CornBread Stuffing

Looking to incorporate Mid-Atlantic grains into your winter holidays? We've got you! Just be sure to prepare this stuffing one day before you want to serve--it needs a night in the fridge before baking. This recipe was developed by professional baker, cheesemaker and Common Grain Alliance Board Member Jazmyne Ortiz, and starts with a cornbread recipe shared with us by CGA Member Savage Acres Farm.

Ingredients

• 1 batch of CGA’s Cornbread recipe (approx. 600g)

Bake cornbread at least one day in advance of preparing stuffing.

Vegetables

• 1 small delicata squash - seeded, cut into small cubes

• 1 medium onion - diced

• 1 bulb of fennel - diced

• 4 celery stock hearts, leaves and all about ½ cup

• 1 cup julienned carrots

• 1 tbsp Lard, butter, or oil of your choice

• 1 tsp salt

• 1 tsp chicken or vegetable bouillon

• ¼ tsp black pepper

• 1 tbsp apple cider vinegar

• 4 garlic cloves - minced

Sage Butter

• 8 tbsp unsalted butter

• 6 medium sage leaves

Custard

• 4 eggs

• 1 tsp salt

• ¼ tsp poultry seasoning

• 1 tsp pepper

• 1 tbsp stone ground mustard

• ¼ cup heavy cream

• ¼ cup chicken stock

Fresh Herbs and Garnish

• 2 tbsp saved fennel fronds

• 2 tbsp Parsley, Carrot Tops

Instructions

Oven Roasted Vegetables

1. Preheat oven to 400*

2. Combine all ingredients except for garlic on a medium baking sheet. Bake for 30 minutes stirring every 10 minutes. Vegetables are done when the delicata is tender and onions are translucent. Once the vegetable mixture is out of the oven add garlic and stir. Set aside to cool.

Toasting Cornbread

1. Cube cornbread into large pieces, and place on a baking sheet lined with parchment paper. Bake at 400* for 20 minutes. Set aside and cool.

2. Once vegetables and cornbread croutons are cooled, place in a large bowl.

Sage Butter

1. Reserve one tablespoon of butter. Place the remaining 7 tablespoons of butter in a small saucepan. Add whole sage leaves to hot butter, fry sage until fragrant, set leaves aside.

2. Pour melted butter over vegetable and cornbread mixture. Gently toss.

Custard

1. Add all ingredients to a small bowl and whisk together. Pour custard over cornbread and vegetables.

2. Grease your baking dish with remaining tablespoon of butter. Cover and let sit in the fridge overnight.

3. The next day, bake at 350 degrees for 30 minutes covered and then 30 minutes uncovered.

4. Serve topped with fresh herbs and/or fennel fronds.