Ingredient Spotlight. Our Cranberry Pear White Balsamic Vinegar is tart, orchard-sweet, and made for the season — it wakes up the mushrooms and pears without turning the pan dark. We reach for our Herbes de Provence Infused Olive Oil in place of a mushroom-sage oil; its lavender-thyme-savory blend gives the woodsy, herby backbone this dish wants.
Ingredients
8 cups cubed cornbread (or a mix of sourdough and whole wheat)
1 tsp dried sage · 1 tsp dried thyme · ½ cup parsley, chopped · salt and pepper
Instructions
Heat oven to 350°F. Spread the cornbread cubes on a parchment-lined sheet, toss with a little of the Herbes de Provence oil, and toast 10–15 minutes until lightly crisp. Set aside.
In a pot over medium heat, warm the remaining oil and sauté the onion, garlic, and celery about 5 minutes. Stir in the cranberries, pears, mushrooms, sage, and thyme; cook 5 minutes more, then season with salt and pepper.
In a large ovenproof skillet, combine the toasted bread with the broth a little at a time, folding gently until absorbed but not soggy. Top with the vegetable mixture and the Cranberry Pear balsamic.
Cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes more, until the top is golden and crisp. Finish with parsley and a last drizzle of Cranberry Pear balsamic.
Chef's Notes
Day-old, well-dried bread drinks up the broth without going mushy.
A cast-iron skillet gives you the crispest edges.
Make It Yours
Scatter toasted Pepitas over the top for a nutty, festive crunch.
Allergens: contains gluten; may contain dairy depending on your cornbread.
This one earns a permanent spot at the holiday table — come taste the Cranberry Pear balsamic at the shop.
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