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Cornbread Cranberry Apple Stuffing




Source of Recipe


Canterbury's Restaurant


List of Ingredients




2 oz. Olive Oil (Non-Virgin)
4 sprigs - Thyme Leaves - fresh
4 oz. Onions - diced
1 cup Chicken Stock
4 oz. Celery - diced
2 tbl. Parsley - fresh chopped
2 oz. Apples - cored & diced Red Delicious
Salt & Pepper to taste
2 oz. Cranberries - fresh frozen
1 Orange Zest
12 oz. Cornbread - med diced



Recipe



In a large sautéed pan heat the olive oil. Add the onions and celery and cook until translucent. Add the apples, cranberries and stir 1 minute. Ad the orange zest, lower heat, stir briefly, then remove from the stove and hold.

In a large bowl combine this mixture with the cornbread, thyme and parsley. Add the chicken stock a little at a time, stirring lightly so as not to break the cornbread. Preheat the oven to 375 degrees. Place the stuffing into a 2 inch cake pan and bake approximately 15 minutes until hot throughout.