festive cornbread stuffing
PREP TIME 15 mins, COOK TIME 35–40 mins
4 cups crumbled cornbread
3 garlic cloves, crushed
1 onion, finely chopped
3 clementines, peeled and segmented (see technique, below)
3oz (85g) dried cranberries
1 stick (8 tbsps) butter, diced
4 cups vegetable stock
1 Preheat the oven to 350ºF (180ºC). Put the cornbread into a large mixing bowl. Add the garlic and onion, then stir in the clementines, cranberries, and butter.
2 Add the stock and stir, making sure that the stuffing is fully incorporated. Scoop the stuffing generously into a lightly greased 9 x 9in (23 x 23cm) baking tray.
3 Bake in the preheated oven for 35–40 minutes, or until golden brown. Remove from the oven and leave to cool for 5 minutes before placing onto a wire rack. Serve hot.
Segmenting Citrus Fruit:
1 With a sharp knife, slice away the top and bottom of the fruit, then work all the way around it, slicing away the skin and pith.
2 Slice between each segment, leaving the thin layer of membrane behind until you have cut out all the segments.