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Gingered Cranberry and Almond Cornbread Stuffing

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“Goes well with roast turkey or chicken but is especially good with pork.”
READY IN:
2hrs 30mins
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, add the sugar and 1 cup water; bring to a boil over high heat, stirring often to dissolve the sugar.
  2. Boil for 3 minutes.
  3. Add in the cranberries; cook for about 3 minutes or until the skins split (Do not overcook; the cranberries should remain relatively whole).
  4. Drain berries in a wire sieve.
  5. In a big skillet, melt the butter over medium heat.
  6. Add in the onion and celery; stir/saute for 8 minutes or until the onion is golden.
  7. Add in the ginger; stir for 1 minute.
  8. Scrape the cooked vegetables into a large mixing bowl.
  9. Add in the cornbread, cranberries, and almonds.
  10. Gradually stir in the eggs and approx 1 cup of broth, until the stuffing is evenly moist but not soggy.
  11. Season with salt and pepper.
  12. Place in a lightly buttered large casserole dish; drizzle with 1/2 cup broth, cover, and bake, covered, in a 350° oven for 30 minutes; for a crustier stuffing, remove the foil during the last 15 minutes or baking.

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