Thanksgiving is just around the corner, and this corn bread stuffing is an ideal side dish that pleases a crowd. The cornbread yields a tender, slightly sweet base studded with crunchy nuts and bright, tart-sweet dried cherries for a delightful savory-sweet contrast.
Last year we made a gluten-free version of this stuffing, and I wanted to recreate it this season. This time I used a boxed cornbread mix baked in a 9×9-inch pan, but any cornbread recipe that fits a 9×9-inch pan will work. The combination of textures and flavors—soft cornbread, toasted nuts, and chewy cherries—makes this a memorable Thanksgiving side.
Corn Bread Stuffing
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Ingredients
- 1 (9×9-inch) pan cooked cornbread
- 2 Tbsp pure olive oil
- ½ onion, finely diced
- 2 stalks celery, diced
- 1 tsp salt
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 cup walnut pieces, or pecans or slivered almonds
- 1 cup dried cherries, or cherry-flavored cranberries
- 2 cups hot water
- 2 tsp chicken bouillon/base
Instructions
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Cut the cornbread into roughly 1-inch cubes. It may crumble, which is fine. For firmer texture, spread the cubes on a pan, loosely cover with plastic wrap, and let them dry overnight; otherwise use them immediately.
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Heat the olive oil in a large skillet over medium heat. Add the diced onion, celery, salt, sage, and thyme. Sauté for about 5 minutes, until the onion becomes translucent. Stir in the walnut pieces and toast for 1–2 minutes until fragrant and lightly browned.
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In a separate bowl or measuring cup, dissolve the chicken bouillon/base in 2 cups of hot water to make a quick broth. Add the broth and the dried cherries to the skillet and bring the mixture to a simmer.
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Place the cornbread cubes in a lightly greased 13×9-inch baking dish. Pour the hot broth and vegetable-nut mixture evenly over the cornbread, pressing gently so the liquid soaks through.
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Cover the dish with foil and bake at 400°F (204°C) for 20 minutes. Remove the foil and bake an additional 15 minutes, or until the edges are golden and the liquid is absorbed. Fluff the stuffing with a fork and serve warm.
Notes
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