Classic, delicious and oh-so-easy, we guarantee that this stuffing will never make it to leftovers.
- ¼ cup (57 grams) unsalted butter or non-hydrogenated, nondairy margarine
- 2 teaspoons olive oil
- 1 large onion, chopped, about 1¼ cup
- ½ cup diced celery
- ½ cup diced carrots
- 2 cloves garlic, minced
- 2 teaspoons minced fresh sage
- 2 teaspoons fresh thyme leaves or 1½ teaspoons dried thyme
- 1½ teaspoons celery salt
- 1 teaspoon fresh marjoram leaves or ½ teaspoon dried marjoram
- 4 scrapes fresh nutmeg
- 2 tablespoons walnut oil, divided
- 1½ pounds prepared cornbread (about 6 muffins), cut into ¾- to 1-inch cubes (about 8 cups)
- 1½ cups (192 grams) walnuts, roughly chopped
- ½ cup (106 grams) brown sugar
- 2 cups vegetable stock
- 2 large eggs
- 1 cup fresh whole cranberries
- Preheat the oven to 400°F.
- In a large braising pot, heat the butter and oil over high heat until the butter melts and is sizzling. Add the onions, celery, carrots, and garlic and mix well. Cook, stirring occasionally, until the vegetables are very soft and the onions are translucent and vegetables begin to brown, 12 to 15 minutes. Add the sage, thyme, celery salt, marjoram, and nutmeg. Reduce the heat to low and cook, stirring occasionally, while you prepare the corn bread and walnuts.
- Line a baking sheet with parchment paper. Spread 1 tablespoon walnut oil over the parchment paper. Spread the corn muffin pieces on the baking sheet and drizzle the rest of the walnut oil over the bread. Bake until well toasted, stirring at least twice, 10 to 12 minutes. Transfer to another baking sheet and set aside to cool.
- Add the walnuts and the brown sugar to the hot baking sheet and toss well. Bake 3 minutes. Remove the pan, toss, then bake until very fragrant and the sugar has melted, 5 to 8 minutes, taking care not to let the sugar burn. Cool. (The nuts may be made up to 3 days in advance.)
Whisk the vegetable stock and eggs in a bowl. Set aside.
- Spray an 11- by 15-inch extra deep baking dish with non stick spray. In a large mixing bowl, add the cornbread, sauteed vegetables, cranberries, and walnuts and stir. Add the vegetable stock and stir to thoroughly combine. Lower the heat in the oven to 350 degrees. Pour the mixture into the prepared casserole dish and bake until light brown on top and set, 30 to 35 minutes.
- While this is designed for a commercially-made, bakery-style sweet cornbread or muffin, feel free to use homemade cornbread, just make sure it is sweet. The sweetness will nicely balance the tart cranberries and savory flavors.
- This stuffing is dairy, but you can make it with non-hydrogenated, non-dairy margarine, but also make sure the cornbread is pareve.