Description
Goes well with roast turkey or chicken but is especially good with pork.
Ingredients
- Sugar
- Fresh Cranberries
- Unsalted Butter
- Onion
- Celery Ribs
- Fresh Ginger
- Cornbread
- Blanched Slivered Almond
- Eggs
- Turkey Broth
- Salt
- Fresh Ground Pepper
Instructions
- In a saucepan, add the sugar and 1 cup water
- Bring to a boil over high heat, stirring often to dissolve the sugar
- Boil for 3 minutes
- Add in the cranberries
- Cook for about 3 minutes or until the skins split
- Drain berries in a wire sieve
- In a big skillet, melt the butter over medium heat
- Add in the onion and celery
- Stir / saute for 8 minutes or until the onion is golden
- Add in the ginger
- Stir for 1 minute
- Scrape the cooked vegetables into a large mixing bowl
- Add in the cornbread, cranberries, and almonds
- Gradually stir in the eggs and approx 1 cup of broth, until the stuffing is evenly moist but not soggy
- Season with salt and pepper
- Place in a lightly buttered large casserole dish
- Drizzle with 1 / 2 cup broth, cover, and bake, covered, in a 350 oven for 30 minutes
- For a crustier stuffing, remove the foil during the last 15 minutes or baking