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.
Prep Time: 30 minutes
Cook Time: 30 minutes
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 stalks celery diced
- 1 sweet onion diced
- 1 clove garlic minced
- 3 stalks kale chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 1/2 tablespoons finely chopped fresh sage
- 1 tablespoon fresh thyme
- 2 cups chicken or vegetable stock
Instructions
- Allow cut bread 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 Tbsp. 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, sage and thyme to 8×10-inch pan. Season with salt and pepper. 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).
Try the sweet and crunchy Cranberry Walnut Stuffing recipe this year and you will never use stuffing from a box again.
