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Cornbread Dressing With Sausage And Cranberry

A delightful blend of savory flavors and a hint of sweetness, this cornbread dressing with sausage and cranberry is the perfect side for gatherings and family meals.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package cornbread mix
  • 1 pound sausage (preferably breakfast sausage)
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 2 cups chicken broth
  • 1 cup cranberries (fresh or dried)
  • 1 teaspoon dried sage
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 2 eggs, beaten
  • 4 tablespoons butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare the cornbread according to the package instructions. Once baked, let it cool completely.
  2. In a skillet over medium heat, cook the sausage until browned. Remove it from the skillet and set aside.
  3. Using the same skillet, add the chopped celery and onion. Sauté until tender.
  4. In a large mixing bowl, crumple the cooled cornbread. Mix in the cooked sausage, sautéed veggies, cranberries, sage, thyme, salt, pepper, beaten eggs, and melted butter.
  5. Gradually incorporate chicken broth into the mixture until it is moist but not soggy.
  6. Transfer the mixture into a greased baking dish and bake for about 30-35 minutes, or until the top is golden and crisp.

Notes

For substitutions, consider using a plant-based sausage for a vegetarian option. Control moisture levels carefully when adding chicken broth.