Cranberry Walnut Cornbread Stuffing

It would have been more timely had I posted this recipe, oh, say prior to Thanksgiving. Blame it on "Mom-Brain" 'cause like some turkeys over the holiday, I'm fried! Can't seem to remember a thing these days. Did I feed the baby at 11:30, and then again at 12:30 or 1 am? Did he eat 2 our 3 ounces? Where did I leave that messy diaper? Really? It's time for the dog's walk again? I don't have much short or long-term memory right now. I do remember to eat though, probably too much (but that's another story). I continue to cook - the moms' gotta eat. We never go without a good home-cooked meal. I did not make a big Thanksgiving dinner this year though; this was only the second Thanksgiving in over 20 years that I did not cook! Instead, we went to Liz's mom's house in Staten Island for dinner this year. The Nibblet celebrated his first Thanksgiving and had his first long car ride. We had a delightful day and it was a treat to go to someone else's house for dinner. My only complaint, no left-overs! Those are the best part of Thanksgiving dinner for me. I love the sides, the stuffing, all that turkey. I usually cook enough to feed 10 and to last for a week, even though most years it's just Liz and I (and now the baby, but he's on an all liquid diet still.)

Couldn't let the weekend pass by without making a modified version of Thanskgiving Dinner - roast chicken with pan roasted potatoes and vegetables. Cranberry and Apple Sauces; String Beans; Store-bought Apple Pie for dessert. Next time, pumpkin pie for sure. And this quick and easy dressing/stuffing - Cranberry Walnut Cornbread. Better than Stove-Top and you will know exactly what's in it and how much salt it contains. It's the kind of stuffing recipe that you will want to make at other times of the year. It holds up, it freezes well, and heats up great in either the microwave, toaster oven or in a skillet.

Cranberry Walnut Cornbread Stuffing Ingredients:


  • 1 Tablespoon Olive Oil or Butter
  • 1 Medium Onion - small dice
  • 1 Medium Carrot - small dice
  • 1 Celery Stalk - small dice
  • 2 Garlic Cloves - minced
  • 1/4 Cup Dry White Wine (Chardonnay, Pinot Gris or Sauvigon Blanc)
  • 1 Tablespoon Poultry Seasoning or Combination of Dried Thyme, Parsley, Dill, Oregano, Marjoram, Sage & Black Pepper
  • 1/4 Cup Dried Cranberries
  • 1/4 Cup Walnuts - chopped
  • 1/2 Package Dried Cornbread Cubes (about 4 cups loosely packed)
  • Freshly Ground Black Pepper - to taste
  • Pinch of Salt
  • 2 Cups Chicken or Vegetable Stock - Hot

Directions:


  1. Preheat oven to 350 Degrees.
  2. Heat the 1 tablespoon of olive oil or butter in a large saute pan over medium-high heat, until the oil shimmers or the butter begins to turn light brown.
  3. Add in the diced onion, carrot, celery and garlic. Sweat the vegetables until the onions turn translucent and the carrots become knife tender. Continue to saute the vegetables until they take on a golden colour - about 8 to 10 minutes total.
  4. Pour in the 1/4 cup of white wine and cook to reduce down to a tablespoon.
  5. Add in the poultry seasoning and saute for 30 seconds. Remove from heat.
  6. Put the sautéed vegetables into a large mixing bowl. Add in the cornbread cubes and stir to combine. Season to taste with freshly ground black pepper and a pinch of salt.
  7. Pour the hot stock, 1/2 cup at a time over the bread and vegetable mixture, gently tossing to combine. If the bread seems too dry, add in more stock. Don't add too much stock - or else the mixture will be too wet and will turn mushy.
  8. Put the stuffing mix into a greased 9 x 9 baking or 9 inch round cake pan and bake at 350 degrees for 30 minutes, or until the top of the stuffing is golden brown and crisped.

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