Vadouvan Cornbread Stuffing
Vadouvan Cornbread Stuffing
Vadouvan Cornbread Stuffing
Marissa Feldman
This stuffing recipe is a play on salty and sweet flavors, and is the perfect twist on the classic dish. It takes a traditional cornbread stuffing base, and amps up the sweet flavor of the cornbread with the addition of apple and cranberry, while the Vadouvan curry adds a depth of flavor that balances and boosts savory notes. The Vadouvan gives this stuffing the most gorgeous golden color, making it a real centerpiece on your holiday table.
Ingredients
For the cornbread (prepare the night before):
- 1 cup (125g) yellow cornmeal (either fine or medium grind)
- 1 cup (130g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons Vadouvan
- Pinch of salt
- 1/4 cup (57g) unsalted butter, melted
- ~1/4 cup (90g) honey
- 1 large egg, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
For the stuffing:
- 4 tablespoons (57g) unsalted butter
- 3 ribs of celery, diced
- 1 medium yellow onion, diced
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon salt
- 1 tablespoon Vadouvan
- 2 large eggs
- 2 1/2 cups (591 ml) chicken broth
- 2 large baking apples, such as honeycrisp, cored and diced
- 1/3 cup (~40g) dried cranberries
Directions
- The night before you plan to make the stuffing, make the cornbread. Preheat your oven to 375℉. Grease a 9x9 baking pan with butter and set aside. (see note) Whisk all of the cornbread ingredients together until smooth, and pour into the prepared pan. Bake for 20-25 minutes or until lightly golden brown on top.
- Allow to cool, uncovered, overnight.
- The next day when you are ready to cook, preheat the oven to 300℉. Cut the cornbread into about 1/2” cubes. You should have about 7 cups worth. Spread the cubes onto a baking sheet lined with parchment paper and bake for 10 mins until toasted. Allow to cool while you prepare the rest of the ingredients, and increase the oven temperature to 375℉. Lightly grease a 9x13 baking pan and set aside.
- In a large sauté pan, melt the 4 tbsp of butter over medium heat. Add the celery, onions, and fresh sage until fragrant and the veggies begin to soften. Add the salt and Vadouvan, and cook for a few minutes more. Remove from heat.
- To a large mixing bowl, add the eggs and chicken broth. Whisk to combine, and then add the veggie mixture, toasted cornbread, diced apples, and dried cranberries. Gently fold to combine, making sure everything is evenly mixed. Add the stuffing mixture to the 9x13 baking pan, and bake for 35-40 minutes, or lightly browned and crisp on top.
- Keep leftovers stored wrapped in the fridge for up to 5 days. Enjoy!
