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Turf Club Corn Bread Stuffing

Dear SOS: I would love the Santa Anita Race Track Turf Club chef to provide us with a recipe for the stuffing served with its roast turkey. I think it contains corn bread and corn kernels too. Jean Decker Glendale ... Read more

Total time: 40 minutes | Serves 12
  • 1 pound bacon, cut into 1/4-inch pieces
  • 1 cup (2 sticks) butter
  • 1 large onion, diced
  • 3/4 cup diced celery
  • Kernels from 2 ears corn
  • 1 1/2 tablespoons poultry seasoning
  • 1 1/2 cups finely chopped parsley
  • 1 (1 1/2-pound) loaf corn bread, cut into 1-inch squares
  • 1/2 pound corn bread stuffing mix
  • 3 cups chicken broth
  • Coarse salt
  • Freshly ground pepper

Step 1Cook bacon in Dutch oven over low heat until crisp, about 10 minutes. Drain fat.

Step 2Add butter and heat until melted. Add onion and celery and saute about 10 minutes over low heat. Add corn and saute 5 minutes. Add poultry seasoning and parsley and cook 2 minutes. Add corn bread and stuffing mix. Turn off heat. Gradually add chicken broth, adjusting amount to desired consistency. Mixture should be moist, but not wet. Add salt and pepper to taste. Serve immediately, or allow to cool before stuffing meat or poultry and re-cooking.

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