Sunflower Birthday Cake (Yellow Layer Cake with Vanilla Cream Cheese Frosting & Oreo Filling)

My baby celebrated her 13th birthday last week. I officially have two teenagers in my house!

She requested a yellow-themed celebration. Yellow is indeed her favorite color, but I think that it was also an excuse to have vanilla Oreos and goldfish crackers around to nibble on. 😉 Our decor included yellow mums, yellow balloons, yellow streamers, yellow tablecloths and place settings, and “yellowish” birthday cake popcorn. We also had a yellow cake with yellow (sunflower-themed) cream cheese frosting and pale yellow number cookies, our family birthday tradition. It was a solid theme!

The recipe for the yellow layer cake was adapted from The New Best Recipe: All-New Edition from the Editors of Cook’s Illustrated. I used the vanilla cream cheese frosting with Oreo filling from her 12th birthday cake. There was enough frosting for the layer cake and 12 cupcakes- perfect.

Yield: One 9-inch layer cake, generously frosted

For the Cake:

  • 7 oz (1 3/4 cups) plain cake flour, sifted, plus more for dusting pans
  • 4 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 2 tsp vanilla extract
  • 10 1/2 oz (1 1/2 cups) granulated sugar
  • 2 tsp baking powder
  • 3/4 tsp fine sea salt
  • 16 T (2 sticks) unsalted butter, softened but still cool, cut into 16 pieces
  • vanilla cream cheese frosting, recipe below
  1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees, preferably on convection.
  2. Generously grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the parchment rounds and dust the cake pans with flour, tapping out the excess.
  3. Beat the eggs, milk, and vanilla with a fork in a 2-cup measuring cup with a spout. Measure out 1 cup of this mixture and set aside.
  4. Combine the flour, sugar, baking powder, and salt in the bowl of a standing mixer. Beat at the lowest speed to blend, about 30 seconds.
  5. With the mixture still running at the lowest speed, add the butter, one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, about 30 to 40 seconds after all the butter is added.
  6. Add the reserved 1 cup egg mixture and mix at the lowest speed until incorporated, about 5 to 10 seconds.
  7. Increase the speed to medium-high and beat until light and fluffy, about 1 minute.
  8. Add the remaining egg mixture (about 1/2 cup) in a slow, steady stream, taking about 30 seconds. Stop and scrape the sides and bottom of the bowl as needed with a rubber spatula.
  9. Beat at medium-high speed until thoroughly combined and the batter looks slightly curdled, about 15 seconds.
  10. Divide the batter equally between the prepared cake pans. (about 1 lb plus 2.5 oz per pan) Spread to the sides of the pans and smooth with an offset or rubber spatula.
  11. Bake until the cake tops are light gold and a toothpick inserted in the center comes out clean, 20 to 27 minutes. The cakes will mound slightly but will level when cooled.
  12. Cool on a wire rack for 10 minutes.
  13. Run a knife around the pan perimeter to loosen. Invert one cake onto a large plate and reinvert onto another wire rack. Repeat for the other layer. Cool completely before frosting.

For the Vanilla Cream Cheese Frosting and Oreo Filling & Sunflower Design:

  • 16 ounces cream cheese, room temperature
  • 1 cup (2 sticks) butter, room temperature
  • 6 cups confectioner’s sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 15 mini-Oreos, crushed in a food processor, plus more for the center of the cake sunflower
  • yellow and green gel food coloring
  1. Place cream cheese and butter in the bowl of a stand mixer.
  2. Beat until light and fluffy, about 2 minutes.
  3. Add sugar and vanilla. Beat, on low-speed to combine.
  4. If too soft, chill until slightly stiff, about 10 minutes, before using.
  5. Reserve 1/4 cup icing for the green leaves, set aside.
  6. Tint the remaining icing pale yellow with food coloring, mixing well.
  7. Remove 1 1/4 cup of icing for the Oreo filling and place in separate bowl.
  8. Incorporate the crushed Oreos in the reserved 1 1/4 cups of filling icing. Spread on one of the layers.
  9. Place the second layer on top.
  10. Cover cake with a crumb coat and chill briefly, if necessary before continuing.
  11. Using an offset spatula, ice the sides of the cake with the pale yellow icing.
  12. Tint the remaining icing deeper “sunflower yellow.” Place in a pastry bag fitted with a leaf tip.
  13. Tint the leaf icing deep green. Place in a pastry bag fitted with a leaf tip and pipe onto 3 areas of the outside of the cake, or as desired.
  14. Then, starting at the outer edge of the cake, begin piping the dark yellow flower petals. Work in circles moving toward the center of the cake.
  15. When about 3 rows are complete, place a dollop of the dark yellow icing in the center and form the center of the flower with mini-Oreos. (It seemed easier to start by placing the first Oreo in the center.)
  16. Fill the gap between the last piped row of petals and the center by piping an additional row of petals.
  17. Chill prior to serving and store any leftover cake in the refrigerator.

BTW- If you thought that was enough… we had another celebration that required another dessert- this time yellow cupcakes with yellow (also sunflower) frosting. We do love our celebrations and yellow cake over here!

Olive Oil Pumpkin Bread with Walnuts & Raisins

One of my mom’s best friends shared her recipe for this special pumpkin bread with me. I first tried it last year over the holidays and absolutely loved it. She recommended using olive oil and whole wheat flour. I used olive oil and half whole wheat pastry flour this time. 🙂 It was incredibly moist and delicious.

I made one loaf in a standard loaf pan and the other in my new Nordic Ware fluted loaf pan to make it that much more special. I froze the special loaf to serve over Thanksgiving weekend. I love recipes that make one batch to enjoy right away and another for later- or to share.

Yield: 2 standard loaves

  • 4 extra large eggs
  • 1 cup vegetable oil or olive oil
  • 2/3 cup water
  • 15 to 16 oz can pumpkin purĂ©e (about 2 cups)
  • 1 3/4 cups sifted all-purpose flour
  • 1 3/4 cups sifted whole wheat pastry flour or white whole wheat flour
  • 2 2/3 cups granulated sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp coarse salt
  • 1 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp freshly ground cloves
  • 2/3 cup chopped walnuts
  • 2/3 cup raisins
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. (I used cooking oil spray.)
  3. Beat the eggs lightly in a large bowl with a spout.
  4. Blend in the oil and water.
  5. Add and whisk in the pumpkin purée.
  6. In a separate large bowl, sift the flour, sugar, baking soda, and baking powder.
  7. Add the salt, cinnamon, nutmeg, and cloves; whisk to combine.
  8. Make a well in the center of the dry ingredients and add the pumpkin-egg mixture. Mix until just combined.
  9. Fold in the nuts and raisins.
  10. Using a ladle, disperse the batter between the two loaf pans.
  11. Bake for 55-60 minutes or until the bread tests clean in the center. (I baked mine for 62 minutes on convection.)
  12. Cool on a rack in the pans; remove when cool.

Turkey Corn Chowder with Bacon

This chowder was the best use of leftover turkey I’ve found so far. It was so wonderful, it may have to become the traditional recipe for leftover Thanksgiving turkey in my house. It was loaded with flavor and topped with bacon. A guaranteed crowd-pleaser.

This recipe was adapted from Epicurious.com, contributed by Rhoda Boone. It would also be wonderful with shredded rotisserie chicken.

Yield: Serves 8

  • 6 slices bacon (4 ounces)
  • 1 medium or large yellow onion, chopped
  • 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 red bell pepper, seeded and chopped
  • 1/2 medium jalapeño, finely chopped, plus more to taste
  • 1 tsp ground cumin
  • 6 cups (48 ounces) homemade or store-bought chicken or turkey stock
  • 1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
  • Two 4-ounce cans mild diced green chiles, drained
  • 2 tsp dried oregano
  • 2 dried bay leaves
  • 4 cups shredded turkey or rotisserie chicken
  • 10 ounces frozen corn, thawed
  • 3/4 cup half-and-half, plus more to taste
  • sliced scallions, for serving
  • chopped parsley, for serving
  1. In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes.
  2. Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot. Pour off all but 1 tablespoon fat, and save for another use.
  3. Return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes.
  4. Add bell pepper and cook, stirring occasionally, for 3 minutes more.
  5. Add jalapeño and cumin and cook, stirring, 1 minute more.
  6. Add stock, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes.
  7. Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes.
  8. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through.
  9. Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
  10. Serve chowder topped with crumbled bacon, scallions, and parsley.

Perfect Apple Pie

This pie is Deb Perelman of Smitten Kitchen’s updated Perfect Apple Pie to her “Even More Perfect Apple Pie.” I had to try it because the filling is loaded with an enormous amount of apples. Yum.

She introduced me to a new technique which I was very surprised to have never seen before or thought of myself! She covers the pie with a foil dome to prevent the crust from over-browning. Absolute genius.

This recipe was adapted from Smitten Kitchen.com. The updated pie recipe modifies the baking temperature and cooking time, increases volume of apples (with a link on how to choose pie apples), decreases the thickness of the apple slices, omits the lemon juice and zest, and uses tapioca as the thickener.

The incredible mound of apple filling keeps the finished pie from becoming concave after baking. Beautiful and delicious.

Yield: Serves 8 to 12

For the Filling:

  • 1/2 cup (95 grams) light or dark brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 tsp coarse salt
  • 2 tsp ground cinnnamon
  • freshly grated nutmeg, to taste, or about 1/4 teaspoon ground
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 4 1/4 to 4 1/2 pounds baking apples (I used a combination of several types of apples)
  • 3 T tapioca flour or starch (I used minute tapioca)

For the Crust:

  • 2 1/2 cups (315 grams) flour
  • 1 T (15 grams) granulated sugar
  • 1 tsp coarse salt
  • 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
  • 1 egg, lightly beaten, optional
  • coarse or raw sugar for sprinkling, optional

To Serve:

  • vanilla ice cream, optional

Make the Filling:

  1. Combine sugars, salt, and spices in your absolutely largest bowl.
  2. Peel, halve, and core your apples and cut them into thin (scant 1/4-inch) slices, adding them right to the big bowl.
  3. Toss to coat the slices as much as possible. Set aside for 1 to 4 hours at room temperature.

Make the Crust:

  1. Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
  2. In a large, very wide bowl, whisk together the flour, sugar and salt.
  3. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. (If the butter becomes slightly warm, re-refrigerate until very cold.)
  4. Sprinkle the butter cubes over the flour and begin working them in with a pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly.
  5. When all of the butter pieces are the size of tiny peas — this won’t take long — stop- even if it looks uneven.
  6. Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together.
  7. Add an additional 1/4 cup (60 ml) of cold water to bring it together, one tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and use your hands to gather the damp clumps together into one mound, kneading them gently together.
  8. Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk.
  9. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out. (I make my dough a day in advance.)
  10. Once the dough is chilled and ready to go, roll out the first half on a well-floured counter into a 14-inch circle and transfer it to 9-inch standard (not deep-dish) pie plate.
  11. With scissors or kitchen shears, trim overhang to one inch all around. Refrigerate dish and dough until needed.
  12. For a regular pie lid, roll out the second dough half into the same sized circle, transfer it to a large parchment-lined baking sheet and chill this as well until needed. For a lattice or woven pie lid, you can use the same sized circle, or you can just roll it into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Transfer it to a parchment-lined baking sheet and chill this as well until needed. (I made a 10-piece lattice top.)

Do ahead: Dough will keep in the refrigerator for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

To Make the Pie:

  1. Heat the oven to 400°F, preferably on convection.
  2. Stir tapioca starch into the apple pie filling.
  3. Pour filling into prepared bottom crust and use your hands to pack and heap those softened apples as mounded as you can get them, then add a few more.
  4. Pour any juices that have accumulated carefully over apples; do not leave any behind.
  5. Either place your second pie dough round over the filling or cut it into strips to lattice the top.
  6. Trim the top crust or lattice strips to the edge of the pie dish. Fold the overhang from the lower crust over to form a thick rim, and crimp it together with your fingers or a fork to seal it.
  7. Brush top crust with egg, then sprinkle with sugar if desired. If your top crust is in one piece, cut a few vents in it with a sharp knife.
  8. Place a sheet of parchment paper on the large baking sheet for easier cleanup, then transfer your prepared pie onto it.
  9. Bake for 75 minutes, turning once or twice for even color. If your pie is browning too fast, take a large square of foil, mold it over the back of a large bowl into a convex dome, then use that to cover the pie in the oven for the remaining baking time so it doesn’t brown much further. The pie is done when juices are bubbling visibly through the vents or lattice, or when the internal temperature reads 195°F. A tester inserted into the pie shouldn’t hit any overtly crunchy apple pieces. (I added an additional 10 minutes to the baking time t achieve the 195°F internal temperature.)

To Serve: Cool pie for at least one hour at room temperature before cutting into it. However, your filling will not fully thicken until it has fully cooled, ideally in the fridge for a couple hours. You can rewarm slices as you serve them, if desired. Leftovers keep at room temperature for 2 to 3 days, and in the fridge for 1 week. Serve with vanilla ice cream, if desired.

Brussels Sprouts with Pancetta & Balsamic Vinegar

Brussels sprouts are an essential part of my Thanksgiving weekend menu because my mom and mother-in-law are here to gobble them up with me. 🙂 In this dish, they are sweetened- and darkened- with balsamic vinegar.

This recipe was adapted from The New York Times, contributed by Amanda Hesser. I significantly reduced the amount of breadcrumb topping. It was a nice side dish to serve on Thanksgiving because it comes together quickly and requires minimal oven time.

Yield: 6 to 8 servings

  • 1/2 cup bread crumbs, preferably fresh
  • 1 tsp thyme leaves
  • 4 T extra virgin olive oil
  • 4 T unsalted butter
  • 2 lbs baby Brussels sprouts, washed and trimmed (cut larger ones in two)(I used an entire stalk of sprouts)
  • coarse salt and freshly ground black pepper
  • 6 ounces pancetta in small dice (about 1 1/2 cups)
  • 3 T minced shallots
  • 1 T minced garlic
  • 1/2 cup balsamic vinegar
  • 1/2 cup veal stock or rich chicken broth, more if needed
  • 2 T chopped parsley, for garnish
  1. Heat oven to 350 degrees, preferably on convection.
  2. In a bowl, mix bread crumbs and thyme with 2T olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.
  3. Heat butter and remaining 2 T olive oil in a large skillet over medium-high heat until foamy.
  4. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes.
  5. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more.
  6. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.
  7. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed.
  8. Taste, adjusting seasoning if necessary.
  9. Transfer to a warm serving bowl and scatter bread crumbs and chopped parsley on top.

Roasted Carrots with Chimichurri

In addition to serving the Voltaggio brother’s cornbread stuffing last Thanksgiving, I also served this savory-sweet roasted carrot dish from Bryan Voltaggio’s cookbook. I loved that the sauce incorporated the carrot greens and that additional greens were used as a garnish.

The recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I used rainbow carrots and modified the proportions in the sauce. I also found the sauce too coarse to pass through a fine mesh sieve. (I often skip that step anyway!) 😉 It is interesting that his technique is to cut the carrots into bite-sized pieces after they are cooked.

Yield: Serves 6 to 8

For the Roasted Carrots:

  • 2 1/3 lbs (1 kg, about 13 medium carrots) carrots (I used rainbow carrots)
  • 2 T (28g) olive oil
  • 3/4 tsp (1.5g) cinnamon
  • 1 tsp (3g) ground peppercorns, preferably Szechuan
  • 3/4 tsp (4.5g) fine sea salt

For the Chimichurri Sauce:

  • 1.8 to 2 oz carrot greens
  • 2 oz (56g) baby spinach or flat-leaf parsley
  • 1 large garlic clove
  • 2 1/2 T (35g) olive oil
  • 1 T (14g) red wine vinegar
  • 1/2 tsp (3g) fine sea salt
  • small carrot greens, for garnish

To Roast the Carrots:

  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Peel and trim the carrots.
  3. Set a large skillet with a lid over high heat and add the olive oil. When it begins to shimmer, add the carrots and cook, stirring, until they are golden brown and caramelized.
  4. Add the cinnamon, peppercorns, and salt; stir to blend.
  5. Cover and transfer to the oven to cook for 35 minutes, or until the carrots are completely tender.

To Make the Chimichurri Sauce:

  1. Set a large pot of salted water over high heat and bring to a boil.
  2. Prepare an ice bath.
  3. Blanch the carrot greens for 2 to 3 minutes and transfer to the ice bath.
  4. Blanch the baby spinach (or parsley) for 1 minutes and transfer to the ice bath.
  5. Once cool, squeeze out the spinach and carrot greens and put in a blender. (I used a Vitamix.)
  6. Add the garlic, oil, red wine vinegar, and salt and purée until smooth. Set aside.

To Finish the Dish:

  1. Remove the carrots from the oven, cut into bite-sized pieces, and transfer to a serving bowl.
  2. Spoon some of the Chimichurri Sauce over the carrots and garnish with small carrot greens.
  3. Serve family-style with reserved sauce on the side.

Michael & Bryan Voltaggio’s Cornbread Stuffing

My husband and I traditionally celebrate our wedding anniversary by having an extravagant dinner at VOLT in Frederick, Maryland. It is the restaurant of Bryan Voltaggio, of Top Chef fame. On our 19th anniversary, we brought home an autographed cookbook after enjoying our lovely meal. Last Thanksgiving, I made two side dishes from this special book. ❀

This stuffing recipe was adapted from Home: Recipes to Cook With Family and Friends by Bryan Voltaggio. I modified the proportions and used prepared stock as well as store-bought sausage as shortcuts.

Both the cornbread and the poultry seasoning can be made days in advance, which is always helpful. It was interesting to me that the cornbread was made without a leavening agent, making it more dense than a typical cornbread. The stuffing had a deep celery flavor from the celery seed and chopped celery. Nice.

Yield: 10 servings

For the Cornbread:

  • nonstick cooking spray
  • 1 cup (200g) granulated sugar
  • 5 T (1/3 cup, 75g) unsalted butter, at room temperature
  • 1 1/2 tsp (9g) fine sea salt
  • 3 large eggs
  • 2 tsp (12g) molasses, honey, or sorghum syrup
  • 1/4 tsp (0.6g) freshly grated nutmeg
  • 1 cup (240g) buttermilk
  • 1 cup plus 2 1/2 T whole milk
  • 2 2/3 cups (400g) all-purpose flour
  • 2 cups (276g) cornmeal

For the Poultry Seasoning:

  • 2 tsp (2g) finely chopped fresh flat-leaf parsley
  • 1 tsp (0.5g) finely chopped fresh rosemary
  • 1 tsp (1g) finely chopped fresh sage
  • 1 tsp (1g) finely chopped fresh thyme
  • 1 tsp (2g) ground celery seed
  • 1 tsp (2g) ground coriander
  • 1 tsp (2g) onion powder
  • 1/2 tsp (3g) fine sea salt
  • 1/2 tsp (1.5g) freshly ground black pepper

For the Topping:

  • 2/3 cup (50g) panko breadcrumbs
  • 2 1/2 T (25g) poultry seasoning (above)
  • 2 T unsalted butter, melted

For the Stuffing:

  • nonstick cooking spray
  • 3 T extra-virgin olive oil or canola oil
  • 4 1/2 cups (300g) freshly baked and cubed cornbread
  • 1 pound loose sweet Italian pork sausage
  • 2 medium onions, cut into 1/4-inch dice
  • 3 medium carrots, cut into 1/4-inch dice
  • 4 to 6 stalks celery, cut into 1/4-inch dice
  • fine sea salt and freshly ground black pepper
  • 2 cups chicken or turkey stock (preferably homemade)

For the Royale:

  • 3 large eggs
  • 1 cup (240g) milk or heavy cream

To Make the Cornbread:

  1. Preheat the oven heat to 350 degrees F, preferably on convection. Spray or butter the bottom and sides of two 9-by-13-inch baking dishes. (One 13-by-18 inch casserole pan can be substituted.)
  2. Put the sugar, 5 tablespoons butter and the salt in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, 4 to 5 minutes.
  3. Beat in the eggs one at a time, waiting until each one is fully incorporated before adding another.
  4. Beat in the molasses and nutmeg.
  5. Reduce the mixer to low speed, add the buttermilk and milk, and beat until incorporated.
  6. Add the flour and cornmeal, and beat on low speed until well combined.
  7. Increase the speed to medium and beat until the batter is well-blended and thick, stopping to scrape down the sides of the bowl a few times, 2 to 3 minutes.
  8. Pour the batter onto the prepared baking dishes. Tap each dish on the counter to settle the batter.
  9. Bake until the cornbread springs back lightly when pressed with your finger, 22 minutes on convection or up to 30 minutes in a standard oven.
  10. Cool completely in the dish on a wire rack.
  11. The cornbread may be made 3 days in advance, covered with plastic wrap, and held at room temperature.

To Make the Poultry Seasoning:

  1. Combine the parsley, rosemary, sage and thyme in a small bowl.
  2. Add the celery seeds, coriander, onion powder, salt and pepper. Toss to combine.
  3. The seasoning can be refrigerated in an airtight container for up to 3 days.

To Make the Topping:

  1. Put the panko breadcrumbs in a medium bowl and add the poultry seasoning (the remainder may be used to season gravies and other holiday dishes).
  2. Drizzle with the melted butter and toss with your fingers to moisten the breadcrumbs. Set aside.

To Make the Stuffing:

  1. Preheat the oven heat to 325 degrees F, preferably on convection. Spray a 9-by-13-inch flameproof casserole dish with nonstick cooking spray.
  2. Cube the cornbread and put into a large mixing bowl.
  3. Heat 2 tablespoons of the olive oil in a skillet or sauté pan over medium-high heat.
  4. Add the sausage and cook, stirring and breaking it up into small pieces with the back of a spoon so it cooks evenly, until cooked through, about 5 minutes. Use a slotted spoon to transfer the sausage to the cornbread.
  5. Return the same skillet with the drippings to medium heat and add the remaining 1 tablespoon olive oil.
  6. Once the oil is hot, add the onions and cook, stirring occasionally, until tender and translucent, about 3 minutes.
  7. Add the carrots and celery, season lightly with salt and pepper, and cook, stirring, until just tender, about 5 minutes. Add the vegetables to the cornbread and sausage.
  8. Put the eggs in a blender to make the Royale. Start the blender on low-speed and mix until the eggs are just blended.
  9. Put the milk or cream in a medium saucepan over medium-high heat and heat until a thermometer registers 180 degrees F. Add to the eggs in the blender and mix on low speed until homogenized.
  10. Add the egg mixture to the cornbread mixture.
  11. Add 2 cups of stock. Season with salt and pepper.
  12. Fold everything together with a rubber spatula until fully combined and the stock has mostly been absorbed. The stuffing will seem a little too wet before baking.
  13. Spread the stuffing in the baking dish. Lightly tap the dish on the counter to even out the mixture in the pan.
  14. Add the topping, letting it fall from your fingers in an even layer across the top.
  15. Bake the stuffing until very hot and cooked through, 30 to 35 minutes.
  16. Turn the broiler on high, and broil the stuffing until the crust is GBD (Golden Brown and Delicious), 3 to 5 minutes.
  17. Serve family-style from the casserole dish.

Note: When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,180 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Bread Machine Brioche
Chicken Stew with Biscuits
Raspberry Meringue Kisses
One-Pan Shrimp Scampi with Orzo
Chicken Parmesan with Chicken Thighs
Brown Butter Skillet Cornbread
Mark Bittman's Chocolate Chip Cookies
Roasted Vegetables with Pomegranate Vinaigrette
Ina Garten's Wild Mushroom & Farro Soup
Foodista Food Blog of the Day Badge
%d bloggers like this: