Cornbread Cranberry Stuffing
Serves 6
30 mins prep
45 mins cook
75 mins total
This Cornbread Cranberry Stuffing is sure to become a cornerstone of your family Thanksgiving from here on out.
Ingredients for Cornbread Cranberry Stuffing:
Ingredients for Cornbread:
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Instructions for Cornbread Cranberry Stuffing:
Preheat oven to 350 F.
Break apart cornbread (instructions below) into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
Whisk the chicken broth and egg in a bowl until combined.
Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
Instructions for Cornbread:
Preheat oven to 400 F.
Combine the first 5 ingredients in a bowl.
Whisk the milk, oil, and egg in another bowl.
Add the wet ingredients to the dry ingredients and stir until blended.
Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.
