There are some foods that you just associate with certain celebrations. Those dishes that make the holiday. This cornbread stuffing is just that for me come November and December. It can be a perfecct addition for Thanksgiving, Friendsgiving, Christmas, Chanukah, or just because!
My sister first made this for Thanksgiving one year and it's become a holiday classic, for me. So simple to throw together. The aroma is amazing as the fennel and onions and shallot slowly soften. The herbs shine: sage, thyme, and rosemary. Mix it with bosc pears, hazelnuts, and corn bread? I am hungry thinking about it!
I love that it can so easily be made gluten, dairy, and in my case egg free. You can use boxed corn bread or go big and make it fresh. Either way you will need every ounce of self-control to not eat it all at once!
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