Walnut Currant Cornbread Stuffing

By Cindy Pawlcyn
Total Time
15 Mins
Serves
6
Meal
Dinner
Course
Side

DESCRIPTION

Whether part of the Chicken Roulade with Walnut and Currant Cornbread Stuffing recipe, or on its own, this dish is a great addition to any meal.

Prep Time
10 Mins
Cook Time
5 Mins
Total Time
15 Mins
Calories
255 cal
Total Fat
14 g
Polyunsaturated Fat
6 g
Cholesterol
29 mg
Sodium
488 mg
Carbohydrates
28 g
Dietary Fiber
3 g
Protein
5 g

Ingredients

  • Half (about 2 1/2 cups) of the Walnut and Currant Cornbread recipe
  • 2 tablespoons butter or extra-virgin olive oil
  • 1 cup diced onion
  • 2 cloves garlic peeled and minced
  • 1 cup diced fennel or celery
  • 2 tablespoons fennel leaves
  • 1/2 tablespoon minced fresh rosemary
  • 1/4 teaspoon cayenne
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground pepper

Preparation

  1. Place the diced, crumbled cornbread into a medium-size mixing bowl. Set aside.
  2. Over medium heat, cook onions and celery or fennel in butter or olive oil until tender, stirring occasionally, but do not brown. Add garlic, fennel leaves, rosemary, cayenne, salt and pepper. Cook 2 minutes.
  3. Pour this mixture over the cornbread crumbs, mixing well. Cool before using.