Spinach Cornbread Stuffing
People always ask me what we eat for Christmas dinner … it usually involves ham or turkey … or sometimes, if we’re lucky, a Christmas goose. This year we were blessed to have a Christmas goose, a Canadian goose that one of my brother-in-law’s friends got on a recent hunting trip. Apparently it was quite a fruitful trip and he had many geese and duck to bring home, and he shared one of the birds with us. Wild goose is one of our most beloved holiday meals!
My dad was worried this morning because yesterday (on Christmas eve, we made a turkey dinner, complete with stuffing, which really used up a lot of the bread. We needed to get the goose in the oven early (so my kids and I could make it home today) and there wasn’t much bread left. (Dad always makes his own bread, fresh, so it’s not a quick thing to get more bread.) My sister, dad and I deliberated for a while, wondering what to do, then my sis came up with a brilliant idea to try making a cornbread stuffing. Cornbread is quick, right? Yes! That sounded marvelous.
We had never tried a cornbread stuffing, so my sis looked up a recipe. It sounded much the same as any other stuffing recipe, so I told her not to worry with the recipe … we gots this. Dad pulled out the cornmeal for me, and then they left me to the stuffing making, since my sis had made the stuffing for the turkey the day before. Yep, it’s my turn. Dad wanted to throw in some of his bread, so we left some of the cornmeal untouched. Feel free to mix bread in along with the cornbread if you like. Personally, I think the cornbread all on its own would be marvelous.
I really loved the soft texture and pretty colors of this stuffing. I am thinking this might become our go-to stuffing recipe. Maybe next year I’ll add mushrooms …
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup skim milk
- 1/4 cup canola or olive oil
- 1 egg
- 1 medium onion, chopped
- 3 - 4 stalks of celery, chopped
- 3 cups fresh spinach, chopped
- 1/3 cup extra virgin olive oil
- Sage, Canadian steak seasoning, paprika, salt & pepper, to taste
- Preheat the oven to 350 F. Spray a 9x9x2 inch square pan with cooking spray.
- In a medium mixing bowl, mix together the dry ingredients for the cornbread, then stir in the milk, oil and egg until all is just mixed. Pour the batter into the prepared pan and smooth out with a spatula. Bake at 350 F. for about 20 - 25 minutes or until a wooden pick inserted in the center comes out smooth. Remove the cornbread from the oven and let it cool slightly.
- Meanwhile, chop the veggies for the cornbread and toss them together in a large mixing bowl. Cut the cornbread into chunks, add to the bowl with the veggies, toss a bit, drizzle with olive oil, sprinkle with seasonings, then stir gently to mix. Adjust seasonings and stir a bit more.
- Stuff the stuffing into the cavity of a turkey or goose. Cook the bird accordingly until done. Scoop out the stuffing and serve.
Cooking time does not include cooking time for the bird!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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