For the past week, since my grocery store here in Florida finally got in fresh cranberries, I’ve been going nuts over these tart little beauties. I absolutely love cranberries, and I appear to be on a mission to see how many different ways I can use them. So tonight, I stuck them in some stuffing. When all was done, I quickly saw this clearly needed some kind of gravy, as all stuffings do, and in the absence of another option at the time, I whipped up a Cream Gravy. The bacon is obviously a bonus.
Cranberry & Bacon Cornbread Stuffing
- 1/2 lb bacon, cut into lardons
- 2 c large white onion, diced
- 2 c thinly sliced celery
- 1 1/2 c fresh cranberries, chopped
- 1 (16 oz) bag Pepperidge Farm cornbread stuffing
- 3 eggs, lightly beaten
- 1 t kosher salt
- 1/2 t fresh cracked pepper
- 1 t poultry seasoning
- 1/4 t cinnamon
- 3 c Chicken Stock
- Cream Gravy (optional – recipe follows)
Heat oven to 350F.
In a large skillet, cook the bacon over medium-high heat until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels leaving the bacon fat in the skillet. Pour off bacon fat leaving ~3-4T in the pan. Add the onions and celery to the skillet. Season with salt to help the veggies soften and cook 5 minutes stirring often.
Add the bacon and veggies to a large mixing bowl. Toss with the remaining ingredients adding more or less Chicken Stock as necessary to moisten the stuffing. Transfer to a baking dish, cover, and bake 30 minutes at 350F. Serve with Cream Gravy, if desired, or other gravy of choice.
- 2 T unsalted butter
- 2 T all-purpose flour
- 1 1/2 c half and half
- pinch kosher salt
- 1/4 t fresh cracked pepper
In a small saucepan over medium heat, heat the butter and flour whisking until smooth. Cook 2 minutes. Slowly add the half and half, whisking constantly. Cook, stirring constantly, 5-6 minutes over medium-high heat until thickened. Remove from the heat, and add salt and pepper.