NAAN CORNBREAD STUFFING

Category

Umami, Texture

Form

Crunch, Moist

Function

Contrast, Familiarity

NAAN CORNBREAD STUFFING

NAAN CORNBREAD STUFFING

Difficulty: Easy
Yield

6-8

servs
Prep

20

mins
Cook

2

hrs

The naan adds chew and body to the soft, buttery cornbread while the mushrooms and ghee create a rich, savory depth. It holds up beautifully as a base for roasted meats or as its own centerpiece on the table.

Ingredients

  • 4 cups naan, chopped

  • 4 cups cornbread, chopped

  • 2 tbsp ghee

  • 1 onion, chopped

  • 1 lb mushrooms, chopped

  • 3 ribs celery, chopped

  • 2 tbsp sage, minced

  • 2 tsp garam masala

  • 250 ml ghee, melted

  • 4 eggs, lightly beaten

  • 1 cup maple breakfast sausage, chopped (optional)

  • 3 cups stock, chicken or veggie

Method

  • Preheat oven to 250F (120C). Spread chopped naan and cornbread on baking sheets and bake until dried out completely, 30-40 mins.
  • In a large skillet, melt 2 tbsp ghee. Add onion and cook 5 mins until translucent.
  • Add mushrooms and cook 7 mins until softened. Stir in celery and cook another 3 mins, allowing some crunch to remain. Remove from heat and cool slightly.
  • Increase oven temperature to 375F (190C).
  • In a large bowl, combine naan, cornbread, veggies, sage, melted ghee, eggs, and sausage if using.
  • Grease an 8×8 Pyrex with ghee, pour in mixture, and add stock evenly over top.
  • Bake 45 mins, checking at 35 mins for color. Cover with foil if browning too quickly. Best served warm.

Timelapse Video

Notes