Savory Mushroom Cornbread Stuffing with Cranberries: The Ultimate Holiday Side Dish
Prepare to elevate your holiday feast with this sensational Mushroom Cornbread Stuffing. Infused with a symphony of earthy mushrooms and fragrant fresh herbs, and punctuated by the bright tang of cranberries, this stuffing isn’t just a side dish—it’s the star of the show. Perfect for Thanksgiving, Christmas, or any special occasion, its rich flavors and delightful texture promise to make your meal unforgettable.
There’s a universal truth when it comes to holiday meals: stuffing is paramount. Whether it’s a quick stovetop version or a labor-of-love homemade masterpiece, I am an equal-opportunity stuffing enthusiast. Give me cornbread or traditional bread; either way, it’s destined for my plate! For me, Thanksgiving isn’t complete without a generous scoop (or two) of this comforting side, often nestled beside a dollop of homemade cranberry chutney.
Why Cornbread Stuffing Is a Holiday Must-Have
While all stuffing holds a special place in my heart, I confess a particular fondness for cornbread stuffing. There’s an undeniable charm and depth to its savory flavor that classic bread simply can’t replicate. The slightly coarser texture of cornbread, combined with its inherent sweetness (even in savory recipes), creates a unique base that absorbs all the rich broths and aromatic seasonings without becoming soggy. This year, I decided to amplify those foundational flavors by layering in an abundance of fresh herbs and aromatics, then folding in a whole bunch of sautéed mushrooms. The addition of cranberries? Well, beyond providing an extra pop of color and festive flair, I simply had them on hand from preparing a batch of spiced apple cider cranberry sauce, and the idea of their tartness against the savory backdrop sounded utterly delightful.
And I was absolutely right! Cranberries, or indeed some form of fruit, should always find their way into stuffing. Their vibrant tartness provides a crucial counterpoint to the rich, savory elements, preventing the dish from becoming one-note. Much like the apples in my Apple Sausage Stuffing, cranberries add a layer of complexity and a beautiful burst of flavor that truly sets this recipe apart, making it a truly exceptional holiday side dish. It’s these subtle but impactful additions that transform a good stuffing into an extraordinary one.
The Secret to Perfect Cornbread Stuffing: Choose Your Cornbread Wisely
A critical point for any aspiring cornbread stuffing maker is the type of cornbread used. Please note that my Moist Sweet Cornbread, while a delicious side dish on its own—perfect for my Chipotle Chili—is *not* suitable for stuffing. Its sweetness and overly soft texture make it prone to becoming mushy and overpowering the savory flavors we’re aiming for. For this Mushroom Cornbread Stuffing, I exclusively use my Southern Cornbread recipe. This particular recipe yields a cornbread that is still moist and tender but provides a more neutral flavor base and a firmer crumb that holds up beautifully, absorbing all the delicious liquids and seasonings without disintegrating. It’s the perfect canvas for building layers of savory goodness.
Mastering the Flavors: Ingredients and Preparation
Crafting the perfect stuffing is all about understanding how each ingredient contributes to the overall harmony of the dish. For our Mushroom Cornbread Stuffing, we focus on fresh, high-quality components to achieve a robust and comforting flavor profile. The foundation begins with earthy mushrooms, such as button or cremini, which lend a deep umami character. When sautéed correctly, they develop a rich, savory crust that enhances their natural flavor. Complementing these are the classic holiday herbs: fragrant rosemary, pungent sage, and subtle thyme. These fresh herbs are crucial; they release their aromatic oils as they cook, infusing the entire dish with that unmistakable holiday scent and taste.
The aromatics—diced celery and onion—form the backbone, providing a gentle sweetness and texture contrast. Butter, divided for different cooking stages, adds richness, while a touch of canola oil helps achieve a perfect sear on the mushrooms without burning the butter. Finally, chicken or turkey stock binds everything together, moistening the cornbread to an ideal consistency. The fresh cranberries are added last, contributing their bright, tart notes, a lovely ruby color, and an unexpected pop of flavor that cuts through the richness.
Preparation is straightforward, yet precise steps ensure optimal results. Starting with dried cornbread cubes is key; this allows them to soak up the stock and butter without turning into a soggy mess. Sautéing the herbs, onion, and celery until tender creates the initial aromatic layer. Then, giving the mushrooms their dedicated cooking time at a higher heat allows them to properly brown and develop their deep flavor before they release their moisture. Seasoning throughout the process with kosher salt and black pepper is vital, ensuring every component is perfectly balanced. The beauty of this recipe is its flexibility; it can be mixed the night before and baked just when you’re ready to serve, making holiday meal prep a breeze.
If you tried this recipe and loved it, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Mushroom Cornbread Stuffing Recipe
Mushroom Cornbread Stuffing
Chef Lindsey
30 minutes
30 minutes
1 hour
16
people
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Ingredients
-
½
cup
Cranberries
fresh, whole -
3
cup
mushrooms
diced, I used button and cremini -
2
tbsp
Celery
finely diced (1 stalk) -
1 ½
cup
Onion
diced (1 medium) -
3
tbsp
Rosemary
fresh, picked and chopped -
1
tbsp
Sage
fresh, picked and chopped -
1
tbsp
Thyme
fresh, picked -
5
tbsp
Butter
divided -
1
tbsp
Canola oil
-
1 ½
cup
Chicken stock
or turkey stock -
8
cups
Savory Cornbread
cubed, my recipe here -
Kosher Salt
to taste -
Black Pepper
to taste
Instructions
-
Preheat oven to 350°F (175°C).
-
In a large bowl, place the cubed cornbread.
-
Melt ¼ cup butter in a large pan and sauté the chopped herbs, diced onion, and celery until they are soft, tender, and the onions become opaque. Pour this aromatic mixture evenly over the cornbread in the bowl.
-
Return the same pan to high heat and add the remaining 1 tablespoon of butter along with 1 tablespoon of canola oil. The oil helps to prevent the butter from burning too quickly at high temperatures. Once the pan is hot, add the diced mushrooms. Cook over high heat, stirring minimally at first to allow them to achieve a nice sear and deep brown color. Once they begin to brown, add a generous pinch of salt; this will help draw out any remaining moisture and intensify their flavor. Continue cooking until they are beautifully browned and tender. Pour the sautéed mushrooms over the cornbread in the bowl.
-
Slowly begin to add the chicken or turkey stock to the cornbread mixture, seasoning with salt and pepper as you go. The precise amount of stock needed will vary depending on how dry your cornbread is; if you’ve allowed it to air dry overnight, you might need an additional ½ cup of stock (for a total of 2 cups). Similarly, the amount of salt required will depend on the salinity of your stock. I recommend using unsalted stock to better control the seasoning of your stuffing.
-
Gently stir in the fresh cranberries, distributing them evenly throughout the mixture.
-
Spread the stuffing mixture evenly into your preferred baking dish (a 9×11 inch dish works well). Bake in the preheated oven until the stuffing is warmed through, golden brown on top, and slightly crispy, typically 30-35 minutes. Baking time may vary depending on the size and depth of the dish you use. For convenience, this dish can be assembled the night before and baked just before serving!
Video
Notes
Nutrition
Calories:
451
kcal
|
Carbohydrates:
68
g
|
Protein:
9
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
78
mg
|
Sodium:
771
mg
|
Potassium:
274
mg
|
Fiber:
4
g
|
Sugar:
20
g
|
Vitamin A:
346
IU
|
Vitamin C:
3
mg
|
Calcium:
175
mg
|
Iron:
3
mg
Side Dish
American
451
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Make-Ahead and Serving Tips for a Stress-Free Holiday
One of the many advantages of this Mushroom Cornbread Stuffing is its make-ahead potential, a true blessing during the hectic holiday season. You can prepare the entire mixture, including sautéed vegetables, mushrooms, and cranberries, and combine it with the cornbread and stock the night before. Simply cover the baking dish tightly with plastic wrap or foil and refrigerate. On the day of your event, just pop it into the preheated oven. You might need to add an extra 10-15 minutes to the baking time if baking from cold, to ensure it’s heated through to the center.
When it comes to serving, this stuffing is incredibly versatile. It pairs beautifully with classic roasted turkey or chicken, offering a hearty and flavorful accompaniment. It’s also fantastic alongside other holiday proteins like ham or prime rib. Don’t forget a generous drizzle of homemade gravy to truly complete the experience. The combination of savory cornbread, earthy mushrooms, fragrant herbs, and tart cranberries creates a balanced profile that complements a wide array of festive dishes. Leftovers, if there are any, are just as delicious the next day, reheated gently in the oven or microwave.
Before You Go
I genuinely hope you savored creating and tasting this professional chef-tested recipe. It’s designed to bring warmth and robust flavors to your table, making every bite a celebration. For more culinary inspiration, explore our collection of other delicious, chef-developed Thanksgiving recipes. Or, if you’re looking for a comforting weeknight meal, keep that casserole dish handy and whip up a hearty chicken shepherd’s pie!
Happy cooking and happy holidays!
