My Thanksgiving philosophy is to keep things simple. Simple is elegant, simple costs less, and simple easy is because the cook wants to have fun with the day. I love to take very simple recipes and make them extra special by adding just a little bit of something to make them more interesting or less expensive. This Roasted Apple Cranberry Cornbread Stuffing is a transformation from a basic cornbread stuffing mix to a vibrant, flavorful Thanksgiving side dish. It uses only a few fresh and inexpensive ingredients.


Although I try to stick to simple recipes and use only basic ingredients for Thanksgiving, there are times when I want to add special ingredients like pecans that can easily break my budget. ALDI is the perfect place to save your time. They have everything I need for Thanksgiving, plus some fun and unique ingredients, all within 4-5 aisles. ).

Although I don’t understand how ALDI manages to keep their prices so low, they are still very competitive with national chains. They also offer tons of organic options and quality products. The cornbread stuffing mix was 70% cheaper than the one at the local grocery chain across the street. These savings add up quickly, especially if you’re making a huge meal. is how I can afford to buy the little extras, such as pecans. 🙂

If you don’t have an ALDI near you, click here to locate one. You can also make a cost comparison before planning your Thanksgiving menu. There might be some extra goodies that you can add to your Thanksgiving menu this year. Let me know what you think! It’s great to hear and share #ALDI #wins from fellow ALDI enthusiasts. 🙂

It’s okay to take shortcuts.

It is perfectly acceptable not to make everything from scratch for Thanksgiving. It’s almost impossible to do unless you have six helping hands and multiple ovens. The boxed stuffing mix is an easy shortcut that I enjoy using. It is nothing more than dry bread, seasoning and bouillon. I would add all of that to my stuffing anyway, so it’s all good to be done. It should still be something special.


There are many ways to make a boxed stuffing mix costing 69 cents look and taste like a million dollars. Here is my take:

  • Fresh onion and celery are great options. These two ingredients are very inexpensive and will give your stuffing a lot of flavours.
  • Roasted cranberries and apples Apples and cranberries are the perfect way to celebrate fall. The cranberries are softened by roasting them in the oven. They also get a sweetening boost from brown sugar and sweet apples.
  • Pecans. This Roasted Apple Cranberry Cornbread Stuffing is made with pecans, which add a touch of luxury.


Absolutely! This Roasted Apple Cranberry Cornbread Stuffing is perfect for Thanksgiving because it’s almost impossible to prepare everything on the day. These are just a few options:

  • Roast the Apples, Cranberries and celery the day prior. You can saute the onion and celery the day before, then assemble the rest (5-10 minutes).
  • Cover the entire recipe and let it rest for at least one hour. Bake the casserole in a covered dish at 350oF for 40 minutes or until it reaches 165oF.


This vibrant side dish is made with fresh ingredients and a simple cornbread stuffing mix.

Prep time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: Each cup contains 1 cup


  • 12 oz. fresh cranberries ($1.09)
  • 2 apples* ($0.50)
  • 2 Tbsp Baker’s Corner brown sugar ($0.08)
  • 1/4 tsp salt ($0.01)
  • 4 Tbsp Countryside Creamery salted butter ($0.39)
  • 1 yellow onion ($0.28)
  • 3 ribs celery (0.37)
  • 3 cups of water ($0.00
  • 2 6 oz. 2 6 oz.
  • 1/2 cup Southern Grove Pecan halves ($1.76**).


  • Preheat the oven to 400oF Core and dice the apple. In a large bowl, combine the apples, cranberries and brown sugar. Add salt. Stir until the sugar is evenly distributed on the apples and cranberries. Place in the oven for 20 minutes. Mix the apples and cranberries, then return to the oven for 10-15 minutes or until the cranberries are bursting and wrinkled.
  • While the butter and celery are melting, chop the onion and celery. In a large saucepan, combine the butter, celery, and onion. Sauté the onion mixture on medium heat for 5 minutes or until it becomes translucent and soft. Chop the pecans.
  • Place the celery and onion in a pot. Add 3 cups of water, cover the pot, and bring to a boil. Mix the cornbread stuffing mixture with water until it boils. Stir briefly to combine. Then turn off the heat and cover the pan with a lid. Let the stuffing cool for five minutes to absorb any liquid.
  • Once the stuffing is ready, add the roasted apple and cranberries and the chopped pecans. Incorporate them into the stuffing. Serve immediately or transfer them to a baking tray and bake for 15 minutes at 350oF.


*Use sweet-tart varieties of apples like Honeycrisp or Gala. Prices may vary depending on where you live.


Serving Size: 1 Cup Calories: 332.61 Kilocalories: 48.91 G Protein: 5.43 G Fat: 12.51g Sodium 748.38 mg Fiber 5.79 g

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