Savory Cornbread and Sausage Dressing with Dried Cranberries
This Savory Cornbread and Sausage Dressing with Dried Cranberries is a delightful addition to any holiday feast. With its rich blend of flavors, it combines the sweetness of dried cranberries with the savory goodness of bulk pork sausage and aromatic herbs. Each bite is a harmonious balance of textures, thanks to the toasted cornbread and tender vegetables. This dressing pairs beautifully with roasted turkey, ham, goose, or duck, making it an irresistible centerpiece at your holiday table or any special occasion.
20
Servings
200
Calories
13
Ingredients
Ingredients
Cornbread
12 cups (Day-old, cut into 1-inch cubes)
Olive oil
4 tablespoons (Divided)
Fresh thyme leaves
4 tablespoons (Or 1 tablespoon dried thyme)
Bulk pork sausage
2 lbs (Cooked and crumbled)
Unsalted butter
2 tablespoons (Melted)
Onions
3 cups (Chopped)
Celery
6 stalks (Chopped)
Dried cranberries or cherries
1-2 cups (To taste)
Fresh sage leaves
4 tablespoons (Chopped or 2 teaspoons dried sage)
Parsley
1/4 cup (Chopped)
Chicken broth
2 cups (Low sodium recommended)
Salt
To taste
Pepper
To taste
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a large mixing bowl, combine the cubed day-old cornbread with 2 tablespoons of olive oil and 2 tablespoons of fresh thyme (or 1/2 tablespoon dried thyme). Toss to evenly coat.
3
Spread the cornbread cubes on baking sheets in a single layer and bake for approximately 15 minutes, or until slightly toasted. Allow the toasted cornbread to cool for about 30 minutes before returning it to the mixing bowl.
4
While the cornbread cools, heat a large skillet over medium heat. Crumble and cook the bulk pork sausage until browned and cooked through, about 8-10 minutes. Use a slotted spoon to transfer the sausage to the mixing bowl, retaining any fat in the pan.
5
In the same skillet, add the remaining 2 tablespoons of olive oil and the melted butter. Add the chopped onions and celery, and sauté until translucent, about 10 minutes.
6
Stir in the dried cranberries (or cherries) and continue to sauté for an additional 5 minutes, allowing the flavors to meld.
7
Fold the onion, celery, and cranberry mixture into the bowl with the toasted cornbread and sausage. Add the remaining thyme, sage, and parsley, then gently toss until fully combined.
8
Drizzle in the chicken broth a little at a time as you mix to moisten the dressing. Season with salt and pepper to taste.
9
Transfer the dressing mixture into a greased baking pan or casserole dish, cover with foil, and bake in the preheated oven for 25-30 minutes until heated through and slightly golden on top.
Nutrition Information
10g
Fat
20g
Carbs
6g
Protein
1.5g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cornbread and Sausage Dressing?
It is a festive holiday side dish that combines toasted day-old cornbread, savory pork sausage, dried cranberries, and fresh aromatic herbs like sage and thyme.
How many servings does this recipe yield?
This recipe makes 20 servings, making it ideal for large family gatherings or holiday feasts.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) for both toasting the cornbread and the final bake.
What kind of cornbread works best?
The recipe recommends using 12 cups of day-old cornbread cut into 1-inch cubes.
How much pork sausage is needed?
You will need 2 lbs of bulk pork sausage, cooked and crumbled.
Can I substitute the dried cranberries?
Yes, you can use dried cherries as a substitute for the cranberries.
How long should I toast the cornbread cubes?
Bake the cubes in a single layer for approximately 15 minutes until they are slightly toasted.
How many onions and celery stalks are required?
The recipe calls for 3 cups of chopped onions and 6 stalks of chopped celery.
What herbs are used in this dressing?
It uses fresh thyme, fresh sage, and parsley for a rich, aromatic flavor profile.
Can I use dried herbs instead of fresh?
Yes, you can substitute 1 tablespoon of dried thyme for the fresh thyme and 2 teaspoons of dried sage for the fresh sage.
How much chicken broth is added?
The recipe uses 2 cups of chicken broth, preferably low sodium, to moisten the mixture.
How do I prepare the vegetables?
Sauté the chopped onions and celery in olive oil and melted butter for about 10 minutes until translucent.
Should I cover the dressing while baking?
Yes, the dressing should be covered with foil and baked for 25-30 minutes until heated through.
What is the total fat content per serving?
There are 10g of fat per serving.
How much protein is in each serving?
Each serving provides 6g of protein.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
Is there any sugar in this recipe?
Yes, there are 3g of sugar per serving, largely from the dried fruit.
How much fiber does this dish contain?
Each serving contains 1.5g of fiber.
How long does it take to cook the sausage?
The bulk pork sausage takes about 8-10 minutes to brown and cook through.
Do I need to let the cornbread cool after toasting?
Yes, let the toasted cornbread cubes cool for about 30 minutes before mixing with other ingredients.
What dishes pair well with this dressing?
It pairs beautifully with roasted turkey, ham, goose, or duck.
How much butter is used for sautéing?
The recipe uses 2 tablespoons of melted unsalted butter combined with olive oil.
What is the final baking time for the casserole?
The final baking step takes 25-30 minutes in a preheated oven.
How do I moisten the dressing?
Drizzle the chicken broth a little at a time into the mixture as you toss the ingredients to ensure it is evenly moistened.
What is the sodium content?
The specific sodium amount is not listed, but using low sodium broth is recommended to control salt levels.
Can this recipe be adapted for vegetarians?
Yes, you can use a vegetarian sausage alternative and vegetable broth instead of chicken broth.
What size should the cornbread cubes be?
The cornbread should be cut into 1-inch cubes.
How much parsley is used?
The recipe requires 1/4 cup of chopped parsley.
How much olive oil is needed in total?
A total of 4 tablespoons of olive oil is used, divided between toasting the bread and sautéing the vegetables.