Cornbread Stuffing with Sausage, Cherries & Chestnuts

cornbread stuffing with sausage cherries and chestnuts
  • Cook Time
  • Prep Time
  • 8Servings


  • 4 tablespoons butter
  • 2 large onions, finely chopped
  • 2 cups chopped celery
  • 3 cups cubed (3/4 inch) cornbread (preferably homemade)
  • 1 pound sweet Italian turkey sausage, casings removed
  • 1 cup diced dried tart cherries
  • 1 cup vacuum-packed cooked chestnuts, coarsely chopped
  • 1 Granny Smith apple–peeled, cored and cut into 1/2-inch cubes
  • 1/2 cup chopped flat-leaf parsley
  • 4 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • 1 cup chicken stock, plus more as needed


1. Preheat the oven to 350°. In a large skillet, melt 3 tbsp. butter over medium-high. Add the onions and celery; season with salt and pepper and cook, stirring often, until softened, about 10 minutes. Transfer to a large bowl. Reserve the skillet.

2. On a foil-lined baking sheet, arrange cornbread in a single layer and bake until browned in spots, about 15 minutes; let cool.

3. In the reserved skillet, heat the remaining 1 tbsp. butter. Add the sausage and cook, crumbling with a wooden spoon, until browned, about 5 minutes. Transfer to the bowl with the vegetables. Add the cornbread, cherries, chestnuts, apple and herbs; season. Drizzle with 1 cup stock and toss, adding more stock by the tablespoon if needed to just moisten the cornbread; season.

4. Transfer the stuffing to a 3-quart baking dish. Cover and bake 30 minutes. Uncover and continue baking until browned on top, about 15 minutes more.