My darling husband has been known to wonder why Americans call it "stuffing" when it's not stuffed in anything. The statement that it's the recipe for what normally got stuffed inside the bird was dubiously accepted. The last time I made this, though, I was very glad it wasn't inside the bird, because the bird turned out to be still frozen even after 3 days in the fridge! No, I'm not sure how it managed that either.
Fortunately, this can be made ahead of time as a nice big casserole pan, and then just popped in the oven to warm up in that lst half hour after you pull the bird out to let it rest.
Step 1: mock cornbread (make ahead of time)
1 cup heavy cream
1/2 cup butter, melted
1 cup diced hatch chiles (flame roasted is even better)
1/2 cup coconut flour
1 cup almond flour
1 tsp baking soda
1 tsp salt
1-2 Tbsp bacon grease
Mix eggs, cream, and hatch chiles together, and add coconut flour and almond flour. Let sit for a few minutes to properly hydrate. Preheat the oven to 325F and stick a 10.5 to 12 in cast iron skillet in the oven with the bacon grease while it's preheating.
Melt the butter, add it, the baking soda, and salt to the mixing bowl. Stir well. Pull the hot pan out of the oven, pour in batter. Stick back in oven, cook for 25-30 minutes
Step 2: Toast the bread.
After cornbread has cooled (could be a few minutes, could be a couple days later), cut into rough chunks. Put on baking sheets, and toast for 30 minutes at 300F. They should turn dark brown but not burn. Set aside to cool.
Step 3: Make the Stuffing
1 batch toasted mock cornbread
1 large onion (or 2 small)
3 cups chopped celery (more or less)
1 large handful fresh sage leaves (about 1/2 cup, once diced)
1 bunch fresh rosemary (about 2 Tbsp, once leaves were stripped off the stems and diced)
1 large handful fresh thyme leaves (about 1 Tbsp once stripped off stems)
1 large bunch fresh parsley, chopped. (I used dried, about 1/4 cup, because my parsley has bolted)
1 Tbsp minced garlic
1 tsp black pepper (I used bourbon smoked cracked black pepper.)
1/2 tsp salt
1-2 Tbsp bacon grease
3 cups chickenstock
Preheat oven to 350F
In a skillet (could be same cast iron skillet used for cornbread. Yay for fewer dirty dishes!), heat bacon grease. Toss in black pepper, so it gets all the flavour bloomed and into everything you saute. Once hot, add onion, celery, & salt. Stir until starting to get translucent, then add herbs and garlic. When herbs are wilted and garlic starts to brown, take off heat.
Dump toasted mock cornbread in large casserole dish. Pour the sauteed mix on top, then mix with spatula until roughly evenly distributed.
In a separate bowl, mix 3 cups chicken stock with two eggs. Pour over the stuffing mixture. Cover dish with foil, bake for 45 minutes.