Easy Waldorf Cornbread Stuffing is savory!
Cornbread stuffing brings me back to my childhood. There is just something about it that exceeds the normal bland stuffing recipes out there. Waldorf Cornbread Stuffing exceeds my expectations of what I look for to serve my family! The walnuts and dried cranberries add to the consistency and "pops" of flavor.
This easy side dish will complement holiday meals or a Sunday family dinner nicely. It pairs well with chicken and gravy but could also accompany other dishes too. It is made using 7 simple ingredients and the preparation can be done in minutes. Then transferred to the oven for baking or simply left covered to stand for 5 minutes and serve.
Pepperidge Farm Corn Bread Stuffing is my go-to brand of choice for this recipe. The walnuts need to be chopped small in size. I found using a meat tenderizer mallet and a large plastic ziplock bag to cover the walnuts the easiest method to chop them, but a food processor could be used too to get the same results.
Easy Waldorf Cornbread Stuffing
- 12 Oz Cornbread dried stuffing (Pepperidge Farm)
- 4 tablespoon Butter (½ stick)
- 2½ Cups Chicken Broth
- 1 Cup Celery, Diced
- 1 Cup Onion, Diced
- ¼ Cup Walnuts
- ⅓ Cup Dried Cranberries
- Chop walnuts small. I used a mallet and covered the walnuts with a plastic bag. A food processor could also be used.
- In a saucepan, heat butter on medium heat, add diced celery and onion. Cook until soft, about 4-5 minutes. Add chopped walnuts and cranberries and stir for a minute and then remove from the heat.
- In a medium stockpot, bring 2 cups of the broth to a boil. Remove from heat and add dried cornbread stuffing.
- Add celery, onion, walnut, and cranberry mixture.
- Fluff with a fork.
- Use the remaining chicken broth to moisten as needed.
- Heat oven to 350 degrees and place stuffing into a casserole dish, cover with aluminum foil.
- Bake for 20-30 minutes.
- Or simply leave covered to stand for 5 minutes and serve.