You can make this stuffing a day ahead. At the end of step 2, refrigerate the mixture until ready to bake. 


Skill level

Average: 5 (3 votes)


  • 1 large orange, zested, juiced
  • 345 g (3 cups) frozen cranberries, defrosted, or 260 g (2 cups) dried cranberries (craisins)
  • 2 tbs honey
  • 125 g butter, chopped
  • 2 eggs, beaten
  • 2 tsp ground cinnamon


  • 170 g (1 cup) coarse cornmeal (polenta)
  • 150 g (1 cup) plain flour
  • 2 tbs caster sugar
  • 1 tbs baking powder
  • 250 ml (1 cup) milk
  • 1 egg
  • 45 g butter, melted, cooled

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make cornbread, preheat oven to 200˚C. Grease a deep 20 cm square cake pan. Combine cornmeal, flour, sugar, baking powder and a pinch of salt in a large bowl. Whisk milk, egg and butter in a jug, then pour into cornmeal mixture, stirring with a wooden spoon until just combined.

Pour mixture into prepared pan, smooth surface and bake for 15 minutes or until firm and a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Wipe pan clean, grease again and reserve for baking stuffing. Roughly crumble cornbread.

Meanwhile, place orange zest, juice and the cranberries in a heavy-based saucepan over medium heat and bring to a simmer. Stir in honey, then cover, reduce heat to low and cook for 5 minutes or until cranberries soften. Add butter, then remove pan from heat and stir until butter melts. Stir in crumbled cornbread.

Reduce oven to 180˚C. Lightly whisk eggs with cinnamon, then gently fold through cornbread mixture. Pour stuffing into the reserved pan and cover loosely with foil. Bake for 20 minutes (if roasting at the same time as the turkey, place on the shelf underneath turkey). Remove foil and bake for a further 15 minutes or until firm. Serve with turkey.

As seen in Feast Magazine, Issue 16, pg93.

Photography by Alan Benson