Cornbread Stuffing

by

Drop

POSTED Wed, October 8, 2014

Serves

12

Total Time

65 MINS

Calories

218

Easy cornbread stuffing with lots of flavor: fresh rosemary, sweet-tart cranberries, pine nuts and a little fennel. Make our Golden or Gluten-Free Cornbread one day before so it will be crumbly.

recipe-image

    INGREDIENTS


  • Cornbread loaf icon
    Cornbread loaf

    700 g (about 1 ⅓)

  • Dried cranberries icon
    Dried cranberries

    100 g (about 1 cup)

  • Pine nuts icon
    Pine nuts

    60 g (about ½ cup)

  • Fresh rosemary icon
    Fresh rosemary

    5 g (about ⅔)chopped

  • Black pepper icon
    Black pepper

    2.5 g (about 1 ⅛ tsp)freshly ground

  • Vegetable stock icon
    Vegetable stock

    230 g (about 1 cup)

  • Onion icon
    Onion

    220 g (about 1 ½)chopped

  • Fennel bulb icon
    Fennel bulb

    100 g (about ½)chopped

  • Chili flakes icon
    Chili flakes

    3 g (about 1 ¼ tbsp)

  • Sea salt icon
    Sea salt

    1 pinch (about 0.41 g)

    METHOD


  • 1. Pre-heat oven - 149°C
  • 2. Grease a clean square pan
  • 3. Add cornbread loaf, dried cranberries, pine nuts, fresh rosemary, black pepper and vegetable stock to a clean large mixing bowl then set aside
  • 4. Add onion, fennel bulb, chili flakes and sea salt to a clean medium bowl
  • 5. Sauté onion mixture in frying pan
  • 6. Transfer onion mixture to bread
  • 7. Mix until well combined
  • 8. Transfer bread to square pan
  • 9. Cover with foil
  • 10. Bake - 30 min, 149°C
  • 11. Uncover
  • 12. Bake until golden brown - 15 min, 149°C
  • 13. Serve

Make this recipe in the Drop Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Top Rated recipes from the Drop Recipes app.

© 2020 Drop