Cranberry-Cornbread Stuffing

Source
Christmas Vol. 5 2001
  • servings 10

Ingredients

  • 8 ounces (2 cups) pecans

  • 3/4 cup (1 1/2 sticks) unsalted butter

  • 3 large onions, cut into 1/4-inch dice

  • 6 stalks celery, cut into 1/4-inch dice

  • 1/4 cup fresh oregano leaves, chopped

  • Skillet Cornbread

  • 1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)

  • 3 large eggs, lightly beaten

  • 2 cups dried cranberries

  • 1 cup coarsely chopped fresh flat-leaf parsley (1 large bunch)

  • 1 tablespoon coarse salt

  • 1 tablespoon freshly ground black pepper

  • 1/2 teaspoon cayenne pepper

  • 1 1/2 teaspoon Bell’s Seasoning

  • 1 quart chicken stock, preferably homemade, or low-sodium canned chicken broth

Directions

  1. Step 1

    Preheat the oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.

  2. Step 2

    Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.

  3. Step 3

    Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375 degrees for 35 minutes. Remove foil, and bake an additional 20 minutes.

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Reviews (2)

  • mastyl
    22 Jan, 2010

    how much cornbread does this recipe take?
  • Kirby5
    1 Dec, 2009

    Nick's Thanksgiving Dinner 2009
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