Stuffs a 12 - 15 lb turkey
- 1 tbsp butter
- 1 cup flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup cornmeal
- 1/2 cup butter+ a little more (you want 120ml melted)
- 3/4 cup plain yogurt or buttermilk (I always have yogurt on hand but most recipes call for buttermilk, you can use whichever one you want)
- 2 eggs
- 1/2 cup chopped onion
- 1/2 cup chopped fresh herbs (a mix of rosemary, thyme, sage, oregano is what I used)
- Place the 1 tbsp butter in a 8 inch or larger cast iron skillet (you can use a 8 inch square baking pan if you don't have a cast iron skillet)
- Place in oven and heat to 350F
- Mix the flour, sugar, baking powder, baking soda, salt and cornmeal with a whisk.
- Toss in the onions and herbs and mix until coated with the flour mixture.
- In another bowl pour the melted butter, yogurt and eggs, mix well.
- Add the butter mixture into the flour mixture and stir until just blended.
- Pour into the heated skillet.
- Bake for 30 - 35 minutes until golden brown.
I have to hide this cornbread or else it gets eaten before I can stuff it in the turkey!
This is my harvest table setting. I kept it easy this year. I hollowed out the 3 gourds and put some tealights in them. Add my standard candle holders and tapers and it's a lovely simple arrangement. I love this tablecloth, it's a great reuse every year. My aunt painted the placemats which gives the table that special touch.
I also like to make herb butter ahead of time. Chop rosemary, thyme, sage, oregano, parsley and mash into 1/2 cup room temperature butter. Roll it into a log and wrap in plastic wrap. You can use this butter under the skin of the turkey, in your mashed potatoes or if you use a cornbread mix you can melt it into your cornbread before stuffing. I also toss my roasted turnip and carrots with it right before serving and I use a tablespoon in the gravy once it's thickened to smooth it out. No chopping herbs on the big day! It's one less mess to deal with when you're making a big dinner.