Eve Kilcher's Cornbread Stuffing Recipe is a Perfect Dish for Thanksgiving
Thanksgiving doesn't have to include just one option for stuffing. By making Eve Kilcher's cornbread stuffing recipe from the Homestead Kitchen Cookbook, you can take Thanksgiving to the next level with gluten free and vegetarian options. Bon Appetit!
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Find this recipe and more here: The Homestead Kitchen, A Cookbook By Eve and Eivin Kilcher.
Makes about 10 cups, enough to stuff a large turkey
- 3 tablespoons grapeseed oil, plus more for the baking dish
- 4 celery stalks, finely diced
- 2 garlic cloves, minced
- 4 carrots, finely diced
- 2 cups finely diced onion
- 1 recipe Whole Wheat Cornbread (see below)
- 4 fresh sage leaves, minced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons minced fresh rosemary
- 3 tablespoons chopped fresh parsley
- ½ cup dried sour cherries
- ½ cup pine nuts
- 1½ to 2 cups vegetable or chicken stock
Preheat the oven to 375°F. Lightly grease a 9 x 14-inch ceramic or glass baking dish.
In a large cast-iron skillet, heat the oil over medium heat. Add the celery, garlic, carrots, and onion and cook until they are tender, about 10 minutes.
Crumble the cornbread into a very large bowl. Add the sautéed vegetable mixture, sage, thyme, rosemary, parsley, cherries, and pine nuts and mix well. Add the stock and stir together to make a moist mixture. Spread the stuffing in the prepared dish. Bake for 30 minutes, or until the top is golden brown, stirring once after 15 minutes.
Whole Wheat Cornbread
- 4 tablespoons (1/2 stick) salted butter, plus more for the baking dish
- 2/3 cup plus 1 tablespoon whole wheat flour
- ½ cup organic fine cornmeal
- 1 tablespoon baking powder, sifted
- ¼ teaspoon salt
- 1 cup fresh, canned, or thawed frozen corn kernels
- ½ cup heavy cream
- 3 tablespoons honey or maple syrup
- 2 large eggs
- ½ cup sour cream
Preheat the oven to 350°F. With butter, generously grease an 8 x 8-inch baking dish or 9-inch cast-iron skillet.
In a large bowl, mix together ⅔ cup of the whole wheat flour, the cornmeal, baking powder, and salt.
In a small pan, melt the butter over medium heat. Add the remaining 1 tablespoon whole wheat flour and whisk until the roux begins to smell nutty and has a nice light brown color, about 3 minutes. Add the corn and cream. Whisk until the mixture thickens; this should take only a couple of minutes. Mix in the honey and remove from the heat. Let cool slightly.
Add the creamed corn mixture, eggs, and sour cream to the bowl with the flour and stir the ingredients well to combine without overmixing.
Pour the batter into the prepared pan and bake for about 25 minutes, until a toothpick inserted into the center comes out clean.
Recipe Notes: You can also bake the bread in a loaf pan, but you’ll want to increase the baking time by 15 to 20 minutes.
For a little added sweetness, a homemade honey or maple butter is the perfect topping for this cornbread. A word to the wise: It’s a good idea to double this recipe, because you’ll surely want to consume one fresh out of the oven, leaving nothing to serve later with the chili.
Reprinted by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © Eve and Eivin Kilcher, 2016.