Recipes from the Internet

Recipes

Cornbread Stuffing with Cranberries and Pecans

Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and so delicious!  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking.  Vegetarian and Gluten-Free adaptable.

Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and so delicious!  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking.  Vegetarian and Gluten-Free adaptable.

Saying this Cornbread Stuffing with Fennel, Cranberries, and Pecans is special is an understatement!  Something about cornbread, and all its charm, just elevates this traditional holiday dish to higher heights!

The crusty cornbread absorbs all the lovely flavors and melts in your mouth marrying perfectly with the texture of toasty pecans and chewy bright cranberries.  The sautéed shallots, fennel bulb, celery and fresh herbs give this savory classic all the anticipated flavor depth.

The cornbread is quick and easy to make.  And actually it is best made a day or two ahead.  Make cornbread one day, the next day make stuffing, and then bake on the third day!

Making this over the course of a couple of days feels like a lot less effort than doing it all in one shot.  Either way, it is completely worth any effort.

ingredients in stuffing

What you’ll need for Cornbread Stuffing

  • cornbread (recipe included)
  • butter
  • shallots
  • celery
  • fennel bulb
  • fresh sage, rosemary & thyme
  • salt & pepper
  • white wine
  • toasted pecans
  • dried cranberries
  • chicken stock
  • egg

How to make Cornbread Stuffing

baked cornbread

Step one

Make cornbread.  The beauty here is that day-old cornbread works best.

You can make the cornbread a couple of days ahead of time.  It’ll freeze well too.

cornbread cut in cubes on baking tray

Step two

Cut the cornbread roughly into 1-inch chunks.  Use a sharp knife for fewer crumbles.  Toast in the oven for 20 minutes.

chopped fennel, shallots, celery and herbs

Step three

While the cornbread toasts up, chop the shallots, celery, fennel and herbs.

sautéing vegetables

Step four

Throw butter in the pan turn to medium heat, as it is melting add fennel, shallots, celery, sage, thyme and rosemary.  Saute 5-8 minutes and add white wine.  Turn heat up sautéing 2 minutes more.  Add salt and pepper.

Cut down on the butter if you must but really, it is not so very often that we eat something like this.  Just relish in the heavenly rich flavor and succulent texture it creates.

mixing together ingredients

Step five

Mix together chicken broth and egg.  In a large bowl gently toss together the sautéed mixture with pecans, cranberries, toasted cornbread, fresh parsley and egg broth mixture.

pouring broth over stuffing in baking dish

Step six

Place stuffing into a buttered baking dish 9 x 13 or equivalent.  Pour remaining broth over the top if needed to fully moisten.

Vegetarian Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and so delicious!  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking.  Vegetarian and Gluten-Free adaptable.

More recipes you may enjoy

Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and so delicious!  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking.  Vegetarian and Gluten-Free adaptable.

xo

~Tonia

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegetarian Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and soul comforting.  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking!  Vegetarian and Gluten Free adaptable.

Cornbread Stuffing with Cranberries and Pecans

  • Author: Tonia | Feasting at Home
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: About 12 cups
  • Category: side dish, vegetarian
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian


Description

Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and soul comforting.  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking!  Vegetarian and Gluten Free adaptable.


Ingredients

cornbread

  • 1/2 cup unsalted butter
  • 1 cup medium grind cornmeal
  • 1 cup flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • 1 1/4 cup buttermilk (sub yogurt, mixed with 1/2 water or use milk with a teaspoon of vinegar)
  • 2 eggs

stuffing

  • Cornbread, 1 10″ skillet worth
  • 1/2 cup unsalted butter
  • 1 1/2 cup thinly sliced shallots
  • 1 cup celery, 2-3 ribs chopped small
  • 1 cup fennel bulb, 1 medium bulb, chopped small
  • 1 tablespoon fresh sage, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 cup white wine
  • 1 cup toasted pecans, roughly chopped
  • 1/2 cup dried cranberries
  • 2 cups chicken stock
  • 1 egg


Instructions

For the cornbread

  1. Preheat oven to 375 F.  Place cast iron skillet (or other baking dish) in the oven.
  2. Whisk together cornmeal, flour, baking powder, baking soda and salt.
  3. Remove skillet from oven and put the butter in the hot skillet, stir around until it melts.  Pour melted butter into a bowl.  Now your skillet is buttered and warm.  This will make a nice crust on your cornbread.
  4. Along with the melted butter, whisk in honey, buttermilk and eggs until completely mixed.
  5. Pour flour mixture into the wet ingredients and gently mix until just combined.
  6. Pour cornbread batter into the skillet, spread out evenly.  Bake at 400F for 20 minutes.  It is ok if it over bakes a bit when using in the stuffing.

For the Stuffing

  1. Cut the cornbread into 1 inch cubes.   Toast in the oven at 350F for 20 minutes.
  2. Sauté celery, fennel, shallots, thyme, sage, rosemary, salt and pepper for about 6-8 minutes until softened and fragrant.  Add white wine and turn up the heat for 2 minutes more.  Turn heat off.
  3. Whisk egg with 1 cup of chicken broth.
  4. In a large bowl gently mix sautéed mixture together with cornbread, pecans, cranberries, parsley and 1 1/2 cups of the egg broth mixture.
  5. Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of broth mixture if needed to further moisten.
  6. Bake covered at 375 F for 30 minutes.  Remove cover and bake for 15 more minutes.


Notes

Make stuffing a day or two ahead with out baking and refrigerate, take out of the fridge an hour before baking and then bake per instructions.

The cornbread can be made a day or two in advance.

Keywords: cornbread stuffing, cornbread stuffing recipes, cornbread stuffing vegetarian, cornbread stuffing with cranberries, vegetarian cornbread stuffing


Source

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *