Cornbread/Sausage Dressing With Dried Cranberries

An easy-to-make cornbread dressing that has become a tradition at our holiday table. Great with turkey, ham, goose, or duck.

• Ready In: 1 hr 30 mins
• Serves: 16-24

Ingredients

• 12  cups  of day-old  cornbread (I make 3 packages of cornbread mix and allow to cool overnight)
• 4  tablespoons olive oil
• 4  tablespoons fresh thyme leaves or 1  tablespoon dried thyme
• 2  lbs bulk pork sausage
• 2  tablespoons unsalted butter
• 3  cups  chopped onions
• 6  stalks celery, chopped
• 1 -2  cup dried cranberries or 1 -2  cup dried cherries
• 4  tablespoons  chopped fresh sage leaves or 2  teaspoons dried sage
• 1⁄4 cup  chopped parsley
• 2  cups chicken broth
•  salt and pepper

Directions

1. Preheat oven to 350.
2. Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 tblsp of olive oil.
3. Add 2 tblsp of fresh thyme (1/2 tblsp dried) to mixing bowl and toss cornbread to coat.
4. Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes).
5. Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl.
6. While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned.
7. Use a slotted spoon to remove sausage from frying pan (or drain grease) and add sausage to mixing bowl.
8. Heat remaining 2 tblsp of olive oil and butter over medium heat and add onion and celery.
9. Saute onions and celery for about 10 minutes.
10. Add dried cranberries or cherries to onion/celery and saute for about 5 minutes.
11. Fold the mixture into the bowl with cornbread and sausage.
12. Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula.
13. Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste.
14. Place into baking pan (s), cover with foil and cook for 25-30 minutes.