With Dried Cranberries
This scrumptious side dish combines the rich flavour of cornbread with the boldness of dried cranberries and savoury herbs.
* Total Time: 1 hour 35 minutes
* Prep Time: 20 minutes
* Bake Time: 1 hour 15 minutes
Ingredients:
Servings: 12
- 1 kg (2 lb) day-old cornbread, cut into 1.5-cm (1/2-in) pieces about 3 L (12 cups)
- 60 mL (4 tbsp) butter or margarine, divided
- 250 mL (1 cup) diced celery (about 3 to 4 stalks, rinsed, ends trimmed)
- 250 mL (1 cup) diced onion (about 1 medium onion)
- 15 mL (1 tbsp) each fresh parsley, sage and thyme, leaves only, finely chopped; if using dried herbs, use 7.5 mL (1-1/2 tsp) each
- 5 mL (1 tsp) salt
- 5 mL (1 tsp) ground black pepper
- 250 mL (1 cup) dried cranberries
- 750 mL (3 cups) low-fat, low-sodium chicken broth
- 2 eggs, lightly beaten
- large 2250 mL rectangle Ziploc® brand Snap 'n Seal Container
Optional:
- 125 mL (1/2 cup) pecans, chopped
Directions:
- Preheat oven to 163°C (325 °F). Scatter cut cornbread onto 2 large baking sheets; do not overcrowd. Bake for 25 to 30 minutes until completely dried, crisp and lightly toasted. Place on rack to cool completely. If making ahead, store in a large 2250 mL rectangle Ziploc® brand Snap 'n Seal Container for up to 2 days.
- Butter a 23- x 30- x 5-cm (9- x 12- x 2-in) baking dish liberally with 30 mL (2 tbsp) softened butter. Set aside.
- In a 20- to 25-cm (8- to 10-in) skillet melt remaining 30 mL (2 tbsp) butter over medium-high heat. Add diced celery and onion. Reduce heat to medium and cook, stirring occasionally, until celery and onion are tender and onion is translucent, about 8 to 10 minutes.
- In a very large bowl, add toasted cornbread, celery and onion, finely chopped herbs, salt, pepper, dried cranberries and chopped pecans, if using. Mix gently with a rubber spatula or large spoon to combine. Add chicken broth and beaten eggs. Stir gently just until blended. (Cornbread will break up a bit.) Pour mixture into buttered baking dish.
- Preheat oven to 205 °C (400 °F). Bake covered with aluminium foil for 30 minutes. Remove foil and finish baking uncovered just until top begins to turn light golden brown, about 15 minutes. Serve right away or cool and store.
Chef's Notes
For safety's sake, cook the stuffing separately from the turkey. Spoon some of the stuffing into the cooked turkey cavity for that baked-in look when presenting the turkey.
To prepare one day in advance, follow recipe through step 4. Tightly cover baking dish with Saran™ Wrap and refrigerate. The next day, bring mixture to room temperature and cover with foil before baking (step 5).
To prepare two days in advance, follow recipe through step 5, cool stuffing completely on cooling rack, cover with foil and refrigerate. When you are ready to serve, bring covered stuffing to room temperature and reheat, covered, in oven at 163 °C (325 °F) for 15 to 20 minutes until warmed through.
Diane’s Entertaining Tip:
For a centrepiece that really celebrates the spirit of the holidays, I take branches and Christmas ornaments and place them into a tall glass jar. Then I hang tiny photos of my family from the tips of the branches. I feel my family’s love every time I look at it.
- Kendall, Creemore, ON
