Savory, flavorful, tender cornbread stuffing with roasted cranberries, sautéed leeks and onions, and pecans.
Cranberries12 ounces of fresh cranberries rinsed
1/4 cup range juice
1/4 cup maple syrup
Double batch cornbread, cubed and dried at room temperature for 24 hours
2 Tbsp olive oil
1 white onion diced
2 cups leeks thinly sliced
Healthy pinch each salt and black pepper
1 tsp dried thyme
2/3 cup chopped raw pecans
2 cups vegetable broth
Make your double batch cornbread at least 1 day in advance so it can be cooled, cubed, and then left to dry at room temperature uncovered for 24 hours. This keeps the stuffing from becoming mushy, and allows the cornbread to absorb more of the vegetable broth.
Once your cornbread has been dried, begin by preheating oven to 400 degrees F
add cranberries to a small baking dish.
Top with orange juice and 1/4 cup maple syrup.
Toss to combine, then bake for 20 minutes, or until bubbly and soft.
Set aside and reduce oven heat to 375 F
While cranberries are baking, heat a large skillet over medium heat.
Once hot, add olive oil, onion, leeks and a healthy pinch of salt and black pepper.
Sautée, stirring frequently, until soft and fragrant. Set aside.
Then add another healthy pinch each salt and black pepper and the vegetable broth
starting with 1 cup and working your way up to 2, stirring gently as you go.
You aren't looking to make a purée out of the mixture, but rather gently toss and incorporate the flavors.
I found 2 cups to be the perfect amount. You want the cornbread to be moistened but not saturated.
Add cranberries and gently stir once more.
Transfer to a greased 9 x 13 inch baking dish and use a spoon or spatula to spread into an even layer. Cover with foil and bake 25 minutes,
then uncover and bake another 30-40 minutes, or until golden brown.
Let rest 5-10 minutes before serving.
Leftovers store well in the refrigerator up to 5 days, though best when fresh.
*Nutrition information is a rough estimate for 1 of 12 servings.
*Prep time reflects making and drying the cornbread, as well as making the stuffing.
Cook time reflects cooking the cranberries, leeks and stuffing.
Serving size: 12 Calories: 384 Fat: 18.3 g Saturated fat: 7.4 g Carbohydrates: 50.5 g Sugar: 19 g Sodium: 484 mg Fiber: 4.4 g Protein: 5.4 g
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