Ingredients
- Ingredients
- cornbread (recipe below)
- 4 tablespoons butter
- 1 small onion, diced (about 1 cup)
- 4 celery stalks, diced (about 1 cup)
- 1/2 teaspoon salt
- 1 teaspoon fresh thyme
- 1 cup chicken broth
- 2 eggs, whisked
- 1/2 cup dried cranberries
- cornbread
- 1 cup corn meal
- 1 cup flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg, whisked
Details
Adapted from Weelicious.com
Preparation
Step 1
1. Preheat oven to 350 F.
2. Break apart cornbread into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
3. In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
4. Whisk the chicken broth and egg in a bowl until combined.
5. Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
6. Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
Cornbread
1. Preheat oven to 400 F.
2. Combine the first 5 ingredients in a bowl.
3. Whisk the milk, oil, and egg in another bowl.
4. Add the wet ingredients to the dry ingredients and stir until blended.
5. Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.
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