Cornbread freezes well for short periods of time, but quickly becomes a bit dry and crumbly after a while in the freezer. Fortunately, this recipe is the perfect use for it. Quick to throw together and slices like a dream, this stuffing is a delicious accompaniment alongside sweeter roasted meats like ham or turkey.
If you haven’t got half a loaf of leftover cornbread to hand (I do appreciate it’s a bit of a niche ingredient), you can quickly and easily make your own. Make a day or two ahead to give it time to dry out a little, or make well ahead and freeze.
Feeds 8 as part of a seasonal feast
1/3 cup dried cranberries
1/2 tbsp whisky (bourbon or rum would work too)
1 medium onion, chopped
2 stalks of celery, chopped
Salt and pepper
1/2 loaf cornbread (approx. 400g), defrosted
Zest and juice of 1 clementine
250g good quality sausage meat, casings removed
2 sprigs fresh thyme, leaves stripped
1 tbsp parsley, roughly chopped
1 egg, beaten
Pour the cranberries in a small bowl and pour over the whisky. Leave for about 10 minutes to rehydrate.
Butter a loaf tin. Set aside.
Place a frying pan over medium heat. Add a drizzle of olive oil, then add the onion, celery and a pinch of salt and pepper and cook for about 10 minutes or until softened. Set aside and leave to cool completely.
Tip: Allow cooked onion and celery to cool completely before adding to the stuffing mixture, for food safety reasons. Don’t skip this step.
Crumble the cornbread into a large bowl. Add the cranberries and their soaking liquid, the cooled cooked onion and celery, zest and juice of the clementine, raw sausage meat, thyme, parsley and beaten egg. Season with salt and pepper, then use your hands to mix everything until combined.
Transfer the mixture to the prepared loaf tin and use your hands to squash it into the corners and sides, smoothing into an even layer.
Make ahead: Stuffing can be prepared up to this point 24hrs in advance. Keep refrigerated.
Cover the stuffing with foil, then bake at 400F / 200C / 190C Fan for 30 minutes. Remove the foil and bake for a further 30 minutes, or until the top is browned and crisp and the stuffing is slightly coming away from the sides. Let cool in the pan for a few minutes, then turn out onto a board, slice, and serve.