Gingered Cranberry and Almond Cornbread Stuffing
Savor the festive flavors of fall with this Gingered Cranberry and Almond Cornbread Stuffing, a vibrant twist on a classic side dish. Featuring cubes of golden toasted cornbread as the base, this recipe is elevated with the zing of fresh grated ginger, the sweetness of dried cranberries, and the crunch of sliced almonds. Aromatic sautéed onions and celery pair with warm cinnamon spice to create a perfectly balanced, flavor-packed stuffing. A blend of chicken or vegetable stock, eggs, and fresh parsley binds everything together for a moist yet slightly crisp texture. Baked to golden perfection, this dish is a show-stopping centerpiece for holiday gatherings or Sunday roasts. Whether you're hosting Thanksgiving or looking to elevate a weeknight dinner, this stuffing is sure to delight with its unique combination of textures and festive tastes.
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Recipe Information
Ingredients
- 6 cups (cubed) Cornbread
- 4 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 2 stalks (diced) Celery stalks
- 1 tablespoon (grated) Fresh ginger
- 3 quarters of a cup Dried cranberries
- 0.5 cup Sliced almonds
- 0.25 cup (chopped) Fresh parsley
- 1.5 cups Chicken or vegetable stock
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a large baking dish and set aside.
Spread the cubed cornbread on a baking sheet and toast in the preheated oven for 10 minutes, stirring halfway through, until slightly crisp and golden. Remove and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and cook for 5-7 minutes until softened and translucent.
Stir in the grated ginger and ground cinnamon, and cook for 1 minute until fragrant.
Add the dried cranberries and sliced almonds to the skillet, stirring for 2 minutes to combine the flavors.
In a large mixing bowl, combine the toasted cornbread cubes with the cooked vegetable and cranberry mixture. Gently toss to combine.
In a medium bowl, whisk together the chicken or vegetable stock, eggs, salt, and black pepper.
Pour the stock mixture over the cornbread mixture, gently folding until the liquid is evenly distributed. Let the mixture sit for 5 minutes to allow the cornbread to absorb the liquid.
Transfer the stuffing mixture to the prepared baking dish. Spread it out evenly and press it down gently with the back of a spoon.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and sprinkle with fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 6931 mg | 301% | |
| Total Carbohydrate | 594.7 g | 216% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 336.2 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1648 mg | 127% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 3278 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
