Tahini Cornbread Stuffing
1 Tbsp olive oil
2 Tbsp unsalted butter
1 large yellow onion, chopped
4 cloves garlic, finely chopped
3 stalks celery, chopped
8 oz. cremini mushrooms, quartered
10 cups cubed prepared cornbread, dried overnight*
6 Tbsp unsalted butter, melted and cooled
6 Tbsp Soom Premium Tahini
3 large eggs
⅔ cup whole milk
1 tsp salt
½ tsp pepper
¼ cup sage leaves, chopped
3-4 sprigs thyme, leaves removed and chopped
2 Tbsp chopped flat-leaf parsley
Preheat the oven to 375F. Butter a 9×13 baking dish. Set aside.
Heat a large skillet over medium to medium-high heat. Add the butter and olive oil. Once hot, add the onion, garlic, and a couple pinches of salt and pepper. Sauté for 5 minutes, stirring occasionally. Add the celery and sauté for an additional 3-4 minutes, lowering the heat to medium if the vegetables appear to be browning too much. Add the cremini mushrooms and sauté for 7-8 minutes, until they release their moisture and the vegetables are softened and golden brown. Season the vegetables with additional salt and freshly ground black pepper, to taste. Set aside to cool.
Add the cornbread cubes to a very large bowl. Add the cooled vegetables and gently stir to combine. In a separate bowl, whisk together the melted butter, tahini, eggs, milk, salt, and pepper until smooth and combined. Pour over the stuffing mixture and stir to coat, until the cornbread is moistened. Add the sage, thyme, parsley, a couple pinches of salt, freshly cracked black pepper, and stir until combined. Add mixture to baking dish. Bake for 25-30 minutes, or until set and golden brown on top.
To dry out your cornbread, cut it into ½ – 1’’ cubes, and lay them out in an even layer on a large, rimmed sheet pan overnight.
Dietary Preferences: NF, SF, Kosher, FF
Seasonality: Winter, Fall