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Cooking 101: Supper Chef Mitch Prensky’s Cornbread Stuffing


PW’s new biweekly column, “Forking Stupid,” sees 25-year-old Nicole Finkbiner persuading professional chefs from Philadelphia’s great restaurants to please teach her, for the love of god, how to cook—one dish at a time. This week, Nicole visits Supper, where chef and owner Mitch Prensky helps her get ready for Thanksgiving with a simple, inexpensive, 15-minute cornbread stuffing recipe. Here’s what you need to make your own batch at home!

Cornbread Stuffing
Serves 4 to 6

1 pound crumbled cornbread
1Ž2 cup chopped celery
1Ž2 cup chopped onion
1Ž4 cup chopped cooked smoked ham or bacon
1Ž2 can lager beer
2 cups turkey stock
2 Tbsp chopped sage
2 Tbsp chopped rosemary
2 Tbsp chopped thyme
Salt and pepper to taste

1. Combine cornbread and herbs in a large bowl.
2. In a skillet, render bacon or ham until brown and crispy.  Add celery and onion and cook until softened.
3. Warm turkey stock in a pot.
4. Add beer to skillet and cook until reduced by half.
5. Add vegetable/ham mixture to cornbread mixture and moisten with turkey stock. Season with salt and pepper. Eat!

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