1-½ cups broth (veggie, turkey, or chicken broth), more if needed
½ cup dried cranberries or dried cherries, soaked in ½ cup warm water
Bake cornbread, using this recipe, if possible the day before. If using store-bought cornbread or a different homemade recipe please see notes below.
To prepare cornbread: Break apart the cornbread into large crumbles, about ½” pieces, and spread out on a baking sheet. To dry it out, either toast in a 350ºF for 15 minutes, or leave out overnight.
Pre-heat oven to 350ºF, if not already on, and grease an oven safe dish at least 8” x 8” big (see note).
Over medium heat, add butter to a skillet and cook onion and celery until beginning to soften, about 5-7 minutes.
Add garlic, sage and thyme and cook for 30 seconds. Remove from heat and let cool slightly.
In a large separate bowl whisk together salt, pepper, eggs and chicken broth. Add drained dried cranberries, toasted cornbread and cooled onion mixture and gently mix until fully combined. Mixture should be slightly moistened. (see notes)
Pour into a the greased dish and bake at 350ºF for 30 minutes until the top is lightly toasted.
If using store bought cornbread, you’ll want to buy one baked in an 8x8 pan, or about 6-7 cups of cornbread crumbles.
If using store bought cornbread you may need to add more broth. What you'll want to see is that the mixture before going in to the oven is moist. We tested our recipe with our gluten free cornbread, and 1-1/2 cup broth was the perfect amount but if yours feels a little on the dry side before baking feel free to add a 1/2 cup more at a time until the mixture is slightly moist.
We baked this in a deep 8” x 8” dish, but it will also work in slightly larger sized dish as well. Just don't go any smaller than an 8" x 8"!