Cranberry Stuffing

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READY IN: 1hr 20mins
Recipe by Sydney Mike

Also called Pudding in the Belly, this recipe was found in the 2002 cookbook, Cranberry Cooking for All Seasons, & although they call it stuffing, I prefer dressing since I usually bake such things separately, as given below. The first time I made this, rather than using the cornbread stuffing mix, I used a 9"x13" pan of homemade cornbread.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F,
  2. Cut cornbread into 1/2-inch cubes ~ Not a problem if it's crumbly; use it all anyway, putting it into a large bowl.
  3. Except for the orange juice, add all the other ingredients, tossing with the cornbread until well-mixed.
  4. Just before putting the stuffing in the oven, add the OJ to moisten the mixture so that it barely holds together ~ DO NOT OVER MOISTEN IT!
  5. Tear off two large squares of heavy duty aluminum foil & divide the stuffing between the two squares, leaving enough foil to fold over the top to seal. Then fold in both open ends one at a time, folding the edge over several times to seal. You end up with two somewhat pliable, sealed baking containers ready for the oven.
  6. Cook for 1 hour, then open one of the foil containers & serve.

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