Real Recipes From Real Home Cooks ®

cranberry sausage cornbread dressing

a recipe by
Daily Inspiration S
Sugar Land, TX

This recipe was given to me by my Aunt. It's not our traditional cornbread dressing, but it is a nice change of pace -- goes great with chicken or pork.

serves 10-12
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For cranberry sausage cornbread dressing

  • 3 c
    day old cornbread, crumbled
  • 1 sm
    bag pepperidge farm herb stuffing mix
  • 1/2 lb
    pork breakfast sausage
  • 3 Tbsp
  • 4 - 6
    green onions, chopped
  • 2 sm
    celery stalks, chopped
  • 2
    eggs, lightly beaten
  • 1 c
    fresh cranberries (can use dried cranberries or cherries)
  • 1 1/2 Tbsp
    maple syrup
  • chicken stock to desired consistency
  • salt & pepper to taste

How To Make cranberry sausage cornbread dressing

  • 1
    Cook and crumble cornbread--cover with a kitchen towel and allow to sit out overnight to dry out.
  • 2
    Combine crumbled cornbread and pepperidge farm herb stuffing mix until desired combination of the two. Set aside.
  • 3
    Melt butter in a skillet and cook green onion and celery until tender. Remove from heat and cool. Brown pork sausage until cooked through - set aside until cool.
  • 4
    Add onion, celery and sausage to stuffing ingredients. Add cranberries and light blend into stuffing.
  • 5
    Add enough chicken stock to moisten stuffing to desired consistency -- be careful to not make the mixture too soupy.
  • 6
    Add beaten eggs and maple syrup - mix well. Season with salt & pepper.
  • 7
    Pour mixture into a greased casserole and bake at 350 degrees for approximately 1 hour or until browned on top and firm to the touch. Serve with your favorite poultry.

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