Okay, i'll dig that out after the school run......
(varmints wait for no recipe.....)
Cherry Cornbread Stuffing - This makes 16 cups so quite alot. I halved it when I made it myself.
2 recipes of Cornbread (recipe to follow)
4 tbl olive oil
1 tbl thyme spice
salt/pepper
2 lbs sausage
2 tbl uns butter
3 cups chopped onions
6 celery sticks, chopped
1 cup dried cherries or dried cranberries
1 cup pitted prunes
2 tsp sage
2 cups chicken stock
Okay, if you've got a favourite recipe for cornbread, use it here. Here's what this recipe recommended for their country cornbread. Double this to make 2 recipes for above.
1 1/2 cups cornmeal
1/2 cup flour
3 tbl sugar
1 tbl baking powder
1/2 cup milk
1/2 cup plain yogurt
2 tbl melted uns butter
2 tbl veg oil
2 large eggs, beaten
combine dry and wet separately. Mix together until just combined. bake at 400 for 45 mins. Use 8 inch square tin. If doubling, use a larger tin.
Cut cornbread into 1 inch cubes. You should have 12 cups. Place in large bowl with 2 tbl olive oil, 1/2 tbl of the thyme, salt and pepper and mix. Spread cubes over baking sheet and bake at 350 until slighted toasted, 15 mins. Will probably need to do on two baking sheets. Let cool at room temp, 30 mins, return to bowl.
Meanwhile, cook the sausage in a skillet until brown and cooked, 20 mins, Add meat to the cornbread. Heat the remaining oil and butter. Cook the onions and celery over medium heat, stirring until wilted, 10 mins, Then stir in the fruit and cook another 5. Fold into cornbread mixture. Toss the remaining thyme, the sage into mixture. Slowly drizzle in the brother and mix until stuffing is moist to your liking. Adjust seasoning . Can be stuffed into large bird or cooked at 350 for 45 on its own.
THis might seem fiddly because of the added work of whipping up your own cornbread. It was delicious though...if you are a cornbread stuffing fan.... No nuts in it though, but there's nothing to stop you putting your own preference in....
