Weekly Recipe #185: Asei's Cornbread Stuffing

This week we’re bringing you a signature dish from our head chef Asei Tendle: a buttery cornbread stuffing with dried cranberries. It’s a Southern take on the Thanksgiving classic that’s a tradition in the Tendle family.

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Asei’s Cornbread Stuffing

Recipe from Asei Tendle, Food Services Director at Open Arms

Ingredients:

• 6 cups cornbread, crumbled
• 7 slices dried white bread
• 8 tbsp. butter
• 2 cups celery, chopped
• 1 large onion, chopped
• 7 cups chicken stock
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/4 cup sage, chopped
• 1/2 cup parsley, chopped
• 1 cup dried cranberries

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine crumbled cornbread and bread slices; set aside.
3. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
4. Pour the vegetable mixture over cornbread mixture. Add the stock and mix well.
5. Add sage, parsley, and salt and pepper to taste.
6. Serve with turkey as a side dish.