Wednesday, November 25, 2015

Cornbread stuffing

Growing up in an south Asian country thanksgiving was a foreign concept to me. The first year-round thanksgiving  I was totally clueless as to what is this holiday exactly about because there was a big fuss about cooking a lot of  food then shopping at crazy hours didn't make sense what are we celebrating ??

Then over the years it started to grow on to you the true reason why we celebrate thanksgiving - a day to give thanks as simple as it sounds is a very humbling and gratifying feeling. Every single day we take a lot of things and people around us for granted not realizing how important  little things are and giving thanks means a lot…a lil' gratitude goes a long way.
So give thanks to one and all .
Wish you all a very Happy Thanksgiving !!


OK now to the recipe every one has their favorite mine has evolved over time its the corn bread stuffing YUM !
this is inspired from one of my favorite chefs Ina Garten , I tweaked it a lil' to suit our taste.



What you need  ;

1 cup 1-inch bread cubes I used corn bread 

1/2 tablespoons (1 stick) unsalted butter


1/2 cups medium-diced yellow onion (2 onions)


1/4 cup medium-diced celery (2 stalks)


1 tablespoons chopped flat-leaf parsley


1 teaspoon kosher salt


1 teaspoon freshly ground black pepper


1/4 pound chorizo (spicy sausage)


1 cup chicken stock


1/4 cup dried cranberries


Preheat the oven to 300 degrees F.

Place the corn bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven 


temperature to 350 degrees F. Remove the corn bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, parsley, salt and 


pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the corn bread

cubes.
In the same saute pan, cook the chorizo over medium heat for about 10 minutes, until browned and


 cooked through, breaking up the meat with a fork while cooking. Add to the bread cubes and 

vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking 


dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.


No comments:

Groundnut Chutney

What u need Coconut - 1/2 cup Shallots  - 1-2 chopped Ginger  - 1 inch Curry leaves  - 4-5 Oil -  1 tbsp Salt as needed...