Hello and welcome to Boone Appétit on this Christmas Eve 2020. I’m sorry I haven’t posted in awhile but like many of you I’ve been pretty busy with the holidays. I was in the store the other day and a mom was having a hard time getting her little boy to move. He was obviously tired and had reached his limit of shopping. He wasn’t moving and he looked up at his mom almost in tears and said,” But, why do we have to make pumpkin pies? I don’t like them!” Mom said, “It’s a tradition.” Then the little boy asked , “What’s a tradition?” Mom in her hurried voice and on her last nerve simply said, ” A tradition is something we just do.” That was it and she picked him up and walked down the aisle to the canned pumpkin.
Their little exchange got me to thinking about traditions. Why do we do the things we do? Do we ever question it? Are they simply things we “just do?” I pondered the question as I walked through the supermarket. I was getting the supplies to make fudge, which is a tradition in my family for as long as I can remember. My mom made it , her mother made it , so of course I’m making it too. To me it’s a way of keeping their memory alive and yet it’s so much more. I actually have no idea how far back the tradition goes. Maybe four or five generations. So in a way it’s a link to the past, an unconscious connection that keeps us connected to the family.
Every family has their own traditions steeped in memories and ritual. Each of us share some traditions such as gathering with family and friends. Traditions can also begin at anytime. I have a tradition of going to see the Rockefeller Christmas Tree each year. I have even gone by myself so in that way it’s my own tradition that I do because it makes me feel good. I like sharing it with friends and family if they’re up for the crowds. The foods we cook around Holidays are also a way to share traditions with friends and family. One tradition that started with my mom, is her much sought after southwestern style stuffing or dressing depending on if you place it in the bird or not. Her dressing was famous and people would fight over the last little bit. It got so bad one year that the next year she made an extra tray of stuffing and hid it in case she needed a little more to keep the peace! Since I started this blog I’ve been meaning to share this recipe with you. I know it’s a little late but actually this stuff is so good why wait to make it just for the holidays? It’s base starts with good old cornbread with a green chili twist. You can find the cornbread recipe here towards the bottom of the post. You should make the cornbread a couple days in advance and let it sit out uncovered to dry out a little so it holds together better as dressing.
- Grandma Jeannie’s Southwestern Cornbread Stuffing
- 1 batch of cornbread left uncovered for 2 days- see recipe above
- Pre-heat oven to 350 degrees
- 4-5 stalks of celery diced
- 1-2 cups of mushrooms cut into slices
- 1-2 yellow onions
- 1-2 cans of diced green chilis
- 1 cup chicken stock , may need more or less depending on the cornbread
- 1 stick salted butter
- 1 cup corn kernels or canned cream corn
- 1 jalapeño diced
- 1- 9 x 13 baking dish
- salt and pepper to taste
- In a large stock pot melt the butter
- add the chopped celery and onions and cook till soft, stirring often
- add the mushrooms, corn, green chilis and jalapeño (if using one)
- cook all the vegetables down for another 5 minutes continue stirring
- add one cup of chicken stock and bring to a boil.
- chop or break up the cornbread into 1-2 inch chunks and add to the stock pot. Gently stir into the mixture so as not to make cornbread mush! If the mixture seems like it’s getting dry add more chicken stock until the cornbread mixture is slightly moist and all of it has been put in the pot.
- Remove the mixture from the heat and place in a 9 x 13 inch baking dish. Place the baking dish in the pre-heated oven and bake for 45 min or until the top becomes golden brown. Serve warm
- I don’t like stuffing the turkey with this because I like it as dressing. That way I get some crunchy parts and some soft corn bread parts. You can cook it anyway you’d like.
I know this doesn’t seem much different from other cornbread stuffing recipes but the addition of green chilis and jalapeños takes it in a whole new direction. If you cook the cornbread with cream corn or cheddar inside it that will also add depth to the final product. I didn’t want to go into more detail with the cornbread because there are many variables and I know all of us are very busy right now. That being said I’ll close this blog today with a Christmas wish to all of you and your families. May the coming year bring you comfort and joy and a lot less drama than 2020! If you have any questions or comments you know what to do. If you’d like to share a Christmas recipe please do so I know we’d all appreciate it. Be well, stay safe and until next time Boone Appétit!
