Gingered Cranberry And Almond Cornbread Stuffing

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Goes well with roast turkey or chicken but is especially good with pork.

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Steps

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In a saucepan , add the sugar and 1 cup water.

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Bring to a boil over high heat , stirring often to dissolve the sugar.

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Boil for 3 minutes.

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Add in the cranberries.

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Cook for about 3 minutes or until the skins split.

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Drain berries in a wire sieve.

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In a big skillet , melt the butter over medium heat.

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Add in the onion and celery.

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Stir / saute for 8 minutes or until the onion is golden.

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Add in the ginger.

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Stir for 1 minute.

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Scrape the cooked vegetables into a large mixing bowl.

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Add in the cornbread , cranberries , and almonds.

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Gradually stir in the eggs and approx 1 cup of broth , until the stuffing is evenly moist but not soggy.

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Season with salt and pepper.

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Place in a lightly buttered large casserole dish.

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Drizzle with 1 / 2 cup broth , cover , and bake , covered , in a 350 oven for 30 minutes.

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For a crustier stuffing , remove the foil during the last 15 minutes or baking.

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Ingredients

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sugar, fresh cranberries, unsalted butter, onion, celery ribs, fresh ginger, cornbread, blanched slivered almond, eggs, turkey broth, salt, fresh ground pepper