Thanksgiving’s favorite savory side gets a sweet upgrade with baked whole cranberries. These tiny but mighty berries might not be new to your holiday spread, but they bring a fresh approach to traditional stuffing. This picturesque dish includes a satisfying mashup of cornbread, crunchy walnuts and cranberries that’ll surely leave you feeling stuffed.
Preheat oven to 400 degrees F.
In baking dish, toss together cranberries, apple cider vinegar and maple syrup. Bake 20 minutes, until soft. Remove and let cool.
Meanwhile, in pan over medium heat, heat olive oil. Sauté onion, leeks, salt and pepper until soft and fragrant.
In large bowl, crumble cornbread into ½” pieces. Mix in leeks, thyme, walnuts, salt, pepper, vegetable broth and cranberry mixture. Spread evenly on 9”x13” baking sheet; bake 40 minutes, until golden brown.
To serve, top with extra walnuts.