Gingered Cranberry and Almond Cornbread Stuffing

Name: Gingered Cranberry and Almond Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1 (12 ounce) bag fresh cranberries, rinsed and picked over; 8 tablespoons unsalted butter; 1 large onion, chopped; 3 medium celery ribs, with leaves chopped; 2 tablespoons shredded fresh ginger (shredded on the large holes of a cheese grater); 10 cups coarsely crumbled cornbread (set out crumbled cornbread to dry overnight or dry crumbled cornbread in the oven); 1 cup blanched slivered almond, toasted and coarsely chopped; 2 eggs, beaten; 1 -1 ½ cup turkey broth or 1 -1 ½ cup chicken broth, as needed; 1 teaspoon salt; ½ teaspoon fresh ground pepper

Servings: persons

1 cup sugar
1 (12 ounce) bag fresh cranberries, rinsed and picked over
8 tablespoons unsalted butter
1 large onion, chopped
3 medium celery ribs, with leaves chopped
2 tablespoons shredded fresh ginger (shredded on the large holes of a cheese grater)
10 cups coarsely crumbled cornbread (set out crumbled cornbread to dry overnight or dry crumbled cornbread in the oven)
1 cup blanched slivered almond, toasted and coarsely chopped
2 eggs, beaten
1 -1 ½ cup turkey broth or 1 -1 ½ cup chicken broth, as needed
1 teaspoon salt
½ teaspoon fresh ground pepper

1
In a saucepan, add the sugar and 1 cup water; bring to a boil over high heat, stirring often to dissolve the sugar.
2
Boil for 3 minutes.
3
Add in the cranberries; cook for about 3 minutes or until the skins split (Do not overcook; the cranberries should remain relatively whole).
4
Drain berries in a wire sieve.
5
In a big skillet, melt the butter over medium heat.
6
Add in the onion and celery; stir/saute for 8 minutes or until the onion is golden.
7
Add in the ginger; stir for 1 minute.
8
Scrape the cooked vegetables into a large mixing bowl.
9
Add in the cornbread, cranberries, and almonds.
10
Gradually stir in the eggs and approx 1 cup of broth, until the stuffing is evenly moist but not soggy.
11
Season with salt and pepper.
12
Place in a lightly buttered large casserole dish; drizzle with 1/2 cup broth, cover, and bake, covered, in a 350 oven for 30 minutes; for a crustier stuffing, remove the foil during the last 15 minutes or baking.

1396

kcal

Calories

Fat

183

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup sugar, 1 (12 ounce) bag fresh cranberries, rinsed and picked over, 8 tablespoons unsalted butter, 1 large onion, chopped, and more.

Yes, Gingered Cranberry and Almond Cornbread Stuffing 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!