Holiday Stuffing Recipe: Cranberry Hazelnut Cornbread Stuffing

Holiday Stuffing Recipe: Cranberry Hazelnut Cornbread Stuffing

This is a delicious and easy-to-prepare stuffing for a 12-pound turkey.  Makes about 8 cups. 

It’s based on cornbread and the cornbread can be made ahead and frozen if you wish.

The stuffing can be baked outside the bird to provide an almost fat-free stuffing. If you make the cornbread and stuffing on or near the same day, start by toasting 1/4 cup of hazelnuts. 

Thank you to Jane Brody’s “Good Food Gourmet“ recipe!


  • 1/2 cup hazelnuts, toasted
  • One cup yellow, cornmeal, (preferably stone ground)
  • 1/2 cup all-purpose, flour
  • 1/2 teaspoon salt, optional
  • 2 1/4 teaspoons baking powder
  • 1  large egg
  • 3/4 cup, skim or low-fat milk (or substitute almond, coconut, soy or a nondairy milk of choice)


  • 1 cup thinly sliced onion (1 large)
  • ¾ cup chopped sweet green pepper
  • 1 cup chicken broth plus 1 additional cup chicken broth if you are not going to use the stuffing in the bird (you can substitute vegan or vegetarian broth) 
  • ¼ cup hazelnuts, toasted
  • Reserved cornbread
  • ¾ cup cranberries or more, to taste,
  • coarsely chopped
  • ⅓ cup minced fresh parsley
  • Salt to taste (optional)
  • Freshly ground black pepper to taste


  1. Place a rack in the center of the oven, and preheat the oven to 425° F.
  2. Finely grind the hazelnuts in a spice grinder, coffee grinder, or food processor. Transfer the ground nuts to a large bowl.
  3. Place an oiled 8 X 8-inch baking pan in the oven while you prepare the batter.
  4. To the nuts in the bowl, add the corn meal, flour, salt (if desired), and baking powder, stirring the ingredients to combine them well.
  5. In a small bowl whisk together the egg and milk, and add them to the corn-meal mixture, stirring the batter just to combine the ingredients.
  6. Remove the pan from the oven, spread the batter evenly in the pan, put the pan back into the oven, and bake the bread for 8 to 10 minutes or until a tester inserted in the center of the bread comes out clean. Remove the pan from the oven. Loosen the edges of the bread with a knife, invert the bread onto a rack, and let the bread cool while you prepare the rest of the stuffing.


  1. In a medium-sized skillet, combine the onion, green pepper, and 1 cup of the broth. Bring the liquid to a boil, reduce the heat, cover the pan, and simmer the mixture for 5 minutes or until the vegetables are just tender. Set the pan aside. 
  2. Chop the hazelnuts, and place them in a large bowl. Coarsely crumble the cooled cornbread into the bowl. Add the reserved onion mixture, cranberries, parsley, salt (if desired), and pepper. Stir the ingredients to combine them well.


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