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Homemade Cornbread Stuffing with Chestnuts and Dried Cranberries

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Homemade cornbread stuffing recipe with chestnuts and dried cranberries | Our Heritage of Health

I had originally planned on posting this recipe back during the holiday season, but as I’ve mentioned before, I’m a habitual procrastinator, so I’m just getting around to it now. Better late than never, right? 🙂

I’ve made this stuffing for Thanksgiving dinner for the past couple of years, but this year I finally wrote down all of the ingredients so I can have an actual recipe to follow for the next time I make it. This is my favorite holiday stuffing recipe, but it would also be equally delicious any time of the year with a roast chicken or as a side dish to any meal.

This homemade cornbread stuffing recipe is one I made based off of several different old-fashioned stuffing, or forcemeat, recipes from the 19th century. The base is a mix of cornbread and breadcrumbs, and the mix of chestnuts, dried cranberries, apple, and herbs give it a nice blend of savory and sweet.

Homemade Cornbread Stuffing Recipe:

Note: As with all recipes, organic and natural ingredients are best if possible (eg. butter from grass-fed cows, unrefined sugar and salt, pasture-raised meats, etc.). I’ve included links to some of the brands that I like to use and would recommend.


  • 3 cups breadcrumbs (I usually crumble up slices of homemade sourdough bread, but any breadcrumbs would work.)
  • 2 cups crumbled cornbread (I like to use my maple cinnamon skillet cornbread)
  • 1/2-3/4 cup chestnuts, chopped (about 10 chestnuts)
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 1 1/2 cups chopped apples
  • 1/2 cup dried cranberries
  • 1/2 tsp real salt
  • 1/8 tsp pepper
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1/2 tsp cinnamon
  • 1 egg
  • 1/2 cup chicken broth
  • About 3 Tbs butter


  1. Roast chestnuts, peel them and chop into small pieces. (Since I don’t have a fireplace, I roast mine in the oven, and it works just as well.)
  2. Crumble up cornbread and breadcrumbs and set aside.
  3. Chop celery and onion and apple and saute in half of the butter on medium heat for about 5-10 minutes. (I usually saute them in the same saucepan that I’ll be using for the stuffing to have less dishes to wash at the end.)
  4. Add crumbled-up cornbread and breadcrumbs to the saucepan, along with the other seasonings and stir well to combine.
  5. Add the other half of the butter, the broth, and the egg. Reduce heat to low and continue stirring for a few more minutes until all ingredients are well combined.

~ Recipe makes about 4 1/2 cups of stuffing.

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Homemade cornbread stuffing recipe with chestnuts and dried cranberries | Our Heritage of Health



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The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.

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