You can make the cornbread for the stuffing up to a day ahead of time. Once the cornbread has been baked, let it cool to room temperature, then tear it into ½-inch pieces and let it dry out. If you’d rather not make cornbread, you can use a whole grain bread such as oatmeal or whole-wheat instead. You’ll need 8½ cups of bread (about 12 ounces) torn into ½-inch pieces. Spread it out to let it dry for a couple of hours.
Makes 12 servings
Oniony Cornbread, crumbled
2 teaspoons vegetable oil, such as olive or canola oil
1 small onion, minced
3 cloves garlic, minced
2 Granny Smith apples, unpeeled, cut into
½ cup chopped parsley
¾ teaspoon rubbed sage
¾ teaspoon salt
½ teaspoon pepper
1½ cups chicken broth, homemade or canned
⅓ cup chopped mixed dried fruit
1. Make the Oniony Cornbread, but bake it in a 9 x 13-inch pan for 25 minutes. Let cool to room temperature before crumbling into bite-size pieces.
2. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes. Add the apples and stir to coat.
3. Transfer to a large bowl. Add the cornbread, parsley, sage, salt and pepper, and stir well to combine. Add the broth and the dried fruit, and stir until the cornbread is moistened.
4. Transfer to a 2½-quart shallow baking dish, cover with foil and bake for 30 minutes, or until the stuffing is piping hot.
Nutrition per serving: 158 calories, 4g total fat (0.7g saturated), 19mg cholesterol, 2g dietary fiber, 27g carbohydrate, 4g protein, 369mg sodium.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.