Cornbread, Cranberry And Orange Stuffing
  • 1 large orange
  • 340g fresh or frozen cranberries
  • 100g runny honey
  • 125g butter
  • 500g cornbread crumbs
  • 2 eggs, beaten
  • 1 tsp ground cinnamon
  1. Zest and juice the orange and put both into a pan with the cranberries. Bring to simmering point, add the honey then cover. Turn down the heat slightly and simmer for about 5 mins.
  2. Add the butter in slices or spoonfuls and stir, off the heat, until it melts, then add the crumbled cornbread.
  3. This mixture can be left in the fridge for a day or so until you want to bake it.
  4. To bake, either stuff the turkey with it, or put into a tin that's 20cm square and 4cm deep and bake with the turkey until it's done (about 30-40 minutes should do it).
From Nigella Lawson's 'Feast'