Rhino’s Corny Cran-Apple Stuffing

Rhino’s Corny Cran-apple Stuffing Recipe

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Jim Reincke


This dressing can be made 1 day ahead. Refrigerate until ready to bake. Add 10 to 15 minutes to the bake time.


★★★★★ 1 vote

30 Min
45 Min


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3 Tbsp
unsalted butter
stalks of celery - chopped
medium red onion - chopped
2 tsp
garlic - minced
1/2 c
walnuts - chopped
1/4 tsp
1 tsp
sea salt
1 tsp
ground black pepper
1/2 c
sweetened dried cranberries
red apples - peeled, cored, chopped
1/2 c
asiago cheese, grated
2 c
sweet corn - thawed and drained
3 1/2 c
vegetable broth - as needed
2 box
cornbread mix

How to Make Rhino’s Corny Cran-Apple Stuffing


  • 1Prepare Cornbread Mix according to package directions. When done, slice cornbread in the pan to 1” squares and gently turn the squares in the pan. Place pan back in oven for 10 minutes, remove and turn squares one more time and return to oven for additional 10 minutes. When cornbread is done, remove from oven and set aside.
  • 2While cornbread is backing, Melt Butter in large skillet or sauté pan, on medium-high heat; add Celery, Onion, Garlic, and Walnuts to pan and sauté until Celery and Onion are soft and translucent; about 5 – 6 minutes. Pour into large mixing bowl.
  • 3Add Cranberries, Apple, Corn, and Asiago Cheese to mixing bowl. Sprinkle with Lemon Juice, Sea Salt and Ground Pepper. Mix well.
  • 4Add Cornbread squares to mixture and gently mix.
  • 5Add Vegetable Broth to mixture in 1 Cup increments while gently folding mixture. Add just enough vegetable broth to saturate Cornbread Mixture, but not make it soggy.
  • 6Spray 13”x9” (3 Quart) Glass Baking Dish with cooking Spray and scoop mixture into the dish. Cover with foil and place in 350°F oven for 15 minutes; stir dressing and re-cover with foil and bake an additional 15 minutes. Remove foil and continue baking until center of dressing is hot (165°F) and top is browned.
  • 7Remove from oven and stand back as your guests attack the dish.

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