Ultimate Cornbread Sausage Stuffing
This Ultimate Cornbread Sausage Stuffing is rich, buttery, and full of flavor from fresh herbs, savory sausage, and sweet-tart cranberries. It’s the perfect balance — a holiday classic everyone will love.
Servings 10 Servings
Calories 748kcal
Ingredients
- 9 Cups Day Old Cornbread cut into 1 inch cubes (or follow tips below for drying it out). I use 2 jiffy boxes.
- 1 Pound Mild Italian Sausage if in casings, remove from casings
- 1 Large Yellow Onion finely diced (1 cup)
- 4 Stalks Celery finely chopped (2 cups)
- 1 ½ Sticks Butter ¾ cup
- ¼ Cup Fresh Sage finely chopped
- 1 ½ Tablespoon Fresh Rosemary finely chopped
- 1 ½ Tablespoon Fresh Thyme finely chopped
- ⅓ Cup Italian Parsley chopped
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- ½ Teaspoon Nutmeg
- ¾ Cup Dried Cranberries
- 2 Eggs
- 2 ¾ Cups Chicken Broth
Instructions
- To make this stuffing, start by preheating your oven to 350F.
- Next, prepare the cornbread by cutting it into 1-inch cubes. The pieces don't need to be perfect; just try to keep them around the same size.
- You can dry out the cornbread in one of two ways:
- Option 1: Spread the cubes evenly on a baking sheet and place them in the oven, gently tossing every 10 minutes or so for about 45 minutes. Remove from the oven, let them cool completely, and transfer to a large bowl.
- Option 2: Make the cornbread the night before, cut it into cubes, spread on a baking sheet, and let them dry overnight.
- Next, grease a 9x13-inch casserole dish with butter or cooking spray of choice.
- Place a large skillet on the stove over medium heat. Add the sausage, breaking it down into small pieces as it cooks. Once almost cooked through, add the butter, onions, and celery. Cook for another 5 minutes, then stir in the sage, rosemary, thyme, parsley, salt, pepper, and nutmeg. Remove from heat.
- Pour the sausage mixture into the cornbread and very gently toss everything together.
- In a separate bowl or large measuring cup, whisk together the chicken broth and eggs until smooth. Pour the mixture evenly over the cornbread-sausage mixture, then add the dried cranberries. Gently mix together again and transfer to the prepared baking dish.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes.
- Garnish with chopped parsley and enjoy!
- Make-ahead Note: To prepare the stuffing the day before, make it up through the point where you bake it for 30 minutes. Remove it from the oven, let cool, cover, and refrigerate overnight. When ready to serve, remove the foil and bake at 350F for 30 minutes.
Nutrition
Calories: 748kcal | Carbohydrates: 127g | Protein: 15g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 123mg | Sodium: 1764mg | Potassium: 385mg | Fiber: 6g | Sugar: 42g | Vitamin A: 655IU | Vitamin C: 6mg | Calcium: 312mg | Iron: 4mg
