Cornbread Sausage Dressing with Dried Cranberries
Transform your holiday table with this irresistible Cornbread Sausage Dressing with Dried Cranberries, a perfect blend of sweet and savory flavors. This comforting side dish combines crumbly cornbread, juicy breakfast sausage, and aromatic sautéed onions, celery, and garlic, all balanced by the tart sweetness of dried cranberries. Fresh sage, thyme, and a touch of chicken or turkey stock elevate this classic dish, making it both moist and flavorful, while a golden, lightly crispy top adds the perfect finishing touch. Ideal for Thanksgiving or any special gathering, this make-ahead-friendly recipe is easy to prepare in just 20 minutes and serves as a hearty accompaniment to your favorite roasted meats. Whether you're serving turkey, ham, or chicken, this cornbread stuffing recipe is destined to become a family favorite.
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Recipe Information
Ingredients
- 6 cups, crumbled cornbread
- 1 pound breakfast sausage
- 4 tablespoons unsalted butter
- 1 large, diced yellow onion
- 3 stalks, diced celery
- 2 cloves, minced garlic
- 1 cup dried cranberries
- 2 cups chicken or turkey stock
- 2 large eggs
- 1 tablespoon, chopped fresh sage
- 2 teaspoons, chopped fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 as needed for greasing olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into small crumbles as it cooks. Transfer the cooked sausage to a plate lined with paper towels to drain any excess grease.
In the same skillet, melt the butter over medium heat. Add the diced onion and celery, cooking for 5-7 minutes or until softened. Stir in the minced garlic and cook for an additional 1 minute.
In a large mixing bowl, combine the crumbled cornbread, cooked sausage, sautéed onion, celery, and garlic mixture. Add the dried cranberries, chopped sage, chopped thyme, salt, and pepper. Mix well.
In a separate bowl, whisk together the chicken or turkey stock and eggs until well combined. Pour the mixture over the cornbread mixture and gently stir until everything is evenly moistened.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden and slightly crispy.
Remove the dressing from the oven and let it rest for 5-10 minutes before serving.
Nutrition Facts
Calories |
4279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 10885 mg | 473% | |
| Total Carbohydrate | 365.4 g | 133% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 139.2 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1333 mg | 103% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2076 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
