Try this Cranberry Cornbread Stuffing Recipe for a party. Our Cranberry Cornbread Stuffing Recipe is ready in under an hour and makes up to 10 servings.
What You Need
Original recipe yields 10 servings
1 tsp. olive oil
1 lb. Italian sausage, casings removed
2 Tbsp. unsalted butter
2 stalks celery, thinly sliced
1/2 yellow onion, chopped
1 tart apple (such as Granny Smith or Pink Lady), cored and chopped
1/2 tsp. each dried sage leaves and black pepper
1-1/2 cups low-sodium chicken broth
1 egg, beaten
1/2 cup dried cranberries
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
fresh sage leaves for garnish
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Let's Make It
Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray.
In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
Remove from heat; stir in chicken broth and egg.
Stir in cranberries. Then add in the stuffing mix and stir to combine.
Pour into prepared baking dish and cover with foil. Bake for 15 minutes uncovered. Remove foil and bake until crisp, 15 to 20 minutes more. Top with fresh sage leaves.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.