Sage and Sausage Cornbread Stuffing with Cranberries

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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.

A hearty cornbread stuffing studded with savory sausage, fresh sage, and tart dried cranberries for a festive Thanksgiving side. This American-inspired Thanksgiving recipe, ready in about 65 minutes, pairs cornbread, Italian sausage, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 45 min Serves 8 American cuisine 320 cal/serving

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Ingredients

6 cups, cubed and toasted cornbread
1 lb, casings removed Italian sausage
1 medium, diced yellow onion
3, diced celery stalks
2 tbsp, chopped fresh sage leaves
1/2 cup dried cranberries
2 cups chicken broth
4 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 350°F. In a large skillet over medium heat, melt 4 tbsp unsalted butter. Add 1 lb Italian sausage and cook, breaking up with a spoon, for 6-8 minutes until browned and cooked through.
Step 2: Add 1 medium diced yellow onion, 3 diced celery stalks, and 2 tbsp chopped fresh sage to the skillet. Sauté for 5 minutes until vegetables are softened and fragrant.
Step 3: In a large mixing bowl, combine 6 cups toasted cornbread cubes, the cooked sausage mixture, and 1/2 cup dried cranberries. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 4: Gradually add 2 cups chicken broth, stirring gently until the stuffing is moistened but not soggy.
Step 5: Transfer the mixture to a buttered 9x13-inch baking dish and bake uncovered for 30-35 minutes until the top is golden and crispy.