Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and so delicious!  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking.  Vegetarian and Gluten-Free adaptable. Video.

Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and so delicious!  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking.  Vegetarian and Gluten-Free adaptable.

Saying this Cornbread Stuffing with Fennel, Cranberries, and Pecans is special is an understatement!  Something about cornbread, and all its charm, just elevates this traditional holiday dish to higher heights!

The crusty cornbread absorbs all the lovely flavors and melts in your mouth marrying perfectly with the texture of toasty pecans and chewy bright cranberries.  The sautéed shallots, fennel bulb, celery and fresh herbs give this savory classic all the anticipated flavor depth.

The cornbread is quick and easy to make.  And actually it is best made a day or two ahead.  Make cornbread one day, the next day make stuffing, and then bake on the third day!

Making this over the course of a couple of days feels like a lot less effort than doing it all in one shot.  Either way, it is completely worth any effort.

Cornbread Stuffing | 60-Second Video

ingredients in stuffing

What you’ll need for Cornbread Stuffing

  • cornbread (recipe included)
  • butter
  • shallots
  • celery
  • fennel bulb
  • fresh sage, rosemary & thyme
  • salt & pepper
  • white wine
  • toasted pecans
  • dried cranberries
  • chicken stock or vegetable broth
  • egg
  • fresh parsley

How to make Cornbread Stuffing

baked cornbread

Step one

Make cornbread.  The beauty here is that day-old cornbread works best.

You can make the cornbread a couple of days ahead of time.  It’ll freeze well too.

cornbread cut in cubes on baking tray

Step two

Cut the cornbread roughly into 1-inch chunks.  Use a sharp knife for fewer crumbles.  Toast in the oven for 20 minutes.

chopped fennel, shallots, celery and herbs

Step three

While the cornbread toasts up, chop the shallots, celery, fennel and herbs.

sautéing vegetables

Step four

Throw butter in the pan turn to medium heat, as it is melting add fennel, shallots, celery, sage, thyme and rosemary.  Saute 5-8 minutes and add white wine.  Turn heat up sautéing 2 minutes more.  Add salt and pepper.

Cut down on the butter if you must but really, it is not so very often that we eat something like this.  Just relish in the heavenly rich flavor and succulent texture it creates.

mixing together ingredients

Step five

Mix together 1 & 1/2 cups chicken broth and egg.  In a large bowl gently toss together the sautéed mixture with pecans, cranberries, toasted cornbread, fresh parsley and egg broth mixture.

pouring broth over stuffing in baking dish

Step six

Place stuffing into a buttered baking dish 9 x 13 or equivalent.  Pour remaining broth over the top if needed to fully moisten.

Vegetarian Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and so delicious!  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking.  Vegetarian and Gluten-Free adaptable.

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Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and so delicious!  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking.  Vegetarian and Gluten-Free adaptable.

xo

~Tonia

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Vegetarian Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and soul comforting.  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking!  Vegetarian and Gluten Free adaptable.

Cornbread Stuffing with Cranberries and Pecans

  • Author: Tonia | Feasting at Home
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: About 12 cups 1x
  • Category: side dish, vegetarian
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian

Description

Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and soul comforting.  The perfect addition to your holiday table.  This recipe can easily be made a day ahead of baking!  Vegetarian and Gluten Free adaptable.


Ingredients

Units Scale

Cornbread

  • 1/2 cup unsalted butter
  • 1 cup medium grind cornmeal
  • 1 cup flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon honey
  • 1 1/4 cup buttermilk (sub yogurt, mixed with 1/2 water or use milk with a teaspoon of vinegar)
  • 2 eggs

Stuffing

  • Cornbread (from above)
  • 1/2 cup unsalted butter
  • 1 1/2 cup thinly sliced shallots
  • 1 cup celery, 2-3 ribs chopped small
  • 1 cup fennel bulb, 1 medium bulb, chopped small
  • 1 tablespoon fresh sage, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1/2 cup white wine
  • 1 cup toasted pecans, roughly chopped
  • 1/2 cup dried cranberries
  • 1 1/22 cups chicken stock or vegetable broth
  • 1 egg
  • 1/4 cup fresh parsley

Instructions

Make the Cornbread ( Tip: Do this a day ahead!) 

  1. Preheat oven to 400 F.  Place cast iron skillet (or other baking dish) in the oven.
  2. Whisk together cornmeal, flour, baking powder, baking soda and salt.
  3. Remove skillet from oven and put the butter in the hot skillet, stir around until it melts.  Pour melted butter into a bowl.  Now your skillet is buttered and warm.  This will make a nice crust on your cornbread.
  4. Along with the melted butter, whisk in honey, buttermilk and eggs until completely mixed.
  5. Pour flour mixture into the wet ingredients and gently mix until just combined.
  6. Pour cornbread batter into the skillet, and spread out evenly.  Bake at 400F for 20 minutes or until a toothpick comes out clean. It is ok if it overbakes a bit when used in the stuffing.

Make the Stuffing

  1. Pre-heat oven to 350F
  2. Cut the cornbread into 1-inch cubes and toast on a sheet pan in the oven for 20 minutes.
  3. Melt butter in the pan and sauté celery, fennel, shallots, thyme, sage, rosemary, salt and pepper for about 6-8 minutes until softened and fragrant.  Add white wine and turn up the heat for 2 minutes more, cooking it off.  Turn heat off.
  4. Whisk the egg with 1 & 1/2 cups of chicken broth.
  5. In a large bowl gently mix sautéed veggies together with toasted cornbread, pecans, cranberries, parsley and the 1 & 1/2 cups of the egg broth mixture.
  6. Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of broth if needed to further moisten.
  7. Bake covered at 375 F for 30 minutes.  Remove the cover and bake for 15 more minutes, until golden and puffed.

Notes

Make stuffing a day or two ahead without baking and refrigerate, take out of the fridge an hour before baking and then bake per instructions.

The cornbread can be made a day or two in advance.

Nutrition

  • Serving Size:
  • Calories: 375
  • Sugar: 10.6 g
  • Sodium: 464.9 mg
  • Fat: 25 g
  • Saturated Fat: 11.2 g
  • Carbohydrates: 31.7 g
  • Fiber: 3.4 g
  • Protein: 7 g
  • Cholesterol: 91.2 mg

Keywords: best cornbread stuffing, cornbread stuffing, cornbread stuffing recipe, cornbread stuffing vegetarian, cornbread stuffing with cranberries, vegetarian cornbread stuffing

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  1. In the ingredients for the stuffing, it calls for 2 cups of chicken stock, however in the instructions, at Step 4, it says whisk the egg with one cup of chicken broth instead of 2 cups. I figured out it maybe typo and did with 2 cups. The stuffing turned out super delicious. It will be my stuffing recipe for all the future Thanksgivings!

    1. So happy you enjoyed the stuffing Margaret! Sorry for the confusion, there is a 1/2 cup broth reserved for the end to add if needed. I just adjusted the recipe to make it more clear. Thanks!

  2. Second year in a row making this cornbread stuffing for Thanksgiving and it was a hit again this year!

  3. The 1/2 cup of butter listed in the stuffing section, is that for sautéing the veggies? I’ve already used the 1/2 cup for the cornbread. Just want to use too much butter… if there is such a thing.

    1. Haha…That does seem like a lot of butter, but it makes the stuffing rich and delicious. Feel free to cut it in half! I just updated the recipe, yes sauté with veggies. Thanks Heather!

      1. Thank you so much for the quick reply! My kitchen smells amazing. Can’t wait to try it eat it tomorrow. Happy Thanksgiving! 😊

  4. Loved it! I tried this recipe for a Thanksgiving get together and it was a HUGE hit. It will definitely be a go-to for us going forward. Thanks for another great recipe!

  5. Made this for Thanksgiving today and it was absolutely delicious! I didn’t have the fennel so I left it out, and used about 3/4 of the stick of butter and it still turned out splendid. Everyone raved about it. Thanks for the wonderful recipe!

  6. So far, the smells are amazing…..can’t wait to try it tomorrow on Thanksgiving. I am also making the pear arugula salad…love the seeds. They are delish!

    My question…how many people does the stuffing serve?

    Thanks

  7. Making this right now Sylvia… I love your website and I also am from the PNW.. SO your thoughts on using dried herbs instead of fresh?? Should the amount be increased a bit? Thank you so much for sharing all your knowledge… Happy Thanksgiving.. So grateful for today…

    1. Thanks for the kind words Pam! Fresh herbs just add more liveliness but dried herbs will work too! Use 1 teaspoon dried to 1 tablespoon fresh.

  8. Hi Joy, This recipe is in the vegetarian category. In rechecking the recipe, I am not seeing where it is listed as plant based?

  9. The recipe says to mix parsley with the pecans, cranberries and cornbread, but parsley isn’t listed in the ingredients. Is it 1 tbs or tsp, like the other herbs?

    1. You can just leave it out and increase the broth or add 2 teaspoons of vinegar; like apple cider or champagne vinegar.

  10. Can you add sausage to this recipe? Maybe remove the cranberries? Do you think I would use the same amount of spices if I did that?

    1. For sure, sausage would be perfect. I would leave everything as is except maybe cut down on the salt. Excited to hear how it turns out!

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