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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.

3.5 by 26 people
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  • Makes: 12 servings
  • Prep: 35 mins
  • Chill: Up to 24 hrs
  • Bake: 1 hr 325°F

Cranberry-Apple Corn Bread Stuffing



  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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