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1/2 cup dried cranberries
1/4 cup dry sherry, or port
4 cups crumbled cornbread, see below, or 1/2 750-g loaf sliced white bread
1 tsp finely chopped fresh sage, or 1/4 tsp dried sage
1/4 tsp freshly ground black pepper
1 cup finely chopped shallots, or green onions
3 garlic cloves, minced
1/4 cup butter
500-g roll sausage meat, or savoury sausage
1 tbsp chopped fresh sage, or 1 tsp dried sage
3 tbsp chopped parsley
1 tsp fresh thyme leaves, finely chopped or 1/2 tsp dried thyme
1 egg, beaten
Stir cranberries with sherry in a small bowl. Let stand at room temperature for 1 hour. Meanwhile, stir cornbread in a large bowl with 1 teaspoon (5 mL) sage and pepper. If using white bread, leave crusts on and place on cookie sheets. Bake in a 350F (180C) oven until lightly toasted, about 7 minutes. Finely crumble with your fingers. It should measure about 4-1/2 cups (1.125 L). Stir in sage and pepper.
Sauté shallots and garlic in butter in a large frying pan set over medium-high heat for 2 minutes. Crumble sausage into pan, removing casings on savoury sausage. (A pound/500 g of sausage makes a very moist stuffing, so you may want to cut back to 3/4 pounds/375 g). Stir often with a fork to keep crumbly until lightly browned, from 10 to 15 minutes. Add to stuffing. Stir in cranberries with sherry, 1 tablespoon (15 mL) sage, parsley and thyme. Stir in egg. If making ahead, refrigerate up to 1 day, then add egg just before stuffing bird.
Calories 433, Protein 11.7g, Carbohydrates 29.9g, Fat 29.6g, Fibre 2.1g, Sodium 592mg.
We adapted this very moist stuffing from the Herbal Celebrations Cookbook (Whitecap) by Noël Richardson and Jenny Cameron. If you're not a fan of cornbread, check out our toasted bread alternative.
Preheat oven to 375F (190C). Oil a 9-inch (23-cm) round baking pan. In a bowl, use a fork to stir 1 cup (250 mL) flour with 1 tablespoon (15 mL) baking powder and 1 cup (250 mL) cornmeal. Make a well in centre. Whisk 1 egg in another bowl. Whisk in 1 cup (250 mL) buttermilk and 1/2 cup (125 mL) melted butter. Pour into cornmeal mixture and stir just until mixed. Pour into pan. Bake in centre of 375F (190C) oven until set, about 20 minutes.