- Homemade Cornbread croûtons
Making home made cornbread croûtons may seem a lot of work, but it is well worth the effort. First, you bake your cornbread in a pan (13 x 9 works) in which you can cut the cornbread into one inch cubes. Next each cube can be sliced into 8 smaller cubes. For you croûtons experts, you know there is some toasting that goes on next and that takes a little time.
Finally, some folks like to mix their corn bread with bread croûtons for a stuffing, but this works just fine with the right amount of veggies!
What we put into our stuffing be it cornbread or wheat bread makes it special. Sweet Onions, Garlic, Bell Pepper, olives, Mushrooms, Celery, Bacon, Andouille Sausage, Rabbit Sausage are accented with spices like Sage, Dill and Tarragon among others. I love the sweet smell of Tarragon.
Since my stuffing will contain some cream, butter, and chicken stock, I’ll wait until tomorrow just before I throw the bird into the oven to assemble. This year, we will be enjoying a TURGOOSEN (Chicken inside a Goose inside a Turkey). Stay Tuned.
Roger Freberg
Alas, this important post almost didn’t make it as some hackers whacked my blog early today. I guess my culinary ideas are just too much for some people!