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Yay! The semester is over and I can resume food blogging! It pained me to be away so long, but I had end-of-semester projects to do, as well as a ton of marking (and anybody who has ever marked undergraduate papers knows how odious a burden that is). This blog entry is one of my favourite yet, because this is the first time I’ve ever been able to cook Christmas dinner. My parents never let me do it, and so this year since I’m having two Christmases, I decided I’d take one on myself. Since I’m going to see my family for the first time in over a year, Jeff and I decided to have a little Christmas celebration of our own here in London. I won’t bother including the potatoes or turnips that we had with supper; if you can’t boil a potato at this point in your life, you’re really a write-off and there’s nothing I can do to fix that.
Without further ado, here are my recipes for cornbread stuffing, cranberry-glazed turkey breast, roast squash, and panna cotta. I’m going to do each recipe as a separate entry, just for ease of searching later on.
PS: I got an ice cream maker for Christmas, so you can look forward to some recipes for that soon!
Cornbread Stuffing Ingredients
5 cups cornbread
2 cups chicken stock
2 eggs, beaten
1 onion
3 or 4 celery stalks
2 or 3 garlic cloves (I like a lot of garlic)
1 tbsp sage
1 tbsp cilantro
1 tsp chipotle powder
salt and pepper
Cornbread Stuffing Recipe
1. Preheat your oven to 350 degrees.
2. Dice the onion and celery and sautee with garlic until translucent.
3. Mix all of your ingredients together and pack into a baking dish. I noted the spices I used here, but you really can freestyle quite easily; anything from rosemary to ginger would be tasty here.
4. Bake the stuffing for about 30 to 35 minutes.
