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Cornbread Stuffing with Cranberries: A Thanksgiving Delight

This Cornbread Stuffing with Cranberries recipe elevates a classic Thanksgiving side dish. It starts with a flavorful cornbread base, enriched with savory herbs, vegetables, and the sweet-tart burst of cranberries. The result is a moist, flavorful stuffing that perfectly complements turkey and other holiday mains. This recipe includes a detailed ingredient list, step-by-step instructions, a recipe card, a nutrition card, and answers to frequently asked questions, ensuring a successful and delicious addition to your Thanksgiving feast. From preparing the cornbread to baking the final dish, every step is designed for ease and maximum flavor. Get ready to impress your guests with this delightful twist on traditional stuffing!

Ingredients: Building Blocks of Flavor

The quality of ingredients directly impacts the final taste of your cornbread stuffing. Here’s what you’ll need:

• Cornbread: 1 recipe (about 8 cups crumbled). Use your favorite recipe or a store-bought version. Day-old cornbread is ideal.
• Butter: 1/2 cup (1 stick), melted. Unsalted butter allows you to control the salt level.
• Onion: 1 medium, chopped. Adds a savory base note.
• Celery: 2 stalks, chopped. Provides a subtle crunch and aromatic flavor.
• Garlic: 2 cloves, minced. Enhances the savory elements.
• Fresh Cranberries: 1 cup, coarsely chopped. Delivers a sweet-tart pop of flavor and visual appeal.
• Dried Cranberries: 1/2 cup. Adds concentrated sweetness and chewiness.
• Fresh Sage: 2 tablespoons, chopped. Offers an earthy and aromatic element.
• Fresh Thyme: 2 tablespoons, chopped. Complements the sage with a subtle, herbaceous flavor.
• Chicken Broth: 3-4 cups. Provides moisture and savory depth.
• Eggs: 2 large, lightly beaten. Help bind the stuffing together.
• Salt and Pepper: To taste. Season generously to enhance all the flavors.

Step-by-Step Instructions: Crafting Your Masterpiece

Follow these detailed instructions to create a truly memorable cornbread stuffing:

Step 1: Prepare the Cornbread

If you’re making your own cornbread, bake it a day ahead of time. This allows it to dry out slightly, which will prevent the stuffing from becoming too soggy. Once baked, crumble the cornbread into a large bowl and set aside.

Step 2: Sauté the Aromatics

In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 3: Combine Ingredients

Pour the sautéed onion, celery, and garlic mixture over the crumbled cornbread. Add the fresh cranberries, dried cranberries, chopped sage, and chopped thyme. Season with salt and pepper to taste.

Step 4: Add Moisture and Binding Agents

Gradually pour in the chicken broth, starting with 3 cups. Toss gently to combine, ensuring that the cornbread is evenly moistened but not saturated. Add the beaten eggs and mix well to bind the ingredients together.

Step 5: Bake the Stuffing

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. Pour the stuffing mixture into the prepared dish and spread it evenly. Bake for 30-40 minutes, or until the top is golden brown and the stuffing is heated through. If the top starts to brown too quickly, you can cover it loosely with foil during the last 15 minutes of baking.

Step 6: Let it Rest

Once baked, remove the stuffing from the oven and let it rest for 10-15 minutes before serving. This allows the flavors to meld together and the stuffing to firm up slightly.

Optional additions

Consider adding these ingredients to the skillet with the onion and celery. You may need to add a little extra butter.

• 1/2 lb. of browned breakfast sausage
• 1 cup of diced apples
• 1 cup of chopped pecans

Recipe Card: Cornbread Stuffing with Cranberries

Here’s a quick reference guide to help you easily recreate this delicious recipe:

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Category: Side Dish | Method: Baking | Cuisine: American

Nutrition Card: A Balanced Perspective

Here’s an approximate nutritional breakdown per serving. Keep in mind that these values can vary based on specific ingredient choices and portion sizes:

Calories: 350 | Sugar: 15g | Fat: 20g | Carbohydrates: 40g | Fiber: 3g | Protein: 8g | Yields: 12 servings

FAQs: Your Burning Questions Answered

Can I make this stuffing ahead of time?

Yes, you can assemble the stuffing up to 24 hours in advance. Prepare it according to the instructions, but do not bake it. Cover the baking dish tightly with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and bake as directed, adding an extra 10-15 minutes to the baking time to ensure it’s heated through.

Can I use dried bread instead of cornbread?

While this recipe is specifically designed for cornbread, you can substitute with dried bread if desired. Use a hearty bread like sourdough or French bread. You may need to adjust the amount of chicken broth, as bread tends to absorb more liquid than cornbread.

How do I prevent the stuffing from becoming too dry?

The key is to add enough chicken broth to moisten the cornbread without oversaturating it. Start with 3 cups and add more as needed, tossing gently to ensure even distribution. If the stuffing still appears dry after baking, you can drizzle a little melted butter or chicken broth over the top before serving.

Can I freeze leftover stuffing?

Yes, you can freeze leftover stuffing for up to 2-3 months. Let the stuffing cool completely before transferring it to an airtight container or freezer bag. To reheat, thaw the stuffing in the refrigerator overnight and then bake it in a preheated oven at 350°F (175°C) until heated through.

What can I add to make the stuffing more savory?

If you prefer a more savory stuffing, you can add cooked sausage, bacon, or mushrooms to the onion and celery mixture. You can also use a richer chicken broth or add a dash of Worcestershire sauce for extra depth of flavor.

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