Cornbread Sausage Dressing With Dried Cranberries

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An easy-to-make cornbread dressing that has become a tradition at our holiday table. Great with turkey, ham, goose, or duck.

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Steps

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Preheat oven to 350.

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Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 tblsp of olive oil.

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Add 2 tblsp of fresh thyme to mixing bowl and toss cornbread to coat.

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Spread the cornbread out on baking sheets and bake at 350 until slightly toasted.

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Allow toasted cornbread to cool at room temperature for about 30 minutes , then return to bowl.

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While cornbread is cooling , brown bulk sausage over medium heat until cooked through / lightly browned.

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Use a slotted spoon to remove sausage from frying pan and add sausage to mixing bowl.

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Heat remaining 2 tblsp of olive oil and butter over medium heat and add onion and celery.

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Saute onions and celery for about 10 minutes.

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Add dried cranberries or cherries to onion / celery and saute for about 5 minutes.

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Fold the mixture into the bowl with cornbread and sausage.

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Add the remaining thyme , sage , parsley to the mixing bowl and toss well with spatula.

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Drizzle the mixture with chicken broth to moisten and add salt and pep.

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Ingredients

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cornbread, olive oil, fresh thyme leaves, bulk pork sausage, unsalted butter, onions, celery, dried cranberries, fresh sage leaves, parsley, chicken broth, salt and pepper