Things I'm thankful for at this moment: that Darwin is getting to sleep in without little girls rousting on his head; for Noogs singing in the bathroom (she's enacting scenes from Wallace and Gromit with toothbrushes); that even though I left my pumpkin pie sitting on top of the stove all night it didn't go bad because I left the window open as well (brr!); that I have a comfortable house, even if right now it's an unholy mess.
In the spirit of sharing, here is the recipe for my mother's cornbread stuffing. It's not Thanksgiving dinner for me without it.
- 2 boxes Jiffy cornbread mix, enough to make a 9x13 pan of cornbread (you can make your own, but the sweetness of the Jiffy works well with the stuffing; I prefer it.)
- 2 c. celery, chopped
- 1 bell pepper, chopped
- 1 c. onions or scallions (I often use green onions)
- giblets from turkey to make broth (or 1 can, about 2 c., chicken broth)
- 1 stick butter
- 1 Tbs. parsley
- 1/2 tsp. basil
- 1/4 tsp. sage
- 1/4 tsp. thyme
- 1/4 tsp oregano
- Bake cornbread and put it into a large bowl. Don't crumble it too much yet.
- Boil giblets and neck to make turkey broth (my mom says just cover them with water, but it works out to be about 2 cups.) Alternatively, boil chicken broth.
- Add celery, bell pepper, onions, and butter to broth; boil until tender.
- If using giblets and if desired, chop up giblets and neck meat and add to corn bread.
- Add all seasonings to cornbread along with salt and pepper to taste, mix.
- Pour broth with vegetables over cornbread mixture and stir just until everything is moistened. This can be refrigerated for several days (makes great leftovers!) or you can put it in a pan, dot the top with butter, and heat through. Serves lots.