Cornbread Stuffing

A delicious Holiday stuffing made with cornbread, my favorite, and shiitake mushrooms, the combination of ingredients give an aromatic tasteful stuffing.

INGREDIENTS

• 2 tbsp olive oil

• 1 lb chicken liver

• 1 clove garlic minced

• 1 tsp salt

• 1 tsp white pepper

• 3 tbsp unsalted butter

• 1 white onion chopped finely

• 1 fuji apple peeled and chopped

• 1 cup chopped parsley

• 1/4 cup chopped sage

• 3 to 4 chopped shitake mushrooms

• 1 loaf of crumbled cornbread

INSTRUCTIONS

1. Add the olive oil in a pan over medium heat and roast the chopped chicken liver until fully cooked. Set aside.

2. In another pan, melt 1 tbsp of butter over medium heat. Saute the finely chopped onions and minched garlic for about 3 minutes.

3. In anothre pan, cook the chopped apples and shitake mushrooms until softened in the pan. Add the parsley and sage and cook for 1 more minute. Set aside.  

4. In the same pan over medium heat, melt 2 tbsp of butter. Add the cornbread crumbles until completely coated with the butter. Mix in the apple mixture, onions and chicken liver to the cornbread crumbles.

5. Add salt & pepper to taste.

6. Enjoy!

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Recipe Notes:

This recipe is different from your traditional stuffing because is not cooked inside the turkey cavity, avoiding over moisture. 

You can serve it as a salad as well. 

Is just so delicious. 

Hope you enjoyed it as I do. 

Please I will love your comments and suggestions.

❤️R