+
0 (0)

Category: Sides

Southern stuffing

Southern stuffing
Anne Cusack / Los Angeles Times

When Thanksgiving spread around the country in the mid-19th century, it was in the hope that holiday good feelings would heal the rift between North and South. So, the Thanksgiving menu had a certain amount of can't-we-all-get-together culinary nationalism to ... Read more

Total time: About 1 1/2 hours, plus cooling time for the corn bread | Serves 6 to 8
Note: Adapted from "Stuffed Griffin" by the Utility Club of Griffin, Ga. The corn bread is adapted from Gourmet magazine.

Toasted cubed corn bread

  • 1 cup flour
  • 1 1/2 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 3 tablespoons butter, melted and cooled

Step 1Heat the oven to 425 degrees.

Step 2In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Separately, in a medium bowl, whisk together the milk, egg and butter.

Step 3Whisk the milk mixture into the flour mixture and pour into a greased 8-inch square pan. Bake until pale golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Step 4Cool 5 minutes, invert on a rack and cool completely.

Step 5Turn the oven down to 350 degrees. When the bread is cool, cut it into rough 1-inch cubes and place them in a baking pan. Bake, stirring occasionally, until the bread is dry and deep golden, about 20 minutes. (Recipe can be prepared to this point 1 day in advance and stored at room temperature.)

Assembly and baking

  • 2 teaspoons oil
  • 2 cups chopped celery
  • 1 cup chopped onion
  • Toasted cubed corn bread
  • 4 cups cracker meal
  • 1 tablespoon seasoning salt
  • 2 teaspoons celery salt
  • 6 eggs, beaten
  • 1 cup milk
  • 3 cups turkey or chicken broth
  • 1 teaspoon black pepper

Step 1Heat the oven to 350 degrees.

Step 2Heat the oil in a large skillet over medium high heat and saute the celery and onion until barely tender, about 5 minutes, stirring occasionally. Remove from heat and cool slightly.

Step 3Combine the celery, onion, corn bread, cracker meal, seasoning salt, celery salt, eggs, milk, broth and pepper in a large bowl. Mix well and place in an oiled 9-by-13-inch baking dish.

Step 4Bake until the top is golden brown, about 45 minutes.

Each of 8 servings
556 calories; 18 grams protein; 88 grams carbohydrates; 4 grams fiber; 14 grams fat; 6 grams saturated fat; 203 mg. cholesterol; 5 grams sugar; 1,566 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Green chile, corn and zucchini frittata
Thelma Collins' corn pudding
Psomi & Alati's yellow split pea puree with deep-fried capers
The House macaroni and cheese