Cornbread Stuffing with Dried Cherries & Pecans

[kirra]

Cornbread Stuffing with Dried Cherries & Pecans

This recipe also varies every year – it is very wholesome and flavorful. Follow the directions on the bag or a recipe that you have for cornbread and make an 8- or 9-inch pan of it. Dried cranberries are also good in place of the cherries. Pecans are my favorite in stuffing; however, walnuts or hazelnuts would also be tasty.

Ingredients:

3 to 4 tablespoons olive oil or butter, or a combination
About 1 cup chopped onion or leeks
2 large stalks celery
3 to 4 large cloves garlic, minced
1 recipe cornbread
About 4 cups whole-wheat bread crumbs
1 1/2 to 2 tablespoons fresh chopped sage leaves, or 2 to 3 teaspoons dried sage leaves, crumbled
Salt and freshly ground pepper
1 cups pecans
1 cup dried cherries or cranberries
1 to 2 cups vegetable broth, divided
1/2 cup white, port or sherry wine, or half-and-half cream (optional)

Preparation:

Heat oven to 350°F. Butter 2- to 2 1/2-quart baking dish; set aside.
Heat oil and/or butter in sauté pan over medium heat. Add onion and celery and stir for 5 minutes. Add garlic and sauté for 1 minute more.

In large bowl, combine cornbread and bread crumbs. Transfer sautéed veggies to bowl. Add sage, season generously with salt and pepper, and add nuts and dried fruit. Toss well. Add 1 cup veggie broth and wine or cream, if you are using it. Toss well. Dressing should be moist. Add part or all of remaining broth, if necessary.

Transfer dressing into prepared baking dish. Cover with foil and bake 25 minutes. Remove foil and bake 5 to 10 minutes more. Serve hot. You can hold it on the stove for awhile, covered with foil. Yields 8 servings.