VEGETARIAN CORNBREAD STUFFING

VEGETARIAN CORNBREAD STUFFING image

Categories Herb

Yield 6-8 servings

Number Of Ingredients 18

9-inch square pan of stale cornbread (1 recipe), cut into 1/2-inch dice
1/2 cup dry white wine
1/4 cup chopped dried apricots
1/4 cup raisins
3 tablespoons extra-virgin olive oil or butter
1 large onion, chopped
1 large stalk celery, chopped
salt and pepper to taste
3 large clove garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon ground ginger
1 tightly-packed tablespoon fresh basil, chopped
2 tightly-packed teaspoons each fresh thyme and oregano, chopped
1/4 cup honey (optional)
1 tart apple, grated
1 pound chestnuts, roasted and shelled, or jarred ones
1/2 cup pine nuts, toasted
1/4> cup slivered almonds, toasted

Steps:

1. In a medium bowl combine wine and dried fruits. Set aside. 2. Heat oil in a large skillet over medium-high heat. Cook onion and celery with salt and pepper until soft. Stir in garlic, spices and herbs. Cook 1 minute. Stir in honey and the wine/fruit mixture and cook over high heat for two minutes. Remove from heat. Cool and refrigerate. Before serving; reheat, adding the apple, chestnuts, pine nuts, almonds, and cornbread. Season to taste. Either bake in a buttered shallow baking dish at 375ºF. for 30 minutes, or loosely stuff turkey