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Sage Sausage Cranberry Pecan Cornbread Dressing Recipe

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

brown and white plate with serving of cornbread dressing with sausage, cranberries, and pecans

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

wooden spoon serving out cornbread dressing from a white oval baking dish
  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

cutting board arranged with the ingredients needed to prepare a holiday cornbread stuffing with sausage, cranberries, and pecans along with the traditional seasonings and aromatics

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

recipe step collage for cornbread stuffing with sage sausage, cranberries, and pecans

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.

mixing bowl with cornbread dressing mixture before adding to a baking dish

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

Baking dish with holiday stuffing made from cornbread, sausage, sage, cranberries, and pecans

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:

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

Frequently Asked Questions

cornbread stuffing on a fork with plate of food in the background

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.

Printable Recipe Card with all of the Details

sage sausage cranberry pecan cornbread dressing served on a Thanksgiving plate with turkey and asparagus
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Sage Sausage Cranberry Pecan Cornbread Dressing Recipe

This Sage Sausage Cranberry Pecan Cornbread Dressing is the ultimate holiday side dish! Packed with savory sage sausage, sweet dried cranberries, and crunchy pecans, this dressing is bursting with flavor and perfect for Thanksgiving or Christmas. Moist, hearty, and easy to make, it’s sure to become a family favorite on your holiday table!
Prep Time20 minutes
Cook Time30 minutes
Total Time30 minutes
Servings: 1 Casserole
Calories: 568kcal
Author: Julia Jordan

Ingredients

  • 8 cups Crumbled Cornbread homemade or mix; savory – DO NOT use sweet cornbread
  • 2 cups Cubed White Bread
  • 2 tablespoons Butter
  • 1 cup Celery diced
  • 1 Onion diced
  • Sage Pork Sausage
  • ¾ cup Pecans roughly chopped
  • 1 cup Dried Cranberries
  • ¾ teaspoon Kosher Salt
  • ¼ teaspoon Cracked Black Pepper
  • 2 teaspoons Poultry Seasoning
  • ½ teaspoon Ground Sage
  • 2 Eggs lightly beaten
  • 2 cups Chicken Stock

Instructions

  • Preheat your oven to 350°F (175°C).
  • Transfer the crumbled cornbread and cubed bread to a large mixing bowl and set aside.
  • Place a large skillet over medium-high heat; add 2 tablespoons of butter and allow to melt. Add the celery and onions and sauté for 5 minutes until softened. Transfer the celery and onions to the mixing bowl with the bread mixture.
  • Return the skillet to the stove top and add the pork sausage to the pan. Cook the sage sausage over medium heat until browned, breaking it into crumbles as it cooks. Transfer the cooked sausage to the mixing bowl with the bread mixture.
  • Next, add the dried cranberries, chopped pecans, salt, pepper, poultry seasoning, and ground sage to the bowl with the bread mixture then gently mix everything to distribute ingredients evenly.
  • In a small bowl, crack the eggs and lightly beat then add to the cornbread dressing mixture.
  • Gradually pour in the chicken stock or broth, tossing gently until the mixture is moist but not soggy.
  • Transfer the cornbread mixture to a 9×13 baking dish spreading it into an even layer and place into the preheated oven and bake for 30 minutes until golden brown on top.
  • Remove from the oven and let the dressing cool for a few minutes before serving. Enjoy this flavorful holiday side dish with roast turkey, ham, chicken, and other favorite festive sides!

Notes

See the full post for more detailed steps in preparing this cornbread dressing recipe with sausage, cranberries and pecans along with useful tips and answers to most asked questions.
I've also included serving suggestions for wonderful dishes to enjoy in the post.
We hope this recipe brings a little extra warmth and joy to your holiday gatherings.

Nutrition

Serving: 1 | Calories: 568kcal | Carbohydrates: 84g | Protein: 14g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 101mg | Sodium: 1229mg | Fiber: 2g | Sugar: 11g

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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About Julia

Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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