Cornbread, Sausage and Cranberry Dressing is really one of the best dressings in the world, we kid you not.
The sage sausage is savory, and the cranberries add just a touch of a sweet counterpoint.
This dressing is the perfect addition to your Thanksgiving table, or Christmas feast, or any special occasion.
We just love this cornbread, sausage, and cranberry dressing!
- ¾ cup (1½ sticks) unsalted butter plus more for baking dish
- 9 to 10 cups day old corn bread
- 3 slices of toasted white (or whole wheat) bread, cubed
- 1 pound breakfast sage sausage links, casings removed
- 2½ cups yellow onion, chopped
- 1½ cups celery, chopped
- ¼ cup flat-leaf parsley, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme, chopped
- 1 cup dried cranberries
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs
- 2 to 3 cups chicken or turkey stock
- Make the corn bread. Let cool then gently crumble into a large bowl. Leave some larger chunks.
- 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. Add to cornbread/sausage mixture in bowl.
- Gently fold in parsley, sage, rosemary, thyme and cranberries.
- Add salt and pepper. Let cool.
- Mix in the eggs.
- Preheat oven to 350°.
- Place dressing in a 9" x 13" (or 3 quart) baking dish and pour enough stock over the stuffing so it’s a bit squishy to the touch, but not swimming.
- Bake for 50 minutes, or until lightly browned on top.