Recipe by J Wong
A delicious holiday favorite. Difficult to get wrong and easy to customize, but it does take a little prep work. Destined to be a hit at any family gathering. *for an extra variety, try using half the chicken stock and adding a cup of apple sauce to the mix. *to make this Gluten-Free: substitute gluten-free breadcrumbs(Gillian's Foods makes these in a variety of flavors) and gluten free cornbread(Bob's Red Mill makes a great pre-mix). Verify the chicken stock ingredients or substitute Turkey pan drippings instead.
Top Review by Delicious as it Looks
We really enjoyed this! Loved the addition of the cranberries and bacon. I used Gluten-Free Pantry cornbread mix and made my own gluten-free breadcrumbs. The only change I would made would be to use less bacon - it was a tad too greasy.
- 1 loaf cornbread, -crumbled and stale
- 1 (15 ounce) can breadcrumbs
- 2 (16 ounce) packages bacon, sliced into 1-inch raw pieces and sauteed (reserve fat or grease)
- 1 cup onion, diced and sauteed
- 1 cup carrot, diced and sauteed
- 1 cup celery, diced and sauteed
- 1 (32 ounce) box chicken stock or 1 (32 ounce) box bouillon
- 1 (12 ounce) bag cranberries
- poultry seasoning
- 6 ounces walnuts (chopped or whole)
- 3⁄4 cup pine nuts
- 2 cups cilantro, finely diced
- 1⁄4 cup honey
Directions See How It's Made
- 1 WEEK IN ADVANCE: Crumble cornbread and place in a large roasting pan. Turn once daily to ensure most of it gets stale. This concentrates the flavor and wont taste stale once it’s rehydrated with chicken stock.
- DAY OF: Combine bread crumbs and stale cornbread in the roasting pan.
- Dice and sautee veggies in a little olive oil (or butter) and combine with cornbread mixture.
- Boil cranberries in hot water till they just barely start popping(you'll hear it, it sounds like microwave popcorn). Immediately strain and combine with cornbread.
- Preheat oven to 350 degrees.
- Sautee the bacon till cooked. Pour grease and bacon into the cornbread mix.
- Add optional ingredients to cornbread mixture.
- Season to taste.
- Mix cornbread mixture thoroughly.
- Add enough chicken stock to moisten stuffing until it clumps up under light mixing. Do not over add!
- Bake for about 2 hours. Periodically mix to ensure the stuffing doesn't get soggy on the bottom or burnt on top. Add chicken stock as needed to keep stuffing from completely drying out.