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
- 425.24 g can breadcrumbs
- 2 (907.18 g) package bacon, sliced into 1-inch raw pieces and sauteed (reserve fat or grease)
- 236.59 ml onion, diced and sauteed
- 236.59 ml carrot, diced and sauteed
- 236.59 ml celery, diced and sauteed
- 907.18 g box chicken stock or 907.18 g box bouillon
- 340.19 g bag cranberries
- poultry seasoning
- 170.09 g walnuts (chopped or whole)
- 177.44 ml pine nuts
- 473.18 ml cilantro, finely diced
- 59.14 ml 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.