I have been so excited to start this Thanksgiving Series with you all! This is of course in anticipation of the American Holiday coming up, Thanksgiving.
No, we don’t celebrate Thanksgiving in Jamaica officially…but I do!
I couldn’t resist it. Year after year I have seen the Thanksgiving recipes and wanted to join it so I decided I was just finally going to. Now, to the Cornbread Stuffing. This Cornbread Stuffing is easily better than anything you will find in a box. I 100% guarantee that, and the truth is that it isn’t difficult to do at all. I’ve included a video tutorial as well, which when it has finished uploading I will add to the post, so if you’re receiving this via email then come back to the blog later today! Anyway, I will just say one thing. Or five. The day after this stuffing was made, I was able to save a SMALL amount to make a Thanksgiving Leftover recipe with…it was devoured, and I can understand why. It has a nice seasoned crunch on top, but when you dig deeper, oh my, you end up in a land of the best damn savoury bread pudding ever; that’s essentially how I would describe it. The bread soaks up all the liquids and releases it back to you by falling apart in your mouth and watering your tastebuds with cornbread goodness. I must admit that the cornbread I used for this recipe wasn’t my favourite, but it had become transformed after the baking process. Even if you don’t celebrate Thanksgiving this is an excellent dish to make; trust me, you’d be missing out otherwise.
Recipe courtesy of The Galley Gourmet
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