Cornbread Dressing with Chicken Sausage

We call this "dressing" instead of stuffing because our cornbread is quite delicate and crumbly, so when tossed with all of the ingredients at the end, it lost a bit of its shape. But it didn't lose its flavor! This dressing is on the sweeter side, which we loved alongside the other more savory and salty Thanksgiving side dishes.

  • Serves: 2
  • Cook Time: 30 minutes
  • Extra virgin olive oil
  • 1 large onion, small diced
  • 3 ribs Celery, small diced
  • Kosher salt
  • 1 pound Chicken apple sausage, cut into bite-size chunks
  • 3 cloves garlic, minced
  • 0.75 cup Walnuts, coarsely chopped
  • 10 Sage leaves, finely chopped
  • 3 sprigs Rosemary, leaves finely chopped
  • 10 cup stale cornbread, cut into 1" cubes
  • 1.5 cup Dried cranberries
  • 4 cup Chicken stock
  1. Preheat oven to 350 degrees F.
  2. Coat a large saute pan with olive oil. Add the onions and celery and saute over medium heat. Season with salt and cook until vegetables start to become soft and are very aromatic. Add the sausage and cook until it begins to brown. Stir in the garlic and saute for another 1-2 minutes. Add the walnuts, sage, and rosemary and cook 1 more minute. Remove from heat.
  3. In a large bowl, mix together the cornbread, cranberries and sausage mixture. add 3 cups chicken stock and toss gently with your hands. Add more stock as needed until the bread is wet. Taste to check for seasoning and season with salt if needed. Transfer to ovenproof dish.
  4. Bake the stuffing until brown and crusty on top, about 30-35 minutes.