This is my variant of a stuffing recipe posted by Alton Brown ("Good Eats" anyone?) on the Food network website. The four main differences are: 1) I don't actually stuff the turkey with this stuffing as he does; 2) I omit the dried mushrooms; 3) I substitute dried cranberries for dried cherries; and 4) I substitute home-made cornbread (made the night before) for his recommended Challah bread.
NOTE: You must prepare the cornbread prior to starting this recipe. I usually make this the day before Thanksgiving so it's not taking up precious time/space in my oven. Simply follow the instructions on the back of your favorite cornmeal package, or use my Rosemary Cornbread in a skillet recipe, linked below.
Preheat oven to 400 degrees.
In a large mixing bowl, toss the onion, celery, and green pepper with the oil and salt.
Place the vegetables on a sheet pan and roast for 35 min. During the last 10 min of cooking, spread the cubed cornbread over the vegetables, return to oven, and continue cooking.
Transfer vegetables from pan to a large microwave-proof bowl and mix with cranberries, pecans, eggs, sage, parsley and black pepper and chicken broth. Stir well in order to break up pieces of bread. Be careful, it's hot!
Heat the stuffing in the microwave on high power for 6 minutes.
I recommend making the cornbread the day before Thanksgiving so it's not competing for oven time with your turkey.
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|Serving Size: 1 Serving (1113g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 122 (19%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 42mg||13 %|
|Sodium 1345.6mg||46 %|
|Potassium 1427.3mg||38 %|
|Total Carbohydrate 116.2g||34 %|
|Dietary Fiber 16.6g||67 %|
|Sugars, other 99.5g|
|Protein 16.2g||23 %|
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Calories per serving: 626
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