Cranberry-Apple Corn Bread Stuffing

Stale corn bread crumbles more easily than fresh, so bake or purchase the corn bread for this stuffing at least a day before you prepare it.

23 users rated this recipe an average rating of 3.5
  • Makes: 12 servings
  • Prep: 35 mins
  • Chill: Up to 24 hrs
  • Bake: 1 hr 325°F
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Cranberry-Apple Corn Bread Stuffing
cup butter or margarine
1 1/2
cups chopped celery with leaves (3 stalks)
cup chopped yellow onion (1 large)
cups crumbled corn bread or 6 cups corn bread stuffing mix (two 8-ounce packages)
cups dry white or wheat bread cubes
cups chopped unpeeled Granny Smith apples (3 medium)
cup dried cranberries, dried cherries, or raisins
tablespoons snipped fresh sage or 1 1/2 teaspoons dried sage, crushed
tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
teaspoon salt
teaspoon ground black pepper
1 3/4
cups chicken broth (if using stuffing mix, use 3 to 3 1/4 cups broth)
cup chicken broth (optional)
  1. In a large Dutch oven melt butter over medium heat. Add celery and onion; cook and stir about 5 minutes or until tender. Remove from heat.
  2. Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Drizzle with enough of the 1 3/4 to 2 cups broth to moisten, tossing lightly to combine. Spoon stuffing into a 3-quart rectangular baking dish. (To serve today, omit Step 3 and continue as directed in Step 4, except bake, covered, for 35 minutes. Uncover. Bake for 15 to 20 minutes more or until hot in center [165 degrees F].)
  3. Cover tightly with plastic wrap; chill for up to 24 hours.
  4. Preheat oven to 325 degrees F. If chilled, remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 45 minutes. Uncover. Bake for 15 to 20 minutes more or until hot in center (165 degrees F).
Nutrition Facts (Cranberry-Apple Corn Bread Stuffing)
    Per serving:
  • 293 kcal cal.,
  • 14 g fat
  • (7 g sat. fat,
  • 49 mg chol.,
  • 648 mg sodium,
  • 37 g carb.,
  • 3 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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