This stuffing is warm, cozy, and full of flavor.
The sweetness from the cranberries, crunch from the pecans, and that buttery cornbread base? So good.
It’s the kind of side dish that feels like home—great for holidays or whenever you want comfort food.
Why I Love This Recipe
This is a dish I’ve made for years—it’s my go-to side for Thanksgiving, but honestly, I make it anytime I’m craving something hearty and nostalgic.
- The cranberries add a pop of sweetness that balances out the savory flavors.
- Pecans bring in a nice crunch that plays off the soft cornbread.
- It’s make-ahead friendly and easy to prep.
- Tastes even better the next day.
Makes: 8 servings
Total Time: About 1 hour
What You’ll Need
- 6 cups cornbread, cubed and dried
- 1 cup yellow onion, finely diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 1 cup dried cranberries
- 1 cup chopped pecans
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1½ cups chicken or vegetable broth
- 2 large eggs
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
Pro Tips
- Dry the cornbread fully so it holds up when you add the broth.
- Toast your pecans in a dry skillet for a deeper nutty flavor.
- Don’t skip the thyme—it makes the whole thing taste homemade.
- Add the broth slowly so you don’t over-soak the mix.
- Let it sit for 10 minutes before serving so it sets up just right.
Tools You’ll Need
- Skillet
- Mixing bowls
- 9×13-inch baking dish
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Foil for baking
Substitutions and Variations
- Swap pecans with walnuts or slivered almonds.
- Use cornbread stuffing mix instead of homemade cornbread if you’re in a pinch.
- Add cooked sausage or mushrooms for extra heartiness.
- Use vegetable broth to make it vegetarian.
Make Ahead Tips
- Prep the entire stuffing the day before. Cover and refrigerate. Bake just before serving.
- Dry your cornbread up to 3 days ahead and store it in an airtight container.
Let’s Make It
Step 1: Sauté the Veggies
Melt 2 tablespoons of unsalted butter with 1 tablespoon olive oil in a large skillet over medium heat. Add 1 cup finely diced yellow onion, 1 cup diced celery, and 2 cloves minced garlic. Cook for 7–8 minutes, stirring often, until the veggies are soft and just starting to brown.
Step 2: Mix the Dry Stuff
In a large bowl, add 6 cups dried cornbread cubes, 1 cup dried cranberries, 1 cup chopped pecans, the sautéed veggie mixture, 1 tablespoon fresh thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Toss gently until it’s evenly mixed.
Step 3: Whisk Eggs and Broth
In a small bowl, whisk together 2 large eggs and 1½ cups chicken or vegetable broth until fully combined and slightly frothy.
Step 4: Combine Everything
Slowly pour the egg and broth mixture over the cornbread mix. Use a wooden spoon to gently toss until everything is evenly coated and moist but not soggy.
Step 5: Into the Dish
Grease a 9×13 baking dish. Spoon the stuffing mixture into it and press down lightly. Cover with foil.
Step 6: Bake It
Bake at 350°F in a preheated oven for 25 minutes covered, then remove foil and bake for another 15 minutes uncovered, until the top is golden and a little crisp.
Step 7: Let It Cool and Serve
Let the stuffing sit for 10 minutes before serving so it sets up. Spoon it out and enjoy every warm, buttery bite.
Macros (Per Serving, 1 of 8)
- Calories: 285
- Protein: 6g
- Fat: 17g
- Carbs: 30g
- Fiber: 3g
- Sugar: 9g
Why This Recipe Works (Quick Science)
Cornbread is naturally crumbly, which makes it perfect for soaking up the broth and eggs. The eggs help bind everything together so it doesn’t fall apart, while the butter adds richness. The dried cranberries rehydrate slightly, adding sweetness, and the toasted pecans give the whole dish that craveable texture contrast.
Common Mistakes
- Using fresh cornbread: It gets too mushy. Make sure it’s dried out first.
- Too much liquid: Add broth slowly to avoid a soggy stuffing.
- Underseasoning: Taste the mix before baking and adjust the salt if needed.
What to Serve With
- Roasted turkey or chicken
- Glazed carrots or roasted sweet potatoes
- Green beans with almonds
- Cranberry sauce
- Gravy (yes, even over stuffing!)
FAQ
Can I make this ahead of time?
Yes! Assemble the night before, cover and refrigerate. Bake the next day.
Can I freeze the stuffing?
Yes. Bake it first, cool completely, then freeze in portions. Reheat in the oven.
Can I use boxed stuffing mix?
You can, but it won’t have the same rich, homemade texture. If you do, adjust the salt and broth.
How do I reheat leftovers?
Bake covered at 350°F until hot, or microwave individual portions.
Wrap-Up
This cranberry pecan cornbread stuffing brings together sweet, savory, and buttery flavors in every bite. It’s simple, delicious, and always gets compliments at the table. If you try it, come back and tell me how it turned out or if you gave it your own spin!