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Hey everybody. Welcome to 'Hilah Cooking'. I am Hilah. Today, I am going to
be cooking for you my grandma's cornbread stuffing recipe in honor of
Thanksgiving. I would also like to say a special hello to Kathy, who wrote
in to me and asked if I can wish her and her boyfriend a happy anniversary.
Kathy and Ash, happy anniversary. Congratulations. Let's make some
cornbread stuffing, because it's yummy and I can't wait to eat it.
What we made is some cornbread. I just made up one batch of cornbread; you
can do that however you like. About 8 stalks of celery, some onion, some
butter, garlic, and pepper. I'm using vegetable broth because it's nice to
keep some things vegetarian on the holidays in case you have vegetarians
coming over. You can use chicken broth, or turkey broth, or whatever you
want. The first thing I'm going to do is saute the vegetables to get them
softened up, so let's do that. I will turn on my trusty cast iron skillet.
I'm going to put in 1/4 -stick of butter approximately, so that's 2
tablespoons. If you wanted to make it vegan, you could make vegan cornbread
and then use oil. That would probably be fine. Sew buttons. Chop-chop
butter.
Celery goes in and the onion goes in. This will probably take 10 minutes to
get everything softened, and just want to stir it occasionally. I'm going
to just let that do its thing for a little while. Over here, I am
discretely peeling this garlic clove because I forgot to prep it before we
started shooting. Don't mind the hands behind the bowl. Let's see if I can
deftly slice this up so I don't have to dirty my cutting board again.
Pretty dangerous over here, but that's how I live my life, people. Get used
to it. This is the worst minced garlic I've ever seen, I think. I'm going
to give it a little stir and see what's happening on the bottom.
The celery has entered the first stage of cooking, which is when it starts
to look actually brighter green than it did when it went in. We're just
going to let it keep going until it turns darker green again, and the
onions will get translucent. While that's doing its thing, I'm going to
start crumbling up this cornbread, which has been cooled so it's not going
to burn my delicate fingers. Just want an assortment of sizes of crumbles.
This actually works really well with stale cornbread, too. If you have some
of that laying around, you can make some cornbread stuffing. Not just for
Thanksgiving, people. This is a molasses cornbread which is why it looks
darker than you might be used to.
This is looking pretty close to done, maybe another couple of minutes. You
can see how some of the onion pieces are getting a little translucent and
softing up. I'm going to put the pepper on this [inaudible: 03:54]. I'm
going to go ahead and bake it in this, which is old and crappy-looking. If
you want to send me a nice pretty one, I would appreciate it. Thank you
very much. My hands are about to be really dirty because I'm going to mix
this stuff with them, so let's just get them a little dirtier.
The onions are translucent, the celery is still pretty crunchy, but that's
okay, it's going to cook more in the oven. I like crunchy celery. Turn that
off, and we'll mix it in with our cornbread crumbles. This handle is hot.
This is probably stupid; I'm going to put my hands in here. I could use a
spoon. Also, I'm going to put in 1/4 -cup or so of my broth, which is probably
that much. You can add more if it needs it. That's hot. This is stupid. I'm
sorry I'm an idiot, everyone. I'm actually am going to add a little bit
more broth because I want it to stick together; I want to get the cornbread
a little soggy. That's probably about a cup, actually, total. This looks
good. Any extra-big chunks, now's the time to break them up, people.
I'm going to put it in my pan and pour a bunch of butter on top, and then
put it in the oven. God, my hands are all slippery. This is a disaster
waiting to happen. I'm going to drizzle the rest of the butter, the 2
tablespoons which I have melted; just drizzle that all over the top. Now I
put it in the oven for probably 20 minutes.
My timer just went off. Nice and crusty on top; moist and delicious inside.
I'm going to get a little bit and try it right before your very eyes. It's
really hot. Things are hot when you take them out of the oven, be aware.
Cornbread stuffing just makes me think of being a child, a wee babe. I'll
put this recipe on the website, and maybe you can make it for your
Thanksgiving meal. Happy Thanksgiving, everyone. I will see you after
Thanksgiving. Bye.