When I was younger, my family moved from Texas to California, and when I started at my new school, I remember being asked about what we ate for Thanksgiving. My classmates were surprised by my answer; they had never heard of stuffing being made with cornbread! I raved about good it was and that it was much better than traditional stuffing.
My early passion for food started with my mom, who is currently living with dementia. Helping her in the kitchen and learning her recipes are some of my favorite memories, laughing and joking and cooking together.
Helping my mom in the kitchen during Thanksgiving eventually turned into me taking on the cooking while she sits, watches, relaxes and keeps me company. I involve my sisters, brothers, wife and nieces with the full process so we all have these recipes for years to come.
I always remind my mom that these recipes are from her and her family, and I let her know how happy I am to have those memories of cooking with her in the kitchen. Being able to carry on the traditions of my childhood in my family, and with my own kids, is the ultimate gift.
I hope you enjoy our special family recipe with your own family this holiday season.
Grandma’s Stuffing
Ingredients
1 box of corn meal (15 oz.)
1 tablespoon fresh sage, chopped
3 stalks of celery, chopped
1 small onion, chopped
3 tablespoons grapeseed oil
1 lb. Jimmy Dean original sausage
1 cup chicken broth
Directions
1. Make a cornbread recipe, following 1 box of corn meal.
2. After cooling, crumble cornbread on a sheet tray to let dry, for 1 hour minimum.
3. Heat up pan, add oil and cook sausage.
4. Cook through, then add onion and cook until translucent. Add celery, cook for another 3 minutes, add sage.
5. Season with salt and pepper to taste.
6. Combine sausage mixture with cornbread in a large mixing bowl.
7. Add broth until moist.
8. Mix well.
9. Bake in oven at 350ºF for 30-45 minutes, until brown on top.
About: Chef Tim Hollingsworth is an award-winning chef and restaurateur. Learn more.
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