Savory Cranberry Stuffing Loaf

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 40 min


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

1 cup; chopped celery, including leaves

Zest and flesh of 1 orange, chopped

1 cup; chopped dried figs

2 eggs, well beaten

1 cup; melted butter or margarine

1 cup; milk


  • Preheat the oven to 350°F. Grease a 9" x 5" loaf pan and set aside.
  • Heat the butter, margarine, or oil in a large skillet over medium-high heat. Add the celery and onion and cook for 1 minute. Add the juice, broth, or water and the cranberries, and bring to a boil. Cover the skillet, reduce the heat, and simmer for 3 minutes.
  • Remove the skillet from the heat and stir in the stuffing, mixing well. Pack the mixture into the prepared loaf pan.
  • Cover the pan with aluminum foil and bake for 30 minutes, or until thoroughly heated.
  • If a crisp top is desired, uncover the pan and bake for 5 to 10 additional minutes.
  • Allow the loaf to rest in the pan for about 10 minutes. Then run a knife around the edges to loosen the loaf, unmold and serve.