Cornbread Sausage Stuffing Recipe with Apples and Cranberries (2024)

Jump to Recipe

This Cornbread Sausage Stuffing recipe with Apples & Cranberries is a delicious side dish for Thanksgiving, Christmas, or Sunday dinner. Made with all the best stuff: cornbread dressing, sausage, celery, leeks, Granny Smith apples, and dried cranberries.

It’s almost here! Tomorrow is Thanksgiving — my most favorite of all the holidays. And with that,I’m bringing you my very last Thanksgiving recipe of 2013. After this, it’s onto Christmas! Oooh, I can’t wait. But for now, we still have Thanksgiving and, this year, I’m trying something new for our dinner.

Recently, someone asked me if I had a good sausage stuffing recipe. I told them that I didn’t, because my stuffing recipe is right there on the back of the Mrs. Cubbison’s Classic Dressing box. Yep! I make stuffing the same way my mom did. She made it with Mrs. Cubbinson’s and that’s how I make it too. I love it, my family loves it…it works. But, there is a part of me that feels like we’ve been missing out a bit. There are so many awesome ways to you can make stuffing and I’ve been wanting to try something new.

Then it dawned on me — I don’t have to make just one or the other, I can make two different stuffings. And that’s exactly what I’m doing. I’m making our old favorite from the back of the Mrs. Cubbison’s box, but I’ve also made aCornbread Sausage Stuffing with Apples and Cranberries. It’s pretty amazing, if I do say so myself and I think my stuffing-loving family is going to like having another option.

There is one dilemma with making another stuffing recipe. Every year, I’ve been cutting vegetables for my big batch of stuffing mostly by hand. Two batches means cutting even more vegetables. And my knives haven’t been as sharp as they can or should be. David sharpens them, but they never seem sharp enough. Last year, I even gave myself a blister while cutting the vegetables because of how hard I had to press down.

I don’t want a repeat of last year…I’d like to stay blister free and I’d like the whole process to be a smooth as possible. So, I bought an awesome electric knife sharpener! David and I headed over to cooking heaven — aka Williams-Sonoma — to buy it. Can I live here?

Once inside, I proceeded to drool on everything. Oh, and I picked out my new knife sharpener: the Edgeware Ceramic Edge Gourmet Electric Knife & Scissors Sharpener.I have provided you with a very helpful photo with big red arrows showing you where it was on display in the store.

The associate had to get me a boxed one from the back stock room and then I was on my way home to sharpen my knives. And if you think I was excited, you should have heard David “do you have to take a photo of it at home?”. Which is code for “do I have to wait to use it?”.

But he knows the drill…I take photos of everything. We unpacked it and there was even an instructional DVD with it, so we watched that. It was VERY helpful. I actually think we might have been sharpening our knifes wrong all this time.

Description

Ingredients

Scale

1 oz box Mrs. Cubbison’s Corn Bread Dressing (12)
1 lb ground breakfast sausage
2–3 tablespoons butter
1 1/2 cups celery (diced)
2 in leeks (white & pale green end only, cut half lengthwise and sliced thinly crosswise)
2 Granny Smith apples (peeled, cored and diced)
Salt and Pepper
2 teaspoons thyme
2–3 cups apple juice or chicken stock
1 cup dried cranberries

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 350 degrees F. Place corn bread dressing into a large bowl and set aside.
In a large pan over medium-high heat, cook the sausage into crumbles until cooked thoroughly. With a spoon, remove sausage from pan to a bowl and discard any excess grease.
Heat butter in pan over medium heat. Add the leeks and celery to the skillet and cook until vegetables are beginning to soften. Add apples and thyme to pan and cook until apples are beginning to soften. Season with a pinch of salt and pepper each.
Add sausage back into the pan with the vegetables and apples; stir to combine. Add sausage/vegetable mixture to the corn bread dressing bowl. Mix to combine. Gradually add apple juice or chicken stock, 1/2 cup at a time, mixing after each addition. Continue adding juice or stock until mixture is moistened, but not mushy — 2 cups should be enough, but feel free to add more if you wish. Mix in cranberries.
Place in a 9×13″ baking dish. Bake until hot and top is browned (about 20 minutes).

Category: Side Dish
Method: Baking
Cuisine: American

Recipe Card powered by

Cornbread Sausage Stuffing Recipe with Apples and Cranberries (2024)

FAQs

Is stuffing better with or without eggs? ›

It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.

What is traditional stuffing made of? ›

Turkey stuffing was popularized in the early days of Thanksgiving, as it is written in many 16th-century Boston area documents. Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking.

Know More ›

Why is my stuffing so moist? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture.

Keep Reading ›

How to make stuffing Gordon Ramsay? ›

Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft. Stir in the herbs for one minute then add breadcrumbs to absorb butter. Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.

Know More ›

What is British stuffing made of? ›

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

Read The Full Story ›

Does stuffing mix have eggs? ›

Most commercial stuffing brands use animal products like milk, egg whites, butter, and chicken broth to bind the stuffing together. Some brands also use cornbread, which uses egg in the mixture. Homemade is the way to go if you want to incorporate only plant-based ingredients in your vegan stuffing mix.

Read The Full Story ›

How do you keep stuffing moist when cooking? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

Keep Reading ›

Is stuffing better moist or dry? ›

You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.

Tell Me More ›