This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Main Course
Cornbread & Cherry Stuffing - TastyPlanner.com
Chef: Kate Torgersen
Vegetarian Thanksgiving stuffing
Recipe Source: William Sonoma
Ingredients
8 cups corn bread,cut into 1/2-inch pieces
3 cups vegetarian stock (perhaps add some dried shitake's to the stock to make it more "meaty")
1 cup dried cherries
1 tbs. olive oil
1 yellow onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
Salt and freshly ground pepper, to taste
1 jar (14.8 oz.) French chestnuts
3 Tbs. chopped fresh sage
3 Tbs. chopped fresh flat-leaf parsley
1 egg
Instructions
Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.
Spread the corn bread out on a baking sheet and toast in the oven for 20 minutes. Set aside.
In a small saucepan over medium heat, warm the stock. Remove the pan from the heat and add the dried cherries. Let cool.
In a fry pan over medium heat, warm the olive oil. Add the onion, celery and carrot to the pan and sauté until soft and translucent, about 5 minutes. Season with salt and pepper.
In a large bowl, combine the corn bread, onion mixture, chestnuts, sage and parsley. Whisk the egg into the stock mixture and add to the corn bread mixture. Season with salt and pepper and stir gently to mix.
Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 1 hour.
Similar recipes
Community activity
- Times saved to recipe box: 3
- Times Recommended: 2
- Times added to planner: 1
