Cranberry Stuffing

Name: Cranberry Stuffing
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 20 serving(s)
Ingredients: prepared cornbread stuffing (One 12-ounce packaged mix); 1/2 teaspoon thyme; 1/2 teaspoon sage; 1/4 teaspoon black pepper; 1/4 teaspoon paprika; 1 large apple, crisp, peeled, cored, chopped coarsely; 3/4 cup white onion, diced; 3 celery ribs, diced; 3/4 cup dried cranberries, chopped; 1/2 cup hazelnuts, halved; 3/4 cup orange juice

Submitted by Sydney Mike

"Also called Pudding in the Belly, this recipe was found in the 2002 cookbook, Cranberry Cooking for All Seasons, & although they call it stuffing, I prefer dressing since I usually bake such things separately, as given below. The first time I made this, rather than using the cornbread stuffing mix, I used a 9"x13" pan of homemade cornbread."

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Ready In:: 1hr 20mins
Ingredients:: 11
Serves:: 20

ingredients

prepared cornbread stuffing (One 12-ounce packaged mix)
¹⁄₂ teaspoon thyme
¹⁄₂ teaspoon sage
¹⁄₄ teaspoon black pepper
¹⁄₄ teaspoon paprika
1 large apple, crisp, peeled, cored, chopped coarsely
³⁄₄ cup white onion, diced
3 celery ribs, diced
³⁄₄ cup dried cranberries, chopped
¹⁄₂ cup hazelnuts, halved
³⁄₄ cup orange juice

directions

Preheat the oven to 350 degrees F,
Cut cornbread into 1/2-inch cubes ~ Not a problem if it's crumbly; use it all anyway, putting it into a large bowl.
Except for the orange juice, add all the other ingredients, tossing with the cornbread until well-mixed.
Just before putting the stuffing in the oven, add the OJ to moisten the mixture so that it barely holds together ~ DO NOT OVER MOISTEN IT!
Tear off two large squares of heavy duty aluminum foil & divide the stuffing between the two squares, leaving enough foil to fold over the top to seal. Then fold in both open ends one at a time, folding the edge over several times to seal. You end up with two somewhat pliable, sealed baking containers ready for the oven.
Cook for 1 hour, then open one of the foil containers & serve.