Herman's Cornbread Stuffing
Prep time: 20 min
Cook time: 40 min
Total time: 1 hour
Note:For a 16- to 20-pound turkey
With this stuffing you could skip the turkey. Yes, it's a long list of ingredients, but this is a winner. Our old friend Herman Merkin mastered this mix. He brought it to our first married Thanksgiving. We've been making it ever since.
Certainly use store-bought cornbread. Add it and the nuts to the mix just before stuffing the turkey.
Ingredients
- 9-inch square pan of stale cornbread (1 recipe), cut into 1/2-inch dice
- 1/2 cup dry white wine
- 1/4 cup chopped dried apricots
- 1/4 cup raisins
- 3 tablespoons extra-virgin olive oil or butter
- 1 large onion, chopped
- 1 large stalk celery, chopped
- salt and pepper to taste
- 3/4 pound spicy sausage meat, crumbled
- 3 large clove garlic, minced
- 1/2 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 tightly-packed tablespoon fresh basil, chopped
- 2 tightly-packed teaspoons each fresh thyme and oregano, chopped
- 1/4 cup honey (optional)
- 1 tart apple, cored and chopped
- 1 pound chestnuts, roasted and shelled, or jarred ones
- 1/2 cup pine nuts, toasted
- 1/4 cup slivered almonds, toasted
- 9-inch square stale cornbread, cut into 1/2-inch dice
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Instructions
- 1. In a medium bowl combine wine and dried fruits. Set aside.
- 2. Heat oil in a large skillet over medium-high heat. Cook onion and celery with salt and pepper until soft. Add sausage and sautèuntil cooked through. Pour off all but a little of the fat. Stir in garlic, spices and herbs. Cook 1 minute. Stir in honey and the wine/fruit mixture and cook over high heat for two minutes. Remove from heat. Cool and refrigerate.
- 3. Before stuffing the turkey reheat, adding the apple, chestnuts, pine nuts, almonds, and cornbread. Season to taste. Either bake in a buttered shallow baking dish at 375°F. for 30 minutes, or loosely stuff turkey.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
