Corn Bread Stuffing/Dressing Recipe by Nancy Gallant
Cornbread Stuffing Ingredients
½ cup butter, divided
1 medium onion, diced
2 apples, peeled, cored
¾ cup dried cranberries
One 9″ x 12″ pan of corn bread
1 cup freshly made whole wheat bread crumbs
1⁄3 teaspoon thyme
1 teaspoon sage
¾ teaspoon poultry seasoning
Chicken stock, as needed
1 cup freshly made white bread crumbs
How to Make Cornbread Stuffing
Preheat the oven to 350˚F. Melt 1⁄4 cup of butter in a heavy-bottomed saucepan. Add the diced onion and chopped apples, and cook until soft. Add the dried cranberries and cook for 2 minutes. Melt the remaining butter and reserve. Crumble the corn bread in large bowl. Add the white and whole wheat bread crumbs and mix well. Add the thyme, sage, and poultry seasoning. Combine bread mixture with the onions, apples, cranberries, and remaining butter and mix together. Season to taste with salt and pepper. If the stuffing seems dry, add chicken stock as needed. Fill a 9″ x 12″ pan with stuffing mixture and bake for 35 to 40 minutes, or until golden brown. Yields 9 to 12 servings.
Recipe Notes: For best results, bake the corn bread a day ahead. To make the best fresh breadcrumbs, pulverize stale bread in a food processor. Any additional stuffing can be stored in the refrigerator or frozen for future use.
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