Cornbread Cranberry Stuffing

This Cornbread Cranberry Stuffing is sure to become a cornerstone of your family Thanksgiving from here on out. What would Thanksgiving be without the stuffing? Thanksgiving is the one time of year that you can indulge in a carb-apalooza with no guilt the next day, and stuffing is the carbohydrate gold standard. For most kids (mine included) who would subsist on bread if given the choice, holiday stuffing is probably their favorite dish of the day!

Author: Weelicious

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Servings: 6 servings

Calories: 381 kcal per serving

Ingredients

4 tablespoons - butter
1 - onion
4 stalks - celery
½ tsp - kosher salt
1 tsp - fresh thyme
1 cup - low sodium chicken stock
2 - eggs
½ cup - dried cranberries
1 cup - corn meal
1 cup - all purpose flour
2 tablespoons - sugar
1 tbsp - baking powder
1 tsp - kosher salt
1 cup - milk
⅓ cup - vegetable oil
1 - egg

Instructions

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.
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.

Nutrition