MICHAEL SYMON CORNBREAD STUFFING RECIPES

Steps:

• Preheat the oven to 350°. Oil a 9-by-13-inch metal baking pan.
• In a medium skillet, toast the cornmeal over moderately high heat, stirring constantly, until lightly browned, about 5 minutes. Transfer to a large bowl and whisk in the flour, baking powder and salt. In a separate bowl, whisk the milk with the honey and eggs. Add the liquid to the dry ingredients and whisk until moistened. Add the butter and whisk until smooth.
• Pour the batter into the prepared pan and bake in the center of the oven for 30 minutes, until golden and a toothpick inserted in the center comes out clean. Let the corn bread cool on a rack for 15 minutes. Cut into squares and serve warm or at room temperature.

Steps:

• Preheat the oven to 350°. Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil. Season with salt and pepper and turn the squash cut sides down. Roast for about 1 hour, or until tender. Let cool slightly.
• Increase the oven temperature to 375°. Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted. Let cool completely. Leave the oven on.
• Generously butter a 12-cup muffin tin. In a medium skillet, cook the bacon over moderate heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Heat 1/4 cup of the bacon fat in the skillet. Add the red onion and cook over moderate heat until softened, about 4 minutes. Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes. Stir in the bacon.
• Peel the roasted squash. Transfer 3 cups of the squash to a food processor, add the sugar and puree until smooth. Season the mixture with salt, add the eggs and process until incorporated. Add the chicken stock and process again.
• In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes. Stir lightly, add the onion-bacon mixture and 1 teaspoon of salt and stir again. Mound the stuffing in the prepared muffin cups. Wrap any extra stuffing in a piece of heavy-duty foil.
• Bake the muffins and any extra foil-wrapped stuffing in the upper third of the oven for about 40 minutes, until crisp on top and heated through. Unmold the stuffing muffins and serve hot.