With T-Day less than a week away, the clock is ticking on the final menu...of course, we'll have our traditional sides and favorites but I'll also be serving up this Stuffing and Corn Souffle, which the mister, after his 2nd serving declared, "Hits the spot and then some!" And indeed it does!
I was asked to create a recipe using Mrs. Cubbison's Corn Bread Stuffing...which, as you know, is like asking me if I want a new piece of jewelry...duh, yes please! So into the kitchen I flew (visualize a bat outta hell) and after thinking about what to make for all of FIVE minutes...it came to me...I heard voices and there was music...I turned off the TV and went to work...the end result was Stuffing and Corn Souffle, nothing short of Divine Intervention - cue the choir!
Did you know Thanksgiving is the 2nd most favorite holiday of the year? Only Christmas tops it - and most T-Day feasts are made by Moms with stuffing being the favorite side dish and the most passed-down recipe...people love stuffing! You can read more interesting facts from a Thanksgiving Across America Survey on the Thanksgiving Tips website, where you'll also find some great T-day recipes. There's one more thing you need to check out, Mrs. Cubbison's Facebook page, go and like it, be Mrs. Cubbison's new friend...and be sure to enter the contest on her page...it would be great to win a $1,500 shopping spree, no?
There are two packages of stuffing mix in the Mrs. Cubbison's box, you will only use one package for this recipe, unless you want to double it, which come to think of it, is a mighty good idea!
After the stuffing is made, it's put into a baking dish and then a mixture of cream, eggs, cheese and seasonings is poured over top...it's baked to golden perfection...and the aroma will bring the troops running!
Just rest your eyes upon all that goodness...it's like a Bob Ross painting - happy things going on everywhere! Make this - not to replace your family stuffing recipe - but as a side dish that will enhance everything on your Thanksgiving menu - including Tom himself!
Stuffing and Corn Souffle - Pots and Pins
1 box Mrs. Cubbison's Corn Bread Stuffing (you will only use one package)
2 1/2 cups frozen corn
1 cup chicken stock or broth
1 cup cream
1 cup Gruyere cheese, shredded
1/2 cup celery, finely diced
1/2 cup onion, finely diced
1 stick butter
2 teaspoons sugar
1 teaspoon fresh sage
1 teaspoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Butter a baking dish and set aside (I used a 7 x 11 baking dish but a 9 x 13 would work). Preheat oven to 375 degrees. In a large skillet, melt butter and saute celery and onion until translucent, about 7 minutes. Stir in corn, stock, sage and thyme, bring to a boil. Stir in stuffing mix, toss gently then cover with a lid, remove from heat and let stand for 5 minutes.
In a medium bowl whisk together cream and eggs. Stir in cheese, sugar, salt and pepper. Spoon stuffing and corn mixture into prepared baking dish. Pour cream and cheese mixture over top, evenly distributing the cheese, do not stir. Put baking dish into a larger pan and fill half way up the side with hot tap water. Bake in 375 degree oven for 45 to 50 minutes. Serves 6 to 8.
*Disclaimer: This sponsorship is brought to you by Mrs. Cubbison's who we have partnered with for this promotion. The opinions expressed are my own, as is the recipe, for which I'm mightily proud. Make this one folks, you won't be sorry.