A recipe I was working on yesterday. Cornbread stuffing.
The back stockpot has a whole chicken, onion, celery, carrots, peppercorns. It has been simmering for about 6 hours in that picture. The cast iron frypan has a batch of fresh cornbread. The saute pan has chicken giblets that have been browned, ground, and are now simmering in chicken stock after having been carmelized, and then deglazed with white wine.
Another fresh onion, and some celery was saute'd in some butter and added to the giblets. The chicken was picked clean of all the meat, and added to the saute'd veggies, and the giblets. Then the cornbread was added as well.
All of it went into a cassarole dish and some of the fresh stock was added for moisture. Then it was baked for about 45 minutes at 350.
