Cranberry cornbread stuffing

Want a change from traditional sage and onion stuffing, or sausagemeat stuffing, look no further than this American inspired cornbread. We don't 'do' much cornbread on this side of the Atlantic and i do recommend that you make your own as Nigella Lawson suggests in her recipe. I cooked this quantity in a largish traybakes tin and the final stuffing cut into 20 pieces.


  • 200g polenta
  • 100g plain flour
  • 1 tablespoon baking powder
  • 40g caster sugar
  • Pinch of salt
  • 1 egg
  • 250ml full fat milk
  • 50g unsalted butter, melted

Whisk the wet ingredients together and add to the dry, mixing thoroughly. Spread into a rectangular traybakes tin and bake for 20 minutes at 190° or lower baking oven in aga.

The stuffing ingredients:

  • 350g fresh cranberries
  • Zest and juice of an orange
  • 100g honey
  • 125 g butter
  • 2 eggs
  • Cornbread which you have let cool

To make the stuffing, crumble the cooled cornbread into a large bowl. Meanwhile heat the cranberries with the orange zest and juice. Add the honey and simmer for around 5 minutes. Remove from heat and stir in the softened butter. Add this to the crumbled cornbread along with the beaten eggs and seasoning. Use the stuffing as you wish- either bake in a pan or stuff the turkey.

This is an exceptionally tasty alternative to traditional stuffings and one which will become a firm family favourite.

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