Cornbread Stuffing With Dried Cranberries
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Cornbread Stuffing With Dried Cranberries

Cornbread Stuffing With Dried Cranberries

Cornbread’s buttery richness meets the bold bite of dried cranberries and herbs.

  • Total Time

    1

    hr

    35

    Mins

  • Prep Time

    20

    Mins

  • Cook Time

    1

    hr

    15

    Mins

  • Servings

    12

    people

  • Ingredients

    12

    items


Ingredients

2 lb

day-old cornbread, cut into ½-in pieces (about 12 cups)

4 tbsp

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 ¼-in dice)

1 tbsp

each fresh parsley, sage and thyme, leaves only, finely chopped; if using dried herbs, use 1 ½ tsp each

1 tsp

salt

1 tsp

ground black pepper

1 cup

dried cranberries

3 cups

low-fat, low-sodium chicken broth

2

eggs, lightly beaten

½ cup

pecans, chopped (optional)


directions

Step 1

Preheat 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 Ziploc® brand container for up to 2 days.

Step 2

Butter 9-by-12-by-2-inch baking dish liberally with 2 Tablespoons softened butter. Set aside.

Step 3

In 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 4

In 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 5

Preheat 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 Note

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.


Nutrition Facts

Serving Size: 1 cup

Calories

330

Calories From Fat

110

Total Fat

12g

Saturated Fat

4.5g

Trans Fat

0g

Cholesterol

95mg

Sodium

950mg

Total Carbohydrates

47g

Dietary Fiber

3g

Sugars

9g

Protein

7g