1/4 c. chicken fat, 1 egg non stick spray – about 20 minutes

3 ribs celery – fine chopped

6 oz onion – fine chopped

1/2 orange bell pepper – fine chopped

1/2 poblano pepper –  fine chopped

5 oz chicken fat

1 Tablespoon course sea salt

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

3 garlic cloves – either microplane or ground to paste

1 cup grilled corn kernels

4 eggs

3 1/2 broth (or slightly more if bread cubes seem dry but 3 1/2 is close to what you need)

1 Tablespoon fresh thyme – chopped fine

1 teaspoon fresh sage – chopped fine

5 sprigs fresh parsley leaves – chopped fine

non stick spray

Instructions

Set oven to 350 degrees F.

Spray a half pan with non stick spray and also spray a piece of aluminum foil on one side because it’s the side that faces the stuffing so it won’t stick.

Put a sauce pot on medium high heat and add the chicken fat, celery, onion, bell pepper, poblano pepper, sea salt, black pepper and cook till everything is soft.

Turn off heat and add garlic right away while still hot and stir.

Add the grilled corn and blend till chunky.

If mixture is just warm you can add the eggs to corn vegetable mixture in pot and mix well.

Add the broth, thyme, sage, parsley and mix well.

The Stale bread cubes should be in a large mixing bowl. To the bowl add the sauce pot mixture and mix well. Let bowl sit about ten minutes to absorb liquid.

When things look absorbed but not dry you can pour mixture in pan…..The mixture should be slightly more wet than dry.

This gets covered with aluminum foil and goes in a 350 degree oven for one hour covered.

After an hour remove the foil and put the pan in for another 15 minutes to crisp slightly.

This comes out delicious and moist!

You might want to fry up Brussel Sprouts with garlic, fried parsley, hazelnuts and pomegranate to go with your dinner.

Cornbread Stuffing that’s Zippy and Delicious!