Cornbread Stuffing with Dates, Cranberries and Sausage

A wee bit sweet, yet hearty and crunchy, stuffing.

Course Side Dish
Cuisine American
Keyword Cornbread stuffing
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 366 kcal
Author Don Crawford/Recipe Idea Shop


  • 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


  1. If you are using this as stuffing in a turkey or other fowl, follow the cooking instructions for your bird.

  2. 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.
  3. Place the dates, cranberries and brandy in a small sauce pan, bring to a boil and simmer for a couple of minutes. Set aside.
  4. Melt the butter in a large skillet (you need enough room for everything but the corn bread, egg and chicken stock).
  5. Sauté the onions and celery until soft—about 5 minutes.
  6. Add the sausage in small bits. Cook, stirring all the while. until the sausage is browned—about 10 minutes or so.

  7. Add the cranberry/date mixture and stir.
  8. Toss in the rosemary and pine nuts and cook for a couple more minutes.
  9. 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.

  10. 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.