Corn Bread Stuffing for Turkey

Ingredients

• •Corn bread
• •1 1/4 cups yellow cornmeal
• •3/4 cup all-purpose flour
• •1 1/2 teaspoons baking powder
• •1 1/2 tablespoons sugar
• •1 teaspoon salt
• •1 cup milk
• •1/2 cups plus 1 tablespoon butter, divided
• •1 large egg, beaten
• •2 tablespoons butter
• •1 cup chopped onions
• •1/2 cup diced carrot
• •1/2 cup diced celery
• •2 teaspoons fresh thyme leaves
• •1 bay leaf
• •1/4 teaspoon salt
• •1/4 teaspoon freshly ground pepper
• •1/2 cup chicken broth
• •1/4 cup heavy or whipping cream

Directions

1. 1Make corn bread:
2. 2Place an 8- or 9-inch cast-iron pan in oven. Heat oven to 400 degrees Fahrenheit.
3. 3Combine cornmeal, flour, baking powder, sugar and salt in large bowl.
4. 4Heat milk and 1/2 cup butter in saucepan over medium heat until butter melts.
5. 5Whisk warm milk-butter mixture and egg in bowl.
6. 6Make a well in cornmeal-flour mixture; pour liquid mixture into well and stir just until combined.
7. 7Remove hot skillet from oven. Add remaining 1 tablespoon of butter to pan, swirling to evenly coat bottom of skillet. Pour in batter. Bake until toothpick inserted in center of bread comes out clean, 12 to 16 minutes.
8. 8Cool.
9. 9Invert bread on to cookie sheet; crumble into large pieces. Loosely cover and let stand overnight to dry.
10. 10Melt butter in large skillet over medium heat. Stir in onions, carrot, celery, thyme, bay leaf, salt and pepper. Cook until vegetables soften.
11. 11Transfer vegetables to bowl; stir in corn bread, broth and cream. Cover and refrigerate up to 24 hours.
12. 12Stuff into turkey or serve as is.