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Cranberry Cornbread Stuffing: Sweet Memories

Cranberry Cornbread Stuffing
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A festive and flavorful Cranberry Cornbread Stuffing that balances sweet and savory notes, perfect for your holiday table. This recipe brings together the comforting taste of cornbread with the tartness of cranberries for a memorable side dish.

Ingredients

Scale
  • 1 (8.5 ounce) package cornbread mix
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh or frozen cranberries
  • 2 cups chicken broth
  • 1 large egg, beaten

Instructions

  1. Prepare cornbread according to package directions. Let cool completely, then crumble into large pieces.
  2. Melt butter in a large skillet over medium heat. Add onion and celery, and cook until softened, about 5-7 minutes.
  3. Stir in salt and pepper. Add crumbled cornbread and cranberries to the skillet.
  4. Gradually pour in chicken broth, tossing gently to moisten the cornbread.
  5. In a small bowl, whisk the egg. Pour over the stuffing mixture and toss to combine.
  6. Transfer the stuffing to a greased 9×13 inch baking dish.
  7. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until heated through and lightly golden on top.

Notes

  • For a richer flavor, you can use a homemade cornbread recipe.
  • If using frozen cranberries, do not thaw before adding to the stuffing.
  • You can add chopped pecans or walnuts for extra crunch.
  • For a vegetarian option, use vegetable broth instead of chicken broth.

Nutrition

Find it online: https://delishdiarist.com/cranberry-cornbread-stuffing/