Fall Cornbread Stuffing
Indulge in all of the flavors of fall with toasted walnuts, cranberries and apples. This recipe is a great hearty stuffing to serve alongside a roasted chicken for a weeknight meal. It's also perfect for Thanksgiving and other holidays.
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Prep Time
45 minutes
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Cook Time
2 hours
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Servings
9-12
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1-16-ounce Ann Clark Cornbread Mix
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2 tablespoons extra-virgin olive oil
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2 cups diced yellow onion (from 1-10 ounce onion)
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¾ cup diced celery (from 3 celery ribs)
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2 large cloves garlic, minced
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¾ cup chopped toasted walnuts
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3 tablespoons minced herbs such as rosemary, parsley, sage or thyme
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1 large apple, diced (from 8 ounce apple)
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1 cup dried cranberries
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2-3 cups chicken or vegetable broth
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3 large eggs, slightly beaten
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1 tablespoon sea salt
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½ teaspoon fresh cracked pepper
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9 x 13 inch baking pan
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Large rimmed baking sheet
Equipment Needed
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1
Preheat oven 375°F. Prepare 9 x 13 inch pan with cooking spray.
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2
Prepare Cornbread Mix and bake according to the directions on the packaging.
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3
Cool for 10 minutes and invert onto a cutting board. Cut into ½ inch cubes and place onto a large-rimmed sheet pan.
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4
Place in the preheated oven for about 45 minutes or until the cornbread is golden brown on the edges and slightly dried out. Remove from oven and let cool for 10-15 minutes.
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5
Meanwhile, heat oil in a large skillet until shimmering on medium-high, add onion and celery and cook until tender, 3 –5 minutes.
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6
Add garlic, walnuts, herbs, apples and cranberries, cook until fragrant, about 1 minute.
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7
Remove from the heat and transfer into a large bowl to cool for about 15 minutes.
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8
Add 8 cups toasted cornbread to the onion mixture, toss to combine.
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9
Add stock, eggs, salt and pepper to the large bowl and toss to combine. Pour into the prepared dish and press down slightly.
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10
Place in the preheated oven until golden brown, about 45 minutes.
Notes & Tips:
- To make ahead: You can make the cornbread the day before and assemble the day of.
- Toasting the cornbread cubes creates a firmer texture. If you prefer a wetter cornbread stuffing, add additional broth and do not toast the cornbread.
Photo by Laura Kanya
