CORNBREAD STUFFING WITH CRANBERRIES, SAGE AND THYME
1 box LaBrea Bakery Corn Bread Stuffing with sage and thyme (can be purchased from Williams-Sonoma) Note: is you can’t find or they are out of stock of LaBrea Bakery Corn Bread Stuffing, use 4 cups cornbread crumbles and 3 cups biscuit crumbs, add 1 tablespoon sage, then follow the same instructions.
3 T olive oil
1 large onion, diced
4 celery stalks, diced (about 1 cup)
1 stick unsalted butter
1 C dried cranberries
4 cups chicken stock
3.5 oz. Shiitake mushrooms, stems removed, cut-up: wiped with a wet paper towel (this is approximately 1 full cup)
1 (10 3/4 oz.) Campbells Cream of Chicken Soup, undiluted
1/2 tsp. salt and pepper
Preheat oven to 375 degrees. In large frying pan heat the olive oil
on medium heat. Sautee the onions and celery until soft and translucent, about 10 minutes, add salt and pepper. Add butter, melt; add mushrooms and saute 3 minutes. Warm chicken stock in sauce pan, then add Cream of Chicken Soup, mix well with wooden spoon until soup is blended. Place corn bread stuffing in large bowl. Pour onion and celery mixture over stuffing. Ladle chicken stock and soup liquid over cornbread stuffing mixture, one ladle at a time and continue mixing until all liquid is mixed with the stuffing. Let sit for 5 minutes for liquid to absorb, it should be very moist. (If using the LaBrea Bakery Corn Bread Stuffing, use a potato masher to break up any large cubes.) Butter a casserole dish. Add stuffing, cover with foil and bake for 25 minutes. Remove the foil and bake for 35 to 40 minutes, until the top is golden brown.