Welcome to a dish that brings all the harvest flavors to your table! This Cornbread Stuffing with Apples and Cranberries has everything you want in a cozy holiday side: the sweetness of apples, the tangy punch from cranberries, and the savory softness of cornbread. Whether you’re planning your Thanksgiving feast or just want something warm and comforting for a family dinner, this stuffing will steal the show!
If you’re looking for a perfect balance of savory and sweet, this recipe is calling your name!
Why You’ll Love This Recipe
- Burst of Flavors: This stuffing combines sweet apples and cranberries with savory herbs and cornbread, giving you mouthfuls of contrast in every bite!
- Make-Ahead Friendly: Busy holiday crowd? You can easily prepare parts of this dish ahead of time and assemble the day of.
- A Crowd-Pleaser: With soft cornbread, bursts of sweetness, and a mix of textures, this stuffing is bound to be a favorite on your holiday table.
Ingredients Breakdown
- Cornbread: You can use store-bought or homemade. Just make sure it’s a day or two old so it holds its shape while soaking up all the delicious flavors.
- Unsweetened Dried Cranberries: These add a tart pop! If you’re using sweetened cranberries, you might want to cut back on sugar elsewhere.
- Apples: Choose a firm apple like Granny Smith or Honeycrisp to add sweetness and texture.
- Onion & Celery: The classic base for any stuffing, bringing in that needed savory flavor.
- Herbs: I love thyme and sage here for their earthy, comforting aroma. Fresh gives you vibrant flavor, but dried works too.
- Chicken or Veggie Broth: This soaks into the cornbread, making each bite moist and flavorful. Opt for low-sodium to control salt levels.
- Butter: Adds richness and helps everything come together beautifully in the oven.
Pro Tip:
If you’re gluten-free, feel free to make a GF cornbread. It will affect texture slightly, but the flavors still shine!
Step-by-Step Instructions
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- Preheat your oven to 350°F (175°C). If your cornbread is fresh, cube it and let it sit out for a few hours (or toast it in the oven for about 15 minutes) to dry out.
- In a large skillet, melt the butter over medium heat. Add the onions and celery, sautéing until soft and translucent, about 5 minutes.
- Add the apples, dried cranberries, thyme, and sage to the skillet. Cook for another 2–3 minutes until the apples are just beginning to soften and the cranberries plump up.
- In a large mixing bowl, combine the cornbread cubes and the apple mixture. Gently fold with a spatula to mix, careful not to break up the cornbread too much.
- Gradually pour in the broth, tossing gently to ensure everything is well-coated but not mushy. Depending on your cornbread, you may not need all the broth.
- Transfer the mixture to a buttered baking dish. Bake uncovered for 25–30 minutes until the top is golden and slightly crisp.
- Remove from the oven and let it cool for a few minutes before serving.
Chef’s Tips and Tricks
- If your stuffing looks dry during baking, drizzle a little more broth over the top and return to the oven.
- Make sure to dice your apples evenly so they cook at the same rate—they should be tender but not mushy.
- Swapping for vegan butter and vegetable broth will make this dish easily dairy-free and vegan.
Recipe Variations and Serving Suggestions
- Make it Spicy: Add a pinch of red pepper flakes for those who like a little heat balanced against the sweetness of the apples and cranberries.
- Add sausage: Brown some sausage and mix it in to turn this side dish into a more substantial entrée.
- Try Pears: Swap out the apples for ripe but firm pears for a different spin on the fruity sweetness.
This stuffing pairs beautifully with roasted turkey or chicken. Want to go vegetarian? It’s great alongside a veggie main like a squash casserole or mushroom Wellington.
FAQs
- Can I make it ahead of time? Yes! You can prepare the cornbread mixture a day before and store it (uncooked) in the fridge. Then, bake it fresh on the day you’re serving.
- How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat it in the oven to keep that lovely crisp on top.
- Can I freeze this stuffing? Yes, freeze the baked and cooled stuffing in an airtight container! When reheating, cover it with foil and bake at 350°F until heated through, about 20 minutes.
Cornbread Stuffing with Apples and Cranberries Recipe
Ingredients:
- 6 cups cubed cornbread (preferably a day or two old)
- 3 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, chopped
- 2 medium apples (Granny Smith or Honeycrisp work best), diced
- 1/2 cup dried cranberries
- 1 tsp dried sage (or 1 tbsp fresh, chopped)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 1–1 ½ cups low-sodium chicken or vegetable broth
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C). If using fresh cornbread, dry it out by either leaving it out or toasting the cubes in the oven for 15 minutes.
- Melt the butter in a skillet over medium heat. Sauté onions and celery until softened, about 5 minutes.
- Add the apples, cranberries, sage, and thyme, cooking for another 2–3 minutes.
- Combine the cornbread with the sautéed mixture in a large bowl. Slowly pour in broth, tossing gently to coat.
- Transfer to a buttered baking dish and bake for 25–30 minutes, until golden on top. Serve warm.
I hope this Cornbread Stuffing with Apples and Cranberries finds a special place on your holiday table (or any cozy fall meal!). It’s versatile, warm, and full of comforting flavors that everyone will rave about!
Let me know how yours turns out in the comments below, and don’t forget to share your creations by tagging me on social media—using #TheKitchensAid!
