Stuffing is a dish that I am very particular about. It’s not one of those things that you get to eat all the time. Typically I only have it at Thanksgiving and Christmas so I don’t have the opportunity to eat it a lot, and as a result my taste buds for it are heavily skewed toward my mom’s stuffing. (We call it dressing when I’m in Alabama). The preparation of it can be a little bit labor intensive. It’s not hard, just takes a bit of time, but I feel like it’s well worth it if you make your own cornbread. It really gives the stuffing a full flavor and a rich texture when mixed with the breadcrumbs and other seasonings. And what can I say about homemade chicken and dumplings besides the fact that it is one of the best things on this planet!
- 1 cup cornmeal
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons fresh sage (chopped) or 1 teaspoon dried sage (chopped)
- 3/4 cup soy milk(or buttermilk , or whole milk – you choose)
- 2 tablespoons maple syrup (optional)
- 2 eggs (optional)
- 3 tablespoons olive oil
Do It Up
- Take as many liberties as you want with the cornbread. It will be added to other ingredients and baked again anyway.
- Sift the first four ingredients together and add sage.
- In another bowl beat soy milk, maple syrup, eggs and olive oil together.
- Add to dry ingredients and stir only enough to moisten.
- Pour batter into a 9 x 9 greased pan.
- Bake at 425 degrees for 25 to 30 minutes or until golden brown.
- Sage Cornbread (see above)
- 3 cups soft bread crumbs
- 4 ounces canola oil
- 2 cups onion, chopped
- 2 cups finely chopped celery
- 3 to 4 cups chicken broth
- 2 cups chicken, diced, (optional)
- 1 heaping tablespoon dried sage, crumbled
- 1 1/2 teaspoons dried leaf thyme, crumbled
- 1 teaspoon dried marjoram, crumbled
- 1/2 teaspoon dried rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 eggs, lightly beaten
Do It Up
- Heat oven to 400ºF.
- In a large mixing bowl, combine the cornbread and bread crumbs.
- In a saucepan over medium heat, sauté the onion and celery in canola oil until tender. Do not brown.
- Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten.
- Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well.
- Spread the mixture in a large shallow baking or roasting pan measuring about 10″ x 15″. Bake for 20 to 30 minutes.
Chicken & Dumplings
- 2-1/2 to 3 lb. Chicken (whole or parts, as you prefer)
- 4 Cups Water
- 2 Cups of Chicken broth
- 1 Carrot, roughly chopped
- 1 Medium onion, cut into quarters
- 1 Stalk of celery, roughly chopped
- 1/2 tablespoon Salt
- 1 Cup water or milk (I use water)
- 1/4 tablespoon of black pepper
- 2 Cups All-purpose flour
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3 tablespoons of oil
Do It Up
- Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
- Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
- Combine the flour, baking soda and 1/2 teaspoon salt; cut in the oil/shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times — no more.
- Roll the dough to a 1/4-inch thickness, and cut into 3″ x 1″ strips.
- Bring the chicken broth to a boil, and stir in the water/milk and pepper. Correct seasonings, if desired.
- Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together.
- Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through.