Y’all get ready for some good eating! In this post I am sharing my sage sausage cranberry pecan cornbread dressing recipe. You’re gonna love it!

Friends, we’re fixin’ to whip up a holiday classic that’ll have your whole family crowding around the table for seconds—and maybe even thirds! 

This Sage Sausage Cranberry Pecan Cornbread Dressing is a delicious twist on traditional stuffing that brings together the savory flavors of sage sausage, the sweetness of cranberries, and a little crunch from  pecans.

Every bite is packed with flavor, y’all, and it’s perfect for Thanksgiving, Christmas, or just any ole time you wanna treat yourself to some comfort food.

I love to create a variety of cornbread dressing recipes to enjoy with our meals and this one is near the top of the list of my family’s favorites. 

Grab your mixing bowls and let’s get cooking! I can’t wait to share it with you!

Why You’ll Love This Sage Sausage Cranberry Pecan Cornbread Dressing

Friend, this stuffing recipe has all of the flavors of the holiday that you love in your dressing side dish. Savory with those aromatic classic herbs and a hint of sweet from the cranberries. 

This is a wonderful side to enjoy with your Thanksgiving turkey, Christmas ham, or family meals with roasted chicken.

Tips for the Perfect Cornbread Dressing

1. Dry Out the Cornbread – For the best texture, use day-old cornbread or slightly stale cornbread. If you forget to make the cornbread ahead, which is a great time saver by the way, don’t fret over it. Just make your cornbread a few hours ahead. It will still be delicious! I’ve done it both ways and it will turn out amazing! The drier the cornbread and bread does help in absorbing the wonderful flavors however if you do make it a day or three ahead.
2. Balance Moisture Carefully – When adding stock or broth, pour it in gradually, and keep an eye on the consistency. The dressing should be moist but not overly wet. A moist dressing will deliver a nice loose consistency. If you make the dressing mixture soggy then you’ll get a more cake like dressing. It all depends on what you prefer with your end result.
3. Cook Sausage and Veggies First – Brown the sage sausage and sauté any vegetables (like onions and celery) before adding them to the dressing. This adds depth of flavor and keeps your from biting into crunchy vegetables, because they will not soften enough in baking if you don’t sauté them ahead.

Ingredients You’ll Need

Here is what you will need to prepare this Southern cornbread dressing with sausage and cranberries: (This will also be in the printable recipe card below).

• Butter
• Aromatic Veggies: celery and onion
• Pork Sausage: I used Jimmy Dean Sage Sausage in this recipe. If you can’t find the “sage sausage” then just use your favorite pork sausage. We enjoy many brands of breakfast style sausage, so they are all good, plus you will be adding a bit of sage anyways.
• Cornbread: your favorite homemade cornbread or a cornbread mix will do just fine. If you are using a mix, do not use a sweet corn bread mix (like Jiffy). I recommend the White Lily buttermilk cornbread mix if available in your area.
• Cubed White Bread
• Pecans
• Dried Cranberries
• Seasonings and Herbs: Kosher Salt, Cracked Black Pepper, Poultry Seasoning (McCormick recommended), and Ground Sage (McCormick recommended). It is always a good idea to use the best quality seasonings that fit your budget, and I speak from experience, it does matter!
• Eggs
• Chicken Stock: or chicken broth. You could also use turkey stock if you like since this is likely to be served as a Thanksgiving side dish.

And the kitchen tools needed: cutting board, knife, spatula, large mixing bowl, large skillet, 9×13 baking dish, and oven mitts.

How to Make Sage Sausage Cranberry Pecan Cornbread Dressing

Begin by transferring your cubed up cornbread and bread into a large bowl and set aside.

The next step is to add some butter to a large skillet and heat if over medium-high heat until the butter melts, the add your diced celery and onion to sauté. Once the veggies are softened, transfer them along with that melty butter, over the bread in your mixing bowl.

Return the skillet to the stove top and add the sage pork sausage to the skillet and cook through making sure to break the sausage apart as it browns. Once cooked through, transfer the sausage to the mixing bowl with the bread mixture.

Next, add the dried cranberries and chopped pecans to the mixing bowl and use a spatula to gently toss the cornbread sausage stuffing mixture together.

Crack the eggs into a small bowl and lightly beat.

The final step before baking is to add the beaten eggs and chicken stock. Add the stock in slowly while gently mixing the dressing mixture.

Transfer the cornbread dressing mixture to a 9×12, or similar sized baking dish. Then into a preheated oven and bake until golden brown.

Allow the dressing to cool near room temperature and it is ready for your Thanksgiving table. I like to garnish the dressing with fresh herbs, a few leaves of fresh sage if I can find them, for a pop of color.

What to Serve with Cornbread Dressing

This savory-sweet dressing deserves a table full of delicious sides and mains to complement its flavors. Here are a few perfect dishes that I love, as options to serve alongside it:

• Roast Turkey or Glazed Ham – for some reason my people have to have both for our Thanksgiving meal. Roasted chicken is also a great option.
• Buttery Mashed Potatoes
• Green Beans – we prefer classic green beans with our meal. I would mention green bean casserole, but that seems to be the most disliked holiday side. What do y’all think about the green bean casserole?
• Cranberry Sauce – no matter how many times I’ve served homemade, my family loves the congealed canned stuff.
• Sweet Potato Soufflé
• Baked Macaroni and Cheese – I know some of y’all think we’re crazy for this side for our Thanksgiving feast, but I have never known a holiday meal without it. I think it is a Southern thing.
• Giblet Gravy

And don’t forget the fluffy dinner rolls and desserts, y’all!

Frequently Asked Questions

Can You Make Cornbread Dressing Ahead of Time? Yes, Go through all the steps to assemble the dressing, including cooking the sausage, toasting the cornbread, and mixing everything together with broth. Stop before baking it. Cover with foil and refrigerate the prepped mixture and bake when ready to serve. Allow the chilled dressing mixture to come to room temperature before baking.

If you’ve already baked the dressing and want to reheat it, the best way to do it is to reheat the dressing covered in foil in a 350°F oven for 30 minutes.

Variations and Substitutions: Can I substitute the sage sausage with a different meat, like turkey sausage or a plant-based option, and still get a similar depth of flavor? Yes, if you prefer turkey sausage or a plant based sausage then use those to make it your own recipe that you will most enjoy.

How do I store leftover cornbread dressing? Cover your dressing with plastic wrap or aluminum foil and refrigerate. Leftover portions reheat easily in the microwave, or you can reheat covered in foil in the oven.

Does Julia have other cornbread dressing and holiday stuffing recipes? Yes, I enjoy sharing a new holiday recipes each year, so in case you missed previous recipes, be sure to check them out.

• Crock Pot Cornbread Dressing
• Smoked Oyster Seafood Dressing
• Thanksgiving Stuffing with Sausage
• Sausage and Pear Stuffing
• Traditional Southern Cornbread Dressing
• Slow Cooker Chicken and Dressing

Printable Recipe Card with all of the Details

Try This Cornbread Dressing for Your Next Holiday Meal!

Well, there you have it, y’all—a dish that’s bursting with flavor and just perfect for sharing with the folks you love! This Sage Sausage Cranberry Pecan Cornbread Dressing is bound to be a new favorite on your holiday table.

Whether it’s Thanksgiving, Christmas, or just a special family dinner, this recipe brings that down-home goodness everyone craves.

So go on, dish it up, and watch the smiles around your table grow.

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Thanks for cooking with me, and remember: there’s nothing like good food to bring us all together!

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