Buttery cornbread and dried cranberry stuffing - KMSP-TV

Buttery cornbread and dried cranberry stuffing

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A Twin Cities non-profit is work to make sure families struggling with life threatening illnesses get a Thanksgiving meal planned and on the table. Fox 9's Karen Scullin talks to Chef Asei Tendle from Open Arms about their turkey drive and twist on a traditional stuffing recipe.

Cornbread Stuffing

Ingredients

6 cups Cornbread crumbled

7 slices dried white bread

8 tablespoons butter

2 cups celery, chopped

1 large onion, chopped

7 cups chicken stock

1 teaspoon salt

½ teaspoon ground black pepper

¼ cup sage chopped

½ cup parsley chopped

1 cup dry cranberry

Directions

Preheat oven to 350 degrees F.

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and parsley. Serve with turkey as a side dish.

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