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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.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Cut cornbread into 1-inch cubes and place in large mixing bowl with 2 tblsp of olive oil.
  3. Add 2 tblsp of fresh thyme (1/2 tblsp dried) to mixing bowl and toss cornbread to coat.
  4. Spread the cornbread out on baking sheets and bake at 350 until slightly toasted (about 15 minutes).
  5. Allow toasted cornbread to cool at room temperature for about 30 minutes, then return to bowl.
  6. While cornbread is cooling, brown bulk sausage over medium heat until cooked through/lightly browned.
  7. Use a slotted spoon to remove sausage from frying pan (or drain grease) and add sausage to mixing bowl.
  8. Heat remaining 2 tblsp of olive oil and butter over medium heat and add onion and celery.
  9. Saute onions and celery for about 10 minutes.
  10. Add dried cranberries or cherries to onion/celery and saute for about 5 minutes.
  11. Fold the mixture into the bowl with cornbread and sausage.
  12. Add the remaining thyme, sage, parsley to the mixing bowl and toss well with spatula.
  13. Drizzle the mixture with chicken broth to moisten and add salt and pepper to taste.
  14. Place into baking pan (s), cover with foil and cook for 25-30 minutes.

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