FENNEL SEED CORNBREAD STUFFING WITH BACON
STUFFING:
INGREDIENTS
- 1 stick (8 tablespoons) unsalted butter, cut into several slices
- 1/4 pound bacon, diced
- 1 large leek, white part only - cleaned, halved and chopped
- 4 celery stalks, chopped and leaves reserved
- 6 croissants, cut into 1-inch cubes (about 12 cups)
- Fennel-seed cornbread (recipe follows), cut into 1-inch cubes
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 cups chicken, beef or pork broth
- 1/2 cup heavy cream
- 4 large eggs
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon cayenne
DIRECTIONS
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Preheat the oven to 325°F.
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In a large 10-12 inch skillet, sauté the bacon until 80-90% cooked. After the bacon is cooked, carefully pour off the fat and reserve for later.
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Add the butter. After the butter has melted, add the leek and celery.
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Cook, stirring occasionally, for about 5 minutes, until the leek mixture is soft and translucent. Add the sage and thyme in the last minute of cooking. Remove from the heat.
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Place the corn bread and the croissant in a large mixing bowl and toss in the leek-herb and bacon mixture.
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In a small bowl, combine the broth, cream and eggs and stir together. Incorporate this into the bread mixture and season with the salt and cayenne.
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Return to the skillet, cover with aluminum foil and bake for 45 minutes.
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After 45 minutes, remove the aluminum foil and brush the surface of the stuffing with the reserved bacon fat. Bake for an additional 15-20 minutes or until golden brown on the surface. Allow to cool slightly before serving.
CORNBREAD:
INGREDIENTS
- 2 tablespoons bacon grease or canola oil
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons Kosher salt
- 2 teaspoons fennel seed (toasted and ground)
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs, beaten
- 2 tablespoons unsalted butter, melted
DIRECTIONS
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Preheat oven to 425°F. Coat a 9- or 10-inch cast-iron skillet with the bacon grease and place it in the oven to heat while you mix the batter.
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Combine the cornmeal, flour, sugar, baking powder, salt, ground fennel seed, and baking soda in a large bowl and stir to mix. Add the buttermilk, eggs, and butter and stir until just combined; do not over-mix. The batter should be lumpy.
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Pour the batter into the hot skillet and sprinkle the top with a little salt and the whole fennel seeds.
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Bake until the top is golden brown and a sharp knife or cake tester inserted in the center comes out clean, about 25 minutes.