Prep 15 mins
Cook 30 mins
Whatever am I doing posting a fall-winter recipe in May? I know! Using up leftover cornbread! The meat is definitely optional. I used orange-essence dried cranberries from Trader Joe's. The sweetness of the cornbread balances and complements well with the tartness of the cranberries. If you choose to use dried cranberries, reduce amount by half. The recipe itself can be easily doubled. From the oceanspray.com website.
- 2 cups leftover cornbread, cubed
- 2 -3 slices bacon, cooked and crumbled (optional, read *Note) or 1⁄2 lb sausage meat, cooked, drained and crumbled (optional, read *Note) or 2 -3 sliced tempeh bacon, cooked and crumbled (optional, read *Note)
- 1 cup cranberries (fresh, frozen or dried)
- 1⁄2 cup diced onion
- 1⁄3 cup chopped pecans
- 2 tablespoons fresh parsley, minced (replacing thyme) or 2 teaspoons dried parsley (replacing thyme)
- salt and black pepper, to taste
- 1⁄2 cup vegetable broth or 1⁄2 cup chicken broth
- 2 tablespoons butter (optional, my addition)
- *Note: I've prepared this recipe with and without the meat. For the sausage in the original recipe I used instead Recipe #100408 making "sausage" from ground turkey or chicken. It worked really well for this dressing. I have never prepared the dressing using sausage, only the sausage substitute as indicated. Test on Friday.
- Preheat oven to 350ºF.
- Combine all ingredients, except chicken broth (and butter if using), in an oiled or buttered medium casserole dish.
- Add broth; mix well.
- Add more broth for a moister stuffing. (I like my dressing/stuffing moist, therefore I add closer to 3/4 cup of broth but don't add too much liquid or you'll have bread-y goo.) If desired, dot the top of the dressing with the butter.
- Cover and bake for 30 minutes or until heated through.