Cornbread Dressing with Sausage, Cranberry, and Apples

A festive and flavorful cornbread dressing with sausage, apples, and cranberries that is perfect for Thanksgiving or any other holiday gathering.

Course Side Dish

Cuisine American

Prep Time 40

Cook Time 45

Total Time 1 25

Servings

Calories 234kcal

Equipment

Ingredients

1 box cornbread mix and ingredients to fit an 8x8 or 9x9 pan
1 pound sweet Italian sausage pork, chicken, or turkey
2 large eggs
2-2 ½ cups low sodium chicken broth
2 tablespoons butter
1 medium yellow onion diced
4 celery stalks diced
1 teaspoon salt
½ teaspoon ground black pepper
3-4 garlic cloves minced
1 tart apple peeled and diced (granny smith works well)
½ cup dried cranberries
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 tablespoon parsley flakes

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Instructions

Bake the Cornbread (Ahead if Possible): Prepare the cornbread according to the box directions in an 8x8 or 9x9 pan. Let it cool completely, then cut into 1-inch cubes and allow it to dry out overnight, or bake cubes in a single layer on a parchment lined baking sheet at 300°F for 15–20 minutes to dry them. PRO TIP: The cornbread will be thick, so cut 1-inch cubes from the top of the cornbread and then flip the cubes on their side and cut them in half again.
Cook the Sausage: In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it into small pieces. Remove and set aside, leaving a little of the drippings.
Sauté the Vegetables: In the same pan, melt the butter. Add onion and celery, cooking 5–7 minutes until softened. Stir in garlic and cook 1 more minute.
Add Apples and Herbs: Mix in the diced apple, dried cranberries, sage, thyme, parsley, salt, and pepper. Cook 2–3 minutes until fragrant. Remove from heat.
Combine Everything: In a large mixing bowl, gently combine cornbread cubes, cooked sausage, and the vegetable/herb mixture.
Add Liquid: Whisk together the eggs and 2 cups of chicken broth. Pour over the stuffing mixture and toss gently until evenly moistened. Add more broth if needed. The mixture should be moist but not soggy.
Bake the Stuffing: Transfer to a greased 9x13-inch baking dish. Cover with foil and bake at 350°F for 25 minutes, then uncover and bake another 15–20 minutes until golden and crisp on top.

Video

Notes

For a less crumbly texture, use slightly denser cornbread or mix in a few cubes of French bread.
Try adding ¼ cup toasted pecans or walnuts for crunch. It’s delicious!
The amount of broth varies depending on how dry your cornbread is. I like to start with 2 cups and add more as needed.
Make-Ahead Tip: You can bake and dry out the cornbread up to 2 days ahead. The stuffing can also be assembled (without baking) up to 1 day before serving. Just refrigerate and bake before serving.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition