Maggie Klein’s Thanksgiving Stuffing from her November 1978 Gourmet Magazine

COMMUNITY GRAINS POLENTA CORNBREAD STUFFING

Makes enough for 10 with leftovers. Multiply recipe by increments of half for large parties (and turkeys).

Cornbread

Ingredient	Amount
Butter	3 tablespoons
Community Grains Whole Wheat Patwin Flour	¾ cup
Baking Powder	2 ½ teaspoons
Baking Soda	½ teaspoon
Salt	½ teaspoon
Community Grains Red Flint Corn Polenta	1 ¾ cups
Whole Milk	¾ cup
European-style Yogurt	1 cup
Eggs, lightly beaten	2

Melt the butter in a small saucepan and put aside.
Into a bowl, sift together wheat flour, baking powder, baking soda, salt, and polenta.
In another bowl, combine the milk, yogurt, eggs, and two tbsp of the melted butter.
Add the yogurt mixture to the cornmeal mixture and stir with a fork until just combined.
Butter a baking dish with the remaining melted butter and pour in the batter.
Bake in a preheated 400-degree oven for 20 to 25 minutes.
Let cool on a rack.

Stuffing*

Ingredient	Amount
Day-old Cornbread	1 recipe
Chopped Onion	3 cups
Chopped Celery	2 cups
Butter	1 ¼ cup
Parsley, stems removed and finely chopped	1 bunch
Dried, powdered Sage	3 tablespoons
Thyme	1 teaspoon
Marjoram	1 teaspoon
Salt and Pepper	to taste
Broth made from neck, gizzard, heart, and frozen chicken bones	–

Crumble the day-old cornbread into ½-inch pieces, spread them on a cookie sheet, and bake at 325 degrees until they are slightly crisp, about 20 minutes. Transfer to a large bowl.
Saute the onion and celery in ¾ c butter for 5 minutes, until the vegetables are softened, and transfer with the butter to the bowl.
Add the parsley, sage, thyme, and marjoram and stir well.
Drizzle with ½ c melted butter, add salt and pepper to taste, and stir well again, tasting for desired seasoning.
Moisten the stuffing to your liking with turkey broth.
Put into a buttered casserole dish, cover the top with excess turkey skin, and bake at 350 degrees until piping hot.

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*Over the years, I’ve added the following ingredients to the classic stuffing recipe:
¼ to 1/3 lb crumbled and cooked hot Italian sausage
Toasted pecans and walnuts
2 thinly sliced pickled Jalapeños without their seeds (pickle in Champagne vinegar, water, and salt overnight–wear gloves when making them)