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Peach And Cranberry Praline Cornbread Stuffing

This fragrant, fruity cornbread stuffing couldn't be easier. Streamlined with store-bought cornbread, canned peaches, packaged pecans and dried cranberries, the recipe is literally thrown together. The only thing that takes a little time (just 15 minutes) is toasting the cornbread and pecans in a hot oven, a step that gives the stuffing the rich browned flavor of toasted grain, and a wonderful crunch with every bite. You'll have enough to stuff a large, 20-pound turkey. Made with canned peaches and dried cranberries, this stuffing helps you fit more nutrient-rich fruit into your meal!

Recipe by Canned Food Alliance
southern, dairy free, brunch, memorial day, thanksgiving


  • 1 pound corn bread, crumbled (makes 5 cups crumbs)
  • 1 can (15 ounces) sliced peaches in juice, drained and diced
  • 1 cup (4 ounces) pecan pieces
  • 2 teaspoons vegetable oil 1 medium onion, chopped
  • 2 celery ribs, diced
  • 1/2 teaspoon dried poultry seasoning
  • 1/2 teaspoon dried rosemary, crumbled
  • 1/2 cup dried cranberries
  • 1 tablespoon dark brown sugar
  • 1 can (10 3/4 ounces) reduced-sodium chicken broth
  • 1/4 cup chopped parsley Salt and pepper, to taste


  1. Heat oven to 350°F.
  2. Combine the crumbled corn bread, peaches and pecan pieces on a large sheet pan and bake for 15 to 20 minutes until the cornbread is lightly browned.
  3. Meanwhile heat the oil in a large skillet.
  4. Sauté the onion and celery until tender, about 4 minutes.
  5. Add the poultry seasoning and rosemary and sauté another 30 seconds.
  6. Add the cranberries, brown sugar and broth, and stir until the sugar dissolves and the liquid is boiling.
  7. Combine with the toasted corn bread mixture, blending until all of the corn bread has been moistened.
  8. Mix in the parsley and season to taste with salt and pepper.
  9. Use to stuff turkey or heat in a casserole dish 30 minutes before serving.