Heartwings Love Notes          



Heartwings Love Notes 910: Stuffing Before and After

Heartwings says, "Planned leftovers make fine meals."

Turkey is often a traditional Christmas or holiday meal, and for many, stuffing is a favorite part of it. Usually a stuffing recipe fills a turkey to be roasted, plus a panful to bake toward the end. While it is possible and for some easier to purchase a prepared stuffing, I have always preferred my own. A cornbread stuffing suits me best. In addition, since I have become gluten intolerant, cornbread, which is gluten free when made without any wheat ingredients, makes an ideal stuffing base.

It is best to make the cornbread the day before you will make the stuffing. It is fine to use a mix, of course, however here is my recipe in case you want to make your own: Preheat oven to 425. Grease a square 8X8 inch baking pan or use parchment paper cut to fit and grease only the sides. Measure out 2 cups medium grind corn meal, 1/2 cup sugar, 1 egg, 1 cup any kind of milk dairy or non, ¼ cup melted butter or light olive oil, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt.

Method: Beat egg, oil or melted butter and milk together. Measure and mingle cornmeal, baking powder, soda and salt. Combine ingredients well if using oil, lightly if using butter. Scrape into prepared baking pan and bake for 20 to 25 minutes or until top springs back when touched lightly. Take out of oven and place on a rack to cool. When you are ready to make the stuffing, cut or break it into small pieces and turn into a medium-large bowl.

Melt 1 stick butter. Add ½ cup finely chopped celery, ½ finely chopped onion. Cook until transparent. Stir in 1 teaspoon each dried parsley, sage, rosemary and thyme. Beat an egg, pour onto cornbread and add herbs and butter. Stir well. Add salt and pepper to taste. Optional: if you can find them, chop and add roasted and peeled chestnuts. Bake stuffing in pan along with the bird at the end for around 40 minutes. Next day or so, sauté left over stuffing in butter and break eggs over it. Cover and cook until eggs are done. Or simply sauté and serve instead of potatoes, pasta or rice with any meat and vegetables.

May your holiday meal be filling and fun, and your leftovers tasty too!

P. S. Do you have comments or recipes to share? It is my joy to share and to hear how you enjoy what I have shared with you, dear reader. Hearing from you is a great treat and I will always respond even though sometimes it may take me a while.

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert

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