Ease of preparation rating: Medium.
Yield: 6-8 servings.
Ingredients:
1 loaf of cornbread, chopped into 1 inch cubes
1 white onion, diced
2 stalks of celery, diced
2 cloves of garlic, finely chopped
2 tablespoons (30ml) olive oil
1 cup (240ml) smoked honey ham, chopped into small cubes
1 teaspoon (5ml) fresh sage, chopped
1 teaspoon (5ml) fresh thyme, chopped
1 teaspoon (5ml) fresh rosemary, chopped
½ teaspoon (3ml) nutmeg, grated
½ cup (120ml) butter, melted
1 cup (240ml) turkey or chicken stock
2 eggs, beaten
Salt and pepper, to taste
Method:
Place chunks of cornbread on a baking tray and let air dry for 2-3 hours.
In a frying pan, heat oil over medium-high heat.
Once oil is hot, add onions, celery and garlic.
Cook for 3-4 minutes, and add ham.
Cook for 2-3 minutes, or until all ingredients have light brown edges.
Add thyme, sage, rosemary and nutmeg, and cook for 1-2 minutes.
Season with salt and pepper, and remove from heat.
Transfer cornbread to a large mixing bowl, and add the ingredients from the frying pan.
Add butter, stock and eggs.
Mix until the stuffing has a nice and moist consistency.
If stuffing is slightly dry, add a little more stock.
Stuff the turkey with the stuffing, and proceed to cooking the turkey.
If cooking separately, place in a lightly greased baking dish, and cook in the oven at 375oF (190oC) for 20-25 minutes.
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