Karen's Southern Cornbread Stuffing with Chestnuts, Dried Cherries & Herbs - A Zest for Life

Ingredients

• 6 cups cornbread* (1" cubes (see my recipe!)
• 6 cups sliced bread* (crusts removed, 1/2 cubes )
• 4 tablespoons unsalted butter (I use organic)
• 1/2 cup onion (peeled and diced)
• 1/2 cup leeks (whites and light greens, cleaned- diced)
• 1 cup celery (peeled, diced)
• 1 tablespoon jalapeño (minced )
• 2 cups shiitake mushrooms (clean and diced (approximately 5 ounces) )
• 3/4 cup carrot (peeled, coarsely shredded )
• 1/2 cup dried cherries, unsweetened (cut in half)
• 1 cup roasted chestnuts, peeled (from jar, diced )
• 1 tablespoon fresh sage (chopped)
• 1 1/2 tablespoons fresh tarragon (chopped)
• 1 teaspoon sea salt
• 3/4 teaspoon fresh cracked black pepper
• 1 cup low salt chicken broth
• 1/2 cup filtered water
• 2 tablespoons all natural tart cherry juice*
• 1/2 cup fresh corn kernels ((cut from one medium cob of corn) )