Cranberry, Maple, and Almond Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 50 min


1 cup; fresh cranberries

1/2 cup; maple syrup

1/4 cup; brown sugar

1/2 cup; butter or margarine

1/2 cup; chopped onion

1/2 cup; chopped celery

1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

1/2 cup; chopped almonds, toasted

1/4 cup; chicken broth


  • Preheat the oven to 325°F. Liberally grease a 2 1/2- to 3-quart casserole dish and set aside.
  • Place the cranberries, maple syrup, and brown sugar in a medium-sized saucepan, and cook over low heat, stirring often, for 15 minutes, or just until the cranberries are soft and begin to pop. Set aside.
  • Place the butter or margarine in a large skillet, and melt over medium heat. Add the onion and celery and sauté for 5 minutes, or until the vegetables are soft. Stir in the cranberry mixture, stuffing mix, almonds, and broth, mixing well.
  • Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
  • If a crisp top is desired, uncover the dish and bake for 10 additional minutes.