Herbed Cornbread Stuffing with Sausage and Cranberries

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Savory cornbread stuffing enriched with Italian sausage, fresh herbs, and tart dried cranberries for a festive flavor. This American-inspired Thanksgiving recipe, ready in about 70 minutes, pairs cornbread, Italian sausage, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 8 American cuisine 350 cal/serving

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Ingredients

8 cups, cubed and day-old cornbread
1 lb, casings removed Italian sausage
3, finely chopped celery stalks
1 large, finely chopped yellow onion
2 tbsp, chopped fresh sage
1 tbsp, chopped fresh thyme
1/4 cup, chopped fresh parsley
3/4 cup dried cranberries
2 1/2 cups, warm chicken broth
4 tbsp unsalted butter
1 1/2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat the oven to 350°F. In a large skillet, melt 4 tbsp unsalted butter over medium heat. Add 1 lb Italian sausage and cook, breaking up with a spoon, until browned and cooked through, about 6-8 minutes.
Step 2: Add 3 finely chopped celery stalks and 1 large finely chopped yellow onion to the skillet with sausage. Sauté for 5 minutes until softened and fragrant.
Step 3: In a large mixing bowl, combine 8 cups cubed day-old cornbread, cooked sausage mixture, 2 tbsp chopped fresh sage, 1 tbsp chopped fresh thyme, 1/4 cup chopped fresh parsley, and 3/4 cup dried cranberries.
Step 4: Pour 2 1/2 cups warm chicken broth over the mixture and gently toss to moisten. Season with 1 1/2 tsp salt and 1 tsp black pepper.
Step 5: Transfer the stuffing to a greased 9x13-inch baking dish and cover with foil. Bake for 30 minutes, then remove foil and bake an additional 15 minutes until the top is golden and slightly crisp.
Step 6: Let cool for 10 minutes before serving to allow the flavors to develop fully.