1cupwalnut pieces, or pecan pieces, or slivered almonds
1cupdried cherries, or cherry flavored cranberries
2cupshot water
2tspchicken bouillon/base
Instructions
Cut corn bread into 1-inch cubes. It will crumble some. You may spread the cornbread out on a pan, loosely cover it with plastic wrap and let it stale a bit overnight, or you may use it as it is.
Heat olive oil in a large skillet. Add onion, celery, salt, sage, and thyme. Stir for 5 minutes or until the onion is translucent. Add walnut pieces and toast for a couple minutes until nutty and fragrant.
Mix 2 cups of hot water with 2 tsp chicken bouillon/base to make broth. Add the chicken broth and dried cherries to the pan. Heat until broth boils.
Place cornbread cubes in a lightly greased 13x9-inch pan. Pour broth and vegetable mixture evenly over the top of the cornbread cubes.
Cover the pan with foil and bake at 400 degrees Fahrenheit for 20 minutes. Remove foil and bake an additional 15 minutes or until the edges of the cornbread stuffing are browning and the liquid is absorbed. Fluff the stuffing with a fork and serve hot.