Grits Stuffing

This is a quick and easy way to make a faux cornbread stuffing. Make sure you use "quick" and NOT "instant" grits.

• 3-4 tbsp butter
• 2 cups chopped celery (include the leaves)
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 3 cups water (or turkey stock)
• 3 tsp soup base (vegetable or chicken) – or 4 bouillon cubes (These are used in place of salt.)
• 1/8 tsp cayenne
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1 tbsp fresh sage, minced (or 1 tsp dried sage)
• 1 cup quick grits
• 2 cups dry bread, cut into small cubes
• 2 eggs beaten with 2 tbsp water

Melt the butter in a large saucepan, and add the chopped celery.  Sauté the celery for a couple of minutes on medium-high heat and add the chopped onion and minced garlic.  Sauté these for a couple of minutes more, or until the onions are translucent.  The celery should remain crunchy – it will finish cooking later.

Add the water, soup base, cayenne, oregano, basil, and sage, and stir to combine.  Make sure the bouillon or soup base has dissolved, and turn the heat to high.

When the water begins to boil, remove from heat and add the quick grits while continuing to stir.  You will need to stir constantly for about one minute to prevent lumps.  Cover and cook five minutes more, stirring occasionally. 

Note:  If you add the grits to rapidly boiling water, they will form lumps almost immediately.  That is why you must remove from or reduce a low simmer before adding them.

This mixture should be a bit moist at this point.  Taste it to adjust the seasonings, if needed. Combine the bread cubes with the egg mixture and then stir in the grits.  Pour into a baking dish to heat at 350° for about 5-10 minutes just before serving.  If the mixture is too dry, add a bit of water or soup stock.  You can also vary the amount of bread cubes you use.  This can easily be made ahead of time and heated just before serving, but increase the baking time to 15 minutes.  Do not overcook or else the celery will no longer be crisp.