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–+ servings
An overhead view of a square white baking dish filled with cornbread dressing and sausage and cranberries.

Cornbread Dressing with Sausage and Cranberries

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Time to make the corn bread: 1 hour
Total Time: 2 hours 10 minutes
Servings: 10 people
Calories: 491kcal
Author: Kris Longwell
The dressing is just wonderful. There is a subtle, but classic combination of sweet and savory. And it's as beautiful as it is delicious. The perfect holiday side dish.
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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.

Video

Notes

NOTE: Watch the video near the top of the recipe card for visual guidance. 
Letting the cornbread sit out for a day will allow it to dry out somewhat, which means the broth will soak into it fully and produce a moist dressing.
You can substitute Italian sausage for the breakfast sausage for a much more savory dressing.
For food safety precautions, we don't recommend stuffing your whole turkey with the dressing. However, if you do, it is important to ensure the temperature of the interior of  the bird, as well as the dressing, has reached 165°F.  Remember, some of the juice from the turkey will seep into the dressing, which is good, but it is critical that it is fully cooked.
The dressing can be made up to 1 day in advance, prior to adding the broth.  
Add just enough of the broth to make the dressing 'squishy' when pressed, but not swimming.  
This dressing is amazing the next day, too. 

Nutrition

Calories: 491kcal | Carbohydrates: 40g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 139mg | Sodium: 958mg | Potassium: 305mg | Fiber: 3g | Sugar: 17g | Vitamin A: 834IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 2mg