- 5 Tbs unsalted butter, plus more for greasing the pan
- 1 bunch scallions
- 1 celery rib, thinly sliced
- ½ tsp kosher salt, more as needed
- ¼ tsp freshly ground black pepper
- 3 large egge
- 6 cups stale cornbread crumbled into large chunks
- 1 Tbs chopped fresh sage or rosemary
- Pinch of ground cayenne
- 1-½ C turkey or chicken stock, more as needed
- 1 C grated sharp cheddar
- ¼ C grated Parmesan
- ¼ C chopped parsley
- Favorite cornbread (prepared in advance and dried)
- 1 Preheat oven to 400. Butter a shallow 1-½ quart baking dish.
- 2 Thinly slice scallions, separating white and light green parts from the dark green parts. Save the dark green parts for later.
- 3 In a medium skillet over medium heat, melt 3 Tbs butter. When the butter foam has most disappeared, add white and light green scallion slices, celery and pinch of salt. Cook stirring until tender, 5 to 8 mins. Add pepper, let mixture cool.
- 4 Whisk eggs in a separate bowl. Add cooled vegetable mixture, dark green scallion parts, cornbread, sage or rosemary, ½ tsp salt and cayenne. Stir in 1-½ C stock. Add more if needed to moisten. Moist not mushy. Fold in ½ C cheddar, Parmesan, and parsley.
- 5 Spoon into prepared baking dish. Sprinkle the top with remaining ½ C Cheddar. Cut butter into ½ inch cubes and spread over top. (Can be covered with plastic wrap and refrigerated over night.)
- 6 Bake until crisp and brown on top 25 to 35 minutes. (Longer if baking from the refrigerator.
From New York Times Cooking Recipes