Thursday, December 5, 2013

Citrus scented Cornbread stuffing

I made this up outta my head and it turns out to be really delicious. One of those examples of how the odd ingredients in my kitchen talk or yell at me until I turn them into something nummy.
1 bag of cornbread crumbs for stuffing (not boxed cornbread stuffing mix)
2 slices of quality bacon
1stick of butter
1 onion diced fine
2 ribs of celery diced fine
2 cloves garlic minced
2 to 3 cups of rich chicken stock
2 large eggs beaten
1/4 dried cranberries
1/2 cup chopped almonds
2 T. of fresh chopped herbs of choice (I like thyme and sage)
salt and pepper to taste
zest of one orange

Dump crumbs into a large bowl and add the nuts and cranberries.
Put bacon in a skillet and render some of the fat and add in the onions, celery and butter until bacon is crisp. Add garlic and herbs and saute for 30 seconds. Remove from heat.  Take bacon out, let cool and chop. 
Add the veg mixture and bacon to the bowl. Deglaze the hot pan with the chicken stock and add to the stuffing, Add salt and pepper to taste. Mix well then add egg and mix well. Let sit for 10 minutes. If stuffing is moist and almost sticky (if its dry add more stock) add to a 9 by 9 baking pan and bake for 20 minutes covered in foil at 375 f. Take off foil and let cook for another 10 minutes until top is crispy.

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