Cranberry Walnut Stuffing
The one side dish you just can’t live without is now even more wholesome. Corn bread, kale and crunchy walnuts combine to make the perfect bite.
Ingredients
- 2 cups cranberry walnut bread diced into 1/2" cubes
- 2 cups cornbread diced into 1/2" cubes
- 2 tablespoons olive oil divided
- 2 carrots diced
- 2 celery stalks diced
- 1 sweet onion diced
- 1 clove garlic finely minced
- 3 stalks kale chopped
- 1/2 cup dried cranberries
- 1/2 cup walnuts lightly chopped
- 1 1/2 tablespoons fresh sage finely chopped
- 1 tablespoon fresh thyme
- 2 cups chicken or vegetable stock
- Salt and pepper to taste
Instructions
- Cut up bread and allow to dry out on the counter for at least 24 hours or bake in the oven at 300°F for about 20 minutes, or until hardened.
- Heat 1 tablespoon oil in a large sauté pan over medium heat. Add carrots, celery, onion and garlic. Cook 8 minutes, stirring occasionally, until vegetables are tender.
- Preheat oven to 375°F.
- Add bread, cooked vegetables, kale, cranberries, walnuts, fresh herbs, salt and pepper to 8×10-inch pan (or something similar). Mix until evenly combined. Add stock and mix to evenly coat. Drizzle with 1 tablespoon olive oil.
- Bake 30 minutes, or until golden (or use as stuffing for the turkey).
Notes
Try the sweet and crunchy Cranberry Walnut Stuffing recipe this year and you will never use stuffing from a box again. On Grains Food Foundation from Melissa, Faux Martha.
A food contributor across the web, Melissa also shares her own easy, minimal-fuss recipes (and bright, colorful photos) on her blog, The fauxMARTHA.
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