This Thanksgiving, Emily and I tried something new with our traditional stuffing. Stuffing is one of our favorite side dishes–we could literally snack on it all day. In the past, we’ve made it with cornbread and apples, but we decided to boost our stuffing with some extra goodies. In keeping with the theme of Thanksgiving, we added some dried cranberries and fresh herbs to compliment the cornbread and apple flavors.
We tried to keep this stuffing on the lighter side compared to some of our more indulgent dishes. We sautéed the veggies in olive oil, added low sodium chicken broth, and used homemade cornbread as the base. We also didn’t need to add any butter, a common ingredient in stuffing recipes, because we had so much flavor from the fresh herbs, fresh apples, and dried cranberries. Plus, by making the cornbread at home, you can easily tailor this recipe to any gluten or dairy sensitive guests.
Next year, we’re thinking of adding even more goodies to our recipe. We think some sliced crimini mushrooms would taste wonderful in the stuffing, and they would increase its nutritional value!
I hope this recipe inspires you to add something extra to your traditional recipes this holiday season. Change can be intimidating, but it can also be delicious!
Cranberry Apple Cornbread Stuffing
- 1-2 tablespoons olive oil
- 1 onion, diced
- 4 celery stalks, diced
- 2 granny smith apples, diced
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 1 pan cornbread, cubed and slightly stale
- 1 tablespoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1 teaspoon poultry seasoning
- 1 cup dried cranberries
- Salt and pepper to taste
- 1 1/2 – 2 cups chicken stock
Preheat oven to 375 degrees Fahrenheit and grease a 9×9 baking pan. Preheat olive oil in a skillet over medium heat. Sauté onion, celery, apples, and fresh herbs. In a large bowl, thoroughly combine cubed cornbread, sautéed mixture, dried herbs, dried cranberries, salt and pepper, and chicken stock. Mix gently to avoid too much crumbling of the cornbread. Add enough chicken stock so that the bread is slightly moist. Spread evenly in the pan and cook for 35 minutes.