Cornbread Stuffing with Cranberries and Pecans
Ingredients
Cornbread
-
½
cup
unsalted butter
-
1
cup
medium grind cornmeal
-
1
cup
flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
sea salt
-
1
tablespoon
honey
-
1¼
cups
buttermilk
-
2
eggs
eggs
Stuffing
-
½
cup
unsalted butter
-
1½
cups
thinly sliced shallots
-
1
cup
celery
-
1
cup
fennel bulb
-
1
tablespoon
fresh sage
-
1
teaspoon
fresh rosemary
-
1
teaspoon
fresh thyme leaves
-
½
teaspoon
black pepper
-
½
teaspoon
sea salt
-
½
cup
white wine
-
1
cup
toasted pecans
-
½
cup
dried cranberries
-
1½–2
cups
chicken stock or vegetable broth
-
1
egg
egg
-
¼
cup
fresh parsley
Instructions
- Make the cornbread a day ahead if possible.
- Preheat oven to 400°F and prepare a baking dish.
- Mix together the dry ingredients for the cornbread and combine with wet ingredients.
- Pour the batter into the skillet and bake for 20 minutes until a toothpick comes out clean.
- Cut the cornbread into 1-inch cubes and toast in the oven for 20 minutes.
- Sauté shallots, celery, fennel, and herbs in butter until softened, then add white wine.
- Whisk the egg with chicken broth and combine with the sautéed mixture, pecans, cranberries, and cornbread.
- Transfer the mixture to a buttered baking dish and moisten with additional broth if needed.
- Bake covered at 375°F for 30 minutes, then uncover and bake for an additional 15 minutes until golden.
Nutrition Facts (estimated)
Servings
12
Calories
375
Total fat
25g
Total carbohydrates
31.7g
Total protein
7g
Sodium
464.9mg
Cholesterol
91.2mg
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