Karen's Southern Cornbread with Chestnuts, Dried Cherries & Herbs
A Delicious Well Seasoned Stuffing with Southern Charm! Studded with Vegetables and two great fall herbs ~ Tarragon & Sage
Servings: 16 servings
Ingredients
- 6 cups cornbread* 1" cubes (see my recipe!
- 6 cups sliced bread* crusts removed, 1/2 cubes
- 4 tablespoons unsalted butter I use organic
- 1/2 cup onion peeled and diced
- 1/2 cup leeks whites and light greens, cleaned- diced
- 1 cup celery peeled, diced
- 1 tablespoon jalapeño minced
- 2 cups shiitake mushrooms clean and diced (approximately 5 ounces)
- 3/4 cup carrot peeled, coarsely shredded
- 1/2 cup dried cherries, unsweetened cut in half
- 1 cup roasted chestnuts, peeled from jar, diced
- 1 tablespoon fresh sage chopped
- 1 1/2 tablespoons fresh tarragon chopped
- 1 teaspoon sea salt
- 3/4 teaspoon fresh cracked black pepper
- 1 cup low salt chicken broth
- 1/2 cup filtered water
- 2 tablespoons all natural tart cherry juice*
- 1/2 cup fresh corn kernels (cut from one medium cob of corn)
Instructions
- Preheat the oven to 325 degrees.
- Cut bread slices into 1/2 " cubes. Spread on two baking sheets and toast until dry, and just golden, about 10 minutes. Reserve.Cut the cornbread into 1 inch cubes, set aside. (See my recipe!)
- In a large pot, add the butter, melt over moderate heat. Add the onion, leeks, and celery. Cook, stirring over low heat until softened, 5 minutes.
- Add shiitake mushrooms, carrots and dried cherries, stir for 5 minutes over low heat. Add the chestnuts, sage, tarragon, salt and pepper. Stir well.
- Add the chicken stock, water and corn kernels. Bring just to a boil, remove from heat and add the toasted bread cubes, stir well to moisten the bread. Add the cornbread cubes, mix to combine - the cornbread will crumble just a bit... this is good!
- Turn the heat off, let sit 10 minutes. Taste for seasonings.
- Place the stuffing in a buttered 9 " x 13" baking pan.
- Cover with foil and reheat in a 350 degree oven until warmed through, about 10 minutes.
- Broil 8 inches from the heat source for a few minutes if you like a crisped topped stuffing.
- Garnish with a plenty of fresh parsley or tarragon!
Notes
Cornbread, See: Karen’s All American Cornbread
Bread: I use Dave's Killer Bread, White Bread Done Right
(organic, no unwanted ingredients and preservatives) Tart Cherry Juice: I use Lakewood brand, organic. Adds a nice flavor and subtle flavor.. can substitute 2T. chicken broth. This recipe may not be reproduced without the consent of its author, Karen Sheer.
(organic, no unwanted ingredients and preservatives) Tart Cherry Juice: I use Lakewood brand, organic. Adds a nice flavor and subtle flavor.. can substitute 2T. chicken broth. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 409kcal | Carbohydrates: 66g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 776mg | Potassium: 371mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1363IU | Vitamin C: 7mg | Calcium: 178mg | Iron: 3mg