Cornbread stuffing with nuts and dried fruits (side dish)
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
This side dish is meant to be used as a turkey stuffing for a holiday dinner, but it's baked separately to ensure there's enough for a large crowd. It can be served not only with turkey, but with any other poultry or meat. The base of the stuffing is flavorful cornbread. Use slightly stale pieces so they don't lose their shape during baking. The bread is mixed in a baking dish with roasted onions, celery, and apples, pecans, and dried fruit. It's then poured with broth and butter, and baked until a dense, delicious filling forms. Use several types of dried fruit for a more complex flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 165g unsalted butter, plus extra for greasing the pan
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 Gala or Golden Delicious apple, peeled and diced
- 1/4 cup chopped fresh parsley
- 3 tbsp finely chopped fresh sage
- 14 cups diced (about 0.6 kg)
- 1 cup pecans, toasted and chopped
- 1 cup dried fruit mix (such as golden raisins, dried apricots, and/or dried cranberries), coarsely chopped
- 4-5 cups of lightly salted chicken broth
We recommend
Recipes with similar ingredients: butter, onions, celery, apples, parsley, sage, cornbread, pecans, raisin, dried apricots, dried cranberries, bouillon
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Melt 4 ounces (110 g) of butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring, until softened, about 10 minutes. Add the parsley and sage and cook for about 3 minutes more.
- Place the cornbread in a large bowl and add the vegetable mixture. Stir in the pecans and dried fruit. Add 4 cups of chicken broth, 1 cup at a time, stirring after each addition. The cornbread should be moist but not mushy; if necessary, add an additional 1 cup of broth, 1/4 cup at a time. Melt the remaining 2 ounces of butter and mix into the filling.
- Grease a 3-quart baking dish with butter. Spoon the filling into the dish and press gently. Cover with foil and bake for 40 minutes. Then remove the foil and bake until the top is crisp and golden brown, about 30 minutes more. Let rest for 20 minutes and serve.
Note
Prepare the filling 2-3 days ahead of serving; cover and refrigerate. Preheat the oven at 160°C (325°F), covered with foil, until hot, then drizzle with broth or melted butter if the surface looks dry. Bake, uncovered, for a few more minutes until golden brown.
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