Cranberry Cornbread Stuffing

From Ars Cookbook

Submitted by katespace

A really great stuffing recipe I put together one Thanksgiving. The tartness of the cranberries balances the sweetness of the cornbread.

Ingredients

• 8x8 inch pan of Cornbread (choose your favorite recipe or mix... I use Gluten-Free Pantry Yankee Cornbread Mix)
• 1/2 cup (1 stick) butter
• 1 onion, diced
• 2 tsp salt
• dash pepper
• 1/4 tsp Bell's Seasoning
• 8 oz. dried cranberries

Directions

1. Bake the cornbread according to the recipe/mix.
2. Preheat oven to 375.
3. Once the cornbread is cool enough to handle, break up the cornbread into a large mixing bowl.
4. Saute the onion in butter and pour this over the cornbread.
5. Let cool slightly, then toss the bread with the butter to coat.
6. Add salt, pepper, and seasoning, and toss to blend.
7. Add cranberries and toss to distribute throughout stuffing.
8. Bake at 375 for 20 minutes.

Notes

I didn't let the cornbread dry out first since it wasn't going into a turkey and I wanted the extra moisture. I might also add a little extra liquid to it next time, perhaps 1/2 cup to 1 cup of chicken broth, but I imagine this is unnecessary if you're actually putting it into the bird.  :)