Cornbread Stuffing with Dried Cranberries

This scrumptious side dish combines the rich flavor of cornbread with the boldness of dried cranberries and savory herbs.
Email  :  print  :  feedback
rated by
106 members
average rating
what do you think?
rate it
  • Total Time : 1 hour 35 minutes
  • Prep Time : 20 minutes
  • Bake Time : 1 hour 15 minutes
  • Servings : 12


  • 2 pounds day-old cornbread, cut into 1/2-inch pieces (about 12 cups)
  • 4 Tablespoons butter or margarine, divided
  • 1 cup diced celery (about 3 to 4 stalks, rinsed, ends trimmed)
  • 1 cup diced onion (about 1 medium onion, peeled, in 1/4-inch dice)
  • 1 Tablespoon each fresh parsley, sage and thyme, leaves only, finely chopped; if using dried herbs, use 1 1/2 teaspoons each
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup dried cranberries
  • 3 cups low-fat, low-sodium chicken broth
  • 2 eggs, lightly beaten

  • 1/2 cup pecans, chopped


step 1Preheat oven to 325 degrees F. Scatter cut cornbread onto 2 large baking sheets; do not overcrowd. Bake for 25 to 30 minutes until completely dried, crisp and lightly toasted. Place on rack to cool completely. If making ahead, store in a large (9 1/2-cup rectangle) Ziploc® Brand Container with the Smart Snap™ Seal for up to 2 days.
step 2Butter 9-by-12-by-2-inch baking dish liberally with 2 Tablespoons softened butter. Set aside.
step 3In an 8– to 10–inch skillet melt remaining 2 Tablespoons butter over medium-high heat. Add diced celery and onion. Reduce heat to medium and cook, stirring occasionally, until celery and onion are tender and onion is translucent, about 8-10 minutes.
step 4In a very large bowl add toasted cornbread, celery and onion, finely chopped herbs, salt, pepper, dried cranberries and chopped pecans, if using. Mix gently with a rubber spatula or large spoon to combine. Add chicken broth and beaten eggs. Stir gently just until blended. (Cornbread will break up a bit.) Pour mixture into buttered baking dish.
step 5Preheat oven to 400 degrees F. Bake covered with aluminum foil for 30 minutes. Remove foil and finish baking uncovered just until top begins to turn light golden brown, about 15 minutes. Serve right away or cool and store.

Chef’s Notes

For safety’s sake, cook the stuffing separately from the turkey. Spoon some of the stuffing into the cooked turkey cavity for that baked-in look when presenting the turkey.

To prepare one day in advance, follow recipe through step 4. Tightly cover baking dish with stuffing and refrigerate. The next day, bring mixture to room temperature and cover with foil before baking (step 5).

To prepare two days in advance, follow recipe through step 5, cool stuffing completely on cooling rack, cover with foil and refrigerate. When you are ready to serve, bring covered stuffing to room temperature and reheat, covered, in oven at 325 degrees F for 15 to 20 minutes until warmed through.
Email  :  print  :  feedback
comments (3)
comment on this page
recent comments
12/25/2012 , 
Charles  P.
I followed this recipe to the letter, up to step 4. I added two eggs with 11/2 of chicken broth and mix that with all the ingredients. After mixing everything for a few minutes, it turned out to be the right consistency. This is a very flavorful dressing.
9/9/2009 , 
Kathleen  H.
This sounds so delicious! I don't think I can wait until Thanksgiving..........
9/2/2009 , 
Marva Lisa  R.
New receipes are always welcome..Thanks

Have You Tried?

Ziploc® brand Snack Bags
Now featuring our Easy Open Tabs. They’re perfect for keeping snacks accessible and fresh.
+ add to shopping list
Ziploc® brand Bags
From mealtime to snack time to home organization, Ziploc® brand bags help contain it all.
+ add to shopping list

Nutrition Facts

Serving Size: 1 cup
Calories 330
Calories From Fat 110
Total Fat 12g
Saturated Fat 4.5g
Cholesterol 95mg
Sodium 950mg
Total Carbohydrates 47g
Dietary Fiber 3g
Sugars 9g
Protein 7g
Nutritional information provided by
Compu-Food Analysis, Inc.