Cornbread Stuffing with Cranberries and Pecans
Total Time
1 hour and 15 minutes
Prep Time
30 minutes
Cook Time
45 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
12 servings
- 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
- Cornbread (from above)
- 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
- 1 1/2 – 2 cups chicken stock or vegetable broth
- 1 egg
- 1/4 cup fresh parsley
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Preparation
Step 1
Make the Cornbread ( Tip: Do this a day ahead!)
Step 2
Preheat oven to 400 F. Place cast iron skillet (or other baking dish) in the oven.
Step 3
Whisk together cornmeal, flour, baking powder, baking soda and salt.
Step 4
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.
Step 5
Along with the melted butter, whisk in honey, buttermilk and eggs until completely mixed.
Step 6
Pour flour mixture into the wet ingredients and gently mix until just combined.
Step 7
Pour cornbread batter into the skillet, and spread out evenly. Bake at 400F for 20 minutes or until a toothpick comes out clean. It is ok if it overbakes a bit when used in the stuffing.
Step 8
Make the Stuffing
Step 9
Pre-heat oven to 350°F
Step 10
Cut the cornbread into 1-inch cubes and toast on a sheet pan in the oven for 20 minutes. Turn the oven up to 375°F.
Step 11
Melt butter in the pan and 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, cooking it off. Turn heat off.
Step 12
Whisk the egg with 1 & 1/2 cups of chicken broth.
Step 13
In a large bowl gently mix sautéed veggies together with toasted cornbread, pecans, cranberries, parsley and the 1 & 1/2 cups of the egg broth mixture.
Step 14
Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of broth if needed to further moisten.
Step 15
Bake covered at 375 F for 30 minutes. Remove the cover and bake for 15 more minutes, until golden and puffed.
Step 16
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