Dressed Up Cornbread Stuffing With Dried Cherries + Candied Pecans

cornbread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber while white bread is often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made easily.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be a cost-effective substitute.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds well.

Use boxed cornbread for this recipe, cooked the night before.

Sauté chopped onions, shallots, and garlic in butter on low heat until deeply caramelized, cooking the night before.

Prepare candied pecans by coating them with 10x sugar, cayenne, and salt, then spreading them on a pan.

Bake the candied pecans in the oven at 325°F for 10-15 minutes until caramelized.

Chop the candied pecans roughly, ensuring each bite has a good amount of all ingredients.

Mince the sautéed vegetables (onions, garlic, shallots) finely for even distribution in the stuffing.

Cook the cornbread slightly underdone to keep it moist for rebaking later.

Reconstitute dried cherries by covering them with turkey stock.

Combine the sautéed vegetables, reconstituted cherries, chopped pecans, sage, brown sugar, vanilla extract, cinnamon, nutmeg, salt, and pepper in a bowl.

Add two eggs to the mixture and combine well.

Transfer the stuffing mixture into a greased casserole dish and crosshatch the top for even cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens