Cornbread Cranberry Stuffing (Serves 10-12)

Prep Time: 20 mins Cook Time: 45 mins

nut free

Ingredients

  • cornbread (recipe below)
  • 4 tablespoons butter
  • 1 small onion, diced
  • 4 celery stalks, diced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh thyme
  • 1 cup low sodium chicken stock
  • 2 large eggs, whisked
  • 1/2 cup dried cranberries
  • cornbread
  • 1 cup corn meal
  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 large egg, whisked

Preparation

1. Preheat oven to 350 F.

2. Break apart cornbread into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.

3. In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.

4. Whisk the chicken broth and egg in a bowl until combined.

5. Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.

6. Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.




Cornbread

1. Preheat oven to 400 F.

2. Combine the first 5 ingredients in a bowl.

3. Whisk the milk, oil, and egg in another bowl.

4. Add the wet ingredients to the dry ingredients and stir until blended.

5. Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.