Gingered Cranberry and Almond Cornbread Stuffing

Categories: Side Dish, Stuffing Dressing

Ingredients

• 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

Directions

1. In a saucepan, add the sugar and 1 cup water; bring to a boil over high heat, stirring often to dissolve the sugar.

2. Boil for 3 minutes.

3. Add in the cranberries; cook for about 3 minutes or until the skins split (Do not overcook; the cranberries should remain relatively whole).

4. Drain berries in a wire sieve.

5. In a big skillet, melt the butter over medium heat.

6. Add in the onion and celery; stir/saute for 8 minutes or until the onion is golden.

7. Add in the ginger; stir for 1 minute.

8. Scrape the cooked vegetables into a large mixing bowl.

9. Add in the cornbread, cranberries, and almonds.

10. Gradually stir in the eggs and approx 1 cup of broth, until the stuffing is evenly moist but not soggy.

11. Season with salt and pepper.

12. 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.

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