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Goes well with roast turkey or chicken but is especially good with pork.
Make and share this Gingered Cranberry and Almond Cornbread Stuffing recipe from Food.com.
- 1 cup sugar
- 1 (12 ounce) bag fresh cranberries, rinsed and picked over
- 8 tablespoons unsalted butter
- 1 large onion, chopped
- 3 medium celery ribs, with leaves chopped
- 2 tablespoons shredded fresh ginger (shredded on the large holes of a cheese grater)
- 10 cups coarsely crumbled cornbread (set out crumbled cornbread to dry overnight or dry crumbled cornbread in the oven)
- 1 cup blanched slivered almond, toasted and coarsely chopped
- 2 eggs, beaten
- 1 -1 1⁄2 cup turkey broth or 1 -1 1⁄2 cup chicken broth, as needed
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- In a saucepan, add the sugar and 1 cup water; bring to a boil over high heat, stirring often to dissolve the sugar.
- Boil for 3 minutes.
- Add in the cranberries; cook for about 3 minutes or until the skins split (Do not overcook; the cranberries should remain relatively whole).
- Drain berries in a wire sieve.
- In a big skillet, melt the butter over medium heat.
- Add in the onion and celery; stir/saute for 8 minutes or until the onion is golden.
- Add in the ginger; stir for 1 minute.
- Scrape the cooked vegetables into a large mixing bowl.
- Add in the cornbread, cranberries, and almonds.
- Gradually stir in the eggs and approx 1 cup of broth, until the stuffing is evenly moist but not soggy.
- Season with salt and pepper.
- Place in a lightly buttered large casserole dish; drizzle with 1/2 cup broth, cover, and bake, covered, in a 350° oven for 30 minutes; for a crustier stuffing, remove the foil during the last 15 minutes or baking.