Chestnut and Cranberry Cornbread Stuffing | The Fancy Pants Kitchen

Ingredients

• For Cornbread:
• 2 (8.5 ounce) boxes corn muffin mix
• 1 tsp chopped fresh thyme
• 1 & 1/2 cups low-salt chicken or vegetable broth
• 2 large eggs
• 1/4 cup unsalted butter, melted
• For the Stuffing:
• 2 tbsp unsalted butter
• 2 & 1/2 cups chopped onions
• 2 & 1/4 cups chopped celery
• 1 & 1/2 cups chopped carrots
• 2 tbsp chopped fresh sage
• 2 tbsp chopped fresh thyme
• 1 & 1/2 cups ( 7-ounce jar) roasted whole chestnuts, broken into 1/2-inch pieces
• 1 & 1/4 cups (about 6 ounces) dried cranberries
• 1 cup low-salt chicken or vegetable broth, divided
• 1 tsp ground black pepper
• 1 tsp salt