Cranberry and corn bread stuffing
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 1 | Carrot -- minced | |
| 1 | Stalk celery -- minced | |
| 1 | medium | Onion -- minced |
| ¼ | cup | Minced parsley |
| 3 | tablespoons | Dried whole sage leaves |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Fresh ground pepper |
| 1 | cup | Cranberries |
| 1 | cup | Toasted walnuts |
| 3 | cups | Hot turkey broth or chicken |
| Stock | ||
| Quick Corn Bread----- | ||
| 4 | tablespoons | Butter |
| 1 | cup | Milk |
| 2 | Eggs | |
| 1 | cup | Flour |
| 1½ | teaspoon | Baking powder |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Sugar |
| 1 | cup | Cornmeal |
Directions
e1. Prepare corn bread; let cool. In a large skillet over medium heat, melt butter; add carrot, celery, and onion and saute until softened and cooked thoroughly (10 minutes).
2. Cut corn bread in 1-inch cubes. In a large bowl toss corn bread cubes with cooked carrot, celery, onion, parsley, sage, salt, and pepper. Add cranberries and walnuts. Mix in turkey broth.
3. Preheat oven to 350 degrees F (or turn heat down to 350 degrees F while turkey rests). Place stuffing in a 3-quart casserole and cover loosely with aluminum foil. Bake until hot (about 30 minutes).
Makes 10 cups stuffing, 12 to 16 servings.
Quick Corn Bread: Preheat oven to 400 degrees F. Butter an 8-inch square baking pan. In a small bowl combine the 4 tablespoons butter, milk, and eggs. In a medium bowl, sift together flour, baking powder, salt, and sugar; stir in cornmeal and make a well in center. Gradually stir milk mixture into dry ingredients until just combined and slightly lumpy. Do not overmix or corn bread will be tough. Place mixture in prepare pan; bake until top is golden brown (about 35 minutes).
Serves 8.
Recipe By : the California Culinary Academy File