This past weekend, my fantastic neighbors invited us over for Thanksgiving dinner, with all the trimmings. We ate gorged ourselves silly on mashed potatoes, gravy, sweet potatoes, green bean casserole, stuffing, corn, croissants, cranberry sauce, and of course, a 12 pound turkey. Finished off with pumpkin pie, whipped cream, and cookies. Genius. Who says it only has to happen once a year? Especially if I all I have to make is the stuffing (and cookies – but that’s a later post).
Since the stuffing was a 2 part process, I get to post 2 pictures. On Francis’ suggestion, I tried out real sunlight this time. Look how beautifully they turned out! It’s too bad with my work schedule I only see a few hours of sunlight a day, and only from a couple windows of my house.

part 1: cornbread fit for the gods

This isn’t cornbread for the faint of heart. First, slowly cook 2 pounds of bacon, rendering all the fat. You should end up with a cup of bacon fat. Then whisk together 2 cups of all purpose flour, 2 T baking soda, 1 t salt, and mix in 2 cups of yellow cornmeal, and 1/2 cup sugar until combined. In a separate bowl, beat 2 cups of milk and 2 large eggs. Add the fat to the flour mixture and beat with an electric mixer. It should be like coarse meal. If necessary, add a little more cornmeal. Beat in egg mixture until just combined (the batter will be runny). Bake in 2 greased (I used shortening MMMM heart attack) 9 x 5 x 3 loaf pans at 400 degrees for 50 minutes (until a toothpick comes out clean). Cool for 10 minutes in the pan on a wire rack, then turn out on rack to cool completely. Wrap in plastic wrap.

part 2: andouille sausage (meaty meaty) stuffing

Cook 1 pound andouille sausage and 1 1/2 pounds chorizo in a pan, breaking into pieces, until browned. Add 3 cups onion, 2 cups celery, 2 cups red bell pepper. Cover and cook until vegetables are tender (10-15 min). At this point you may want to drain the fat and juice from the meat. Stir in 1 cup green onions, 2 tsp thyme, 1 tsp hot pepper sauce, and 1 tsp sage. Off heat, stir in 12 oz of cornbread (about one to one and a half of the loaves above). If necessary, moisten with reserved juices or chicken broth.

Bake at 350 degrees in a well greased baking dish. Tent with foil for 30 minutes, then bake for another 20 minutes without foil until well browned on top.

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