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Best Homemade Cornbread Stuffing with Sausage & Cranberries

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This homemade cornbread stuffing with sausage and cranberries is the perfect balance of savory, sweet, and a little bit of heat. Toasted cornbread cubes, spicy breakfast sausage, and sweet-tart cranberries come together in a dish that’s quick, easy, and perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 1 (8-inch) pan of homemade or store-bought cornbread, crumbled into 1-inch cubes (about 6 cups)
  • 2 tablespoons unsalted butter, melted
  • 1 pound ground pork sausage (mild or spicy breakfast sausage)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 cup dried cranberries
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust based on sausage saltiness)
  • 1 1/2 cups low-sodium chicken broth (plus more if needed)
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Crumble cornbread into 1-inch cubes. Day-old cornbread works best.
  2. Spread cornbread cubes on a baking sheet in a single layer. Drizzle with melted butter and toss gently. Bake for 10-12 minutes, stirring halfway, until lightly golden and dry. Set aside to cool slightly.
  3. In a large skillet over medium-high heat, cook the sausage, breaking it up, for 5-7 minutes until browned. Leave about 2 tablespoons of fat in the pan. Transfer sausage to a large mixing bowl using a slotted spoon.
  4. In the same skillet with sausage drippings, sauté diced onion and celery over medium heat for 5-6 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  5. Add sautéed vegetables to the bowl with sausage. Add toasted cornbread cubes, dried cranberries, sage, thyme, rosemary, black pepper, and salt. Gently toss to combine.
  6. In a small bowl, whisk together chicken broth and beaten egg. Pour evenly over the stuffing mixture and gently fold until cornbread cubes are evenly moistened but not swimming. Add another 1/4 cup broth if dry.
  7. Lightly grease a 9×13-inch baking dish. Spoon stuffing mixture into the dish and spread into an even layer without packing down.
  8. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until top is golden brown and edges are crispy. Internal temperature should reach 165°F (74°C).
  9. Let stuffing rest for 5-10 minutes before serving. Sprinkle with fresh parsley if desired.

Notes

Don’t skip toasting the cornbread cubes—it prevents soggy stuffing. Watch salt levels as sausage can be salty. Let stuffing rest before serving for best texture. Can be assembled up to 24 hours in advance (add 10 minutes to covered baking time if starting from cold). For a vegetarian version, use plant-based sausage and vegetable broth. For gluten-free, use certified gluten-free cornbread mix.

Nutrition

Keywords: cornbread stuffing, sausage stuffing, cranberry stuffing, Thanksgiving stuffing, holiday side dish, easy stuffing recipe, homemade stuffing

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