This quintessential side dish has its historical roots in the thrifty recipes to stretch day-old dry bread into one more meal. Here we turn tradition once again on its head and give the classic stuffing a whole new dimension by preparing it with homemade cornbread and making it gluten free to boot!
2 1/2 Tbsp (37 mL) coconut oil, melted, or grapeseed oil, divided
2 cups (500 mL) organic fine yellow cornmeal
1 Tbsp (15 mL) sodium-free baking powder
1 Tbsp (15 mL) natural cane sugar
1 tsp (5 mL) salt
1/2 tsp (2 mL) cayenne pepper (optional)
1 1/2 cups (350 mL) buttermilk
4 large free-range eggs, divided
4 green onions, thinly sliced
1/2 cup (125 mL) fresh or frozen corn kernels
2 large leeks, trimmed, rinsed, and diced
1 bay leaf
1 cup (250 mL) diced celery
1 cup (250 mL) diced fennel
3 garlic cloves, minced
1 chipotle chili in adobo sauce, minced
1/2 cup (125 mL) chopped fresh parsley
2 Tbsp (30 mL) chopped fresh sage
2 tsp (10 mL) chopped fresh thyme
2 cups (500 mL) chopped Granny Smith apple
2 cups (500 mL) low-sodium vegetable or chicken broth
The day before
Preheat oven to 350 F (180 C). Grease 9 in (23 cm) square baking pan with 1 1/2 tsp (7 mL) oil and set in oven to warm while preheating.
In bowl, whisk together cornmeal, baking powder, sugar, salt, and cayenne (if using). With wooden spoon, stir in 1 Tbsp (15 mL) oil, buttermilk, 2 eggs, green onion, and corn until just combined. Dollop batter into warmed baking pan and bake cornbread until firm and golden brown, about 25 minutes. Allow to cool to room temperature on wire rack before unmoulding. Cut into 1 in (2.5 cm) cubes and allow to dry at room temperature overnight in single layer on a baking tray.
The next day
Preheat oven once again to 350 F (180 C).
In large saucepan, warm remaining 1 Tbsp (15 mL) oil over medium heat. Add leeks and bay leaf and sauté until leeks are starting to brown, about 6 minutes. Stir in celery, fennel, garlic, and chipotle chili and continue to cook, stirring frequently, until celery and fennel have softened, about 10 minutes. Stir in parsley, sage, thyme, and apple before tipping mixture into large bowl. Add cornbread cubes and toss to combine. Discard bay leaf.
Whisk together broth and remaining 2 eggs before pouring over cornbread mixture, gently tossing until moistened. Transfer to 9 x 13 in (23 x 33 cm) baking dish and bake, uncovered, until top has lightly browned and sides are dry and crisp, about 35 to 45 minutes. Serve warm.
Each serving contains: 184 calories; 7 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 28 g total carbohydrates (7 g sugars, 3 g fibre); 360 mg sodium
Ensure this beloved side dish is cooked to perfection by keeping in mind a few pointers for sensational baked stuffing every time.
source: "Sensational Sides", alive #386, December 2014
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.