Turkey and Stuffing

OK, it's getting real close to Thanksgiving. Not sure what we're going to be doing, either celebrating in Willits or in town. But I thought I post this recipe for Cornbread and Proscuitto Stuffing Colwin which we've made for many years. I first saw it in an issue of Gourmet, back in the 80's or so. The recipe's author, Laurie Colwin, was a frequent contributor to the magazine. In it, she talked about Thanksgiving traditions and how her family absolutely refused to deviate from the annual menu. However, she literally "slipped" this one in one year, and it was a huge success.

Unfortunately, I couldn't find the recipe on Gourmet's website, so thought I'd post it here. It works with both prepared cornbread stuffing and homemade cornbread, although I think homemade is better, as it adds less salt (especially with the proscuitto). Have your deli slice the proscuitto in 1/4" slices, to help with the prep. Over the years, we've also added sauteed celery to the recipe, and also sometimes an egg, if the mix doesn't seem moist enough.  We're fans of putting the stuffing inside the turkey, but it's equally good baked separately.

Here it is:

Cornbread and Proscuitto Stuffing Colwin

2 cups chicken broth
2 whole onions -- chopped fine
1 whole leek -- washed, chopped
1 large garlic clove -- minced
1 stick butter, unsalted
1/2 pound prosciutto -- diced
14 ounces cornbread stuffing
1 whole scallion -- chopped fine
1/2 cup Italian parsley -- chopped
fresh ground black pepper

Saute theonions, leek and garlic in the butter until softened. Add the prosciutto and cook one minute longer. Stir in the corn bread, scallion, parsely, and pepper to taste, and cook over moderate heat, stirring, until corn bread is coated with butter. Transfer to a bowl, and add 2 cups stock, or enough to moisten stuffing, and toss well.
Yields about 12 cups stuffing, or enough for a 17 pound turkey, with some left over to cook separately.

 

Turkey and Stuffing

OK, it's getting real close to Thanksgiving. Not sure what we're going to be doing, either celebrating in Willits or in town. But I thought I post this recipe for Cornbread and Proscuitto Stuffing Colwin which we've made for many years. I first saw it in an issue of Gourmet, back in the 80's or so. The recipe's author, Laurie Colwin, was a frequent contributor to the magazine. In it, she talked about Thanksgiving traditions and how her family absolutely refused to deviate from the annual menu. However, she literally "slipped" this one in one year, and it was a huge success.

Unfortunately, I couldn't find the recipe on Gourmet's website, so thought I'd post it here. It works with both prepared cornbread stuffing and homemade cornbread, although I think homemade is better, as it adds less salt (especially with the proscuitto). Have your deli slice the proscuitto in 1/4" slices, to help with the prep. Over the years, we've also added sauteed celery to the recipe, and also sometimes an egg, if the mix doesn't seem moist enough.  We're fans of putting the stuffing inside the turkey, but it's equally good baked separately.

Here it is:

Cornbread and Proscuitto Stuffing Colwin

2 cups chicken broth
2 whole onions -- chopped fine
1 whole leek -- washed, chopped
1 large garlic clove -- minced
1 stick butter, unsalted
1/2 pound prosciutto -- diced
14 ounces cornbread stuffing
1 whole scallion -- chopped fine
1/2 cup Italian parsley -- chopped
fresh ground black pepper

Saute theonions, leek and garlic in the butter until softened. Add the prosciutto and cook one minute longer. Stir in the corn bread, scallion, parsely, and pepper to taste, and cook over moderate heat, stirring, until corn bread is coated with butter. Transfer to a bowl, and add 2 cups stock, or enough to moisten stuffing, and toss well.
Yields about 12 cups stuffing, or enough for a 17 pound turkey, with some left over to cook separately.