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powdered ginger in cornbread stuffing?

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I came across a new recipe for cornbread stuffing (with pecans, apples and cranberries)
that calls for two teaspoons of ginger. I am a bit reluctant to try it because I can't imagine
the taste combination. Has anyone ever tried this? Does ginger compliment cornbread stuffing?

thanks and happy Thanksgiving.

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  1. Normally I would use poultry seasoning or sage + other savory herbs. Cornbread stuffing has become so common now, perhaps this addition is an attempt to make it more interesting. Ginger would not have been normally used with cornbread stuffing, if my lifetime experience of eating and making it is worth anything. For a traditional taste I recommend onion, sage, any herbs you like, and plenty of broth and pepper. Any other additions--I learned to use brown rice, apple, celery--are done to your taste and desire. I never added eggs or butter, but many cooks do like a butter flavor in their stuffing. Eggs I don't recommend. But believe me, there is room for expression when making stuffing! I'm not enthusiastic about ginger though.

    1. A little ginger goes a very long way. I don't know if this recipe has any sugar in it, but if it doesn't and you've got ginger and cranberries in it it seems to me it would be really tart, which isn't a good stuffing flavor. A sweet stuffing could be disconcerting as well. If there's anything I've learned over the years it's that the holidays are not the time to be whipping out new recipes unless you're the only one eating them. :D

      1. Ok, I'm just going to throw out a NO here. I would definitely not put two (!!!) teaspoons (!!!) of powdered ginger into cornbread stuffing, ever. In fact, I would leave it out altogether.

        I had a delicious stuffing for a pre-T-day feast last week that included both apples and cranberries, and was primarily seasoned with fresh rosemary. It was DIVINE.

        Good luck, and happy Thanksgiving to you too! :)

        1. when i read the question, i grimaced and thought it sounded like a really bad idea. though for a bread and fruit type dressing ginger might work. and i'd could be happy to try a cranberry sauce with fresh grated ginger.

          a quick way to check the cornbread idea might be to make a small batch of corn muffins with ginger and see if has anything to recommend it.

          1. I think people are hesitant to try things they've never tried but ginger does go well with cranberries and apples...It also goes well in savory bread puddings. it would probably go well with the entire combination of ingredients in your recipe. Ginger is not an ingredient that only has to go with sweet things. Look at ethnic dishes; many use ginger in a lot of preparations and not just sweet dishes.

            1 Reply
            1. re: Cherylptw

              Thinking just of the cornbread part, I'd say no. But if those fruits are a strong part of the flavor, then ginger would work.

              I just made a cranberry-pineapple sauce, which included an inch knob of minced fresh ginger. Ginger works well in a sweet-tart setting.

            2. Ginger is an incredibly versatile spice, and I think in this country we overlook some of its potential flavor pairings. Depending on how it's used and what it's used with, it can lend either a true ginger flavor or sweetness or heat, or various combinations thereof, to recipes. It really can be quite useful in bringing out the flavor of cranberries. Both of these items are strong, but cornbread can absorb a lot of flavor and sometimes seem bland, according to the meal used.

              I've certainly seen ginger used in corn muffins, especially those containing fruits, but my answer here would depend on whether the cornbread is a savory cornbread or instead contains sugar. In some parts of the country, cornbread can be quite sweet; my understanding is that in other regions, it would never contain sugar.

              So, if it's strictly savory bread, I would use diced or minced crystallized ginger, since it's sugared. Given the other ingredients, I think it would be more palatable.

              If it's a sweet cornbread, then I can see using ground ginger; however, even I, who live on ginger, wouldn't use two teaspoons in this, especially if I'd never made the recipe before. I'd probably start with 1/2 teaspoon, taste the batter and then if I thought it could bear more, increase it to no more than one teaspoon. JMO, from an admittedly unobjective ginger fan.

              1 Reply
              1. re: Normandie

                Thank you, everyone for your replies!
                I decided to forgo the ginger. I did a trial run of stuffing and used the bulk of the original recipe, omitting the ginger and also the butter. I used a bag of herb style croutons with a tray of freshly baked, crumbled cornbread, and added one red onion, 2 eggs, one cup of dried cranberries, 1/2 cup chopped pecans, one cup diced green apples, one cup celery and approximately 1 1/2 cups of apple cider. Baked it for 35 minutes at 350 degrees. It is
                absolutely delicious!
                My old standby stuffing is cornbread with chopped sausage and a can of whipped
                (canned) cranberry gel with onions, celery and some apple cider for moisture. Two eggs, also. So yummy!