Cornbread & cranberry dressing

Cornbread and Cranberry Dressing Recipe

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?

Yield: Makes 7, _ cup servings

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6 slices bacon, cut crosswise into ½-in. slices
1 onion, coarsely chopped (1 cup)
2 carrots, coarsely chopped (1 cup)
6 cups cubed (1 in.) prepared cornbread
1 cup peeled, cooked chestnuts
1 cup fresh or frozen (unthawed) cranberries
1 cup dried cranberries
1 tsp. rubbed sage
1 tsp. salt
2 cups reduced-sodium chicken broth


  1. 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.
  2. Add onion and carrots, and cook, stirring occasionally, until tender, about 10 minutes.
  3. 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.
  4. 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.