Gingered Cranberry and Almond Cornbread Stuffing |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Goes well with roast turkey or chicken but is especially good with pork. Ingredients:
1 cup sugar |
1 (12 ounce) bag fresh cranberries, rinsed and picked over |
8 tablespoons unsalted butter |
1 large onion, chopped |
3 medium celery ribs, with leaves chopped |
2 tablespoons shredded fresh ginger (shredded on the large holes of a cheese grater) |
10 cups coarsely crumbled cornbread (set out crumbled cornbread to dry overnight or dry crumbled cornbread in the oven) |
1 cup blanched slivered almond, toasted and coarsely chopped |
2 eggs, beaten |
1 -1 1/2 cup turkey broth or 1 -1 1/2 cup chicken broth, as needed |
1 teaspoon salt |
1/2 teaspoon fresh ground pepper |
Directions:
1. In a saucepan, add the sugar and 1 cup water; bring to a boil over high heat, stirring often to dissolve the sugar.
2. Boil for 3 minutes.
3. Add in the cranberries; cook for about 3 minutes or until the skins split (Do not overcook; the cranberries should remain relatively whole).
4. Drain berries in a wire sieve.
5. In a big skillet, melt the butter over medium heat.
6. Add in the onion and celery; stir/saute for 8 minutes or until the onion is golden.
7. Add in the ginger; stir for 1 minute.
8. Scrape the cooked vegetables into a large mixing bowl.
9. Add in the cornbread, cranberries, and almonds.
10. Gradually stir in the eggs and approx 1 cup of broth, until the stuffing is evenly moist but not soggy.
11. Season with salt and pepper.
12. Place in a lightly buttered large casserole dish; drizzle with 1/2 cup broth, cover, and bake, covered, in a 350° oven for 30 minutes; for a crustier stuffing, remove the foil during the last 15 minutes or baking.
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