CORNBREAD CRANBERRY STUFFING
with walnuts, celery and sweet onion. Seasoned with sage and allspice! One of the best stuffings I’ve ever had!
4 c. water
3 sm. vegetable bouillon cubes
1/2 c. dried cranberries
1/2 c. walnut pieces
1/4 c. dark brown sugar
1 T. dried rubbed sage
1/4 t. ground allspice
1/2 c. margarine
1 c. diced celery
1 c. diced onion
1 t. salt
1/2 t. black pepper
14 oz. pkg. dried cornbread stuffing cubes
In large saucepan combine water and bouillon cubes. Cook over medium heat till cubes dissolve.
Add cranberries, walnut pieces, brown sugar, sage and allspice. Stir till sugar dissolves, remove from heat and set aside.
In large skillet combine margarine, celery, onion and salt. Saute over medium heat till soft.
Place stuffing cubes in extra-large bowl or pot.
Add celery/onion saute, and toss to distribute evenly.
Pour cranberry walnut mixture from saucepan over cubes. Stir to moisten all cubes, then pat firmly down, submerging ingredients evenly. Let set 30 minutes, flipping and patting firmly after 15 minutes.
Loosely pack into 1-1/2 quart casserole dish. Bake in preheated 350 degree oven, uncovered, for 45 minutes.
Remove from oven and serve.
Notes: When letting the stuffing cubes set in the liquid, the bottom portion absorbs most of the liquid, that’s why we flip it over after 15 minutes, putting the less moist cubes on the bottom with the more moist ones on the top. Patting it firmly again, and letting it set for an additional 15 minutes, allows some of the moisture from the top to seep down to the less moist cubes. The stuffing shouldn’t need additional salt, since we salted as we went along.