Add a tangy flavor to your cornbread dressing. The secret ingredient in this stuffing recipe is cranberries. Jam-packed with disease-fighting antioxidants, cranberries offer a tart-and-tangy way to liven up your traditional cornbread dressing. Just to ensure this becomes everyone's favorite, our Cornbread & Cranberry Dressing recipe calls for bacon, too. Need we say more?
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- Preheat oven to 350˚F. In large skillet, cook bacon until crisp, about 10 minutes. Drain on paper towels. Remove all but 2 tablespoons bacon fat.
- Add onion and carrots, and cook, stirring occasionally, until tender, about 10 minutes.
- Transfer vegetables to large bowl. Add bacon, cornbread, chestnuts, fresh and dried cranberries, sage and salt, and toss to combine. Add broth and stir to moisten.
- Transfer mixture to baking pan and cover with foil. Bake for 30 minutes or until piping hot. Uncover and bake for 10 minutes or until lightly browned.