Corn Bread Stuffing
Dear SOS: In November 1998 you printed a letter requesting the turkey and cornbread dressing served at the Windows on the World Restaurant at the World Trade Center in New York. I’ve used these recipes, and family and friends have requested them again this year. I thought reprinting the recipes might be an appropriate tribute.
Judy Garrett
Cambria
Dear Judy: Windows on the World chef Michael Lomonaco, who survived the attack, provided both the turkey and stuffing recipes. He recommended cooking the stuffing separately. The recipe calls for a farm-raised wild turkey found at some markets, but a good supermarket turkey works well too. Ancho chile powder is available at most Latino grocery stores and many supermarkets.
If you have an oven large enough for the turkey and casserole dish of stuffing, add the stuffing to the oven about one hour after the turkey goes in. Both should be ready about the same time. If your oven will accommodate only a turkey, cook the stuffing first, then reheat the stuffing 15 to 20 minutes in a 350-degree oven while the meat rests and the gravy is made.
Combine the corn bread, sourdough bread, buttermilk, molasses, chicken stock and beaten eggs in a bowl and soak 3 to 8 hours in the refrigerator.
Heat the oven to 350 degrees.
Cook the bacon in a skillet over medium heat until the bacon is browned. Pour off and reserve the rendered fat.
Add the green onions and jalapenos to the bacon and cook 5 minutes. Remove from the heat and cool.
Add the soaked bread along with the chile powder and chopped pecans to the green onion-jalapeno mixture. Season with salt and pepper to taste. Spoon into a casserole dish and drizzle the top with several tablespoons of reserved bacon drippings.
Bake the stuffing until the top is browned and crisp, 30 to 35 minutes. Remove from the oven and cool 15 minutes before serving.
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