Cranberry Broccoli Stuffing

Beautiful toasty cheesy appearance




2 cups cornmeal 1 cup flour 1 cup butter milk 1 cup water 1 egg ½ cup celery, chopped ¼ cup onion, chopped 2 broccoli crowns sage salt pepper 3 cups toasted croutons 1 cup cranberries 1 can mushroom soup 1 can chicken soup 4 cups chicken or turkey broth 2 cups cheddar cheese

Nutritional information

No nutrition information available


Combine self rising cornmeal, self rising flour, egg, milk, water, salt, mix well, if more liquid is needed add water should be medium thickness Pre heat oven to 400. Use a 10 or 12 inch cast iron frying pan, pour mixture in hot greased pan, bake for approx. 20 min. Wash cranberries and dice, wash broccoli and chop in med. pieces, wash and chop celery and onions sautee in butter the celery and onions about 5 min., put all ingredients into large bowl add both soups When cornbread is done break into small pieces, add to mixture, croutons are now added, pour in broth, add about 3 tbs. sage, a dash of garlic salt optional, salt and pepper. Pour in 9x13 pan put shredded cheddar on top and bake on 350 for 30 minutes