Recipes inspired by fresh ingredients found at the Covington Farmers Market
Cornbread Stuffing
Ingredients:
4 cups cubed cornbread
1 tablespoon butter
3-6 toes garlic, minced
1/2 cup diced celery
1/2 cup chopped bell pepper
1 cup chopped onion
1 egg, beaten
1 cup of your favorite broth
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
1 teaspoon chopped oregano
1 teaspoon chopped thyme
1 teaspoon chopped marjoram
salt and pepper to taste
Cooking Instructions:
Let cubed cornbread dry 24 hours on a baking sheet. Preheat the oven to 350 degrees and grease your baking dish. Use your preference of glass or metal, just keep in mind that cooking times will vary slightly. In a saute pan, melt the butter and saute the garlic, celery, onion and bell pepper. Cook a few minutes, until the onion is translucent. Add veggies and all other ingredients into a bowl and stir to combine. Pour mixture into the baking pan/dish, and bake for approximately 30 minutes.
On the cornbread:
There are plenty of great cornbread recipes out there, and both Bob’s Red Mill and Arrowhead Mills market gluten-free cornbread mixes. Variations on the stuffing include using other types of bread, like Seven Grain from the Covington Farmer’s Market. Windfield Farms, also at the market, has several types of bread to choose from.
Don’t forget Beck N Call Cafe will be at the Covington Farmer’s Market this Saturday to demonstrate the many different ways to use your Thanksgiving leftovers. Gobble gobble!
