Thanksgiving stuffing is just as important as the turkey! Treat your guests to an individual sized creation of my signature Black Walnut & Cranberry Cornbread Stuffin’ Muffins. I've taken my family's traditional stuffing recipe and added a few new ingredients: black walnuts and cornbread. The distinct bold taste of the black walnuts gives the stuffing a nice nutty flavor that your guests will savor!
Black Walnuts & Cranberry Cornbread Stuffin' Muffins
- Servings: 1 cup
- 1 loaf cornbread
- 2 cups chicken stock
- 5 chopped celery stalks
- 1 chopped apple
- 1 chopped onion
- ½ lb. sausage (optional)
- 1 cup dried cranberries
- 4 tablespoons butter
- 4 slices of wheat bread
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon celery salt
- ¾ cup chopped Hammons black walnuts
- 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.
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- Transfer stuffing to a greased baking pan/muffin tin and cook for approximately 30 minutes until golden brown.