Cornbread Pear Stuffing
Diana Yen is the cookbook author and food stylist behind The Jewels of New York. Below, she shares some nifty shortcuts to jazz up your favorite Thanksgiving recipes that not only taste delicious, but they’re easy on your wallet, too. Tune in this week for more budget-friendly dishes!
Cornbread Pear Stuffing that pairs perfectly alongside turkey. (Photo: Diana Yen)
Cornbread Pear Stuffing
Serves 6
Using prepared cornbread from the market makes cooking this dish a cinch. Pears are added for a sweet and savory take on stuffing. This dish pairs perfectly alongside turkey or even by itself out of the fridge the next morning.
Prep: 15 minutes
Total Time: 1 hour
8 tablespoons (1 stick) unsalted butter, plus extra for baking
½ onion, diced
1 firm Bosc pears, peeled, cored, cut into ½ inch cubes
1 cup celery
1 tablespoon minced sage leaves
1 teaspoon dried thyme leaves
Salt and pepper
1 cup chicken broth
1 large egg
6 cups cubed cornbread (cut into 1 inch cubes)
*Ingredients totaled to $5.99. Prices based on http://www.peapod.com location in Milwaukee. WI.
Preheat oven to 400 °F.
Melt butter in a large skillet over medium heat. Add onions, pears, celery, sage and thyme. Season with salt and pepper and cook for 3-4 minutes, until softened. Add broth and bring to a simmer.
In a large bowl, beat egg. Add cubed cornbread, then pour in broth mixture and gently toss. Transfer to a buttered baking dish and top with pats of butter. Cover with foil and bake for 15 minutes, uncover and bake until golden, and stock has evaporated, 25-30 minutes more.
Using prepared cornbread from the market makes cooking this dish a cinch. (Photo: Diana Yen)
More side dishes that will steal the show this Thanksgiving:
Giada’s Brown and Wild Rice Dressing with Mushrooms and Brussels Sprouts
Smashed Root Vegetables from ‘Happy Cooking’
