Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans
Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans
Ingredients
Cornbread
- 1/2 cup unsalted butter
- 1 cup medium grind cornmeal
- 1 flour
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon honey
- 1 1/4 buttermilk
- 2 eggs
Stuffing
- Cornbread
- 1/2 unsalted butter
- 1 1/2 thinly sliced shallots
- 1 celery, 2-3 ribs chopped small
- 1 fennel bulb, 1 medium bulb, chopped small
- 1 tablespoon fresh sage, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1/2 white wine
- 1 toasted pecans, roughly chopped
- 1/2 dried cranberries
- 1 1/2 – 2 cups chicken stock or vegetable broth
- 1 egg
- 1/4 fresh parsley
Instructions
- 1
Preheat oven to 400 F. Place a 10″ cast iron skillet (or other equivalent baking dish) in the oven.
- 2
Whisk together cornmeal, flour, baking powder, baking soda and salt.
- 3
Remove skillet from oven and put the butter in the hot skillet, stir around until it melts. Pour melted butter into a bowl. Now your skillet is buttered and warm. This will make a nice crust on your cornbread.
- 4
Along with the melted butter, whisk in honey, buttermilk and eggs until completely mixed.
- 5
Pour flour mixture into the wet ingredients and gently mix until just combined.
- 6
Pour cornbread batter into the skillet, and spread out evenly. Bake at 400F for 20 minutes or until a toothpick comes out clean. It is ok if it overbakes a bit when used in the stuffing.
20 min - 7
Pre-heat oven to 350°F.
- 8
Cut the cornbread into 1-inch cubes and toast on a sheet pan in the oven for 20 minutes. Turn the oven up to 375°F.
20 min - 9
Melt butter in the pan and sauté celery, fennel, shallots, thyme, sage, rosemary, salt and pepper for about 6-8 minutes until softened and fragrant. Add white wine and turn up the heat for 2 minutes more, cooking it off. Turn heat off.
6 min - 10
Whisk the egg with 1 & 1/2 cups of chicken broth.
- 11
In a large bowl gently mix sautéed veggies together with toasted cornbread, pecans, cranberries, parsley and the 1 & 1/2 cups of the egg broth mixture.
- 12
Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of broth if needed to further moisten.
- 13
Bake covered at 375 F for 30 minutes. Remove the cover and bake for 15 more minutes, until golden and puffed.
30 min
