Marcie Rothman's Savory Cranberry Stuffing Loaf

Servings: 8

Prep Time: 20 min

Cook Time: 30 to 40 min


4 Tablespoons; melted butter or oil

1 medium onion; finely chopped

3 medium stalks of celery; finely chopped

2/3 cup; fresh cranberries, coarsely chopped

1 3/4 cups; orange juice, broth, or water

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


  1. Preheat the oven to 350°F.
  2. Heat butter in large skillet. Add onion and celery. Cook on medium-high heat for a minute to soften vegetables. Add cranberries and juice. Bring to a boil.
  3. Cover and lower heat to simmer for 3 minutes. Remove from heat. Add stuffing and mix well.
  4. Pack stuffing into a well- greased loaf pan and cover.
  5. Bake on middle rack of preheated 350°F oven for 30 minutes until internal temperature reaches 165°F. For crisper top, remove cover and bake for additional 5 to 10 minutes.


This can be made a day ahead, then cooked the day of the dinner.