Recipe_Breads/Stuffing

Corn Bread
Try this with the Collards, and add another jalapeno pepper if you like your cornbread really spicy.
Makes 9 squares, about 6 to 8 servings

Butter-flavored cooking spray
1 cup yellow cornmeal
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon baking powder
2 tablespoons sugar
1 cup buttermilk
2 eggs, well beaten
1 tablespoon canola oil
1/3 cup nonfat sour cream
1 cup fresh corn kernels
1 large jalapeno pepper, roasted, peeled, seeded, and chopped
1/4 cup chopped cilantro

1. Spray an 8-inch-square baking pan with butter-flavored cooking spray.

2. Preheat oven to 400°F.

3. Combine cornmeal, flour, salt, baking powder, and sugar in a bowl.

4. Whisk buttermilk, eggs, oil, sour cream, corn, jalapeno pepper, and cilantro together in a small bowl.

5. Add to the dry mixture. Mix until just barely combined.

6. Pour into the baking pan and bake about 25 minutes or until a toothpick tester comes out clean and edges just begin to come away from the side of the pan.

Grape and Bulgur Stuffing

This is a delicious low-fat stuffing for poultry of any kind. It will fill the cavity of a 6 1/2-pound roasting chicken with about a cup left over.
Makes 6 servings

1/4 cup sultana raisins
1/2 cup minced scallion whites, and 1 inch of greens
3 tablespoons brandy
1 cup mixed green and red grapes, halved
1 cup coarse-grained bulgur
1/3 cup chopped fresh mint
1 tablespoon butter
Kosher salt and freshly ground black pepper to taste
2 ribs celery, cut into thin crescents

1. Put raisins in a small bowl with brandy to soak for 20 minutes or more. Drain.

2. Meanwhile, pour 3/4 cup boiling water over bulgur, fluff with a fork, and set aside for 10 minutes. Taste. If too hard and chewy, add more water, 2 tablespoons at a time; fluff and let sit.

3. Melt butter in a skillet over medium heat and add celery and scallions. Cook, stirring, until scallions soften, 3 or 4 minutes. Add to bulgur along with grapes, raisins, and mint. Season with salt and pepper. If not used inside the cavity of a bird, the stuffing should be put into a casserole that has been greased with butter-flavored cooking spray, moistened with about 1/4 cup Chicken Stock, and baked at 350°F about 30 minutes or until heated through.

Persimmon Bread Pudding with Rum Sauce
Makes 8 servings

4 eggs
6 cups crustless country French sourdough bread, cut into 1-inch cubes
Pinch kosher salt
1 cup sugar
Butter-flavored cooking spray
2 cups skim milk
2/3 cup orange juice
1 teaspoon vanilla
1/2 cup rum
1/2 teaspoon each ground nutmeg and cinnamon
1 tablespoon butter
1/3 cup light brown sugar
2 ripe Hachiya persimmons, stemmed, seeded, and puréed, about 2 cups
1/4 teaspoon ground allspice
1 tablespoon cornstarch

1. Combine eggs, salt, and sugar in a large mixing bowl. Stir in milk, then add vanilla, nutmeg, cinnamon, and persimmon purée. Add bread, mix well, and let stand at room temperature 30 to 60 minutes. Preheat oven to 400°F.

2. Spray a 9 x 13-inch baking pan or similar-sized pan with cooking spray. Distribute bread pudding mixture evenly. Put pan into a larger pan that contains enough hot water to come halfway up the sides of the bread pudding pan.

3. Bake about 40 minutes or until a knife comes out clean. Cool to warm.

4. While pudding cools to warm, combine orange juice, rum, butter, brown sugar, and allspice in a small saucepan. Bring to a boil then reduce to a simmer. Combine cornstarch with 1/2 cup water. Add to the orange-juice mixture. Stir until thickened. Serve bread pudding warm, cut into 8 even portions. Drizzle each with about 2 tablespoons of warm sauce.

Turkey Stuffing
The key to this Thanksgiving stuffing is celery, and this recipe can easily be doubled.
Makes 5 to 6 servings

1 one pound loaf of sliced white bread
3 tablespoons butter or margarine
2-1/2 ribs celery, cut into crescents (about 1 1/4 cups)
2 medium onions, chopped (about 2 cups)
1-1/2 tablespoons fresh sage, finely chopped, or 1 tablespoon dried
Kosher salt and freshly ground black pepper to taste

1. Dip bread, two slices at a time, lightly in warm water and squeeze out excess moisture.

2. Crumble bread coarsely into large bowl.

3. In a large, nonstick skillet over medium heat, melt 1 tablespoon of the butter.

4. Add celery, cover, and cook, stirring occasionally, just until it softens, about 5 minutes.

5. Add to bread.

6. Add onions to skillet, cook, covered, until softened, 5 to 7 minutes.

7. Add to bread.

8. Add seasonings to bread mixture and mix well.

9. Put remaining butter in the skillet over medium-high heat.

10. When sizzling stops, add stuffing.

11. Cook, turning periodically to prevent burning, until stuffing is evenly browned all over, about 10 minutes.

12. Cool and stuff turkey or reheat separately.

13. If you're not stuffing a turkey, moisten the stuffing with about 1/3 cup Chicken Stock and put in a greased casserole dish.

14. Bake at 350°F for about 40 minutes or until heated through.

Cooking Tip
Don't use powdered sage. It doesn't have the nice perfume that fresh or dried leaf sage does. If using dried leaf sage, first crumble it, then measure.

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