Cornbread Kush is a take on cornbread stuffing or scramble, and traces it’s roots back to African slaves. It was made out of leftovers and transformed over the years into a Thanksgiving staple. According to thefoodaddict.com:
The word kush comes from the Hausa language of Upper West Africa, through the Arabic term for couscous. Called kush in the Chesapeake and Carolinas, and coush-coush, in Louisiana, there were various versions according to the region one lived in. There were plain versions, sweet versions, savory versions.
Chef, author and advocate, Suzanne Barr created her own version of the traditional dish. You can create it whenever you have leftover turkey to create a something new. Here is all you need to know:
Prep time: 15 min
Cooking Time: 30-35 min
-4 Tbsp butter, plus ¼ cup melted butter
-1 white onion, roughly chopped
-1 red bell pepper, roughly chopped
-1 ½ cup fresh or frozen corn
-2 tsp of salt
-1 Tbsp chopped sage
-1 Tbsp chopped rosemary
-1 Tbsp chopped thyme
-¼ cup chopped fresh parsley
-2 cup of leftover turkey (cut into cubes) and gravy
-1 medium loaf of yellow store-bought cornbread, cool and crumbled
-½ – ¾ cup of turkey or vegetable stock
-1/3 cup sliced chives
1) Preheat the oven to 375 degrees.
2) Heat the butter, in a large skillet and sauté the onions, peppers and corn until they are translucent, adding salt and herbs.
3) As the onions begin to turn translucent, add leftover turkey and any remaining gravy to the pan.
4) Slowly incorporate the crumbled cornbread into the skilled until all it is completely incorporated. Add stock to moisten.
5) Cook over a low heat and stir frequently until the stock has been fully absorbed. Season to taste as necessary.
6) Place kush into roasting pan and pour remaining butter on top allowing top to brown. Garnish with chives and serve immediately.
If you are able to access fresh corn, save the husk and scoop Cornbread Kush into husk and bake them in a roasting pan allowing each guest to have their own personal Kush for Thanksgiving, family gatherings or the holidays.
Recipe courtesy of Think Turkey.