Chef Tee’s Cornbread Cranberry Stuffing

Stuffing n Turkey wideServes 4 to 6
Prep time: 5 minutes; cooking time: 30-to-40 minutes


  • ½ cup smoked turkey breast, diced, skin removed
  • 2 Tbsps. vegetable oil
  • 1 large white onion, diced
  • 3-to-4 cups day-old cornbread, crumbled
  • ½ cup chicken broth (may need more)
  • ½ cup dried cranberries
  • 1 tsp. thyme, chopped
  • c¼ tsp. cayenne pepper (optional)
  • Salt & Pepper to taste
  • 2 Tbsps. mayonnaise


  1. Preheat oven to 350°F
  2. In large skillet, heat oil over medium-high heat.
  3. Add turkey; cook until light brown color (about 5 minutes).
  4. Stir in onions; sauté a few minutes; add cornbread; stir until ingredients are combined; cook a few more minutes.
  5. Pour in broth; stir until ingredients are combined (if too dry, add more stock until moist).
  6. Remove from heat; fold in cranberries, thyme, sage, cayenne pepper.
  7. Season w/Salt & Pepper; fold in mayonnaise.
  8. Put stuffing in greased, ovenproof dish; bake uncovered until golden brown on top (about 20-to-30 minutes).
  9. Remove from oven; cool for about 15 minutes.
  10. Serve w/Chef Tee’s Turkey Tenderloin Fricasse

Note:  If you want stuffing patties like pictured, form stuffing into medallion-like shapes, then bake them (or you can brown them in a medium fry pan on top of the stove in a little oil).  

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