Cornbread Stuffing
Serves
12
Total Time
65 MINS
Calories
218
Easy cornbread stuffing with lots of flavour - fresh rosemary, sweet-tart cranberries, pine nuts and a little fennel. Make our Golden or Gluten-Free Cornbread one day before.
- Cornbread loaf
700 g (about 1 ⅓)
- Dried cranberries
100 g (about 1 cup)
- Pine nuts
60 g (about ½ cup)
- Fresh rosemary
5 g (about ⅔)chopped
- Black pepper
2.5 g (about 1 ⅛ teaspoons)freshly ground
- Vegetable stock
230 g (about 1 cup)
- Onion
220 g (about 1 ½)chopped
- Fennel bulb
100 g (about ½)chopped
- Chilli flakes
3 g (about 1 ¼ tablespoons)
- Sea salt
1 pinch (about 0.41 g)
INGREDIENTS
- 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, chilli 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
