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Cranberry-Apple Corn Bread Stuffing

Makes: 12 to 14 servings
Prep 35 mins Chill Up to24 hrs Bake 325°F1 hr
Cranberry-Apple Corn Bread Stuffing
Ingredients
  • 1/2 cup  butter or margarine
  • 1 1/2 cups  chopped celery with leaves (3 stalks)
  • 1 cup  chopped yellow onion (1 large)
  • 6 cups  crumbled corn bread or 6 cups corn bread stuffing mix (two 8-ounce packages)
  • 6 cups  dry white or wheat bread cubes
  • 2 cups  chopped unpeeled Granny Smith apples (3 medium)
  • 1 cup  dried cranberries, dried cherries, or raisins
  • 2 tablespoons  snipped fresh sage or 1 1/2 teaspoons dried sage, crushed
  • 1 tablespoon  snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • 1/2 teaspoon  salt
  • 1/2 teaspoon  ground black pepper
  • 1 3/4 - 2 cups  chicken broth (if using stuffing mix, use 3 to 3 1/4 cups broth)
  • 1/4 cup  chicken broth (optional)
Directions

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 293,
  • Fat, total (g) 14,
  • chol. (mg) 49,
  • sat. fat (g) 7,
  • carb. (g) 37,
  • fiber (g) 3,
  • pro. (g) 5,
  • vit. A (IU) 437,
  • vit. C (mg) 4,
  • sodium (mg) 648,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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