Cranberry Cornbread Dressing

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Cranberry Cornbread Dressing


  • 1 16oz package of cornbread mix
  • 1 stick unsalted butter
  • 2 medium onions, chopped
  • 4 stalks of celery, chopped
  • 1 1/2 tsp dried sage
  • 1 tsp poultry seasoning
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup milk
  • 3 eggs
  • 1 cup dired cranberries
  • 2 to 2 1/2 cups chicken broth
  • 2 tablespoons butter


  1. Prepare cornbread according to mix. Once baked, cool and crumble into small pieces. This can be done a day in advance allowing the cornbread to fully dry out.
  2. Preheat oven to 350 degrees.
  3. In a large pan, melt stick of butter. Add chopped onions and celery and cook until soft. Add seasonings and stir until combined.
  4. Transfer crumbled cornbread into a large bowl. Add the onion mixture and dried cranberries.
  5. In a smaller bowl, whisk together the eggs and milk.
  6. Add egg mixture to bowl with cornbread along with 2 cups of chicken broth. Mix well to combine all ingredients. If the cornbread is dry, continue to add broth a tablespoon at a time until the mixture is moist and no longer crumbly.
  7. Transfer entire mixture into a greased 9x13 casserole dish. Place small dabs of butter on top of the mixture.
  8. Bake at 350 degrees for 30 minutes, or until browned on top and heated throughout.