Yup, this is how I do it every year and it’s goooood. However, it does not store, so eat it all on the day of: it probably will not be edible the next day (I don’t think so anyway).
|||skillet corn bread recipe|
|pkg||additional bread crumbs if desired|
|—||nuts (almonds, pinenuts, etc.)|
|1 cup||dried cranberries (optional)|
|2 cups||chopped onions|
|2 cups||chopped celery|
|1 cup||chopped carrot|
|—||chopped fresh thyme|
|—||dried rubbed sage|
|mucho||chicken stock (several cans depending on how much corn bread, bread, etc.)|
1. Make corn bread in skillet.
2. Combine cranberries and some stock in large saucepan. Simmer 5 minutes. Remove from heat. Pour this into the stuffing later when you’re mixing everything.
3. Dice up the corn bread and any additional bread you like (maybe you bought a few packages of normal stuffing.
4. Chop up the onion, celery and carrot. Add the minced garlic. Clarify all in a sauté pan using the butter. Do not burn the butter. Add a little chicken stock on cover tightly to accelerate onions becoming translucent.
5. Toss everything with the egg, liquid butter and chicken stock. Transfer it into a roasting bag and bake in a large oven-safe dish (Pyrex, metal, etc.) Bake at 325° for about an hour or until it reaches about 170°. If you don’t use a roasting bag, cover with foil, but keep a very close eye on it so that it does not dry out.