Cornbread Dressing with Cranberries and Walnuts
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INGREDIENTS 1/4 cup butter
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1 (8-ounce) bag cornbread stuffing
1/3 cup dried cranberries
1/2 cup walnuts, coarsely chopped
1/4 cup fresh parsley, chopped
1 teaspoon fresh marjaram, chopped, or 1/4 teaspoon dried marjoram
1 teaspoon fresh thyme, chopped, or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon white pepper
1 to 1-1/3 cups chicken brothIn a large pan or Dutch oven, melt the butter over medium-low heat. Add the onion and celery and cook, stirring occasionally, until tender. Add the stuffing, cranberries, walnuts, herbs, salt, and white pepper. Toss to combine. Slowly pour in the chicken broth, adding as much as needed, until well-moistened.
Makes 8 to 10 servings