cornbread skillet stuffing

Do you like how I get you all excited for chai recipes and then instead give you soup + cornbread stuffing? 

My apologies.  I just can’t get over Thanksgiving stuffing.  There are too many recipes to try!  And if you can believe it, I’ve never had cornbread stuffing before.

Do you also like how I talk about working out all last week and then leaving you hanging with what I actually decided on?  I have a hard time knowing whether to mix that in with food recipes or devote a whole post to blabbing about my biceps + quads.

In short, I’ve decided to start Jamie Eason’s Livefit 12 week program.  I just finished day four and am S.O.R.E.  I still wish I was sweating my face off, doing Body Rock workouts, but I’m trying to be very cautious about high impact workouts + my problematic foot.  More on this next week!

Now back to the regularly scheduled program.

Yesterday’s cornbread, turned into cornbread croutons today.  I can’t even begin to tell you how much cornbread I’ve consumed in the past two days.  It’s definitely close to an entire batch.

And then it turned into cornbread stuffing, with a few simple steps.

In this version, I used the same basic ingredients, but changed the amounts around.  I added more garlic + more sage.  I also used a little green onion in the mix and milk as opposed to veggie broth for mixing with the eggs.

Nice + crispy on top, and doughy + soft on the inside.

Cornbread Skillet Stuffing

• 1 batch of cornbread [9x9 batch]
• 3/4c onion, chopped
• 2T green onion, diced
• 1/2c celery, chopped
• 3/4c carrot, chopped
• 3/4c unsweetened milk of choice
• 2 eggs
• 2T ghee/butter/oil
• 2t garlic, minced
• 1.5T fresh sage, diced
• 1t dried thyme
• 1t dried parsley
• 1/2t dried oregano
• 1/2t salt
• black pepper

1. Preheat your oven to 350*.
2. Cube the cornbread into about 1/2-1” pieces and spread on a baking sheet in a single layer.  Bake for 15+ minutes, turning once in between, until golden brown and crisped.
3. While cornbread is browning, heat a 9” cast iron pan, over medium, and melt 1T ghee/butter/oil.
4. Once hot, add the onion [but not the green onion], celery and carrot.  Stir for 7-9min, until a bit softened.
5. Stir in garlic, green onion, sage, thyme, parsley, oregano, salt + pepper for 1min.
6. Turn off the heat, move the pan to a cool burner.
7. Add the other 1T ghee/butter/oil and carefully spread around the bottom + sides of the pan.
8. In a small bowl whisk together the eggs + milk.
9. Empty the croutons into the pan and lightly toss with the cooked veggies.
10. Pour the milk and egg mixture on top and again, gently toss.
11. Cover with foil and bake for 30min, then uncover and broil for 3-5min, until golden brown and crispy.  Watch carefully while broiling.

tips/substitutions:  I have a vegan + non-vegan cornbread recipe that both would work well for this.  Or use your favorite cornbread recipe.  If you want to veganize this, I would suggest [not positive!] using 1c milk + 2T flax meal.  Whisk them together and pour on top.  If you don’t have a cast iron pan, use a regular pan to cook the veggies and spices.  Then, place about a 9x9 baking dish in the oven with 1T ghee/butter/oil.  Remove after a few minutes, and carefully turn the pan to grease the bottom and sides.  Combine the veggie mixture, croutons, and milk mixture in the pan and toss gently.  Bake as directed above.

Then?

Dig.

In.

Or maybe top with cheese + broil again.  Your call!

I thought I would keep it short + sweet today.  Get right to the point, deviating for only a brief minute, then right back to the corny, bready goodness. 

But if you want to check out something non-food related, then I’m not quite done yet!

Baby Henry’s blog post is up!  Ashley McLaughlin Photography

Happy Friday.

Ashley

skillet millet stuffing

Your comments about husbands/boyfriends hating squash, had me rolling in laughter.  What is it about boys + squash?  I’m not sure I’ll ever understand. 

While that meal was quite delicious, at least in my eyes, it’s already in the past. 

Thanksgiving may also be in the past, but I am not ready to give up the comforting flavors of stuffing.  My favorite part of the meal.  I will continue to enjoy stuffing all winter long.  Maybe not always in cubed bread form, but in one way or another, it’s going to become a staple around here.

Now that, Chris can deal with.

I also enjoyed + appreciated your comments about different workout ideas.  Time to do a little research and come up with a plan.  I’ll keep you posted on what I try next.  Over the years, I’ve gone back + forth with working out at the gym.  Indoor gym cardio, has really never done it for me, but the vast selection of weights, machines, equipment, was what I really went for.  Although, this gym did have a cardio machine that I loved and a stretching machine that did wonders for my tight hamstrings. 

Speaking of tight hamstrings, let’s get back to the stuffing.  [No correlation at all.]

I wanted to keep the traditional flavors while also creating a texture that holds together.

With two eggs, it held together + didn’t dry out.  I threw some spinach in, just because.  I also would have thrown mushrooms into the mix, for added flavor + texture, but mushrooms are one more thing the husband can’t do.

There aren’t too many things we disagree on food wise, but squash + mushrooms are definitely on the list. 

He wasn’t getting lucky with take n’ bake pizza 2 nights in a row, so I cooked the mushrooms on the side instead. 

To turn this dish into a full meal, feel free to add any protein of choice.  Add these to the mixture before baking.

• 1.5c chickpeas
• crumbled tofu sausage
• Field Roast 

Or…

Top with 1-2 sunny side up eggs.

Just having eaten chickpeas with the stuffed squash, I opted for eggs. 

Ohhh instant saucy goodness, you are so delicious.

Good thing Chris likes eggs…not sure I could handle disagreeing on that one!

Skillet Millet Stuffing [serves 4-6]

• 1c uncooked millet, rinsed + drained
• 2c low sodium veggie broth
• 2 large eggs
• 4-5c spinach [optional]
• 1.5T ghee
• 3/4c onion, diced
• 3/4c celery, diced
• 1/2c carrot, diced
• 1T fresh sage, finely chopped
• 1T garlic, minced
• 1.5t fresh thyme, chopped
• 1/2t dried parsley
• 1/2t salt
• black pepper

1. In a pot over medium-high heat, add the millet + broth, then stir and bring to boil, then reduce heat to simmer + cover. [perfect cooked millet]
2. Leave covered for 20min [no stirring], then move to another burner and let sit for 10min [still covered].  Fluff with a fork.
3. While the millet is cooking, prep veggies + herbs and heat a large pan over medium heat with 1T ghee. 
4. Add onions, celery + carrots and cook until softened, stirring every minute or so.  ~7-10min
5. Whisk the 2 eggs in a small bowl and set aside, then preheat your oven to 350*.
6. Add 1/2T ghee in a 9” oven safe pan [cast iron works well], and place in the oven.
7. Add garlic, and all spices, stirring for about 1min, until fragrant.
8. Add spinach and cook until wilted.  2-4min
9. Add the fluffed millet to the sauté pan and gently stir to combine.
10. Remove the hot pan from the oven.
11. Pour the whisked eggs over the millet mixture and gently stir until the egg is evenly distributed.
12. Empty the mixture into the heated 9” pan, evenly spread out + pat down until smooth.
13. Bake, covered, for 20-25min, until the edges are golden brown and when you press the middle it feels set/firm.
14. Broil for a few minutes, until golden brown and serve.  Add more s+p if desired.

tips/substitutions:  Instead of ghee, sub 2T butter, oil, or Earth Balance.  Cheese would be a great topping on this.  Add before broiling, if desired.  Adding 2c chopped mushrooms would be a great addition.  Add them in with the spinach, if desired.  If using dry herbs, sub 1t sage, 3/4t thyme.  Feel free to sub quinoa instead of millet.

Between my lunch, both of our dinners, and Chris’s lunch tomorrow, we’ve already scraped the pan clean, and I’m already brainstorming the next stuffing creation.

Check back later today for random Wednesday things!

Ashley

Missed my previous stuffing creations?

• herb baked stuffing
• stuffing bread
• herb baked crock pot stuffing

Last day for the the Fall Stationary Giveaway with Brand E Paperie and Custom Design!  If you win, you’ll receive 25 personalized stationary cards of your choice.  And just for entering, you’ll receive a 10% coupon code for any holiday card purchase.  Courtney just added a few brand new designs to the collection.