I meant to make cornbread dressing to go with the Christmas goose, but I didn’t have time to make the cornbread. So I riffed it:
- 4 slices bacon, cut into small strips
- some sunflower oil
- 2 oz butter
- 1 massive rib green celery, very leafy, chopped
- 1 big onion, finely chopped
- 3 slices crumbled stollen (to replace the cornbread sweetness)
- 6 slices sourdough bread, lightly toasted and cut into rough cubes
- 1/2 tsp ground black pepper
- 1.5 tsp dried sage
- About 2/3 pint well-seasoned chicken stock (2 coffee mugs)
Fry the bacon in the oil until brown and crisp. Scoop the bacon out, add the butter to the oil and fry the onion and celery, with the leaves, until soft and the onion is browning at the edges. Take off the heat, add the bacon and the dry ingredients. Stir well, tip into a baking dish. Sprinkle with half the stock, and bake on the bottom of the oven. This had an hour at gas mark 6, under the goose and potatoes. If it starts to toast and dry out too much, add the second mug of stock about half way through.
Great cold, too. It was very green, if the celery wasn’t leafy, or was blanched, I’d be tempted to bung in a bunch of roughly chopped parsley.