How to Make the Best Cornbread Stuffing for Your Holiday Feast
The Ultimate Cornbread Stuffing Recipe
No holiday feast is complete without a rich and flavorful stuffing! This cornbread stuffing with sausage and cranberries is the perfect blend of savory and sweet, featuring golden cornbread, caramelized sausage, tart dried cranberries, and crisp apples. Seasoned with Big Poppa’s Little Louie’s Seasoning, thyme, sage, and parsley, this stuffing is bursting with warm, comforting flavors.
What makes this recipe stand out? The combination of textures and flavors—buttery cornbread absorbs the rich chicken broth, while sausage adds a satisfying bite, and cranberries bring just the right touch of sweetness. Serve it alongside turkey, pork chops, or steak for a meal that will have everyone coming back for seconds!
Looking for the best stuffing recipe for your holiday table? This easy cornbread stuffing is a must-try. Follow the simple steps below to make a dish that will be the star of your next gathering!
Savory Cornbread Stuffing with Sausage & Cranberries
Big Poppa
6-8
15 minutes
35 minutes
American
Side Dish
Cornbread stuffing is a must-have for any holiday table, bringing a perfect balance of savory and sweet flavors. This recipe features crispy sausage, aromatic herbs, tart cranberries, and tender apples, all soaked into golden cornbread. Whether you're serving it alongside turkey, pork chops, or steak, this stuffing is sure to impress!
Ingredients
1 roll Jimmy Dean Sausage
Big Poppa’s Little Louie’s Seasoning (to taste)
1 tsp thyme
1 tsp sage
1 tbsp parsley
½ cup dried cranberries
2 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
½ cup lettuce, chopped
4 cups dried cornbread, crumbled
1 green apple, chopped into chunks
2 tbsp olive oil
4 tbsp butter
2 small cartons (about 4 cups) chicken stock
Directions
Heat a cast iron skillet over medium-high heat and cook the sausage until caramelized. Remove from the skillet and set aside.
In the same skillet (or a separate pot), add butter and olive oil. Sauté onions, celery, and carrots until softened. Season with Big Poppa’s Little Louie’s Seasoning.
Stir in chopped green apples, cover, and cook for 5 minutes until softened. Add dried cranberries, sage, thyme, and parsley, mixing well.
Return the cooked sausage to the skillet and add the crumbled dried cornbread. Pour in the chicken stock and stir until everything is evenly combined.
Transfer the mixture to a preheated oven at 350°F and bake for 35 minutes until golden brown on top.
Perfect alongside pork chops, turkey, or steak for a comforting, flavor-packed meal.
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