Holiday recipe from chef Glenn Lyman - | WBTV Charlotte

Holiday recipe from chef Glenn Lyman

Spruce up your holiday stuffing by using corn bread instead of the traditional sour dough or white bread. Besides dried cranberries, you can add additional dried fruit such as apricots and golden raisins for more texture. Chef Glenn Lyman stopped by WBTV to share a recipe you can make anytime during the holiday season.

Recipe- Herbed Apple and Cranberry Cornbread Stuffing
·         4 cup Mini Cornbread loaves, crumbled
·         1 Tbsp. vegetable oil
·         1/2 cup chopped yellow onions
·         1/2 cup chopped organic celery
·         1 cup Organic Granny Smith Apple- chopped
·         1/2 cup Pecans
·         3/4 cup Dried Cranberries
·         1 tsp. Seasoned Salt
·         1 tsp. Ground Black Pepper
·         2 tsp. Poultry seasoning (any brand)
·         2 cup Reduced-sodium organic chicken broth
·         2 organic eggs, beaten
·         cooking spray
·         Spread cornbread crumbs on baking pan and set aside overnight to dry.
·         Preheat oven to 350 °. Spray a 9" x 13" baking dish with cooking spray.
·         In a large skillet, heat oil over medium-high heat. Add onion, apple and celery and sauté until tender, about 2 to 3 min. Then add chicken broth and bring to a simmer, remove from heat.
·         Stir in pecans, dried cranberries and seasoning.
·         Add cornbread and beaten eggs and toss gently to combine. Spoon mixture into prepared pan.
·         Bake until center is completely heated through and top is lightly browned, about 30 to 35 min.
·         Rest 10 min. before serving. (The stuffing and the cook)
·         Sprinkle extra corn bread pieces on top.

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