Cranberry Cornbread Stuffing
When it comes to stuffing recipes, you won't find a better one! Whether it's for Christmas, Thanksgiving or other holiday events, making this Cranberry Cornbread Stuffing is sure to please the crowd.
Notes
Variation: You can also use this recipe to stuff the turkey and roast it according to your favorite recipe.
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Why You'll Love This Recipe
Here are the top 5 reasons why you should make our delicious Cranberry Cornbread Stuffing:
1. Perfect Combination of Flavors: The sweetness of the cranberries pairs perfectly with the savory cornbread, creating a mouthwatering blend of flavors that will have your taste buds begging for more.
2. Easy to Make: This recipe is simple and straightforward, making it a stress-free addition to your holiday meal. Just mix, bake, and enjoy!
3. Crowd-Pleaser: Whether you're hosting a big family gathering or a small dinner party, this Cranberry Cornbread Stuffing is sure to be a hit with guests of all ages.
4. Versatile Dish: While this stuffing is a fantastic addition to your holiday spread, it can also be enjoyed as a standalone dish or served alongside your favorite mains year-round.
5. Leftovers for Days: If you're lucky enough to have any leftovers, this stuffing only gets better with time. Enjoy it as a tasty side dish or as a filling meal on its own in the days following your holiday feast.
Trust us, once you make this Cranberry Cornbread Stuffing, it will become a staple at all of your future gatherings. Give it a try and let us know what you think!
Cooking Time45 min
Ingredients
- 2 cup cranberries, fresh or frozen, thawed if frozen
- 1 cup water
- 1/2 cup sugar
- 1 pound sausage meat
- 8 cup crumbled cornbread, homemade or store-bought
- 2 large red delicious apples, pared, cored and diced (about 3 cups)
- 2 medium celery stalks, diced, about 1/2 cup
- 1 medium onion, finely chopped, about 1/3 cup
- 1/4 cup chopped parsley
- 2 teaspoon leaf thyme, crumbled
- 2 teaspoon leaf marjoram, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine the cranberries, water and sugar in a medium-size sauce pan.
- Bring to boiling over medium heat. Lower the heat and simmer for 10 minutes. Drain well. Transfer to a large bowl.
- Preheat oven to 350 degrees F.
- Saute the sausage in a medium-size skillet for about 5 minutes, breaking it into small pieces with a wooden spoon, until lightly browned and no longer pink.
- Drain the excess fat. Combine with the cranberries in the bowl.
- Add the cornbread, apples, celery, onion, parsley, thyme, marjoram, salt and pepper to cranberry-sausage mixture. Toss gently to mix.
- Spoon the stuffing into a greased, shallow, 4 1/2-quart baking dish.
- Bake, covered, at 350 degrees F for 45 minutes, until heated through. Uncover for a crusty top.