Ingredients
5 cups corn muffins or cornbread, prepared, crumbled and preferably stale
½ cup unsalted butter
2 cups fresh corn kernels, (about 2 cobs), canned and drained
1 cup celery, finely chopped
1 cup red onion, chopped
1½ cups chicken stock
1½ cups heavy cream
3 eggs
2 tsp thyme leaves, dried, or 2 tbsp fresh thyme
1 tsp sage leaves, dried, or 1 tbsp fresh sage
½ tsp ground black pepper
2 tsp salt
parsley, chopped
Preparation
Preheat your oven to 350 degrees F.
In a large mixing bowl, combine the chicken stock, heavy cream, eggs, black pepper, sage, thyme, and salt. Whisk until evenly incorporated. Set aside.
In a large skillet, melt the butter over medium heat. Saute the corn kernels, celery, and onion briefly until translucent.
Deglaze with wine and reduce briefly. Transfer into a large mixing bowl.
Add the cornbread and the egg mixture into the same bowl. Using either a spatula or gloved clean hands, gradually mix to combine. Set aside briefly for at least 20 minutes to have the bread soak up the liquids.
Transfer your mixture into a baking casserole and spread evenly. Bake for 40 minutes.
Once baked, transfer to cooling racks and allow to cool down.
Garnish your cornbread stuffing with parsley, portion accordingly, and serve warm! You can also use this mixture to stuff a 12 to 14-pound turkey, and roast as directed on the turkey packaging. Enjoy!
