My son made a request this year for Southern Style Cornbread Stuffing. I love a challenge in the kitchen so I told him it would be part of the menu. I looked at a lot of recipes online and one in particular from a new favorite blog called The Pioneer Woman Cooks, then I developed my own recipe.
I started with a superb southern ingredient, country ham. I had a large one, a true Virginia smoked ham and cut several slices which I then cut into small diced pieces. I sautéed the ham and added to it onions, celery, and apples.
Already the house was smelling like Thanksgiving in Virginia but then I added the “ole’ granddad” of all southern ingredients, bourbon!
Once the bourbon hit the pan the dish had a fragrance that transported everyone in the house to another world! Then I added my own turkey stock (recipe to be posted soon). I seasoned this mixture with fresh sage, thyme, parsley, black pepper and a small amount of salt. I went easy on the salt because the ham is quite salty.
To this I added cornbread and regular–stale–white bread. I mixed it all together, moistening it a bit more with additional turkey stock, put it in a baking dish and drizzled with a small amount of melted butter and baked it in the oven at 350° for 40 minutes.
Today when the turkey comes out of the oven I will drizzle some of the liquid gold in the bottom of the roasting pan over this stuffing before re-warming it in the oven.