Print This Recipe

Print

Cranberry-Cornbread Stuffing

Christmas Vol. 5 2001 http://www.marthastewart.com/317663/cranberry-cornbread-stuffing
4.384615
Rated
87.6923100(13)13
  • Yield Serves 8 to 10, with leftovers

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 (http://www.marthastewart.com/281150/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. 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. 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. 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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.