Walnut-Cranberry Corn Bread Stuffing
This recipe makes enough stuffing for a 5-pound chicken or 6 pork chops. For
a seafood variation, add 3 ounces chopped fresh oysters to the mixture before baking
it. For a vegan version, substitute olive oil for the butter and water or vegetable
stock for the broth.
4 tablespoons butter
1 small carrot, minced
1 small rib celery, minced
1 small onion, minced
2 1/4 cups (approximately) lightly crumbled corn bread
2 tablespoons minced parsley
2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh or frozen cranberries
1/2 cup toasted walnuts
1 1/2 cups hot turkey broth or water
Heat oven to 350 degrees F.
In a skillet over medium heat, melt butter; add carrot, celery and onion; sauté
until softened (about 10 minutes).
In a large bowl, toss corn bread with cooked carrot, celery and onion; add parsley,
sage, salt and pepper.
Add cranberries, walnuts and stock; mix well.
Place dressing in a 2-quart casserole; cover with lid or aluminum foil.
until center of stuffing registers 165 degrees F (about 30 minutes).
Yield: 5 cups
Nutrition information per serving: Calories 250; Carbohydrates 19 g; Protein
5 g; Fat 18 g including sat. fat 7 g; Cholesterol 45 mg; Sodium 720 mg; Calcium
87 mg; Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable exch., 1 bread/ starch exch.
and 3 1/2 fat exch.
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1 Corinthians 10:31 (KJV) ~ Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.