Pairing peanuts with fowl has traditional roots that are traced back to West Africa. Here I combine the peanuts with cornbread that's made with locally grown and milled cornmeal to make a delicious dressing. You can also use this as a stuffing if you'd like. You can also swap out the herbs to better pair the dressing with your meal.
Serves 6-8 ppl
Prep time: 20 minutes
Cook time: 30 minutes
Cooks Note: The cornbread can be make up to 2 days before preparing the dressing.
4 cups crumbled cornbread
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup celery, chopped
1/2 of a onion, chopped
1/4 teaspoon fresh thyme leaves, chopped
1/4 teaspoon fresh rosemary, chopped
1 egg, lightly beaten
1/4 cup chopped roasted peanuts
1 tablespoon peanut butter
1 cup turkey, duck or chicken stock
1 tablespoon melted butter, bacon fat or duck fat
salt and black pepper
Pre-heat your oven to 300 degrees F.
Heat a medium sized skillet over medium high heat. Cook the garlic, onions and celery in the olive oil until they are translucent, about 5-7 minutes. Set aside and let cool slightly.
In a large bowl add the sauteed vegetables along with the remaining ingredients. Mix until thoroughly combined.
Pour the mixture into a well greased 8' to 10" cake pan or cast iron skillet. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes or until set.
If you have any extra melted duck fat or butter laying around, brush the top of the dressing with it for a little added flavor.