Cranberry Apple Cornbread Stuffing
Prep Time:30
Cook Time:90
Serves:12
- 270 Calories
- 11g Protein
- 31g Carbs
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This Cranberry Apple Cornbread Stuffing recipe is a holiday favorite that brings the perfect balance of sweet and savory to the table. This dish makes a perfect side to any poultry dish or seasonal spread. Made with Kodiak Cakes Homestead Style Cornbread Mix, this stuffing features whole grain and non-GMO ingredients that will make you feel just as good as it tastes.
Ingredients
For Cornbread batter:
- 1 box Kodiak Cakes Homestead Style Cornbread mix
- 2 eggs
- 2 cups milk
- 1/2 cup unsalted butter, melted
For Stuffing:
- 3 cups chicken or vegetable broth
- 2 large eggs, beaten
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup yellow onion, diced
- 1 cup celery, diced
- 1 cup apple, diced
- 1 cup fresh or frozen cranberries
- 1 teaspoon fresh or dried sage, chopped
- 1 teaspoon fresh or dried thyme, chopped
- Salt to taste
- Pepper to taste
Directions
- Preheat oven to 350° F and grease a 9"x 9" pan
- Combine ingredients in a mixing bowl and hand stir until blended
- Pour the batter into the greased pan and bake for 30-35 minutes until golden brown or a toothpick comes out clean. Let cool completely
- Dice the cornbread into small cubes and place in an even layer on a baking pan
- Lower the oven to 300° F. Toast the cornbread in the oven for 10-15 minutes. Remove and let cool
- Turn the oven back up to 375° F
- Whisk the broth and eggs together until combined. Set aside
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion, celery, apple, cranberries, sage, thyme, salt, and pepper. Cook for 4-5 minutes or until the fruits and vegetables begin to soften. Remove skillet from heat
- Gently fold in the toasted cornbread and the broth mixture until fully combined
- Transfer the stuffing into a greased 9" x 13" pan or casserole dish. Bake for 35-40 minutes or until browned
- Garnish with thyme and serve warm
