Cranberry Cornbread Dressing
This cornbread dressing recipe includes savory sausage and sweet cranberries.
Servings Prep Time
8cups 30minutes
Cook Time
1 1/2hours
Servings Prep Time
8cups 30minutes
Cook Time
1 1/2hours
Ingredients
Cornbread
Dressing
Instructions
Cornbread
  1. Preheat oven to 400°. Spray baking sheet with cooking spray.
  2. Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl.
  3. In a small bowl, whisk together the milk, oil and egg. Add to the dry ingredients, and stir just until combined.
  4. Spread batter evenly onto the baking sheet. It will be approximately 1/2″ thick. You will have room in the pan that is not covered. Bake for 15 minutes.
  5. Turn oven down to 200°. Remove pan from oven, sprinkle with sage, and season with salt and pepper if desired. Cut into 1″ cubes and spread them evenly on pan. Place back in oven for 30 minutes.
Dressing
  1. Preheat oven to 400°
  2. Heat 1/4 cup butter in a large skillet. Add onions and celery until translucent. Remove from heat and add salt and pepper.
  3. Separate the cornbread cubes from the crumbs and place them in a large bowl. Add the sausage and the onions and celery mixture. Combine gently while adding chicken broth. Add just enough to moisten all bread cubes. Place in an 11″x13″ baking dish.
  4. Place slivers of butter on the top of the dressing and sprinkle any remaining cornbread crumbs on top. Bake for 30 to 35 minutes.
Recipe Notes

This recipe can be made the day before and placed in the refrigerator.  Reheat the day of in the oven with added chicken broth.  I added an additional 14 oz can of broth, stirred, covered with foil, and placed in 300° oven for 30 minutes.