Thanksgiving for Four Resources and Recipes

BON APPETIT CORNBREAD
This cornbread recipe gets it right. It's easy to cut, not too sweet and holds together.
Makes one 13x9" pan (This recipe is easily halved)
Ingredients:
Nonstick vegetable oil spray (or melted butter)
2 cups all-purpose flour
2 cups medium-grind cornmeal (or polenta)
¼ cup sugar
1 Tbsp. baking powder
2½ tsp. coarse salt
4 large eggs
2 cups buttermilk
½ cup (1 stick) unsalted butter, melted, slightly cooled
Preparation:
Step 1: Preheat oven to 400°. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal,
sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a
medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with
a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
Step 2: Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out
clean, 20–25 minutes. Let cornbread cool slightly in the dish, then cut crosswise into 4 large pieces.
Transfer to a wire rack with a large spatula and let cool completely. Cut into small cubes or crumble if
using for stuffing.
Step 3: Do Ahead: Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.
JONELLE’S BASIC CORNBREAD STUFFING
Ingredients:
1 cup celery stalks, chopped
½ cup celery leaves, chopped
½ cup broadleaf parsley, chopped
1 large yellow onion, chopped
125 grams butter (1/2 block)
Combine the following spices in a bowl or jar:
1 tablespoon dried sage
1 tablespoon dried, crushed thyme
1 teaspoon dried marjoram
¼ teaspoon dried, crushed rosemary
1/8 teaspoon freshly grated nutmeg
1 teaspoon regular salt
a few grinds of black pepper (to taste)
Combine in a large bowl:
4 cups stale bread cubes or simply oven- toasted brioche bread cubes, challah or baguette cubes
1 cup crumbled or cubed cornbread (or more to taste) from Bon Appetit’s recipe
Prepare one cup of bouillon
1 tablespoon Herbamare vegetable bouillon paste (Health food shops and some Irma supermarkets)
mixed into 1 cup hot water
Preparation:
1. Melt the butter and sauté the first four ingredients over medium heat until limp
2. Sprinkle the spice mixture over the sautéed vegetables and heat over medium heat until fragrant…
don’t let the mixture burn
3. Add the vegetable mixture to the cubed bread/cornbread. Toss gently to combine and coat the
bread mixture with the vegetables and spices.
4. Sprinkle the bouillon over the mixture, taking care to moisten, but not make the mixture too wet.
Otherwise the stuffing will become gummy and pasty. However, don’t be afraid to add more than
one cup of bouillon if the mixture is dry.
5. This stuffing can now be baked in a pan at 180 C/355 F for 40 minutes. Keep an eye on it.
6. I do not like to stuff the bird because I think it creates a pasty stuffing and slows the cooking time of
the bird.