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Ingredients
1 13x9-inch pan of Jonnycake cornbread (see recipe here), cooled to room temperature ½ cup heavy cream 1½ cup bone or vegetable stock, divided 1 Tbsp cornstarch 1 Tbsp olive oil or butter ½ cup finely chopped white or yellow onion ½ cup celery, cut in small dice 2 large cloves garlic, minced 1 tsp dry or 1 Tbsp chopped fresh sage ¼ tsp dried or ½ Tbsp fresh thyme leaves ¼ c finely chopped flat-leaf parsley ¼ tsp salt ¼ tsp pepper 1 egg, beaten 2 Tbsp butter (if baking separately) |
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Gently turn the cooled pan of cornbread over onto a cutting board to release the cornbread, then carefully cut it into ½ inch cubes with a fine, sharp knife; set aside.
- Prep all vegetables and herbs as indicated above.
- In a small bowl, whisk together cream and 1 cup stock. In a separate bowl or measuring cup, whisk together ½ cup stock and cornstarch. Set both aside.
- Heat 1 Tbsp olive oil or butter over medium heat in a large, heavy, nonstick or cast iron skillet. Add the onion and celery. Cook, stirring often, until onion is tender and celery begins to soften, about 6–7 minutes.
- Add the garlic, herbs, salt, and pepper, and stir together for 30 to 60 seconds.
- Whisk in cream and stock mixture and bring to a simmer, then slowly whisk in the stock and cornstarch mixture. Simmer until slightly thickened, about 10 minutes.
- Allow to cool slightly, then whisk in beaten egg.
- If stuffing a turkey: Place the cubed cornbread in a bowl. Pour liquid mixture over the cornbread. Once liquid is absorbed, carefully scoop into the cavity of the turkey.
If baking separately: Place the cubed cornbread in greased 8x8 baking dish. Pour liquid mixture over the cornbread. Once liquid is absorbed, place pats of butter on top and cover with aluminum foil. Bake at 375 degrees for 20 to 25 minutes, then uncover and bake another 10 to 15 minutes or until lightly browned. Serves 6 to 9, depending on serving size.