Prep 20 mins
Cook 1 hr
Also called Pudding in the Belly, this recipe was found in the 2002 cookbook, Cranberry Cooking for All Seasons, & although they call it stuffing, I prefer dressing since I usually bake such things separately, as given below. The first time I made this, rather than using the cornbread stuffing mix, I used a 9"x13" pan of homemade cornbread.
- prepared cornbread stuffing (One 12-ounce packaged mix)
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon sage
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon paprika
- 1 large apple, crisp, peeled, cored, chopped coarsely
- 3⁄4 cup white onion, diced
- 3 celery ribs, diced
- 3⁄4 cup dried cranberries, chopped
- 1⁄2 cup hazelnuts, halved
- 3⁄4 cup orange juice
- Preheat the oven to 350 degrees F,
- Cut cornbread into 1/2-inch cubes ~ Not a problem if it's crumbly; use it all anyway, putting it into a large bowl.
- Except for the orange juice, add all the other ingredients, tossing with the cornbread until well-mixed.
- Just before putting the stuffing in the oven, add the OJ to moisten the mixture so that it barely holds together ~ DO NOT OVER MOISTEN IT!
- Tear off two large squares of heavy duty aluminum foil & divide the stuffing between the two squares, leaving enough foil to fold over the top to seal. Then fold in both open ends one at a time, folding the edge over several times to seal. You end up with two somewhat pliable, sealed baking containers ready for the oven.
- Cook for 1 hour, then open one of the foil containers & serve.