Why not try a different stuffing this season?
Cornbread-
1 cup plain flour
1 cup cornmeal or polenta
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk (or thin plain yogurt)
2 tablespoons melted butter
In a large bowl, stir together the dry ingredients. In a medium bowl, mix eggs with buttermilk and butter and pour over flour. Stir just to combine. Pour into
an oiled 23 cm square pan and bake at 180 for about 25 minutes. Let cool. Crumble coarsely to make 4 cups.
Dressing:
2 tablespoons olive oil
1 cup finely chopped green onions
1/2 cup finely chopped celery
1 fresh red chilli, finely chopped (optional)
4 cloves garlic, minced
4 cups crumbled cornbread
1 tablespoon minced fresh sage
1/4 cup chopped coriander
1/4 cup toasted pine nuts
1/2 cup vegetable or chicken broth
salt and freshly ground pepper
optional:
375 g sausage meat, browned and drained
Heat oil and sauté onion, celery, chilli and garlic until
vegetables soften, about 5 minutes. Put in a large bowl and
add crumbled cornbread, sage, coriander and pine nuts.
If sausage is used, add to bowl. Stir in the chilli sauce and add broth gradually
until dressing is moistened but not soggy. Season with salt
and pepper to taste. Use to stuff poultry or thick pork chops. This
dressing can also be spooned into a medium baking dish, drizzled with melted
butter and baked at 180 for 30 minutes.
Makes about 6 cups dressing
