Gingered Cranberry and Almond Cornbread Stuffing

• 1 cup sugar
• 1 (12 ounce) bag fresh cranberries, rinsed and picked over
• 8 tablespoons unsalted butter
• 1 large onion, chopped
• 3 medium celery ribs, with leaves chopped
• 2 tablespoons shredded fresh ginger (shredded on the large holes of a cheese grater)
• 10 cups coarsely crumbled cornbread (set out crumbled cornbread to dry overnight or dry crumbled cornbread in the oven)
• 1 cup blanched slivered almond, toasted and coarsely chopped
• 2 eggs, beaten
• 1 -1 12 cup turkey broth or 1 -1 12 cup chicken broth, as needed
• 1 teaspoon salt
• 12 teaspoon fresh ground pepper

1. In a saucepan, add the sugar and 1 cup water; bring to a boil over high heat, stirring often to dissolve the sugar.
2. Boil for 3 minutes.
3. Add in the cranberries; cook for about 3 minutes or until the skins split (Do not overcook; the cranberries should remain relatively whole).
4. Drain berries in a wire sieve.
5. In a big skillet, melt the butter over medium heat.
6. Add in the onion and celery; stir/saute for 8 minutes or until the onion is golden.
7. Add in the ginger; stir for 1 minute.
8. Scrape the cooked vegetables into a large mixing bowl.
9. Add in the cornbread, cranberries, and almonds.
10. Gradually stir in the eggs and approx 1 cup of broth, until the stuffing is evenly moist but not soggy.
11. Season with salt and pepper.
12. Place in a lightly buttered large casserole dish; drizzle with 1/2 cup broth, cover, and bake, covered, in a 350 oven for 30 minutes; for a crustier stuffing, remove the foil during the last 15 minutes or baking.

sugar, fresh cranberries, unsalted butter, onion, celery, fresh ginger, overnight, blanched slivered almond, eggs, turkey broth, salt, ground pepper

Taken from www.food.com/recipe/gingered-cranberry-and-almond-cornbread-stuffing-132903 (may not work)