Sage and Sausage Cornbread Stuffing with Cranberries

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Gradually add 2 cups chicken broth, stirring gently until the stuffing is moistened but not soggy.
  5. 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.

Frequently asked questions

How long does Sage and Sausage Cornbread Stuffing with Cranberries take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sage and Sausage Cornbread Stuffing with Cranberries?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornbread from drying out.

Can I substitute ingredients in Sage and Sausage Cornbread Stuffing with Cranberries?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sage and Sausage Cornbread Stuffing with Cranberries for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sage and Sausage Cornbread Stuffing with Cranberries?

American thanksgiving like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes