This recipe was originally published in 2017.
Dried cranberries deliver a hint of sweetness in this delicious vegetarian version. This stuffing pairs well with poultry or pork. For vegetarian guests, consider stuffing acorn squash.
Contributing chef Sueson Vess is a food coach, cooking instructor and author of Special Eats.Yields 12 servings
- 1 recipe prepared cornbread
- 1/2 cup (1 stick) butter or dairy-free alternative
- 1 cup diced celery (about 3-4 stalks)
- 1 cup diced yellow or white onion (1 medium onion)
- 1 cup diced red bell pepper (1 medium pepper)
- 1 tablespoon minced fresh sage
- 1/2 cup minced fresh parsley
- 1½ teaspoons dried marjoram
- 1½ teaspoons dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup dried cranberries
- 2 large eggs, optional
- 1 cup gluten-free vegetable broth or chicken broth
1Cut cornbread into 1/2-inch cubes (about 8 cups). Spread cubes in a single layer on a baking sheet and bake in preheated 300°F oven 15 to 20 minutes. Stir once after 10 minutes. (You can dry the cornbread cubes up to a week ahead. Store them in an airtight container until used.)
2Increase oven temperature to 350°F. Lightly grease a 3-quart baking dish.
3In a large pan over medium heat, melt butter. Add diced celery, onion and red bell pepper and sauté 4 to 5 minutes. Let cool.
4In a large bowl, combine sage, parsley, marjoram, thyme, salt, pepper, cayenne pepper and dried cranberries. Add cooled vegetables, stirring gently to combine. Fold in dried cornbread cubes.
5In a medium bowl, whisk together eggs, if using, and broth. Pour broth mixture over cornbread mixture and gently mix. Spoon into prepared baking dish and cover with the lid or foil.
6Place in preheated oven and bake 20 minutes. Uncover dish and bake an additional 15 minutes.