Homemade Cornbread Stuffing with Cranberries

Here is my favorite cornbread stuffing with cranberries recipe, with crumbly homemade cornbread, fresh herbs, celery, onions, and tart cranberries that add just the right amount of sweetness.

This cornbread stuffing is what my family asks for every Thanksgiving. I always make a big batch because everyone goes back for seconds. There’s something special about that perfect mix of savory and sweet in every bite.

What Kind of Cornbread Should I Use?

You can use either homemade cornbread or a store-bought mix for this stuffing recipe, and both will give you great results. If you’re making it from scratch, a slightly sweet cornbread works well since it balances nicely with the tart cranberries, but a more savory version is perfectly fine too. Store-bought mixes are a real time-saver and most brands will work just fine – just make sure to bake it in a 9×9-inch dish so you get the right amount. The key is to let your cornbread cool completely and even get a little stale before using it, as this helps it absorb all those flavors from the broth without falling apart.

Options for Substitutions

This stuffing recipe is pretty forgiving when it comes to swaps and substitutions:

• Vegan cornbread: Regular cornbread works perfectly fine if you’re not following a vegan diet. You can also use store-bought cornbread or even cornbread muffins – just crumble them up.
• Whole wheat bread: Any sturdy bread will do here – white bread, sourdough, or even day-old dinner rolls. Just make sure it’s not too soft or it’ll get mushy.
• Leek: If you can’t find leeks, use 1 large yellow onion instead. The flavor will be a bit stronger but still delicious.
• Fresh cranberries: Dried cranberries work great too – just use about ½ cup since they’re more concentrated. You can also try dried cherries or raisins for a different twist.
• Walnuts: Pecans, almonds, or even pumpkin seeds make good alternatives. If you have nut allergies, just leave them out or add extra mushrooms for texture.
• Fresh rosemary: Dried rosemary works fine – just use 2 teaspoons instead. You can also swap in fresh thyme or sage for different herb flavors.
• Vegetable broth: Chicken broth is a fine substitute if you’re not keeping it vegetarian. You can also use mushroom broth for extra earthy flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cornbread stuffing is using fresh, soft cornbread and bread, which will turn your stuffing into mush – let your cornbread and bread cubes sit out overnight to dry out, or toast them in a low oven for 15-20 minutes until they’re crispy.

Another common error is adding too much broth at once, so pour it gradually while mixing and stop when the mixture feels moist but not soggy – you want it to hold together when squeezed but not be dripping wet.

Don’t skip sautéing your vegetables properly, as raw or undercooked leeks and celery will give you an unpleasant crunch and bitter flavor, so cook them until they’re tender and fragrant before mixing with the bread.

Finally, resist the urge to pack the stuffing too tightly in your baking dish, as this prevents proper cooking and can leave you with dense, heavy results instead of the light, fluffy texture you’re after.

What to Serve With Cornbread Stuffing?

This cornbread stuffing is perfect as a side dish for your holiday table, especially alongside roasted turkey, glazed ham, or even a hearty roasted chicken. The cranberries and walnuts make it festive enough to pair with all your Thanksgiving favorites like mashed potatoes, green bean casserole, and roasted Brussels sprouts. Since it’s vegan, it also works great with plant-based main dishes like stuffed acorn squash or a lentil loaf. Don’t forget to drizzle some gravy over the top – whether it’s traditional turkey gravy or a mushroom gravy, it really brings everything together on the plate.

Storage Instructions

Refrigerate: Leftover cornbread stuffing keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day because all those flavors have time to meld together. It’s perfect for easy weekday lunches or as a side dish throughout the week.

Freeze: This stuffing freezes wonderfully for up to 3 months in a freezer-safe container or wrapped tightly in foil. I like to portion it out into individual servings before freezing so I can just grab what I need. It’s a great way to save some for later holidays or when you’re craving that cozy fall flavor.

Warm Up: To bring your stuffing back to life, just pop it in a 350°F oven for about 15-20 minutes until heated through. If it seems a bit dry, drizzle a little extra vegetable broth over the top before warming. You can also microwave individual portions for about 2 minutes, stirring halfway through.

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 36-44 g
• Fat: 72-80 g
• Carbohydrates: 260-290 g

Ingredients

For the bread base:

• 4 slices whole wheat bread
• 3/4 batch vegan cornbread (from a 9×9-inch pan)

For the sautéed vegetables and mix-ins:

• 3 garlic cloves (finely chopped)
• 2 tbsp olive oil
• 4 oz mushrooms (sliced)
• 1/2 cup walnuts
• 1 cup cranberries (fresh or frozen)
• 1 medium leek (white and green parts, sliced)
• 3 celery stalks (sliced)
• 2 tbsp fresh rosemary (chopped)

To assemble and finish:

• Salt (to taste)
• 1/2 tsp black pepper
• 2 cups vegetable broth

Step 1: Bake the Cornbread

• 3/4 batch (from a 9×9-inch pan) vegan cornbread, homemade or mix

Prepare the vegan cornbread by following the package directions or your preferred recipe to make a 9×9-inch pan.

Once finished, allow the cornbread to cool slightly before handling.

You’ll only need three-quarters of the batch for this stuffing, so set aside the portion you need and reserve the rest for other uses.

Step 2: Toast the Whole Wheat Bread

• 4 slices whole wheat sandwich bread

As the cornbread bakes, place the whole wheat sandwich bread slices on a baking dish in the oven.

Toast them at 350°F (or alongside the cornbread if oven space allows) for about 8 minutes, or until the bread is brown and dry but not burnt.

Once cooled, cut the toasted bread into 1-inch cubes.

I like to let the bread cool completely before cubing to get those perfect, crunchy edges.

Step 3: Sauté the Vegetables, Mushrooms, and Nuts

• 2 tbsp extra virgin olive oil
• 1 medium leek, sliced (both white and green parts)
• 3 garlic cloves, finely chopped
• 3 celery stalks, sliced
• 4 oz mushrooms, sliced
• 2 tbsp chopped fresh rosemary
• 1 cup cranberries, fresh or frozen
• 1/2 cup walnut pieces
• 1/2 tsp ground black pepper

Heat the extra virgin olive oil in a large skillet over medium heat.

Add the sliced leek, chopped garlic, and sliced celery.

Sauté for about 9 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Next, add the sliced mushrooms, chopped rosemary, cranberries (fresh or frozen), walnut pieces, and ground black pepper.

Continue to sauté for an additional 4 minutes until the mushrooms soften and the cranberries begin to burst.

Step 4: Combine the Bread Cubes and Vegetable Mixture

• 3/4 batch vegan cornbread, cubed (from Step 1)
• toasted whole wheat bread cubes (from Step 2)
• sautéed vegetable, cranberry, and walnut mixture (from Step 3)

Preheat your oven to 375°F (190°C) if you haven’t already.

Cut 3/4 of the cooled vegan cornbread (from Step 1) into 1-inch cubes.

In a large mixing bowl, gently combine the cornbread cubes and toasted whole wheat cubes (from Step 2).

Add the sautéed vegetable and nut mixture (from Step 3) to the bowl and toss everything together carefully to avoid breaking up the cubes too much.

Step 5: Moisten and Season the Stuffing

• 2 cups vegetable broth
• salt, to taste (optional)

Gradually add the vegetable broth, pouring in about 1/2 cup at a time, and toss gently after each addition.

Use just enough broth so that the mixture is evenly moistened but not soggy, and all the liquid has been absorbed.

Taste and season with salt if desired.

I find that a small pinch of salt at this stage really brings out all the amazing flavors.

Step 6: Bake the Stuffing

Lightly spray a large (3-quart) casserole or baking dish with nonstick cooking spray.

Transfer the moistened stuffing mixture to the dish, spreading it out evenly.

Bake the stuffing uncovered at 375°F for 30 minutes, until the top is golden and slightly crisp.

Serve immediately!

For an even more aromatic finish, I sometimes sprinkle a few extra rosemary leaves on top before baking.