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


  1. Preheat the oven to 325°F. Liberally grease a 2 1/2- to 3-quart casserole dish and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.