Cornbread stuffing is at the heart of every Southern Thanksgiving celebration. For a cleaner, lighter stuffing, we've replaced the traditional turkey giblets with a variety of herbs that are stronger tasting than usual. We've also added carrots for a new dimension of vibrant color.
Recipe Yield:
6 servings
Recipe Preparation Time:
15 minutes
Recipe Cook Time:
25 minutes
Recipe Ingredient Details:
2 cups diced onion
2 large garlic cloves (minced)
2 tablespoons canola oil
3 cups diced celery
2 cups diced carrots
1/4 teaspoon sea salt
3 tablespoons dried herbs (mix 1/4 cup each of rubbed sage, marjoram, thyme and rosemary with 1 tablespoon of black pepper)
2 tablespoons tamari
1 cup water
Quick Cornbread (see recipe below)
1 cup finely minced parsley
Recipe Instructions:
In a large skillet, sauté onions and garlic in oil for about 2 minutes. One at a time, add celery, carrots, salt, herbs, tamari and water. Let simmer for several minutes. Set aside.
In a large bowl, crumble one recipe of the Quick Cornbread and add parsley. Mix the sautéed vegetables and herbs with cornbread and parsley. Bake stuffing in an oiled 9" x 13" baking pan in a 350°F oven for 25 minutes.
Mon, 2012-12-24 09:00
