Cranberry Cornbread Stuffing Recipe

Name: Cranberry Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cranberries fresh or frozen, thawed if frozen; 1 cup water; 1/2 cup sugar; 1 pound sausage meat; 8 cups cornbread crumbled; 3 cups apples red delicious, pared, cored and diced; 1/2 cup celery diced; ⅓ cup onions finely chopped; 1/4 cup parsley leaves fresh, chopped; 2 teaspoons thyme fresh, crumbled; 2 teaspoons marjoram fresh, crumbled; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Servings: persons

2 cups cranberries fresh or frozen, thawed if frozen
1 cup water
1/2 cup sugar
1 pound sausage meat
8 cups cornbread crumbled
3 cups apples red delicious, pared, cored and diced
1/2 cup celery diced
⅓ cup onions finely chopped
1/4 cup parsley leaves fresh, chopped
2 teaspoons thyme fresh, crumbled
2 teaspoons marjoram fresh, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper

1
Combine the cranberries, water and sugar in a medium-size sauce pan.
2
Bring to boiling over medium heat.
3
Lower the heat and simmer for 10 minutes.
4
Drain well.
5
Transfer to a large bowl.
6
Saute the sausage in a medium-size skillet for about 5 minutes, breaking it into small pieces with a wooden spoon, until lightly browned and no longer pink.
7
Drain the excess fat.
8
Combine with the cranberries in the bowl.
9
Add the cornbread, apples, celery, onion, parsley, thyme, marjoram, salt and pepper to cranberry-sausage mixture.
10
Toss gently to mix.
11
Stuff the turkey and roast it according to your favorite recipe.
12
Or spoon the stuffing into a greased, shallow, 4 1/2-quart baking dish.
13
bake, covered, in a preheated 350'F.
14
oven for 45 minutes, until heated through.
15
Uncover for a crusty top.

624

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups cranberries fresh or frozen, thawed if frozen, 1 cup water, 1/2 cup sugar, 1 pound sausage meat, and more.

Yes, Cranberry Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions