| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 12 servings |
Ingredients
- Extra-virgin olive oil
- 1 large onion, small dice
- 3 ribs celery, small dice
- Kosher salt
- 1 pound spicy sausage, casing removed, broken into bite-size chunks
- 3 cloves garlic, smashed and finely diced
- 3/4 cup coarsely chopped walnuts
- 10 sage leaves, finely chopped
- 3 sprigs rosemary, leaves finely chopped
- 10 cups stale cornbread, cut into 1-inch cubes
- 2 cups dried cranberries
- 3 to 4 cups chicken stock
Instructions
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.
- In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.
- Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM…stuffing!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 690 |
| Total Fat | 30 g |
| Saturated Fat | 7 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 2 g |
| Sugar | 15 g |
| Protein | 19 g |
| Cholesterol | 89 mg |
| Sodium | 1375 mg |
Reviews
So good!! I left out the cranberries and used dried sage. Because we made lamb
we I used fresh rosemary, and it made all the difference. Everyone loved it. Cranberry sauce on the side was a great compliment. This will be on the Thanksgiving and Christmas table in the future.
we I used fresh rosemary, and it made all the difference. Everyone loved it. Cranberry sauce on the side was a great compliment. This will be on the Thanksgiving and Christmas table in the future.
Absolutely love this recipe. I heated it in a slow cooker for 2hours on high heat since I have a small oven and tried to save precious oven space. I will definitely be making this recipe again!!
LOVE the recipe! I make it every year but am really pressed for time this year. Can you make this ahead and freeze it?
My family loved it!
I wanted to try this I found on Thanksgiving even though I used a different recipe that day. I had nearly all the ingredients but for one only 3 cups of the stale cornbread… so I added corn taco shells. Thankfully it worked because my cornbread was too sweet! Mine had real corn and hot peppers in it as well. I also used Jimmy Dean sausage too and that worked with it too! I’m going to have it as a side with eggs next time I eat it, and maybe pick up some turkey too… and I’ll work with this recipe and use it for other stuffing recipes! Thank you Anne!
Absolutely delicious and very easy. This will be on the Thanksgiving table for years to come.
Saw Tricia Yearwood make something similar on FoodNetwork. Looked it up and saw this one, decided to try it instead. Highly recommended. I used home grown rosemary and sage. Most excellent. Nailed it on the first try. Big hit.
I’ve been making this recipe for Thanksgiving for the last 5 years and it is by far and away the best stuffing I’ve ever had. I’m reminded every year to make it by my siblings even though it’s easily become a staple.
Best cornbread stuffing ever. I saw someone say they didn’t like it but had used Italian sausage. I use Jimmy Dean every year and love it. The sage takes it over the top.
I’ve made this 3 or 4 times for Thanksgiving or Christmas. It is far & away my favorite stuffing of all time. Takes a little prep time with making a couple of cornbreads up front, but it’s totally worth the payoff. I use Andouille for the sausage. Honestly, I can’t say enough good about this. It’s amazing with dinner, and it’s even good to have as leftovers whether reheated or even cold. Honestly, I could eat this by itself for dinner. It’s that good.