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Cranberry-Apple Corn Bread Stuffing
- Makes: 12 to 14 servings
- Prep 35 mins
- Bake 50 mins
Ingredients
-
1/2
cup
butter or margarine
-
3
medium celery stalks (with leaves), chopped (1-1/2 cups)
-
1
large yellow onion, chopped (1 cup)
-
6
cups
crumbled corn bread or 6 cups corn bread stuffing mix (two 8-ounce packages)
-
6
cups
dry white or wheat bread cubes
-
2
cups
chopped unpeeled Granny Smith apples
-
1
cup
dried cranberries, cherries, or raisins
-
2
tablespoons
snipped fresh sage leaves or 1-1/2 teaspoons dried sage leaves
-
1
tablespoon
snipped fresh thyme leaves or 1 teaspoon dried thyme leaves
-
1/2
teaspoon
salt
-
1/2
teaspoon
ground black pepper
-
1 3/4-2
cups
chicken broth (if using stuffing mix use 3 to 3-1/4 cups broth)
Directions
- In a large Dutch oven melt butter over medium heat. Cook and stir celery and onion in hot butter about 5 minutes or till tender. Remove from heat.
- Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine.
- Spoon stuffing into a 3-quart baking dish (13x9x2-inch). Bake, covered, in a 325 degree F. oven for 35 minutes. Uncover; bake for 15 to 20 minutes more or till heated through and to desired moistness.
Nutrition Facts
(Cranberry-Apple Corn Bread Stuffing)
Servings Per Recipe 12, sat. fat (g) 7, chol. (mg) 49, Fat, total (g) 14, vit. A (IU) 437, calcium (mg) 101, vit. C (mg) 4, iron (mg) 2, fiber (g) 3, cal. (kcal) 293, pro. (g) 5, carb. (g) 37, sodium (mg) 648