Friday, November 15, 2013

Buttermilk Cornbread Stuffing

Mixed Up and Ready to Bake
My mom has been making the same stuffing recipe my whole life.  It includes the traditional grilled onions, peppers and bread crumbs.  While I enjoy it and look forward to eating it at her house during the holidays, I also like mixing it up once in awhile.

I love cornbread, and to me, it seems like cornbread stuffing is the ideal stuffing to use for Thanksgiving, what with the tradition of Native Americans introducing the Pilgrims to corn and all.  I also love recipes that are fairly healthy, especially during the holidays when there are so many unhealthy temptations.

As a practice run for Thanksgiving, my husband and I bought a small turkey and stuffed it with a delicious stuffing that includes butternut squash, Brussels sprouts and cornbread.  May I just say, yum!  I usually heavily season most of my food with salt, pepper and TexJoy, but I didn't put any in this stuffing.  Hello low sodium!  I usually like a lot of seasoning, so with this recipe, I something find myself thinking, "is it kind of bland?", yet I can't stop eating it!  It's so mellow and delicious.

This recipe makes a lot of stuffing, probably too much for the average turkey, but don't worry.  I've included a tip about that at the end. 

Buttermilk Cornbread Stuffing


1 recipe Buttermilk Skillet Cornbread
3.5 lb butternut squash
5 Brussels sprouts
1 tbsp olive oil
2 tbsp parsley flakes
1 1/2 tsp sage
1/4 cup diced scallions
2 cups low sodium chicken broth


Make the Skillet Cornbread (click here for the recipe), remove from oven and let cool in skillet.  Your oven should be at 375 from baking the cornbread.  Leave it there.

Meanwhile, cut the butternut squash in half and then slice into 1-inch slices.  Leave the skin on.  Put the slices on a baking sheet and brush with the olive oil.  Bake for 20-30 minutes or until the squash is soft.

While the squash is baking, break the cornbread up into small pieces.

Then, slice the Brussels sprouts and break apart the leaves as much as possible.  Heat water in a small pot until boiling.  Add the Brussels sprouts and cook for about 3 minutes or until the sprouts are just tender.  Rinse in cold water.

When the squash is tender, remove it from the oven and allow it to cool.   When it's cool enough to handle, remove and discard the skin.  Transfer the squash to a large bowl or pot and mash.  Add the cornbread, Brussels sprouts, parsley, sage, scallions and chicken broth.  Stir until well combined.

Spoon into your Thanksgiving turkey or a 13"x9" baking dish.  If stuffing a turkey, follow the baking directions for the turkey.  If using a baking dish, bake at 375 for 45-55 minutes or until heated through.

Tip: If you're using this stuffing to stuff your holiday bird and it doesn't all fit inside, no worries.  Just put the rest in a baking pan and bake at 375.  When all the stuffing is done (what's in the pan and inside the bird) mix the two together so that the awesome flavor from the turkey drippings get evenly distributed.

Happy eating!

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