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Cranberry Cornbread Stuffing

This isn't your grandma's stuffing (unless your grandma is seriously cool!). The sweet cornbread pairs perfectly with tart cranberries, and honestly, it might just steal the show from the turkey. Make the cornbread tonight, let it get a little stale, and you'll be ready to assemble this masterpiece
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 8 cups cubed cornbread about 1 batch, day-old or lightly toasted
  • 1/2 cup butter
  • 2 cups diced yellow onion
  • 1 1/2 cups diced celery
  • 1 1/2 cups fresh or frozen cranberries
  • 3 cloves garlic minced
  • 2 tablespoons fresh sage chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 2 1/2 cups chicken or vegetable broth
  • 2 large eggs beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Preheat oven to 350°F. Butter a 9x13-inch baking dish and set aside.
  2. Place cubed cornbread in a large mixing bowl and set aside.
  3. In a large skillet, melt butter over medium heat. Add onion and celery, cooking until softened, about 8-10 minutes.
  4. Stir in cranberries, garlic, sage, and thyme. Cook for another 2-3 minutes until fragrant.
  5. Pour the vegetable mixture over the cornbread cubes and toss gently to combine.
  6. In a separate bowl, whisk together broth, eggs, salt, and pepper. Pour over the cornbread mixture and stir until evenly moistened.
  7. Transfer to the prepared baking dish and cover with foil. Bake for 30 minutes.
  8. Remove foil and bake an additional 15-20 minutes until the top is golden brown and slightly crispy.