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Prep time: 20 minutes, Serves 10
2 Tbsp. Henry's butter 1 cup onions, diced 1 cup celery, chopped 2 cloves garlic, minced 1 jalapeño, diced 1 cup Henry's chicken broth 6 cups cornbread, stale and crumbled 1 cup cranberries, dried 1 cup pecans, toasted & chopped 1 Tbsp. fresh oregano 2 Tbsp. fresh parsley, chopped Salt & pepper to taste 1. Melt butter in saucepan over medium heat. Add onions and celery and sauté until onion is soft, about 7 minutes. 2. Add garlic and jalapeño. Sauté for 2 minutes. Add broth and remove from heat. 3. Toss cornbread, cranberries, pecans, oregano and parsley in a large bowl. Pour the stock and vegetables into bowl. Toss lightly to mix well. Season to taste with salt and pepper. If desired, stuffing can also be baked in a casserole dish for 30 minutes at 325°F. |
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