This cornbread stuffing with fresh cranberries, sausage, and pistachios is a delicious twist on a Thanksgiving classic. The golden cornbread base combines perfectly with savory sausage, tart cranberries, and crunchy pistachios, creating a flavorful stuffing that’s both hearty and unique. Whether you're serving it alongside your Thanksgiving turkey or adding it to your holiday spread, this stuffing brings a perfect balance of flavors and textures that will have everyone coming back for more. A crowd-pleasing dish that’s sure to become a Thanksgiving favorite!
This was a fun recipe to develop for the past couple of months. I love a slight twist on a classic, if you can't tell!
Let's make it!
What ingredients are necessary for making Cornbread Stuffing with Fresh Cranberries, Sausage, and Pistachios?
Please refer to the recipe card for precise measurements.
- 4 - 6 cups cornbread, cubed
- ½ lb ground pork sausage
- 2 tablespoon butter
- 1 small onion, diced
- ½ cup celery, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 oz fresh cranberries
- handful of fresh sage, chopped
- 1.5 cups chicken broth
- 2 eggs, whisked
- ¼ cup shelled pistachios, chopped
Is there any equipment necessary for making Cornbread Stuffing?
Just a large skillet and a casserole pan.
How to Prepare Cornbread Stuffing with Fresh Cranberries, Sausage, and Pistachios:
Preheat the oven to 350°.
In a medium pan, cook the sausage and remove to a paper towel lined plate to drain.
Add the butter, onion, and celery, salt, and black pepper and cook until translucent (2 minutes).
Add the cranberries and cook just until they soften and start to burst.
Add in the chopped sage and stir to incorporate.
Add the sausage back to the pan, stir, and pour in the chicken broth.
Remove and cool slightly.
Place the cornbread into a large bowl, pour over the whisked eggs and stir to coat.
Pour over the sausage mixture and stir to incorporate well with the cornbread.
Fold in the chopped pistachios and pour into a greased 9x13 casserole pan.
Bake for 30 minutes, or until slightly crisp on top and enjoy.
Is it possible to make this recipe gluten-free?
Yes, it's possible! There are several great gluten free cornbread mixes! Just use one to prepare cornbread a couple of days in advanced, then use that gluten free cornbread as your base. Easy peasy!
Storage:
Stuffing will usually keep for 3 - 4 days in the fridge. I just toss mine into a ziplock bag.
Reheating:
Stuffing can be gently warmed in the oven at 325, covered with aluminum foil or reheated in the microwave.
If you feel like it needs to be re-moistened the day of eating again, you can add ¼ cup of chicken broth to help give it a little more life.
Fun ideas for leftover stuffing:
- Stuffing, Turkey and Cranberry Sliders
- Stuffing and Turkey Popovers
- Stuffing Muffins
(Mayyyybe I'll try my hand at one of these soon!)
you enjoyed this recipe or are looking for more side dishes to complete your Thanksgiving spread, you may also like these others from the blog:
- Classic Deviled Eggs
- Sausage Stuffed Mushrooms
- My Mom's Southern Sweet Potatoes
- Classic Green Bean Casserole
- 3 Cheese Baked Mac and Cheese
- Cheesy Sweet Corn Casserole
- Fluffy Dinner Rolls with Honey and Rosemary
Save the recipes for ALL of these Thanksgiving staples as part of my Just the Sides E-Book for November! Just CLICK HERE to subscribe to A Toasted Crumb for your FREE download of the book!
I hope you loved this Cornbread Stuffing with Fresh Cranberries, Sausage, and Pistachios recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Cornbread Stuffing with Fresh Cranberries, Sausage, and Pistachios
Ingredients
- 4 - 6 cups cornbread, cubed
- ½ lb ground pork sausage
- 2 tablespoon butter
- 1 small onion, diced
- ½ cup celery, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 oz fresh cranberries
- handful fresh sage, chopped
- 1.5 cups chicken broth
- 2 eggs, whisked
- ¼ cup shelled pistachios, chopped
Instructions
- Preheat the oven to 350°.
- In a medium pan, cook the sausage and remove to a paper towel lined plate to drain.
- Add the butter, onion, and celery, salt, and black pepper and cook until translucent (2 minutes).
- Add the cranberries and cook just until they soften and start to burst.
- Add in the chopped sage and stir to incorporate.
- Add the sausage back to the pan, stir, and pour in the chicken broth.
- Remove and cool slightly.
- Place the cornbread into a large bowl, pour over the whisked eggs and stir to coat.
- Pour over the sausage mixture and stir to incorporate well with the cornbread.
- Fold in the chopped pistachios and pour into a greased 9x13 casserole pan.
- Bake for 30 minutes, or until slightly crisp on top and enjoy.
