stuffing recipes, thanksgiving, stuffing, recipe

Manhattan marketing executive and inveterate hostess Anne Taylor Davis has a go-to Thanksgiving stuffing that she adapted from the late novelist and food writer <a href=http://www.nytimes.com/2014/04/02/dining/laurie-colwin-a-confidante-in-the-kitchen.html?_r=0 target=_blank>Laurie Colwin</a>:"It's my most requested dish for the holiday and the spice of the jalapeño lifts it out of banal sweetness." Ingredients: 1 cup unsalted butter 2 medium-sized onions, diced 1 leek, cleaned, white and tender green parts diced 2 shallots, diced 1 large clove of garlic, minced 1 small jalapeño pepper, minced (seeds removed if less heat is desired) 1/2 lb prosciutto, diced 16 oz gluten-free cornbread stuffing mix or dried and crumbled cornbread from a gluten-free corn meal like Bob’s Red Mill Freshly ground black pepper, 10 twists Bunch of flat leaf parsley, leaves and tender stems chopped 2 cups homemade chicken broth or low sodium canned chicken brothDirections: Sauté vegetables in butter over low heat until tender and soft, about 10-15 minutes. Add prosciutto and sauté for 5 minutes. Add cornbread. Season with pepper. Add parsley and sauté until mixture is coated in butter.Moisten mixture with broth, adding 1/4 cup at a time until moist and fluffy but not wet. Taste for seasoning. Add additional pepper and/or kosher salt if needed.Preheat oven to 350. Coat 13 x 9" baking pan with non-stick spray. Spoon mixture into pan. Dot with butter. Bake for 30-40 minutes until top is golden brown and crusty.Also in this series: a <a href=/articles/2016/11/recipe-quinoa-thanksgiving-stuffing>quinoa stuffing</a> and <a href=/articles/2016/11/recipe-vegan-mushroom-leek-stuffing>vegan one using mushrooms and leeks</a> <style>
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Gluten-free cornbread stuffing

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