Cornbread Stuffing with Dates, Cranberries and Sausage is a tasty alternative to Traditional Sage Stuffing. The cranberries and dates add a little sweetness; the sausage makes it hearty.
Do you prefer Cornbread Stuffing or Traditional Sage Stuffing? On the occasion when it’s just Lois and me, we can experiment.
But when the family comes over for the holidays we have the traditional sage stuffing cooked inside the turkey. Our family like traditions. No changing recipes for them. They would complain loudly.
On a casual cruise through food sites I came across a Sausage, Fig & Cranberry Stuffing recipe on www.browneyedbaker.com. Lois had some dates and I like cornbread stuffing so with a few modifications, a new tasty stuffing recipe idea was created.
If we had some day-old corn bread I would have preferred to use it. Breaking it into small pieces and toasting it in the oven for a few minutes until it crisps up. The Pepperidge Farm packaged mix is a good substitute.
We found a beautiful chicken breast in a local butcher shop. I mixed up the stuffing and put it into our Le Creuset roaster. Placed the chicken breast on top, rubbed it with olive oil, and salted and peppered it well.
I was delighted with the first bite. Not too sweet, not too tart—just delightful on the palate. This stuffing would also work well with a rolled and stuffed flank steak or as stuffing for pork chops. I can’t wait to try it again. Like other fruits or nuts better? Try them and post your version of a unique stuffing recipe idea.
What You Need
You need a knife, cutting board, mixing bowl, measuring cups and spoons, and a roasting pan. We love, love, love our Le Creuset Roasting Pan. We think you will, too. If you are buying one, I suggest you buy a whole set of these pans. You won’t be sorry.
Cornbread Stuffing with Dates, Cranberries and Sausage Recipe
Cornbread Stuffing with Dates, Cranberries and Sausage
A wee bit sweet, yet hearty and crunchy, stuffing.
- 3/4 cup pitted and chopped dates
- 3/4 cup dried cranberries
- 1/2 cup brandy
- 1/4 cup unsalted butter
- 1-1/2 cup diced onions
- 1 cup diced celery
- 12 ounces pork sausage I used Jimmy Dean's sage sausage
- 1-1/2 tablespoon chopped fresh rosemary leaves
- 3 tablespoons pine nuts
- 1 14-ounce package corn bread stuffing mix Pepperidge Farm
- 1-1/2 cups chicken stock
- 1 beaten egg
If you are using this as stuffing in a turkey or other fowl, follow the cooking instructions for your bird.
- When you are baking the stuffing as a side dish, butter or oil a 9 by 13 (or equivalent sized) casserole dish and set aside. Preheat the oven to 325F degrees.
- Place the dates, cranberries and brandy in a small sauce pan, bring to a boil and simmer for a couple of minutes. Set aside.
- Melt the butter in a large skillet (you need enough room for everything but the corn bread, egg and chicken stock).
- Sauté the onions and celery until soft—about 5 minutes.
Add the sausage in small bits. Cook, stirring all the while. until the sausage is browned—about 10 minutes or so.
- Add the cranberry/date mixture and stir.
- Toss in the rosemary and pine nuts and cook for a couple more minutes.
Place the cornbread stuffing in a large bowl and add the beaten egg and chicken stock. Mix well. Add the sausage mixture from the skillet and again blend it all together. Be sure to scrape all the brown bits that might have stuck to skillet into the bowl.
Either let it cool to the touch and stuff a fowl. Bake according the your poultry instructions. Or place the stuffing in the casserole dish and bake for 45 minutes if making it as a side dish.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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