Thanksgiving’s favorite savory side gets a sweet upgrade with baked whole cranberries. These tiny but mighty berries might not be new to your holiday spread, but they bring a fresh approach to traditional stuffing. This picturesque dish includes a satisfying mashup of cornbread, crunchy walnuts and cranberries that’ll surely leave you feeling stuffed.
Cornbread-Cranberry Stuffing
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 194.19 kcal
Ingredients
- Cornbread prepared according to package instructions
- 2 medium leeks
- 1 yellow onion
- 1 cup walnuts
- 2 cups vegetable broth
- Salt to taste
- Pepper to taste
- 1 bag whole raw cranberries
- 2 cups apple cider vinegar
- 2 Tbsp. maple syrup
- 2 Tbsp. olive oil
Instructions
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Preheat oven to 400 degrees F.
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In baking dish, toss together cranberries, apple cider vinegar and maple syrup. Bake 20 minutes, until soft. Remove and let cool.
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Meanwhile, in pan over medium heat, heat olive oil. Sauté onion, leeks, salt and pepper until soft and fragrant.
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In large bowl, crumble cornbread into ½” pieces. Mix in leeks, thyme, walnuts, salt, pepper, vegetable broth and cranberry mixture. Spread evenly on 9”x13” baking sheet; bake 40 minutes, until golden brown.
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To serve, top with extra walnuts.
Recipe Notes
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Nutrition Facts
Cornbread-Cranberry Stuffing
Amount Per Serving
Calories 194.19
Calories from Fat 119
% Daily Value*
Fat 13.17g20%
Saturated Fat 1.4g7%
Sodium 244.65mg10%
Potassium 215.61mg6%
Carbohydrates 16.3g5%
Fiber 3.57g14%
Sugar 7.28g8%
Protein 2.88g6%
Vitamin A 521.55IU10%
Vitamin C 9.53mg12%
Calcium 43.66mg4%
Iron 1.15mg6%
* Percent Daily Values are based on a 2000 calorie diet.