Cornbread/Sausage Dressing With Dried Cranberries

Recipe by Mark H.
READY IN: 1hr 30mins
SERVES: 16-24




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