Sage 'n' sausage cornbread-cranberry stuffing

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15 min


5 cups (1.25 L), 10 servings

* PLUS Cooking time: 12 minutes, Standing Time: 60 minutes


  • 1/2 cup dried cranberries
  • 1/4 cup dry sherry , or port
  • 4 cups crumbled cornbread , see below, or 1/2 750-g loaf sliced white bread
  • 1 tsp finely chopped fresh sage , or 1/4 tsp dried sage
  • 1/4 tsp freshly ground black pepper
  • 1 cup finely chopped shallots , or green onions
  • 3 garlic cloves , minced
  • 1/4 cup butter
  • 500-g roll sausage meat , or savoury sausage
  • 1 tbsp chopped fresh sage , or 1 tsp dried sage
  • 3 tbsp chopped parsley
  • 1 tsp fresh thyme leaves , finely chopped or 1/2 tsp dried thyme
  • 1 egg , beaten


  • Stir cranberries with sherry in a small bowl. Let stand at room temperature for 1 hour. Meanwhile, stir cornbread in a large bowl with 1 teaspoon (5 mL) sage and pepper. If using white bread, leave crusts on and place on cookie sheets. Bake in a 350F (180C) oven until lightly toasted, about 7 minutes. Finely crumble with your fingers. It should measure about 4-1/2 cups (1.125 L). Stir in sage and pepper.
  • Sauté shallots and garlic in butter in a large frying pan set over medium-high heat for 2 minutes. Crumble sausage into pan, removing casings on savoury sausage. (A pound/500 g of sausage makes a very moist stuffing, so you may want to cut back to 3/4 pounds/375 g). Stir often with a fork to keep crumbly until lightly browned, from 10 to 15 minutes. Add to stuffing. Stir in cranberries with sherry, 1 tablespoon (15 mL) sage, parsley and thyme. Stir in egg. If making ahead, refrigerate up to 1 day, then add egg just before stuffing bird.

Nutrition (per serving)

  • Calories
  • 433,
  • Protein
  • 11.7 g,
  • Carbohydrates
  • 29.9 g,
  • Fat
  • 29.6 g,
  • Fibre
  • 2.1 g,
  • Sodium
  • 592 mg.

We adapted this very moist stuffing from the Herbal Celebrations Cookbook (Whitecap) by Noël Richardson and Jenny Cameron. If you’re not a fan of cornbread, check out our toasted bread alternative.

Fast cornbread

Preheat oven to 375F (190C). Oil a 9-inch (23-cm) round baking pan. In a bowl, use a fork to stir 1 cup (250 mL) flour with 1 tablespoon (15 mL) baking powder and 1 cup (250 mL) cornmeal. Make a well in centre. Whisk 1 egg in another bowl. Whisk in 1 cup (250 mL) buttermilk and 1/2 cup (125 mL) melted butter. Pour into cornmeal mixture and stir just until mixed. Pour into pan. Bake in centre of 375F (190C) oven until set, about 20 minutes.