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Cranberry, Pear, and Mushroom Skillet Cornbread Stuffing

Name: Cranberry, Pear, and Mushroom Skillet Cornbread Stuffing
Prep time: 20 Minutes
Cook time: 45-60 Minutes
Yield: 4-6
Cuisine: Side Dish, Vegetarian, Holiday, Kid Friendly, Dairy Free
Ingredients: 8 cups cubed cornbread (or a mix of sourdough and whole wheat if cornbread is unavailable); 3 tablespoons SOOC Mushroom and Sage Olive Oil; 2 tablespoons SOOC Cranberry Pear Balsamic Vinegar; 1 large onion, finely chopped; 3 tablespoons garlic, minced; 2 cups celery, diced; 2 cups fresh cranberries (or dried if fresh are unavailable); 2 ripe pears, cored and diced; 2 cups mushrooms, cleaned and diced; 2 cups vegetable or chicken broth; 1 teaspoon dried sage; 1 teaspoon dried thyme; ½ cup parsley, chopped; Salt and pepper

Serves

4-6

Prep Time

20 Minutes

Cook Time

45-60 Minutes

Stuffing is an essential part of many holiday meals, and a great way to add unique flavors to your table. This Cranberry, Pear, and Mushroom cornbread stuffing is a twist on the traditional recipe, blending sweet and savory together. The combination of tart cranberries, juicy pears, mushrooms, and the cornbread creates both a satisfying and flavorful side dish.

This stuffing pairs wonderfully with roasted turkey, chicken, or even seasonal roasted vegetables for vegetarian or vegan feasts. The sweetness from the pear and cranberries with the mushrooms and herbs makes it a crowd-pleaser at any gathering.

Enjoy this seasonal stuffing recipe that’s perfect for Thanksgiving, Christmas, or any cozy winter meal!

Products used: Mushroom & Sage Olive Oil, Cranberry Pear Balsamic Vinegar

Ingredients

8 cups cubed cornbread (or a mix of sourdough and whole wheat if cornbread is unavailable)
3 tablespoons SOOC Mushroom and Sage Olive Oil
2 tablespoons SOOC Cranberry Pear Balsamic Vinegar
1 large onion, finely chopped
3 tablespoons garlic, minced
2 cups celery, diced
2 cups fresh cranberries (or dried if fresh are unavailable)
2 ripe pears, cored and diced
2 cups mushrooms, cleaned and diced
2 cups vegetable or chicken broth
1 teaspoon dried sage
1 teaspoon dried thyme
½ cup parsley, chopped
Salt and pepper

Directions

Preheat the oven to 350°F. Spread the cubed bread on a parchment lined baking sheet, toss with olive oil and toast in the oven for 10-15 minutes until lightly crisped, then set aside.

In a small pot, heat olive oil over medium heat and add the chopped onion, garlic and celery, and sauté for about 5 minutes. Stir in the cranberries, pears, mushrooms, sage, thyme, and balsamic. Cook for another 5 minutes and season with salt and pepper.

In a large skillet, coat with olive oil and combine the toasted bread cubes with the broth, a little at a time, stirring gently until the bread absorbs the liquid but is not too soggy. Top with vegetable and fruit mixture and adjust seasoning as needed.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes to allow the top to become golden and crispy. Serve hot.