Making Stuffing With Harmons

Making Stuffing With Harmons

(KUTV) Chef Lesli joins us once again from Harmons, and she shows us in the kitchen how to make 2 different types of stuffing for your Thanksgiving dinner.

Sweet Potato-Bacon Stuffing

From Chef Lesli Sommerdorf for Harmons

Serves 16


10 cups sourdough bread, cut into 1" pieces

1 lb thick-cut bacon slices, cut into ½" pieces

2 Tbsp butter

2 ¾ lbs peeled garnet sweet potatoes, cut into 1" pieces (about 6 cups)

2 onions, diced

4 celery ribs, diced

1 1/2 Tbsp chopped fresh thyme

1 1/4 tsp salt

Freshly ground pepper

1 1/3 cups fresh orange juice

3 large eggs

1 1/3 cups low-salt chicken broth


Position rack in center of oven. Preheat oven to 350 degrees and butter a 9" by 13" baking dish.

Place bread cubes in a single layer on a rimmed baking sheet and bake until dried out, about 10 minutes. Let cool. Place bread cubes in a large bowl.

In a large, heavy pot over medium-high heat, cook bacon until crispy, about 8 min. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain.

Pour off and discard all but 3 Tbsp bacon drippings from pot over medium-high heat. Add butter, sweet potatoes, onions, celery, thyme, salt and pepper and cook until onions are soft, 6-8 min. Add orange juice and bring to boil. Cook until sweet potatoes are almost tender and juice is almost absorbed, about 5 min. Add bacon and sweet potato mixture to bowl with bread cubes. Season with salt and pepper.

In a bowl, add eggs and chicken broth and whisk to combine. Add to stuffing and toss to combine. Transfer to prepared baking dish.

Bake stuffing, uncovered, until top is lightly browned and crisp around edges, 50 min. to 1 hour.

Adapted from Bon Appetit magazine

Cornbread Stuffing

From Chef Lesli Sommerdorf for Harmons

Serves 8-10



2 cups yellow cornmeal

1 cup all-purpose flour

1 1/2 tsp salt

2 Tbsp baking powder

1 tsp baking soda

1 tsp smoked paprika

4 eggs

2 cups plain low-fat yogurt or buttermilk

1 cup milk

2 Tbsp mild honey

4 Tbsp unsalted butter, divided


2 Tbsp olive oil

1 large onion, finely chopped

4 ribs celery, cut in small dice

4 cloves garlic, minced

Salt and freshly ground pepper

2 Tbsp chopped fresh sage

1 Tbsp fresh thyme leaves

½ cup minced fresh flat-leaf parsley

½ cup toasted chopped pecans

Salt and freshly ground pepper

About ½ cup milk

4 Tbsp unsalted butter

2 eggs, beaten

To make the cornbread, preheat the oven to 400 degrees. Place a 9" cast iron skillet and a heavy 2-qt baking dish or 2 (9"-square) baking pans in the oven to heat.

In a bowl, add cornmeal, sift in flour, salt, baking powder, baking soda, and paprika. Stir to combine. In another bowl, add eggs, yogurt, milk, and honey. Add wet to dry ingredients and stir until just combined.

Carefully remove the pans from the oven and add 2 Tbsp butter to each pan. Swirl the pans so that the butter melts quickly. Divide the batter between the hot pans and place in the oven. Bake until golden brown and a toothpick inserted in the center comes out clean, 35-40 minutes.

Let cool. Turn out cornbread, cut into cubes, and place on rimmed baking sheets to dry out overnight.

Preheat the oven to 325 degrees. Butter a 9" by 13" baking dish

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