Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes.
— Adapted from www.foodnetwork.com.
Admission: I had never made homemade stuffing before preparing for this column.
There were myriad reasons. Onions and I don’t get along. I have a general dislike of “mushed-together” stuff.
(Yes, I sound like a 4-year-old.) And there is usually so much good stuff at Thanksgiving meals that it seemed no loss to skip just this one thing.
So, when I took over cooking Thanksgiving dinners, because my husband and assorted other family members are just fine with the boxed sort of stuffing mix, I went the easy route. A few boxes, a few minutes on the stove ... voila!
I always felt a little guilty, though. My mom is known for her stuffing. The recipe comes from a venerable cookbook she’s owned for decades, and it was a must for every family Thanksgiving. When Danielle pitched the idea for this column, I swallowed my pride, called and asked for her recipe. I think she was proud.
Honestly? It was a lot easier than I expected. The most time-consuming part is tearing up the bread, and I was able to deputize the whole family for that.
I’m still not a stuffing fan, but my family tells me this stuff is good. Even the 4-year-old ate it ... and that’s saying something.
— Jill Keppeler
Moist bread stuffing
1 cup butter or margarine
2 cups diced celery
1 1/2 cups chopped onions
1/4 cup finely chopped parsley
2 teaspoons salt
2 teaspoons poultry seasoning
2 teaspoons pepper
16 cups lightly packed fresh bread cubes (I let it sit out for a while to become slightly stale)
3 eggs, slightly beaten
About 40 minutes before serving:
Preheat oven to 350 degrees. Melt butter or margarine in large saucepan over medium heat. Cook celery and onions in hot butter until tender, about 10 minutes. Add parsley, salt, poultry seasoning and pepper; mix well.
Toss bread cubes with lightly beaten eggs. Pour hot mixture into bread mixture; mix well.
Grease casserole dish; spoon mixture into it. Bake for about 30 minutes. The recipe also makes enough stuffing for one 8- to 11-pound turkey.
Contact features editor Danielle Haynes at 693-1000, ext. 4116, and reporter Jill Keppeler at ext. 4313.