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Sausage & Cranberry Cornbread Stuffing

Sausage and cranberry cornbread stuffing is the perfect partner for your Thanksgiving turkey. It is also great served with pork or chicken.
Course Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Author Melissa Russo / thefarmgirlgabs.com


  • 6 cups cornbread day old, cubed
  • ½ stick butter
  • 1 cup fresh cranberries
  • ½ lb. Italian Sausage casing removed
  • cup onion diced
  • cup celery diced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked pepper
  • ½ - 1 cup chicken stock
  • ½ cup maple syrup
  • 1 teaspoon poultry seasoning


  1. Preheat oven to 350 degrees.
  2. Remove sausage from casing and cook over medium heat until brown. Drain and set aside.
  3. In same pan, add butter, celery and onion and sauté until translucent. Season with salt, pepper and poultry seasoning.
  4. Add sausage back into the pan along with 5 cups of cubed cornbread and 1 cup of cranberries. Add the maple syrup. Stir to incorporated, cooking over medium heat.
  5. Gradually add ½ - 1 cup of chicken stock to stuffing mixture. You want to use enough stock to moisten but not soak the dressing. and cook until heated through.
  6. Add stuffing to a baking dish and bake for 25 - 30 minutes or until top is light brown.