Fox Recipe Box: Herbed Apple & Cranberry Cornbread Stuffing

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CLEVELAND, Ohio -- Chef Glenn Lyman works with B. J.'s Wholesale Club to create delicious and unique recipes. Using apples and cranberries, Chef Lyman showed Fox 8's Wayne Dawson how to put a tasty twist on a Thanksgiving staple dish.

Click here to learn more about B. J.'s Wholesale Club and other tasty recipes.


Makes 8 Servings          Hands-On Time: 20 Min. | Total Time: 1 Hr.

What You Need:

  • 4 cups crumbled Mini Cornbread Loaves
  • 1 Tbsp. Vegetable oil
  • ½ cup chopped Yellow onions
  • ½ cup chopped Organic celery
  • 1 cup peeled, cored and diced Organic Granny Smith apples
  • ½ cup chopped Pecans
  • ¾ cup Dried cranberries
  • 1 tsp. Seasoned salt
  • 1 tsp. Ground black pepper
  • 2 tsp. Poultry seasoning (any brand)
  • 2 cups Reduced-sodium organic chicken broth
  • 2 Organic eggs, beaten
  • Cooking spray

 Make It:

  1. Spread corn bread crumbs on baking pan and set aside overnight to dry.
  2. Preheat oven to 350.˚ Spray a 9" x 13" baking dish with cooking spray.
  3. In a large skillet, heat oil over medium-high heat. Add onion and celery and sauté until tender, about 2 to 3 min.
  4. Stir in pecans, dried cranberries and seasoning. Sauté 1 min., then add chicken broth and bring to a simmer.
  5. Remove from heat, add cornbread and beaten eggs and toss gently to combine. Spoon mixture into prepared pan.
  6. Bake until center is completely heated through and top is lightly browned, about 30 to 35 min.
  7. Rest 10 minutes before serving. (The stuffing and the cook)
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