So, You're Done Spatchcocking ...
Now, what about your Thanksgiving sides? The Food writers share their recipes.
This flavorful dressing that needs to bake in its own pan would be a perfect match for the grilled and unstuffed spatchcocked turkey. The cornbread can be made in advance to relieve some of the oven traffic congestion on Thanksgiving Day.
Pepper Jack Cornbread & Tamale Dressing With Poblano Peppers
Pepper Jack Cornbread
1/4 cup shortening (or cooking oil)
2 cups cornmeal
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups buttermilk
2 large eggs, lightly beaten
8 ounces pepper jack cheese, grated
Pre-heat the oven to 450 degrees. Put the shortening (or oil) in a 10-inch cast-iron skillet and place it in the oven while it is pre-heating. (Heating the skillet in advance insures the cornbread will have a crisp bottom crust.) Mix the dry ingredients in a heat-proof mixing bowl. Whisk in the buttermilk and the beaten eggs until well mixed. Fold in the grated cheese. Remove hot skillet from the oven and carefully pour the melted shortening (or oil) into the mixture, whisking while you pour. Pour the cornbread batter back into the hot skillet and bake for 15 minutes at 450 degrees or until the top is golden brow. Remove from the oven and cool completely.
1 10-inch skillet pepper jack cornbread, crumbled
1/2 stick of butter
1 large yellow onion, diced
2 poblano peppers, roasted, peeled, seeded & chopped
2 ribs celery, diced
1 tablespoon chopped, fresh sage
1 package frozen corn kernels, thawed
1 can cream-style corn
3 cups warm turkey (or chicken) stock
1 dozen pork or chicken tamales, shucks removed, cut in chunks
salt and pepper to taste
Preheat the oven to 325 degrees. Lightly grease (or spray with baking spray) a 13x9 baking pan or casserole dish and set aside. Melt the butter in a large skillet and sauté the onions, peppers, celery, and sage over medium heat until the onions are clear and the vegetables are tender. Combine the sautéed vegetables and the crumbled cornbread in a large mixing bowl. Fold in the corn kernels and creamed corn. Add the turkey stock and stir well. Carefully fold in the tamale chunks. Season to taste with salt and pepper. Spoon the mixture into the prepared baking dish and cover with foil. Bake for about 45 minutes at 325 degrees, remove foil, and bake 15-20 minutes more, until dressing is golden brown and crisp on top. Serves 8-10.