Yield: Yields 12 cups stuffing
This all-American stuffing combines southern cornbread, New England dried cranberries, and wild rice from the Great Lakes.
Plump the dried cranberries in the cider by warming them both in a saucepan or in the microwave and letting them stand for about 5 minutes. Drain the cranberries, reserving them and the cider separately.
In a large bowl, toss the cornbread, cooked wild rice, diced pears, melted butter, parsley, scallions, sage, garlic, and the drained cranberries. Season with the salt and pepper. Stir in the broth plus half of the reserved cider.
Heat the oven to 350°F. Transfer the stuffing to a buttered casserole dish and cover with foil. Bake for 45 minutes, adding a little more broth if it seems dry. If you prefer a crunchier top to your stuffing, remove the foil for the last 10-15 minutes of baking.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.