Corn Bread Stuffing With Cranberries Recipe

Name: Corn Bread Stuffing With Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf corn bread, cut into 1/2-inch cubes (use our recipe at Health.com, or your favorite mix); 1 cup coarsely chopped pecans or walnuts; 2 tablespoons extra-virgin olive oil, plus more for baking; 2 large (about 4 cups) chopped onions; 1 1/2 cups dried cranberries; 1/2 cup chopped fresh flat-leaf parsley; 1 1/2 cups fat-free, less-sodium chicken broth; 1/4 teaspoon salt; 1/2 teaspoon black pepper; Cooking spray

Servings: persons

1
If time allows, leave corn bread out for a day to become stale. If not, bake in a roasting pan for 20 minutes at 300u00b0, shaking pan occasionally.
2
Toast nuts in a large skillet over medium heat until aromatic (about 5 minutes), shaking pan occasionally; transfer to a bowl. Heat oil in pan; add onion and cook, stirring occasionally, until onion is translucent (5-10 minutes). Add onion, corn bread, and next 5 ingredients to bowl with nuts.
3
Preheat oven to 350u00b0.
4
Coat a 13- x 9-inch baking dish lightly with cooking spray. Place corn bread mixture in dish; cover with foil and bake for 15 minutes, then uncover and bake another 20 minutes or until top is lightly browned and stuffing is thoroughly heated. Serve with turkey and gravy.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 loaf corn bread, cut into 1/2-inch cubes (use our recipe at Health.com, or your favorite mix), 1 cup coarsely chopped pecans or walnuts, 2 tablespoons extra-virgin olive oil, plus more for baking, 2 large (about 4 cups) chopped onions, and more.

Yes, Corn Bread Stuffing With Cranberries falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Bread Stuffing With Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions