This savory and slightly sweet dressing brings together golden cornbread, flavorful sausage, and bursts of tart cranberries for a dish that feels both comforting and festive. It’s hearty enough to stand on its own, yet it pairs perfectly with a Maple Glazed Turkey Breast or even a holiday ham, making it a versatile addition to your holiday table.
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🌿 The Ingredients
This dish combines simple, wholesome ingredients that create a perfect balance of savory richness, subtle sweetness, and fresh, aromatic flavor in every bite. Find ingredient notes (including substitutions and variations) below.
📝Ingredient Notes, Variations & Substitutions
- Cornbread: Homemade cornbread adds the best texture and flavor, but store-bought or a boxed mix works in a pinch. For a touch of sweetness, use cornbread made with honey.
- Sausage: Breakfast sausage adds savory depth, but you can swap in Italian sausage, chicken sausage, or even a plant-based alternative.
- Cranberries: Dried cranberries offer a pleasant tartness; try chopped dried cherries or golden raisins for a different twist.
- Herbs: Fresh sage, rosemary, and parsley bring brightness—if using dried herbs, reduce the amount by half.
- Vegetables: Onions and celery add classic dressing flavor; add diced apples or mushrooms for extra texture and sweetness.
- Eggs: These help bind the dressing together—use flax eggs for a vegetarian option.
- Broth: Chicken broth keeps the dressing moist and flavorful; substitute with vegetable broth for a meat-free version.
- Seasoning: Salt and pepper are essentials—feel free to add a pinch of poultry seasoning or thyme for extra warmth.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
Allowing the homemade cornbread to sit out for 24 hours before assembling is ideal for this dressing. The cornbread becomes a little dry, which makes it perfect for soaking up the delicious broth. This results in a moist-on-the-inside and crunchy-on-the-exterior dressing.
🔥Tips for Perfect Cornbread Dressing
- Dry out the cornbread: Use day-old cornbread or lightly toast cubes in the oven to prevent a soggy texture.
- Cook the sausage first: Brown the sausage until fully cooked and slightly crisp for maximum flavor.
- Sauté the vegetables: Cook onions and celery until soft and fragrant before mixing them in—this builds a deeper flavor base.
- Use fresh herbs: Fresh sage, rosemary, and parsley bring brightness and aroma that dried herbs can’t match.
- Add broth gradually: Pour in the broth a little at a time until the mixture is moist but not mushy.
- Don’t overmix: Gently fold ingredients together to keep the cornbread’s texture intact.
- Bake uncovered at first: This helps the top turn golden and slightly crisp; cover with foil if it browns too quickly.
- Let it rest: Allow the dressing to sit for 10–15 minutes before serving so it sets and slices cleanly.
- Make ahead: Prepare up to a day in advance and refrigerate—just bake before serving for an easy holiday side.
👩🍳How to Make Cornbread Dressing with Sausage and Cranberries
- Step 1: Prepare the cornbread in advance (up to 24 hours), then crumble it into a large bowl.
- Step 2: Cook the sausage until no longer pink. Safely discard excess grease and set aside.
- Step 3: Simmer the onions and celery in the butter until soft, about 5 minutes. Set aside to cool.
- Step 4: Add the cooled sausage, vegetables, and all of the other ingredients (except the broth) to the bowl with the cornbread. Gently mix to combine.
- Step 5: Press the dressing into a baking dish and add enough broth until the mixture is very moist, but not runny.
- Step 6: Bake until lightly browned on top, about 50 minutes. Let rest for at least 15 minutes before serving.
Expert Tip
The dressing can be made assembled up to one day in advance. Simply cover with plastic wrap and keep in the refrigerator. On the day of the feast, remove from the fridge a couple hours before serving, add the broth, and then bake for 50 to 60 minutes. If browning too much, loosely tent the top of the dish with foil.
🍽️How To Serve
- As a holiday side: Serve warm alongside roasted turkey, holiday ham, or roast chicken for a festive main course pairing.
- With gravy: Drizzle with turkey gravy for extra richness and moisture.
- On a buffet: Keep it warm in a covered dish or slow cooker for easy serving during potlucks or holiday gatherings.
- With leftovers: Pair with cranberry sauce and sliced turkey for a next-day sandwich or hearty bowl.
- Family-style: Present it in a rustic baking dish garnished with fresh herbs for a cozy, inviting table centerpiece.
- For brunch: Serve with perfect scrambled eggs or maple pepper bacon for a savory morning twist.
🙋🏽Frequently Asked Questions
Yes, you can prepare it a day in advance, without the broth. Assemble the dressing, cover it tightly, and refrigerate. When ready to serve, add the broth and then bake it until heated through and golden on top.
Add broth gradually until the mixture is moist but not soggy. If it seems dry after baking, drizzle a bit of warm broth over the top before serving.
Absolutely. Let it cool completely, then wrap it tightly and freeze for up to three months. Reheat in the oven until warmed through.
A slightly dry, crumbly cornbread works best—it absorbs the flavors without turning mushy. Homemade or day-old cornbread is ideal.
Yes. Simply omit the sausage or replace it with a plant-based alternative, and use vegetable broth instead of chicken broth.
It will keep for up to four days when stored in an airtight container. Reheat in the oven or microwave before serving.
🦃 More Classic Thanksgiving Sides
Ready to make one of the best dressings you’ll ever have? Go for it!
And don’t forget to take a picture, post it to Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Cornbread Dressing with Sausage and Cranberries
Video
Ingredients
- ¾ cup unsalted butter Plus a little more for greasing the dish
- 8 cups cornbread day old is best
- 1 lb breakfast sausage
- 2 cups onion chopped
- 1½ cups celery chopped
- ¼ cup Italian parsley fresh, chopped
- 2 tablespoon sage fesh, chopped
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon thyme fresh, chopped
- 1 cup dried cranberries
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2 large eggs
- 2½ cups chicken broth
Instructions
- Prepare the cornbread, preferably a day in advance. Crumble into a large bowl.
- Preheat oven to 350°F.
- Cook sausage. Drain and then transfer to bowl with cornbread.
- Heat butter in large skillet and then add onions and celery and cook until starting to turn golden, about 12 minutes. Let cool and then add to cornbread/sausage mixture in bowl.
- Gently fold in parsley, sage, rosemary, thyme and cranberries.
- Add salt and pepper. Gently mix in the eggs.
- Place dressing in a 9" x 13" (or 3 quart) baking dish that has been lightly greased with softened butter.
- Pour enough stock over the stuffing so it’s a bit squishy to the touch, but not swimming, approximately 2 to 3 cups.
- Bake for 50 minutes, or until lightly browned on top. Serve at once. Cover with foil if browning too quickly.
Notes
Nutrition
Genna says
Love this recipe!
Kris Longwell says
Thanks, Genna! We are so so happy you are enjoying it! Hope you had a wonderful Thanksgiving!! xoxo Kris & Wesley
Diana says
This is an excellent dressing and has become a traditional dish at my Thanksgiving meal. My family asks for me to make it each year. The homemade corn bread is a must and your recipe is so easy and delicious! I always make extra corn bread to have some left in 2 days for the dressing. LOL I have enjoyed your recipes and videos. Thank you so much. Happy Gobble Day!
Kris Longwell says
Hi Diana! That is so so wonderful to hear and we are thrilled you and your family are enjoying this dressing! We love it, too! We truly hope you and your loved ones have a wonderful Thanksgiving!! All the very best, Kris & Wesley