Herbed Apple and Cranberry Cornbread Stuffing

Guest is Glenn Lyman


Herbed Apple and Cranberry Cornbread Stuffing


·         4 cup Mini Cornbread loaves, crumbled

·         1 Tbsp. vegetable oil

·         1/2 cup chopped yellow onions

·         1/2 cup chopped organic celery

·         1 cup Organic Granny Smith Apple- chopped

·         1/2 cup Pecans

·         3/4 cup Dried Cranberries

·         1 tsp. Seasoned Salt

·         1 tsp. Ground Black Pepper

·         2 tsp. Poultry seasoning (any brand)

·         2 cup Reduced-sodium organic chicken broth

·         2 organic eggs, beaten

·         cooking spray



·         Spread cornbread crumbs on baking pan and set aside overnight to dry.

·         Preheat oven to 350 ĚŠ. Spray a 9" x 13" baking dish with cooking spray.

·         In a large skillet, heat oil over medium-high heat. Add onion, apple and celery and sauté until tender, about 2 to 3 min. Then add chicken broth and bring to a simmer, remove from heat.

·         Stir in pecans, dried cranberries and seasoning.

·         Add cornbread and beaten eggs and toss gently to combine. Spoon mixture into prepared pan.

·         Bake until center is completely heated through and top is lightly browned, about 30 to 35 min.

·         Rest 10 min. before serving. (The stuffing and the cook)

·         Sprinkle extra corn bread pieces on top.


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