I am so excited to be kicking off all of my Thanksgiving recipe content today! Thanksgiving is my favorite holiday, and stuffing is my favorite Thanksgiving food — so of course that’s where we’re starting with our new recipes! This sweet and spicy sausage cornbread stuffing evolved as I was testing it, and I’m happy to report where it ended up was right at the corner of delicious and delectable. The stuffing gets a bit of spice from the hot Italian sausage crumbles, and a bit of sweet from the apple cider used to deglaze the pan and the dried cranberries dotting the top of the dish. It’s also full of seasonal flavors, like fragrant celery seed and fresh sage, all wrapped up in those tasty cornbread crumbles. The best part? You can make it all in a cast iron skillet and serve it in there too — one less dish to wash at the end of the night! Get the full recipe below, and check out all of my Thanksgiving recipes here!

Sweet and Spicy Sausage Cornbread Stuffing.
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Cook time: 
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Serves: 8
  • 8 Cups of Cornbread (two boxes of jiffy cornbread, prepared)
  • 2 Tbsp. Butter
  • 1 Large Yellow Onion, diced
  • 1 lb. of Hot Italian Sausage, removed from casings
  • 2 Tsp. Celery Seed
  • 2 Tbsp. Fresh Sage, chopped
  • ½ Cup of Dried Cranberries
  • ⅓ Cup of Apple Cider
  • 1.5 Cups of Chicken Broth, warmed
  • Salt and Pepper
  1. Crumble prepared cornbread into small pieces and preheat oven to 350 degrees.
  2. In a large cast iron skillet, melt butter and sauté diced onions until softened.
  3. Add in hot Italian sausage to the skillet and cook through; use a wooden spoon to break up the cooked sausage into small pieces.
  4. Fold celery seed, chopped sage, and dried cranberries into the sausage mixture.
  5. Pour the apple cider into the skillet to deglaze the pan, scraping up any bits stuck to the skillet; remove skillet from the heat.
  6. Add the crumbled corn bread to the skillet and then stream in the warm chicken broth, mixing the ingredients together until combined.
  7. Season to taste with salt and pepper, and then put the skillet in 350 degree oven for 20-25 minutes; garnish with fresh chopped leaves and serve immediately.
  8. Note: To make ahead, prepare the dish up until the point of baking, cover and set aside, and then bake immediately before serving.