Cornbread Stuffing
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- Total Time
- 1hr 5mins
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- Serves
- 12
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- 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 updated Jul 1, 2020
Ingredients
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- Cornbread loaf
- 700 g (about 1 ⅓)
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- Dried cranberries
- 100 g (about 1 cup)
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- Pine nuts
- 60 g (about ½ cup)
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- Fresh rosemary
- 5 g (about ⅔)
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- Black pepper
- 2.5 g (about 1 ⅛ tsp)
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- Vegetable stock
- 230 g (about 1 cup)
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- Onion
- 220 g (about 1 ½)
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- Fennel bulb
- 100 g (about ½)
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- Chili flakes
- 3 g (about 1 ¼ tbsp)
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- Sea salt
- 1 pinch (about 0.41 g)
Tools
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Wooden spoon
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Stove
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Medium bowl
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Large mixing bowl
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Square pan - 9"
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Frying pan
Step preview
- Pre-heat oven - 150°C
- Grease a clean square pan
- Add cornbread loaf, dried cranberries, pine nuts, fresh rosemary, black pepper and vegetable stock to a clean large mixing bowl then set aside
- Add onion, fennel bulb, chili flakes and sea salt to a clean medium bowl
- Sauté onion mixture in frying pan
- Transfer onion mixture to bread
- Mix until well combined
- Transfer bread to square pan
- Cover with foil
- Bake - 30 min, 150°C
- Uncover
- Bake until golden brown - 15 min, 150°C
- Serve