Holiday Side Dishes - Homemade Stuffing (Part 1)
Ingredients
Left over cornbread (or bread of choice)
olive oil
4 tablespoons unsalted butter
2 small onions, finely chopped
2 medium celery ribs, finely chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
1/2 cup bacon
1 pound coarsely chopped cremini mushrooms
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup turkey or chicken stock or low-sodium broth
Instructions
1. Butter a large gratin dish or a 9-by-13-inch baking dish. Break the cornbread into 1-inch pieces, spread the pieces on a baking sheet and let dry slightly, for at least 4 hours or overnight.
2. In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots and garlic and cook over moderately high heat, stirring, until softened, 8 to 10 minutes. Add bacon and cook through. Add the mushrooms, and cook about 5 minutes. Stir in the oregano, salt, pepper and transfer to a large bowl. Mix in the corn bread, then stir in the turkey stock. Spread the stuffing in the prepared gratin dish.
3. Preheat the oven to 350°. Cover the stuffing with foil and bake for about 20 minutes. Uncover and bake for 10 to 25 minutes, or until the top is crisp and golden. Serve hot.