CRANBERRY CORNBREAD STUFFING

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CRANBERRY CORNBREAD STUFFING image

Categories     Thanksgiving

Yield 12-15

Number Of Ingredients 13

3 onion, chopped in large pieces, red or white or comb
2 red peppers, chopped large
garlic, 19 cloves, sliced thick
mushrooms, portabella, or mix, 3 cups
corn, fresh off the cob or frozen, 2 cups
thyme, 2 tbsp, dried
sage, 2 tbsp, dried
salt and pepper to taste
parmessan, shredded, 2 cups
cranberies, dried, 2 cups
2 large cornbreads, broken in pieces, dried for a few hours
pinenuts, 2 cups
2 cups broth

Steps:

  • Cook onions in olive oil, add spices,garlic and peppers, cook a few more minutes. Add mushrooms and cook till soft. Mix all ingredients together. Moisten with broth. Bake at 350 for 1 hour. To make ahead. Cook all vegies and freeze. Cook cornbreads and defrost day before. Measure other iongs in plastic bags, labeled. Can put together quickly same day. This is great cooked outside of turkey in serving dish, or can be stuffed in turkey and cooked.

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