Butcher’s Blend and Cornbread Stuffing
Chef Daniel Orr adds even more delights to the already gorgeous cornucopia that makes your Thanksgiving meal. Here’s yet another stuffing recipe, along with an interesting blend.
BUTCHER’S BLEND
Ingredients
12 C. Kosher Salt
12 C. Garlic Powder
6 C. Onion Powder
6 C. ground Black Pepper
1 ½ C. Fennel Powder
Blend well and put into one of the smaller buckets (2.5 gallon).
CORNBREAD STUFFING
Ingredients
21 cup cubed
8 C cubed scholar’s inn bread heals
12 green onions, chopped
4 chopped jalapenos
¾ cup fresh parsley, chopped
6 tbsp fresh thyme leaves
6 tbsp fresh rosemary
6 tbsp fresh sage
12 tbsp butter
3 med onion, diced
12 cloves garlic, minced
12 stalks celery, sliced
10 cups turkey, chicken or vegetable broth, divided
12 large eggs
Pinch salt
1 ½ tsp freshly cracked black pepper
Cut cornbread and bread into roughly ½-inch cubes. Place it on a baking sheet and let it sit overnight on the counter covered loosely with a towel, to stale, or toast in the oven at 350°F for 20 minutes, stirring occasionally. Add stale bread to a large bowl with green onion, parsley, and thyme. If it isn't heated already, heat oven to 350°F. Lightly grease a 13x9-inch baking dish. Place butter in a large skillet. Heat over medium-low heat. Add onion, garlic, and celery. Cook, stirring, until onion and celery is slightly softened, 5-10 minutes. Add 1 cup of the broth and let simmer for about 5 more minutes. Add onion and celery mixture to bowl with the bread. Gently stir to coat. Whisk together eggs, remaining broth, salt, and pepper. Pour over bread mixture and stir gently again. If bread appears too dry, add more broth as needed. Pour mixture into prepared pan and cover with foil. Bake 45 minutes, then uncover and bake an additional 15-20 minutes.
Chef Orr’s Additional Notes – “While I wouldn't bake the stuffing ahead, you can do a lot of things ahead of time. You can absolutely make the cornbread a couple days ahead and the cube the bread and cornbread a day ahead to let it stale.”
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