Healthy Cornbread Stuffing
A delicious Holiday stuffing made with cornbread, my favorite, and shiitake mushrooms, the combination of ingredients give an aromatic tasteful stuffing.
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
Add the olive oil in a pan over medium heat and roast the chopped chicken liver until fully cooked. Set aside.
In another pan, melt 1 tbsp of butter over medium heat. Saute the finely chopped onions and minched garlic for about 3 minutes.
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.
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.
Add salt & pepper to taste.
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.