Sandra's Scrumptious Stuffing


Sandra's Scrumptious Stuffing

With Thanksgiving fast approaching, I thought I would share my family's favorite cranberry corn bread stuffing recipe for you to try with your families! 

This recipe is the perfect combination of sweet and savory. Trust me when I say, it will make your home smell wonderful this holiday season!

Step 1: Make Cranberry Corn Bread

Like any decent corn bread stuffing recipe, it starts with a homemade batch of corn bread and if you're going to go the extra mile, why not make this cranberry corn bread! 

Makes: 8 Servings

Prep: 5 Minutes

Bake: at 375° for 18 to 20 minutes. 

Cranberry Corn Bread Ingredients

  • 2 tablespoons corn oil
  • 2 tablespoons finely chopped onion
  • 1/2 cup sweetened dried cranberries (about 4 ounces)
  • 2/3 cup yellow cornmeal
  • 1/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup milk

Cranberry Corn Bread Directions

  1. Heat oil in a small skillet over medium heat. Add onion and cranberries; cook until onion is softened, 3 to 5 minutes. 
  2. Stir together cornmeal, flour, sugar, baking powder, and salt in a medium-size bowl. Mix in the onion mixture, including the oil left in the skillet. Stir in egg and milk to make loose batter. 
  3. Scrape batter into 8 x 8 x 2-inch square metal baking pan, coated with non-stick cooking spray. 
  4. Bake in 375° oven for 18 to 20 minutes. Cool completely, (Can be made a day ahead and kept, tightly wrapped, at room temperature.) 

Chef Tip: I recommend making the corn bread a day early to help it dry out a little bit before making the stuffing! 


Step 2: Make Corn-Bread Stuffing

This is where the magic happens. Even with barely any prep work, this scrumptious stuffing recipe is bursting with flavor! 

Makes: 8 servings

Prep: 10 minutes

Cook: 7 to 8 minutes

Bake: at 350° for 30 minutes. 

Corn-bread Stuffing Ingredients

  • 2 tablespoons butter
  • 1 onion finely chopped
  • 2 ribs celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary, crumbled
  • 1/8 teaspoon crushed red-pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 recipe of Cranberry Corn Bread cut into large dice 
  • Grated rind of 1 large orange (about 1 tablespoon) 
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup orange juice
  • 1 can (14 3/4 ounces) chicken broth 

Corn-bread Stuffing Directions

  1. Heat oven to 350°.
  2. Heat butter in deep skillet. Add onion and celery; sauté until softened, about 5 minutes. Add thyme, sage, rosemary, red-pepper flakes, salt and black pepper; sauté 1 minute.
  3. Add half the corn bread, the orange rind and parsley; cook for 1 minute stirring frequently. 
  4. Add orange juice and broth. Bring to a simmer; remove from heat. Stir in the remaining bread. Spoon into 8 x 8 x 2-inch square glass baking dish. (Can be made ahead easily!)
  5. Bake in 350° oven for 30 minutes.

And that's my family's favorite cranberry corn bread stuffing recipe! 

I hope you and your family enjoy it! If you do end up making, I'd love to know. You can snap a picture and tag me on Instagram.

Happy Thanksgiving! 



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