Sausage, Apple, Cranberry Cornbread Dressing

Sweet cornbread with sausage, apples and cranberries with all our favorite fall flavors baked until golden. A delicious Thanksgiving side dish that's easy to make and packed with flavor.

Course Side

Cuisine American, Southern

Keyword Cornbread, Cornbread Dressing, Sausage, Apple, Cranberry, Thanksgiving Sides

Prep Time 15 minutes

Cook Time 15 minutes

Oven Bake TIme 25 minutes

Servings 15 servings

Author The Tiny Fairy

Ingredients

5 cups cornbread, cut in bite size pieces substitute French baguette
1 pound ground sausage turkey, chicken, pork, mild Italian
1 cup yellow onion, diced
¾ cup celery, diced
2½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
1 apple peeled, cored and cut in bite size pieces Honey Crisp, Golden Delicious or Granny Smith
¾ cup dried cranberries
⅓ cup fresh Italian parsley, finely chopped
¾ cup chicken stock
4 Tablespoons unsalted butter, melted

Instructions

Preheat oven to 350°F and place the oven rack in the middle. Butter your 9X13 casserole and set aside.
Cut cornbread into bite size cubes and place on a baking sheet. Toast for 5-7 minutes until golden, then set aside to cool.
Note: The cubed cornbread can also be left out to dry on the counter overnight.
In a large skillet, cook the sausage and diced onions over medium heat, stirring and breaking up the sausage until it resembles ground beef and it's evenly browned and onion translucent.
Add diced celery, sage, rosemary and thyme. Cook for 2-3 minutes, stirring frequently to blend all the ingredients.
Add chopped apples, dried cranberries and chopped parsley. Cook for a 1-2 minutes, stirring frequently to combine.
Add cornbread cubes and combine. Evenly drizzle chicken stock and melted butter. Fold to combine as not to break up the moist cornbread. Transfer to the prepared 9X13 baking dish.
Bake uncovered at 350°F for 25-30 minutes or until the top is golden. Serve immediately.