Serves 6
Ingredients:
9”square pan of Cornbread – white or yellow; homemade (according to directions on back of cornmeal box) or store bought
1 ½ lbs Ground veal (or you can use ground turkey, chicken or any kind of sausage you like, sans the sausage casing)
Large Onion – diced, not too fine
Celery heart – trimmed and chopped
3 carrots, peeled and diced (more fine than onion)
1 cup Chicken broth (or vegetable broth, if you prefer)
¼ cup slivered almonds (or pine nuts if you prefer)
1 egg – well beaten
Dash of Tabasco
2 Tbs Olive Oil
Sage – one or two leaves
Salt and pepper to taste
Preparation:
Preheat oven to 350°F
Take the onion, sauté in a large pan with olive oil until lightly browned, add sage leaves for a minute or two, then add meat and cook on low until just cooked through
Empty this into a large bowl, then add the celery, carrots, crumbled cornbread,
Almonds, salt & pepper, Tabasco and mix together.
Add ½ of the egg mixture and ½ of the broth to the bowl – you want the mixture to be moist but soggy
Empty the mixture into a rectangular pyrex or other baking pan (I usually rub some butter on the inside so nothing sticks later)
Bake, covered with foil for 45 minutes; then turn off the oven, uncover the pan and let the dish continue to cook another 15 minutes or so – you want the top to be a bit crunchy