Cornbread Stuffing with Greens

The last couple of years, we've dared to drift from our classic Thanksgiving stuffing - which has sage, butter, sausage and white bread (did I mention butter?!) to a slightly healthier option. This one is from Chez Panisse Vegetables. But don't worry - it still has bacon and butter. It also has greens, so you can feel good about that. It's terrific with roast chicken as well, so don't relegate it to the holidays!

Corn Bread Stuffing with Greens
Makes 4 cups (enough for two medium chickens)

1 recipe Corn Bread (see below)
1 bunch greens (chard, kale, escarole)
Olive oil
1 small onion, peeled and diced
2 cloves garlic, peeled and chopped
1/2 pound bacon, diced (we like using pancetta!)
fresh sage, finely chopped to yield 1 teaspoon
fresh thyme, finely chopped to yield 1/2 teaspoon
fresh parsley, finely chopped to yield 2 teaspoons
1 egg, lightly beaten
1/4 cup milk
salt and pepper

Crumble corn bread into a large mixing bowl.

Wash and trim the greens, chop roughly and cook until tender in a little olive oil. Set aside.

In a large skillet, cook the bacon over medium heat. When it begins to render its fat, add the diced onion and cook until softened, but not too brown (about 2-3 minutes). Add the garlic, stirring quickly to prevent it from burning. Remove from the heat and add to the corn bread. 

Add the herbs and cooked greens to the corn bread. Blend well and taste for seasoning - adding salt and pepper as desired. Add the lightly beaten egg and milk to the bowl incorporating ingredients well. Add more milk if the mixture looks to dry.


Corn Bread
Serves 4 to 6

3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons sugar
1 teaspoon salt
1 1/4 cup cornmeal
1/3 pound unsalted butter, plus more for greasing the pan
1 cup milk
1 egg

Preheat oven to 400. Place a 9-inch cast iron skillet in the oven from the start of the preheating.

In a large bowl, thoroughly combine the flour, baking powder, sugar, salt and cornmeal. Put the butter and milk in a small saucepan and heat until the butter is melted.

Break the egg into another bowl, beat lightly, and whisk in the milk and butter. Make a well in the flour mixture, pour in the liquid ingredients, and stir just until smooth. 

Take the skillet out of the over, put a lump of butter in it and swirl around to coat the pan. Pour in the batter. Bake for 25 minutes, or until a toothpick or skewer inserted in the corn bread comes out clean.