Flecked with fresh herbs and dried currants, this corn bread stuffing is a nice alternative to regular bread stuffing. Source: EatingWell Magazine, Holiday Issue 1995

EatingWell Test Kitchen
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Ingredients

Corn bread
Stuffing

Directions

Instructions Checklist
  • To make cornbread: Preheat oven to 400 degrees F. Lightly coat an 8-inch square cake pan with oil or cooking spray.

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  • Whisk the egg lightly in a medium bowl, then add milk, cornmeal and oil; blend well. Combine flour, sugar, baking powder and salt in a large bowl. Stir the cornmeal mixture into the flour mixture just until the dry ingredients are moistened. Pour the batter into the prepared pan, spreading to edges.

  • Bake until the top is golden brown and a cake tester inserted in the center comes out clean, 20 to 25 minutes. Let cool completely in the pan on a rack. Reduce oven temperature to 350 degrees .

  • To make stuffing: Using your fingers, break cornbread into coarse crumbs and spread on a baking sheet. Bake until golden brown, about 35 minutes. Spread walnuts on a pie plate and bake for until fragrant, 10 minutes. Let the walnuts cool and chop coarsely. Set aside.

  • Heat oil in a large nonstick skillet over medium heat. Add celery and onion; saute until softened, about 5 minutes. Transfer to a large bowl and add the toasted cornbread crumbs, walnuts, currants, port or sherry, parsley (or sage) and thyme. Toss well. Drizzle 1 1/2 cups broth over the crumbs and toss until evenly moistened. If baking in a casserole dish, add the remaining 1/2 cup chicken broth. Season with salt and pepper.

Tips

Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition Facts

251 calories; 8.6 g total fat; 0.9 g saturated fat; 19 mg cholesterol; 410 mg sodium. 338 mg potassium; 37.6 g carbohydrates; 2.9 g fiber; 16 g sugar; 5.9 g protein; 177 IU vitamin a iu; 3 mg vitamin c; 57 mcg folate; 152 mg calcium; 2 mg iron; 39 mg magnesium;