Regional Side Dishes For Your Holiday Table - Part 1 - New England
Greetings VinoVossers!
One aspect of wine that makes it so enjoyable to explore is the sheer variety that it offers. In a similar way, one of the best things about the holiday season dinner table is the cornucopia of food on offer. In fact, for some, the side dishes are a bigger draw than the traditional turkey or ham.
To ensure that you and your loved ones get maximum enjoyment out of this holiday season, Team VinoVoss has put together a collection of side dish classics from across the USA so you can find something new to add to your side dish rotation this year. This is our first installment but you can find links to all of them below.
New England: New England Cornbread Stuffing
Mid-East: Mid-East Sweet Potato Casserole With Marshmallows
Great Lakes: Great Lakes Green Bean Casserole
Plains: Plains Wild Rice Pilaf
South-East: Southeast Collard Greens
South-West: Chilli Cheese Dinner Rolls
Rocky Mountains: Rocky Mountain Butternut Squash Soup
Pacific West: Pacific West Roasted Brussels Sprouts With Balsamic Glaze
You might not think of corn when you think of New England. In fact, none of the New England states feature among the top 10 corn producing states today. Yet, corn has deep roots in both New England and holiday season traditions. During the earliest days of the settlers, corn was one of the most important crops for Native Americans, who taught the settlers how to cultivate and use it in many ways, saving the early settlers from starvation.
In colonial times, cornbread was a staple in New England homes, used for everything from simple meals to elaborate feasts. Cornbread's affordability, combined with its versatility, made it a natural choice for dressing it up over the holidays. Over time, the dish evolved with the addition of ingredients like herbs, onions, and sausage meat, giving the stuffing a hearty, savory flavor that complemented the roasted turkey and other classic holiday season dishes.
Try this New England classic for yourself.
New England Cornbread Stuffing Recipe
Servings: 8
Calories: 280 per serving
Ingredients:
For the Cornbread:
- Cornmeal: 1 cup (120g)
- All-purpose flour: 1 cup (120g)
- Baking powder: 1 tablespoon (12g)
- Sugar: 2 tablespoons (30g)
- Salt: ½ teaspoon (2.5g)
- Milk: 1 cup (240ml)
- Egg: 1 large
- Butter (melted): ¼ cup (60g)
For the Stuffing:
- Cornbread (crumbled): 6 cups (approx. 400g)
- Butter: ½ cup (1 stick or 113g)
- Onion (finely chopped): 1 large (about 150g)
- Celery (finely chopped): 3 stalks (about 120g)
- Chicken broth (or vegetable broth for vegetarian): 2 cups (480ml)
- Fresh sage (chopped): 1 tablespoon (or 1 teaspoon dried)
- Fresh thyme (chopped): 1 tablespoon (or 1 teaspoon dried)
- Salt: 1 teaspoon (5g)
- Black pepper: ½ teaspoon (2.5g)
- Eggs: 2 large
Instructions:
Step 1: Make the Cornbread:
- Preheat oven: Set to 400°F (200°C).
- Mix dry ingredients: In a bowl, combine the cornmeal, flour, baking powder, sugar, and salt.
- Mix wet ingredients: In another bowl, whisk the milk, egg, and melted butter.
- Combine: Slowly add the wet ingredients to the dry ingredients and stir until just combined.
- Bake: Pour the batter into a greased 8x8-inch baking dish and bake for 20-25 minutes until golden brown and a toothpick comes out clean. Let the cornbread cool, then crumble it for the stuffing.
Step 2: Prepare the Stuffing:
- Preheat oven: Set to 350°F (175°C) if not already.
- Sauté vegetables: In a large skillet, melt the butter over medium heat. Add the onion and celery and sauté for about 7-8 minutes until soft.
- Mix stuffing: In a large bowl, combine the crumbled cornbread, sautéed onions, celery, sage, thyme, salt, and pepper. Toss well.
- Add liquids: Pour the chicken broth over the mixture and stir gently. Add the beaten eggs and mix until well combined.
Step 3: Bake the Stuffing:
- Transfer the mixture to a greased baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and crispy.
Final Step: Serve:
- Let the stuffing rest for a few minutes before serving.
Being a chef is thirsty work and if you like the idea of experimenting with a little food and wine pairing as you labor away in the kitchen consider trying some of this sausage stuffing with a glass of dry Riesling. The floral aspect of Riesling works with resinous, floral herbs like sage, and the acidity cuts through the richness of the sausage.
Enjoy!
Matthew Cocks
