Cornbread Cranberry Stuffing
This Cornbread Cranberry Stuffing is sure to become a cornerstone of your family Thanksgiving from here on out.
Ingredients
Ingredients for Cornbread Cranberry Stuffing:
- prepared cornbread (ingredients and instructions 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
Ingredients for 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
Instructions
Instructions for Cornbread Cranberry Stuffing:
- Preheat oven to 350 F.
- Break apart cornbread (instructions below) into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
- In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
- Whisk the chicken broth and egg in a bowl until combined.
- Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
- Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
Instructions for Cornbread:
- Preheat oven to 400 F.
- Combine the first 5 ingredients in a bowl.
- Whisk the milk, oil, and egg in another bowl.
- Add the wet ingredients to the dry ingredients and stir until blended.
- Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.
Video
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 13g | Cholesterol: 15mg | Sodium: 610mg | Fiber: 2g | Sugar: 9g
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