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GOODNESS
Sage: This delightful herb is a key player in some terrific recipes, but it is also a great purifier, fighting both bacteria and viruses. It is a powerful anti-inflammatory, and is used by many to ease the symptoms of arthritis. It also helps to lower blood pressure and control blood sugar. Like rosemary, it has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid excessive quantities of sage if you are pregnant.
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
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Recipe

Corn Bread, Green Chili and Pine Nut Stuffing

serves
prep time: 10
cook time: 240

ingredients

  • Make the corn bread a day ahead.
  • Easy Corn Bread
  • 1 cup raisins
  • 1/3 cup tequila
  • 2 large poblano or pasilla peppers
  • 2 cups chopped onions
  • 4 1/2 teaspoons chopped fresh thyme
  • 3/4 teaspoon dried marjoram, crumbled
  • 3/4 teaspoon dried rubbed sage
  • 1/2 1 pound round loaf
  • sourdough bread, crust trimmed, cut into 0.5 inch cubes (about 1 quart)
  • 3/4 cup pine nuts, lightly toasted
  • 2 large eggs, beaten to blend

directions

Cool corn bread completely. Cover and let stand at room temperature overnight.

Combine raisins and tequila in large saucepan. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours. Drain well.

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag, let stand 10 minutes. Skin, seed and chop chilies.

Melt butter in large skillet over medium heat. Add chopped chilies, onions, thyme, marjoram and sage. Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature, chill chili mixture.)

Crumble corn bread into large bowl. Add raisins, chili mixture, sourdough bread cubes and pine nuts. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.

To bake stuffing in Turkey:

Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly. Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

To bake all of stuffing in baking dish:

Preheat oven to 350 degrees. Generously butter 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.