Cornbread, Cranberry & Pecan Stuffing

By Demi

Ingredients

• 2 tbsp butter
• 1 cup onions, diced
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1 jalapeno, diced
• 1 cup turkey or chicken stock
• 6 cups cornbread, stale and crumbled
• 1 cup cranberries, dried
• 1 cup pecans, toasted and chopped
• 1 tbsp fresh oregano
• 2 tbsp fresh parsey, chopped
• salt and pepper to taste

Details

Servings 10

Preparation

Step 1

Melt butter in saucepan over medium heat. Add onions and celery and saute until onion is soft, about 7 minutes.

Add garlic and jalapeno. Saute for 2 minutes. Add broth and remove from heat.

Toss cornbread, cranberries, pecans, oregano and parsley in a large bowl. Pour the stock and vegetables in a bowl. Toss lightly to mix well. Season to taste with salt and pepper. If desired, stuffing can also be baked in a casserole dish for 30 minutes at 325F.