Description
A rich, savory-sweet stuffing made with cubed cornbread, fresh sage, tart dried cranberries, and zesty orange. Baked until golden and crispy on top.
Ingredients
Scale
- 6 cups cubed cornbread
- 1/2 cup unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 1 tablespoon fresh sage, minced
- 1 tablespoon orange zest
- 1/2 cup dried cranberries
- 1.5 to 2 cups chicken or vegetable stock
- Salt and black pepper to taste
Instructions
- Preheat oven to 350F and grease a 9×9 inch baking dish.
- Cube the cornbread into 1-inch pieces. If fresh, toast in oven at 300F for 15 minutes.
- Melt butter in a skillet over medium heat. Sauté onion and celery for 6-8 minutes until translucent.
- Stir in minced sage and orange zest, cooking for 1 minute.
- In a large bowl, combine cornbread cubes, sautéed vegetables, and dried cranberries.
- Slowly pour in stock while stirring gently until the bread is moistened but not soaked.
- Transfer mixture to the baking dish and season with salt and pepper.
- Bake for 30-35 minutes until the top is golden brown and the center is set.