I have been trying to do this no white flour bullshit
for the last several months. Some days are better than others. Bread, I can easily resist. Pasta? No problemo. Crackers, cookies, cereal? Piece of cake. But stuffing? I have no resistance for stuffing, especially this one. It’s a good thing I only make it a few times a year. This began with a recipe from Tyler Florence, but I’ve tweaked it enough that I’m now comfortable calling it my own. It’s super easy and really, really yummy. I’ve also added cranberries, nuts, sausage… go ahead and make it your own.
The Best Thanksgiving Stuffing
• 2 tablespoons butter
• 2 cups chopped onions (Did you know that you can buy these already chopped in the freezer section?!!! I just discovered this and cannot believe the hours and tears I wasted doing it myself. How did I live 30+ years without this knowledge?)
• 1 cup chopped apples
• 1 cup chopped celery
• 1/2 cup currants
• 1/2 cup pecans
• 6 large cornmeal muffins, cubed
• Handful fresh sage leaves, chopped
• 1 egg
• 1/4 cup heavy cream
• 1/4 cup chicken stock
• Salt and pepper
Preheat the oven to 375 degrees. Melt butter in a skillet over medium heat. Add the onions, celery and apples and cook, stirring, for about 15 minutes, until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces and season well with salt and pepper. Toss until well combined, adding currants and pecans. In a separate bowl, whisk together the egg, cream, and stock, and mix with the cornbread. Stir the stuffing together and stuff the cavity of the turkey or into a buttered baking dish for about 45 minutes. Devour.