I adore Julia Child. (Who doesn’t?) When I envision her it’s more often cooking duck or trussing a chicken or simmering potage parmentier, but I have no doubt that she could pull off a mighty fine Thanksgiving turkey. I came across her cornbread stuffing recipe, and it looked right up my alley. It’s a great basic recipe; it’s made with sausage (I like using a lean turkey or chicken sausage), but you could easily leave it out. Cornbread stuffing takes on fruit and nuts well; try adding a chopped apple or handful of chopped dried apricots or cranberries, or a cup of toasted pecans.
And whatever you do, have fun in the kitchen. Channel your inner Julia. And, as Meryl Streep so eloquently put it, never apologize. Bon appetit!
Julia Child’s Cornbread Stuffing Recipe
(adapted by this Julie)
1 lb sausage meat, squeezed from its casing (I like to use locally made lean turkey-cranberry or chicken-apple sausage)
2 onions, roughly chopped
4-5 celery stalks, chopped (leaves too)
5 cups cornbread, crumbled
2 packed cups breadcrumbs or torn crusty bread
2 eggs, lightly beaten
2 Tbsp. dried sage (or to taste)
1/4 cup butter, melted
1/4 cup olive oil (Julia used all butter, of course)
1/2 cup chicken or vegetable stock (or as needed)
salt and pepper to taste
In a large skillet, cook the sausage (in a drizzle of oil if it needs it) over medium-high heat, crumbling it as you cook, until no longer pink. Add the onions and celery and cook for another 5 minutes, until soft.
Transfer to a large bowl and add the cornbread, breadcrumbs, eggs, sage, butter and oil; toss and add chicken stock to moisten. Season with salt and pepper. Stuff turkey and bake according to your recipe. If baking separate from turkey, place mixture in a baking pan, cover with foil, and bake at 350F for 20-30 minutes.