Recipe

Gingered Cranberry And Almond Cornbread Stuffing Recipe

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Ingredients

1 c blanched slivered almonds, toasted & coarsely sliced .
2 tbsps shredded fresh ginger (shredded on the large holes of a cheese grater) .
1 large onion, sliced .
1/2 tsp fresh ground pepper .
2 eggs, beaten .
3 medium celery ribs, with leaves sliced .
1 c sugar .
10 c coarsely crumbled cornbread (set out crumbled cornbread to dry overnight or dry crumbled cornbread in the oven) .
8 tbsps unsalted butter .
1 tsp salt .
1-1 1/2 c turkey broth or chicken broth, as needed .
1 (12 oz) bag fresh cranberries, rinsed & picked over

Directions

Step #1 In a saucepan, add the sugar & 1 c water; bring to a boil over high heat, stirring often to dissolve the sugar.
Step #2 Boil for 3 mins.
Step #3 Add in the cranberries; cook for about 3 mins or until the skins split (Do not overcook; the cranberries should remain relatively whole).
Step #4 Drain berries in a wire sieve.
Step #5 In a big skillet, melt the butter over med-heat/flame.
Step #6 Add in the onion & celery; stir/saute for 8 mins or until the onion is golden.
Step #7 Add in the ginger; stir for 1 min.
Step #8 Scrape the cooked vegetables into a large mixing bowl.
Step #9 Add in the cornbread, cranberries, & almonds.
Step #10 Gradually stir in the the eggs & approx 1 c of broth, until the stuffing is evenly moist but not soggy.
Step #11 Spice up with salt & pepper.
Step #12 Place in a lightly buttered large casserole dish; drizzle with 1/2 c broth, covered, & bake, in a 350° oven for 30 mins; for a crustier stuffing, cover, remove the foil wrap during the last 15 mins or baking.
Enjoy the Gingered Cranberry & Almond Cornbread Stuffing recipe

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