CornbreadCornbread Stuffing With Dried Cranberries

Serves 6 to 8

12 to 16 small to medium pieces cornbread (two pieces per person)
1⁄3 cup dried cranberries
2 tablespoons grapeseed or other neutralflavored oil
1 medium onion, minced
2 celery ribs, chopped into tiny pieces
4 to 6 fresh sage leaves, torn into tiny pieces, or 1⁄2 teaspoon dried
2 tablespoons fresh thyme or 1 teaspoon dried
3 tablespoons butter
11⁄2 cups low-sodium chicken stock
Salt and pepper, to taste


Leave the cornbread out for one or two days until stale; storing it inside a microwave will keep it clear of pests.

Prior to making the stuffing, cover the cranberries in boiling water to soak. When soft, drain and dry on a paper towel, then chop finely.

When ready to make the stuffing (can be done two or three hours prior to cooking), heat the oil in a large skillet over medium heat. Add the onion, celery, and herbs and cook until soft. Don’t let the onions take on any color.

While the onions, celery, and herbs cook, combine the butter and stock in a small saucepan and heat until the butter melts. Crumble the bread into a large bowl and pour the stock over it, stirring to mix well. The cornbread should have a soggy texture; add more stock or water in small increments, if needed. Add the onion mixture and cranberries and stir to combine. Season with salt and pepper.

If you’re vigilant, you can stuff your chicken or turkey with the stuffing and allow it to cook in the cavity, but it’s important that the stuffing reach a temperature Wild-Riceof 165˚F, and it should be removed from the bird immediately. A more efficient method is to place the stuffing into a casserole dish, cover with aluminum foil, and bake in a 375˚F oven for 25 to 30 minutes.

TD&N Nutrient Analysis (based on 6 servings): Calories: 186; Total Fat: 12 g; Saturated Fat: 5 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 2 g; Cholesterol: 16 mg; Sodium: 152 mg; Carbohydrates: 17 g; Fiber: 1 g; Protein: 2 g


Wild Rice Stuffing


Serves 6 to 8

2 tablespoons grapeseed or other neutralflavored oil
2 celery ribs, chopped into tiny pieces
2 slices bacon, chopped into small pieces (optional but recommended)
4 scallions, sliced very thin
1 tablespoon butter
1⁄2 cup low-sodium chicken stock
3 cups cooked wild rice
Salt and pepper, to taste

Sausage
In a large skillet, heat the oil over medium heat. Add the celery, bacon, and scallions and sauté until the celery is soft. Don’t let the celery or scallions take on any color.

While the mixture is cooking, combine the butter and stock in a small saucepan and heat until the butter melts. Combine all the ingredients in a large bowl and stir to mix well.

Season with salt and pepper.

If you’re vigilant, you can stuff your chicken or turkey with the stuffing and allow it to cook in the cavity, but it’s important that the stuffing reach a temperature of 165˚F, and it should be removed from the bird immediately.

A more efficient method is to place the stuffing into a casserole dish, cover with aluminum foil, and bake in a 375˚F oven for 25 to 30 minutes.

TD&N Nutrient Analysis (based on 6 servings): Calories: 160; Total Fat: 8 g; Saturated Fat: 2 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 2 g; Cholesterol: 7 mg; Sodium: 78 mg; Carbohydrates: 19 g; Fiber: 2 g; Protein: 5 g