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Savory Cornbread Stuffing with Sage Sausage and Cranberries

savory cornbread stuffing - featured image
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A flavorful and comforting holiday side dish combining crumbly cornbread, sage sausage, and tart cranberries for a perfect balance of sweet and savory.

Ingredients

Scale
  • 6 cups cornbread, cubed and slightly stale (homemade or store-bought)
  • 1 pound sage-flavored pork sausage
  • 1 cup cranberries (fresh or frozen)
  • 1 medium onion, finely chopped
  • 2 stalks celery, diced
  • 4 tablespoons unsalted butter
  • 1 to 1½ cups low sodium chicken broth
  • 2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried sage)
  • 1 teaspoon fresh thyme, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Cube cornbread into roughly 1-inch pieces. If fresh, let sit out for a couple of hours or toast in oven at 300°F for about 10 minutes to dry slightly.
  2. Heat skillet over medium heat and cook sausage, breaking it up, for 7-10 minutes until browned and cooked through. Drain excess fat, leaving some for flavor.
  3. In the same skillet, add butter and sauté onions and celery for 5-7 minutes until softened and translucent. Stir in fresh sage and thyme, cook for another minute. Season with salt and pepper.
  4. In a large bowl, gently toss cornbread cubes with cooked sausage, sautéed vegetables, and cranberries. Gradually add chicken broth starting with 1 cup, tossing gently to moisten but not soak. Add more broth as needed.
  5. Spread mixture evenly in a greased 9×13-inch baking dish. Cover loosely with aluminum foil.
  6. Preheat oven to 350°F. Bake covered for 25 minutes, then remove foil and bake for another 15-20 minutes until top is lightly browned.
  7. Let stuffing rest for 5 minutes before serving.

Notes

Use slightly stale cornbread for best texture. Add broth gradually to avoid soggy stuffing. For a crunchier top, broil for 1-2 minutes at the end, watching closely to prevent burning. Fresh sage is preferred but dried sage works as a substitute. Can substitute turkey sausage or plant-based sausage for variations. Leftovers store well in refrigerator for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: cornbread stuffing, sage sausage, cranberries, holiday side dish, Thanksgiving, Christmas, savory stuffing

Find it online: https://junomeals.com/savory-cornbread-stuffing-with-sage-sausage-and-cranberries-recipe-for-perfect-holiday-sides/