Jeremiah Doughty | From Field To Plate
When I think of the holidays, I think of sitting around the table with friends and family. Some of my favorite holiday memories are surround by food, or time spent in the kitchen. I have some favorite holiday dishes that are sure to please even the pickiest of the family members this season. We enjoy dishes from a delicious wild turkey recipe with a beautiful blackberry orange glaze, to a savory cornbread and sage stuffing. Make sure you don’t forget everyone’s favorite drunken apple pie, layered with the warm taste of bourbon.
So grab your apron and enjoy a taste of the holidays.
Ingredients:
Cornbread Mix:
- 4 eggs
- 3 tbsp honey
- 3 cups all-purpose flour
- 2 tbsp baking powder
- 1 cup corn meal
- 1 tsp salt
- 1 cup white sugar
- 2/3 cup veg oil
- 1/3 cup melted butter
- 2 ½ cups milk
Stuffing/Dressing:
- 3 ribs celery, sliced
- 3 large carrots, chopped
- 6 cloves garlic, minced
- 1 sweet onion, chopped
- 1 stick butter
- 1 ½ cups chicken broth
- 2 tsp salt
- 2 teaspoons dried sage
- 1 tsp dried thyme
- 1 tsp cracked pepper
- 2 tbsp cooking oil
Directions:
1. Preheat oven to 350º
2. Start with your cornbread, combine all ingredients and spread out on a baking sheet, this will help it to cook faster and get crispier. Place in oven and cook until browned
3. Over medium/high heat oil, add onions, carrots, celery and, Sauté for 3-5 minutes until fragrant and soft. Add garlic and 30-45 seconds.
4. Add chicken broth, bring to a boil, reduce heat and simmer 10 minutes.
5. Remove veggies from heat, pull cornbread from oven
6. Mix spices into veggie mixture, crumble in the cornbread and blend. Pour into skillet or baking dish and place back in oven until top has browned, about 15-20 minutes.
7. Remove, and enjoy.
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