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

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