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 Homestead Style Cornbread Mix, this stuffing features whole grain ingredients that will make you feel just as good as it tastes.
Ingredients
For Cornbread batter:
- 1 box Kodiak 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 cornbread batter 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
