Cornbread Stuffing
Serves
12
Total Time
1hrs 5mins
Calories
219
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.
- Cornbread loaf700 g
- Dried cranberries100 g
- Pine nuts60 g
- Fresh rosemary5 gchopped
- Black pepper2 gfreshly ground
- Vegetable stock230 g
- Sunflower oilas needed
- Onion220 gchopped
- Fennel bulb100 gchopped
- Chili flakes3 g
- Sea salt1 pinch
Ingredients
- 1. Pre-heat oven - 150°C / 300°F
- 2. Grease a clean square pan with some butter or oil
- 3. Add cornbread loaf, dried cranberries, pine nuts, fresh rosemary, black pepper and vegetable stock to a clean large mixing bowl and set aside
- 4. Add sunflower oil, onion, fennel bulb, chili flakes and sea salt to a frying pan
- 5. Sauté until softened, about 10 minutes
- 6. Mix everything together in the large bowl
- 7. Transfer stuffing to square pan
- 8. Cover with foil
- 9. Bake - 30 min, 145°C / 300°F
- 10. Remove foil to finish off the stuffing and bake until golden brown - 15 min, 150°C / 300°F
- 11. Serve straight from the oven or make ahead and re-heat
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
