Whether you're preparing for Friendsgiving this weekend or Thanksgiving next week, stuffing is a side dish that is sure to be on everyone's table. Treat your guests to an individual sized creation of my signature Black Walnut & Cranberry Cornbread Stuffin' Muffins, a recipe that you can now enjoy all year long! My secret ingredient: black walnuts. The distinct bold taste of the black walnuts gives the stuffing a nice nutty flavor that your guests will savor!
1 loaf cornbread
2 cups chicken stock
5 chopped celery stalks
1 chopped apple
1 chopped onion
1/2 lb. sausage (optional)
1 cup dried cranberries
4 tablespoons butter
4 slices of wheat bread
1 cornbread loaf
1 teaspoon salt
1 teaspoon pepper
1 teaspoon celery salt
3/4 cup chopped Hammons black walnuts
1.Prepare the cornbread ahead of time and let cool. I like to do this the night before and leave the bread out for a day. If you don't have time to leave the bread out for a day, toast the bread on both sides in a roasting pan, so it doesn't fall apart when you mix together. For this recipe, I use the simple and inexpensive Jiffy cornbread recipe. Follow the directions on the box. Optional: in this recipe, I added a cup of dried cranberries to the cornbread.
2. Preheat oven to 350 degrees.
3. Coat a large skillet with olive oil, sauté onions, celery, apple and adding 1 cup of chicken broth over medium heat, until golden brown, approximately 10 minutes.
4. Next add in the sausage and cook until golden brown (optional). If you want to make this dish vegetarian, of course leave out the sausage.
5. Add in the black walnuts, dried cranberries, cornbread, wheat bread and 1 cup of chicken stock and cook for approximately 2 minutes over a low heat. I like to use a mixture of wheat bread and cornbread for a nice texture and taste.
6. Transfer stuffing to a greased baking pan/muffin tin and cook for approximately 30 minutes until golden brown.