Easy Waldorf Cornbread Stuffing
This easy side dish will complement most holiday meals or 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.
Servings 12
Cost $16
Ingredients
- 12 Oz Cornbread dried stuffing (Pepperidge Farm)
- 4 TBSP Butter (½ stick)
- 2½ Cups Chicken Broth
- 1 Cup Celery, Diced
- 1 Cup Onion, Diced
- ¼ Cup Walnuts
- ⅓ Cup Dried Cranberries
Instructions
- 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.
Notes
Use additional broth as needed to moisten the stuffing.