Mangia Bene Pasta
Cranberry and Walnut Cornbread Stuffing
(Serve 8 to 10)
2 (8.5 ounce) boxs corn bread mix
2 tablespoons butter
2-1/2 cups chopped onions
2-1/2 cups chopped celery
1-1/2 cups chopped carrots
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 cup coarsely chopped walnuts
2 cups fresh cranberries
1 to 1-1/2 cups low-salt chicken broth
2 eggs
Salt and pepper
Prepare cornbread according to package directions.
Cool bread in pan on rack.
(Can be made 1 day ahead)
Preheat oven to 350 degrees F.
Cut cornbread into 1-inch cubes.
Place the cubes on a baking sheet.
Bake until slightly dry and brown, about 20 minutes.
Cool on baking sheet.
Butter a 13 x 9 x 2-inch glass baking dish.
Melt butter in a large skillet over medium heat.
Add the onions, celery, carrots, sage, and thyme.
Saute until tender, about 12 minutes.
Transfer mixture to a large bowl.
Mix in the walnuts and cranberries, then the cornbread.
Stir in 1/2 cup broth, eggs, salt and pepper.
Add more broth until the mixture is evenly moist.
Transfer stuffing to the prepared baking dish.
Cover with foil. Bake 40 minutes.
Remove foil and bake 20 minutes longer or until brown on top.