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Walnut Currant Cornbread Stuffing
Walnut Currant Cornbread Stuffing
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Add this to your collection of favorite stuffings! Whether with turkey, as part of Cindy Pawlcyn’s Chicken Roulade with Walnut and Currant Cornbread Stuffing recipe, or on its own, the crunchy and toothsome texture makes this dish a great addition to any meal.

  • Servings: 6
  • Prep Time: 20m
  • Cook Time: 15m
Vegetarian Chef Collection
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

Directions

  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. Pour this mixture over the cornbread crumbs, mixing well. Cool before using.

Nutrition

  • Calories: 255
  • Total Fat: 14 g
  • Saturated Fat: 4 g
  • Monounsaturated Fat: 3 g
  • Polyunsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Cholesterol: 29 mg
  • Sodium: 488 mg
  • Total Carbohydrate: 28 g
  • Dietary Fiber: 3 g
  • Protein: 5 g