I've always liked to use cornbread in my stuffing over traditional breadcrumbs, so over the years I adapted this recipe from a variety of cornbread dressing recipes. This is a dressing so prepare it in its own baking dish and not stuffed in your turkey.
1 8x8 pan Cornbread cubed (make corn bread one day in advance using Bow and Arrow White or Yellow Cornmeal)
16 oz Sweet Italian Sausage (Sweet)
- 2 Tbsp Grass-fed Butter
- 1 large Yellow Onion chopped
- 1 cup Dried Cranberries
- 1 cup Fresh Parsley chopped
- 1 tsp Dried Thyme
- 1 tsp Kosher Salt
- 1/2 tsp Pepper
2 cups Chicken Broth (homemade or bone broth)
- 2 Eggs
Preheat oven to 350. Spread cornbread cubes on a cookie sheet and bake until lightly toasted, about 10-15 minutes. Transfer toasted bread cubes to a large bowl.
In a skillet, cook sausage until browned. Combine cooked sausage to the bowl with the bread cubes. Reserve half of the sausage grease and discard the rest.
Saute onions in the reserved grease for 5-7 minutes. Mix cranberries, parsley, thyme, salt and pepper, and saute for about 1-2 minutes. Add cooked onion mixture to bowl with bread cubes and sausage.
In a small bowl whisk eggs until frothy. Add chicken broth to whipped eggs and combine. Pour egg mixture over the cornbread, sausage and onions gently mixing all the ingredients together until well combined.
Rub butter all over inside of 9x13 baking dish and pour ingredients into dish. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for an additional 15 minutes. If you like your stuffing a little dryer, add an extra 10 minutes or so onto the baking time.