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Cornbread, Cranberry and Pecan Stuffing
Ingredients
| * | 1/2 cup sugar |
| * | 1/2 cup water |
| * | 2 cups fresh cranberries |
| * | 1 onion, chopped |
| * | 3 stalks celery, chopped |
| * | 1 cup (2 sticks) butter |
| * | 6 cups cornbread cubes (day-old bread or prepackaged stuffing mix) |
| * | 1/2 cup chicken stock |
| * | 1 cup pecans, chopped |
| * | 1/2 tsp. ground allspice |
| * | Salt and freshly ground black pepper |
| * | 2 large eggs, lightly beaten |
Instructions
| 1 | Combine sugar and water in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Boil about 5 minutes until it makes a syrup. |
| 2 | Add cranberries to the saucepan and let simmer about 5 minutes until the berries begin to pop. Remove from heat and let sit about 5 minutes. Remove cranberries to a large mixing bowl using a slotted spoon to drain the syrup. |
| 3 | Separately, saute onion and celery in the butter until crisp-tender, 7-10 minutes. Add to mixing bowl. |
| 4 | Add cornbread and remaining ingredients to the mixing bowl and toss lightly to combine. Reseason as necessary. |
Notes
- Stuffing should be inserted into turkey neck and body cavities only when you are ready to begin roasting the turkey. Never stuff the turkey ahead of time, as bacteria may grow.
- Alternately, scoop mixture into a lightly-buttered baking dish. Cover with foil and bake in a 350F degree oven for 40 minutes. Uncover and cook 20 minutes more, until dressing is crisp on top and dressing temperature reaches 160F degrees.