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Recipe: Cornbread Stuffing

(CBS News) The following recipes are from "Alfred Portale's Twelve Seasons Cookbook: A Month-by-Month Guide to the Best There Is to Eat" by Alfred Portale with Andrew Friedman (Broadway Books).

Cornbread (for Cornbread Stuffing recipe below)

1 cup white or yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon coarse salt
1 ¼ cups buttermilk or whole milk
¼ cup unsalted butter, melted
¼ cup vegetable oil
1 large egg


Preheat the oven to 350 degrees F.

Butter an 8-inch-square baking pan.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, melted butter, oil, and egg until smooth.

Stir the wet into the dry ingredients, and when smooth and well-mixed, scrape the batter into the prepared pan.

Bake for 35 to 40 minutes, until a toothpick inserted near the center comes out clean, the cornbread begins to pull away from the sides of the pan, and the top is golden brown.

Cool in the pan set on a wire rack. When cool, crumble into large pieces.

Cornbread Stuffing

8 ounces stale white bread, cut into 1-inch cubes
2 to 3 cups Double Turkey Stock
2 tablespoons vegetable oil
3 ribs celery, cut into small dice
1 small onion, cut into small dice
2 cloves garlic, peeled and finely minced
Coarse salt and freshly ground white pepper to taste
1 pound sweet Italian sausage, casing removed
1/3 cup golden raisins
3 tablespoons toasted pine nuts
¼ cup coarsely chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 teaspoon fresh thyme leaves


In a large bowl, combine the cornbread and white-bread cubes and set aside.

In a large saucepan, bring the stock to a boil over high heat. Remove from the heat and set aside.

In a large saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the celery and onion, and cook for 2 to 3 minutes, stirring often. Add the garlic and cook about 3 minutes longer, until the vegetables begin to soften. Season with salt and pepper, and transfer to the bowl with the bread.

Heat the remaining oil in the saute pan over medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it apart with a fork, until lightly browned.

Drain the fat and add the sausage to the bowl with the bread and vegetables. Stir the raisins, pine nuts, parsley, sage, and thyme into the bowl. Begin adding the hot stock, stirring gently, until the stuffing is quite wet (even a little soupy). Season with salt and pepper and set aside to cool at room temperature.

For more info:

See more recipes from "Sunday Morning"'s 2013 "Food Issue"

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