Cornbread Stuffing with Dried Cranberry Stuffing
Recipe from Asei Tendle, Food Services Director at Open Arms
![cornbreadstuffing](https://www.openarmsmn.org/wp-content/uploads/2013/11/cornbreadstuffing.jpg)
You may have seen our very own Asei Tendle on your home television or fancy mobile device recently. This week we’re proud to share his great recipe for a classic holiday side dish, as seen on FOX 9!
Asei says it feels good to be able to use his skills as a chef to provide meals to folks who really need it. During the holiday season, this hits particularly close to home. Folks with life-threatening illnesses need a dose of kindness, generosity, and the creature comforts that a traditional holiday meal can provide.
This is where you come in. Your gift of $50 puts food on their tables and warmth in their hearts. Just listen to what a few of our clients – our friends – had to say about the wonderful meals you made possible last year.
“I just wanted to thank you again for helping me. After we got off the phone I cried and cried – I had not realized how stressed I was about feeding myself and how scared at how sick I was getting.
By feeding my family you have also allowed me to forgive myself for what I had deemed a bad mother or wife who is too sick to cook for herself let alone her family.
You have brought some normalcy back into our lives and for that I am truly grateful. One day I will pass this on – your gift to me and my family will not be forgotten.” ~Client Wendy
A Turkey Meal Sponsorship doesn’t just provide a holiday meal for those who might have otherwise gone without, it puts a smile on another person’s face. As Client Joe put it, “This is such a treat! This is like Christmas in November!”
Head on over to our Turkey Drive page to donate, then let Asei walk you through his family recipe below!
Ingredients
- 6 cups Cornbread crumbled
- 7 slices dried white bread
- 8 tablespoons butter
- 2 cups celery, chopped
- 1 large onion, chopped
- 7 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup sage chopped
- 1/2 cup parsley chopped
- 1 cup dry cranberry
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine crumbled cornbread, dried white bread slices; set aside.
3. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.4. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and parsley. Serve with turkey as a side dish.