Cranberry Cornbread Dressing (stuffing)

Cranberry Cornbread Dressing 011

Had lots of dried cranberries and a package of Jiffy cornbread from care packages from America so why not combine them and make this?!

There was a disaster at one point, when the tray of baking tins fell on the ground.

Cranberry Cornbread Dressing 003

Recipe taken from here with a few changes.

Ingredients:

  • 1 loaf of cornbread
  • 2 TBSP olive oil
  • 1 potato, cubed
  • 1 leek, chopped
  • 2 carrots, chopped
  • 2 cups mushrooms, chopped
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2/3 cups dried cranberries
  • 1 egg, beatten
  • 1/2 cup milk
  • 1 cup of cabbage, shredded

Directions:

Cranberry Cornbread Dressing 0011) Chop the cornbread into squares and allow them to dry for about 1 hour.

2) Preheat the oven to 350F/175C

3) Heat the olive oil to low-medium heat in a large pan.

4) Add the potato, leek, carrots, mushrooms, and onion and cook for 7-10 minutes, until softened.

5) Add the garlic and cook for another minute.

Cranberry Cornbread Dressing 0026) Add the corn bread and gently fold the cornbread into the vegetables.

7) Add the cranberries, egg and milk and mix gently.

8) Add the cabbage and cook for 1 minute more, until it begins to wilt.

9) Put the mixture into a baking dish, cover with tin foil and bake for 35 minutes. If you have a toaster oven this will take about 20 minutes.

10) Remove the tin foil and cook for another 10 minutes until the top is brown. In a toaster oven it will be about 7.

Cranberry Cornbread Dressing 008 Cranberry Cornbread Dressing 011

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