Now that Christmas is on the horizon it’s time to post one of our family favourites: cornbread stuffing (or dressing if you please). When it’s Calgary’s turn to have us for Christmas, I usually make this stuffing. I’ve wanted to try something else, like a rustic bread one or wild rice, but that usually gets shot down. This picture doesn’t do this wonderful compilation of tasty goodness justice. The stuffing was in the process of getting whisked off to the food-laden table and it’s a bit blurry. I had forgotten to set up a good picture in the last minute Christmas dinner prep madness and didn’t want to make a scene. I don’t really follow one recipe and this one gets a tweak or two every time I make it – so feel free to tweak this too. And a merry early Christmas to you! -bvox
Cornbread Stuffing with Roasted Yams and Pecans
First of all: make the cornbread! Here’s a good cornbread recipe (Martha Stewart) and it can be made a day or two ahead.
- 1 1/2 cups coarsely chopped pecans
- 1 large yam, peeled and diced
- 4 tablespoons butter, plus more for baking dish and dobs on top
- 2-3 tablespoons olive oil
- 1 large onion, finely chopped (or leeks or red onion)
- 3 celery stalks, finely chopped
- 3 cups crimini mushrooms, sliced
- 3 garlic cloves, minced
- Salt and pepper (to taste)
- 1/2 cup dry white wine
- 1 recipe cornbread, cubed
- 4 tablespoons finely chopped fresh parsley, sage, rosemary and thyme
- 4 green onions, sliced
- 1/2 cup dried cranberries
- 3 large eggs, beaten
- 2-3 cups veggie broth, heated
Preheat oven to 375 degrees. Toast pecans on a large rimmed baking sheet 3 to 5 minutes; set aside.
Using same baking sheet, spread out yams and toss with olive oil, salt and pepper. Roast about 15-20 minutes. Set aside.
While yams are roasting, melt butter and heat oil over medium heat in a large skillet. Add onion and celery; cook, stirring occasionally, 4 minutes. Add mushrooms and garlic, season with salt and pepper, and cook another 5-6 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl; let cool slightly.
In a large bowl add the cornbread, herbs, green onions, cranberries, eggs, and pecans. Season with 1 1/2 teaspoons salt and teaspoon pepper. Pour 1/2 cup broth over cornbread mixture and stir gently. If necessary, add up to 1/2 cup more broth so stuffing is moist but not soggy.
Spoon dressing into a large buttered baking dish; pour up to 1 cup remaining broth over top to moisten. When ready to bake, dob the top with 4-5 teaspoons of butter. Bake in a 375 degrees oven, covered, for 30 minutes; uncover, and bake until browned, about 15 minutes more.
Can be made ahead: either refrigerate up to five hours and let come to room temperature then bake- or bake it and then reheat it when the turkey is out of the oven.