It took me years to finesse this recipe. I bake this outside the bird, it is a family favorite and the most memorable part of the Thanksgiving meal. It's somewhat labor intensive but when you are preparing a meal on Thanksgiving it's always a bit of work but so worth it in the end. I have made this stuffing for many years and have never measured anything I like to work according to taste. I am including a link to a how to video from You Tube in case you have never de-seeded a pomegranate.
http://www.youtube.com... This recipe makes a lot of stuffing you can easily half the recipe. —sdebrango
a lot of dressing/stuffing
Double your favorite recipe for cornbread cut into cubes
cubed herbed bread
Chopped white or yellow onion
Chopped Granny Smith Apple skin removed
Pomegranate with the seeds removed its approximately one cup.(Optional)
good quality bacon cooked until crisp(Reserve 2 tbs bacon fat)
chicken stock (add in installments you don't want your stuffing to wet)
reserved bacon fat
large eggs lightly beaten
whole milk or half and half
dried sage (If using fresh sage increase the amount to suit your taste)
Double a recipe for cornbread, I like to bake it a day or two before I make the stuffing cut into cubes or break off small chunks and set out on a baking sheet to dry or you can scatter on two baking sheets and bake in a 200 degree oven until dried.You can also air dry uncovered but its quicker in the oven.
You can make your own herbed bread cubes by cutting a day old loaf of artisan bread into cubes, toss with some chopped herbs (I like sage) and bake in a 200 degree oven until bread is toasted or you can use bagged cubed herbed bread if you wish
Grind walnuts in food processor and brown in fry pan on low heat careful not to burn, You will know they are done when you can smell the walnuts.
Chop pecans, onion, apple and celery. Melt butter (You can use olive oil if you like) in saute pan add the onions and celery saute until onions are translucent then add the pecans, pomegranate,apple and the sage continue cooking until the ingredients are cooked through but not mushy. Fry the bacon until its crisp break into bite size pieces set aside.(Reserve 2 tbs of the fat to add to the dressing)
In large mixing bowl add the cornbread and bread cubes. Add all the other ingredients Toss to mix careful not to over mix you want the breads to retain its shape as much as possible. Now add the chicken stock, eggs and milk and mix everything together. Adjust seasoning, add salt if you wish or more sage to suit your taste.
Butter your casserole or baking pan and put your dressing in. Bake covered with foil in a pre-heated 375 degree oven for 45 minutes then to crisp the top drizzle some of the pan juices from the turkey on top and put in broiler for a few minutes until the top is crisp. You can make this a day ahead and then refrigerate.(Let sit at room temperature for an hour before baking) NOTE: I like to cover and bake then crisp in the broiler you can with very good results just bake uncovered for 30-45 minutes.
I like to use as few pans as possible, in the morning I add the dried cornbread and bread cubes to a large mixing bowl and add what I cooked to the bowl as I go using the same saute pan for everything. Since there are so many steps here I find this makes sense. In the end I only have one saute pan to wash.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.