Free Recipe Cranberry and Corn Bread Stuffing
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Cranberry and Corn Bread Stuffing Recipe
4 tb Butter
1 Carrot – minced
1 Stalk celery – minced
1 md Onion – minced
1/4 c Minced parsley
3 tb Dried whole sage leaves
2 ts Salt
1 ts Fresh ground pepper
1 c Cranberries
1 c Toasted walnuts
3 c Hot turkey broth or chicken
Stock
Quick Corn Bread–
4 tb Butter
1 c Milk
2 Eggs
1 c Flour
1-1/2 ts Baking powder
2 ts Salt
1-1/2 ts Sugar
1 c Cornmeal
Cranberry and Corn Bread Stuffing Preparation
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
Cooking Temperature:
Recipe Serves: 10
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