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Recipe: Cornbread stuffing with bok choy

For a locavore's Thanksgiving dinner, Sylvia Carter prepared

For a locavore's Thanksgiving dinner, Sylvia Carter prepared a cornbread stuffing with parsley and bok choy at Paumanok Vineyards in Aquebogue. (Nov. 3, 2009) Credit: Newsday / Rebecca Cooney

For the locavore's Thanksgiving feast, made with ingredients from Long Island farms, the shallots, bok choy, herbs and onion came from Sang Lee in Peconic for this cornbread stuffing recipe.

If you are using turkey giblets in the gravy, the stuffing can be made without them. When the stuffing has been assembled, fry a small taste of it in a skillet and taste to see if it needs any additional seasoning.


Turkey giblets, optional
1/2 cup (1 stick) butter
2 cups diced baby bok choy or celery
1 cup diced shallots
1 large onion, diced
1 tablespoon finely crumbled sage
2 tablespoons minced fresh thyme or marjoram
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
1 teaspoon celery seed, optional
6 slices whole wheat bread, lightly toasted
6 cups crumbled corn bread, see note.
2 eggs, beaten
1 cup minced parsley
2 teaspoons salt, or to taste


1. In a saucepan, with about 4 cups water, simmer gizzard, heart and neck of turkey an hour or until tender. Add liver and cook a few minutes more, until it is done. Reserve liquid. Cut all meat very fine.

2. In a skillet, melt butter. Sauté bok choy or celery, shallots and onion until translucent. Add salt, sage, thyme or marjoram, black and cayenne peppers and, if using, celery seeds.

3. Soak toasted bread in cold water, squeeze dry and mix well with corn bread, in a large bowl. Add sautéed seasonings, minced giblets, parsley and salt. Add enough broth from the giblets to make a moist stuffing. (If there is not enough, you may use a little canned chicken broth.) Bake in a 9-by-13-inch pan in a preheated 350-degree oven for about 1 hour. If the dressing begins to brown too much on top, cover lightly with foil. If the dressing begins to get too dry, moisten with a little water. Makes 8 servings.

Note: To make enough for 6 cups cornbread, heat oven to 425 degrees. Heat a 10-inch oven-proof skillet (preferably cast iron) with 2 tablespoons bacon drippings or vegetable oil in it as the oven is heating. In a bowl, combine 11/2 cups yellow corn meal, 13/4 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, 3 beaten eggs and 11/4 cups milk. Carefully remove skillet from oven, pour hot fat into the batter and swiftly combine well, then pour into sizzling hot skillet. Bake 20 to 25 minutes or until golden brown.


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