Cornbread Cranberry Stuffing
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Cornbread Cranberry Stuffing
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This Cornbread Cranberry Stuffing is sure to become a cornerstone of your family Thanksgiving from here on out.
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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.
Nutrition Information
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Calories
250kcal
(13%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
13g
(20%)
Cholesterol
15mg
(5%)
Sodium
610mg
(25%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 610mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
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