READY IN: 1hr 25mins


  • For the cornbread
  • 1cupyellow cornmeal, preferably organic stone ground
  • 12 cupall-purpose flour or 1/2cupwhole wheat flour
  • 34 teaspoonsalt
  • 1tablespoonbaking powder
  • 12 teaspoonbaking soda
  • 2eggs
  • 1cupplain low-fat yogurt or 1 cupbuttermilk
  • 12 cupmilk
  • 1tablespoon mild honey
  • 2 -3tablespoonsunsalted butter, to taste
  • For the cornbread and sage stuffing
  • 2tablespoons extra virgin olives (or use half olive oil and half unsalted butter)
  • 1largeonion, finely chopped
  • salt, to taste
  • 4stalkscelery, cut into small dice
  • 4garlic cloves, minced
  • 2teaspoonsrubbed sage (2 tablespoons fresh)
  • 1tablespoonfresh thyme (1 1/2 tsp dried)
  • 12 cup finely chopped flat leaf parsley
  • fresh ground black pepper, to taste
  • 1 double batch cornbread, crumbled
  • 12 cupmilk, for moistening
  • 4tablespoonsunsalted butter (if baking separately)

    Serving Size: 1 (127) g

    Servings Per Recipe:8

    Calories: 243.1

    Calories from Fat 111 g 46 %

    Total Fat 12.4 g 19 %

    Saturated Fat 7 g 35 %

    Cholesterol 75.5 mg 25 %

    Sodium 528.3 mg 22 %

    Total Carbohydrate27.3 g 9 %

    Dietary Fiber 2.3 g 9 %

    Sugars 5.7 g 22 %

    Protein 6.9 g 13 %


  • Preheat oven to 400.Place a 9 inch cast iron skillet or a heavy 2 quart baking dish or a heavy 9 inch square baking pan in the oven while you prepare the batter.
  • Place the cornmeal in a bowl, and sift in the flour, salt, baking powder, and baking soda.Sift the mixture with a spoon or whisk to amalgamate.In a separate bowl, beat together the eggs, yogurt, milk and honey.Whisk the cornmeal mixture into the liquid mixture.Do not overwork the batter.
  • Remove the pan from the oven, and add the butter to the pan.Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter.Brush the sides of the pan with any butter remaining in the pan.
  • Quickly scrape all of the batter into the hot pan, and place in the oven.Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean.It will be quite brown on the edges.Allow the bread to cool in the pan, or serve warm.
  • Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion.Cook, stirring often, until it begins to soften, about 3 minutes, and add 1/2 teaspoon salt and the celery.Cook together for another few minutes, until the onion is tender.Add the garlic, and stir together for 30 seconds to a minute, until fragrant.Transfer to a large bowl, and add the remaining ingredients.Combine well.Taste and adjust salt.Moisten as desired with milk.
  • Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish.Dot with butter.Cover with aluminum foil, and heat through to a 325 degree oven for 30 minutes.
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