Cornbread Stuffing with Jalapeños and Garden Sage
In my Ohio garden sage and thyme stay evergreen through most of the late fall and early winter. Berggarten is my favorite culinary sage because of how it looks in the garden all year and because of how it tastes. Fill your kitchen with the aroma of sage for the holidays. This cornbread stuffing with sage, thyme, jalapenos, corn, sun-dried tomatoes and parsley is for the vegetarians at Thanksgiving or feel free to stuff it into your favorite turkey before roasting. Here is how we make it.
Start with a homemade batch of cornbread using your favorite recipe. We used stone ground yellow cornmeal and buttermilk in ours. Let cool completely. (It’s OK to let it dry out for a few days which isn’t hard to do with cornbread.)
8 x 8 pan of prepared cornbread, broken in pieces
3 tablespoons butter
4-5 green onions, chopped
2-3 jalapenos, chopped
1/4 cup sun-dried tomatoes
fresh sage and thyme, dried in the oven
small bunch of fresh flat leaf Italian parsley, chopped
1- 1/2 cups vegetable stock
1 cup frozen corn
1/2 teaspoon salt
Run to the herb garden, in the rain, and harvest fresh sage, Italian flat leaf parsley and thyme. Wash and dry the herbs. Place the sage and thyme in small roasting pan and heat in a 350 degree oven until the leaves become crispy. The texture and flavor of fresh garden sage is much better when dried. It takes about 10 minutes.
Melt the butter in a heavy cast iron skillet and add the green onions, jalapenos and sun-dried tomatoes. Saute for a few minutes until tender. Add the dried herbs and heat for a few more minutes. Add the fresh chopped parsley.
Add the vegetable stock, frozen corn and salt. Heat through, then gently fold in the corn bread crumbs. Mix lightly until all of the liquid is absorbed. Place the skillet in the oven and bake until hot, about 20-25 minutes.