Open Arms of Minnesota

Weekly Recipe #141: Cornbread Stuffing with Dried Cranberry Stuffing

Cornbread Stuffing with Dried Cranberry Stuffing

Recipe from Asei Tendle, Food Services Director at Open Arms

cornbreadstuffing
Image Courtesy Fox 9

You may have seen our very own Asei Tendle on your home television or fancy mobile device recently. This week we’re proud to share his great recipe for a classic holiday side dish, as seen on FOX 9!

Asei says it feels good to be able to use his skills as a chef to provide meals to folks who really need it. During the holiday season, this hits particularly close to home. Folks with life-threatening illnesses need a dose of kindness, generosity, and the creature comforts that a traditional holiday meal can provide.

This is where you come in. Your gift of $50 puts food on their tables and warmth in their hearts. Just listen to what a few of our clients – our friends – had to say about the wonderful meals you made possible last year.

“I just wanted to thank you again for helping me. After we got off the phone I cried and cried – I had not realized how stressed I was about feeding myself and how scared at how sick I was getting.

By feeding my family you have also allowed me to forgive myself for what I had deemed a bad mother or wife who is too sick to cook for herself let alone her family.

You have brought some normalcy back into our lives and for that I am truly grateful. One day I will pass this on – your gift to me and my family will not be forgotten.” ~Client Wendy

A Turkey Meal Sponsorship doesn’t just provide a holiday meal for those who might have otherwise gone without, it puts a smile on another person’s face. As Client Joe put it, “This is such a treat! This is like Christmas in November!”
Head on over to our Turkey Drive page to donate, then let Asei walk you through his family recipe below!

Ingredients

  • 6 cups Cornbread crumbled
  • 7 slices dried white bread
  • 8 tablespoons butter
  • 2 cups celery, chopped
  • 1 large onion, chopped
  • 7 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup sage chopped
  • 1/2 cup parsley chopped
  • 1 cup dry cranberry
Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine crumbled cornbread, dried white 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, mix well, taste, and add salt, pepper to taste, sage, and parsley. Serve with turkey as a side dish.

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