Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
The cornbread stuffing was an absolutely delicious and incredibly easy side dish to make! It will pair beautifully with any Thanksgiving or fall dinner with its rich and delightful combination of flavors.
Makes 8 to 10 servings
Time: 1.5 hours
Ingredients:
*8 tablespoons unsalted butter
*1 yellow onion, chopped
*Salt and black pepper, to taste
*1 cup chicken or turkey stock
*7 cups cubed (1 inch pieces) store-bought cornbread
*1/3 cup fresh sage leaves, chopped
*2 large eggs, beaten
Preparation:
*Preheat oven to 375F.
*In a large skillet over medium heat, melt 2 tablespoons butter.
*Add the onion and season with salt and pepper to taste.
*Cook, stirring often until lightly brown for about 7 minutes.
*Turn the heat up to high and add the stock, chopped sage, and remaining butter. Bring to a boil and hold like this for 2 minutes.
*Turn the heat off and reserve.
*Put the cubed cornbread in a large mixing bowl.
*Add the beaten eggs and mix well, then add reserved stock mixture.
*With a wooden spoon mix well to moisten the cornbread, but not soggy.
*Pour the dressing into a greased 9 x 11 inch baking dish & bake for 30 minutes or until dressing is golden brown on top and dressing is set in the middle.
Recipe and Taste Tester - Cecelia Zook
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