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Cornbread Sausage Sweet Potato Stuffing with Cranberries

Cornbread stuffing is a delicious alternative to traditional bread stuffings. We made our version with sausage (or veggie sausage,) diced roasted sweet potatoes, and dried cranberries for some tartness.
You can make your own cornbread, or start with our recipe from episode 81. You’ll need 1 egg. Make and bake the cornbread and let it cool. Once it is completely cooled, cut it into cubes and let them sit out and become stale. In a pinch, you can put it on a cookie sheet and dry it out in a 400F oven, checking every 5-10 minutes.
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Ingredients Equipment Method

Ingredients
  

  • Stuffing Ingredients
  • 1 recipe cornbread cubed and dried out/stale
  • 1 lb sausage or veggie sausage
  • 2 cups peeled sweet potatoes cut into small cubes
  • 1 cup chopped onion
  • 1 cup finely chopped celery
  • 2 cloves garlic minced
  • 1/4 cup butter
  • ½ teaspoon cinnamon
  • 1/2 cup dried cranberries chopped a bit smaller
  • ½ cup of fresh parsley chopped
  • 1 tablespoon fresh sage chopped, or 1 teaspoon dried
  • 1 tablespoon of fresh thyme leaves or 1 teaspoon dried
  • ⅓ - 1 cup chicken broth as needed to moisten
  • 2 beaten eggs optional

Equipment

  • 1 Large Skillet
  • 1 Large Baking Dish

Method
 

  1. Preheat oven to 350F. Grease or butter a large casserole dish and set aside.
  2. In a large skillet, cook the sausage or veggie sausage until it’s starting to brown. Remove with a slotted spoon and place on a paper towel lined plate to drain.
  3. Pour off some or all of the sausage fat and add butter. Add sweet potatoes, onion, and celery and cook on medium/low heat until onions and sweet potatoes are beginning to soften, 8 or so minutes. Stir in garlic and cinnamon and cook for about 2 more minutes. Pour the contents of the skillet into a large bowl.
  4. Add the sausage, the parsley, the thyme, the sage, and the cranberries to the bowl. Toss gently to evenly mix the ingredients together.
  5. Add enough broth to moisten the stuffing. If you want the stuffing to be firmer, the way it would come out of a turkey, pour 2 beaten eggs over top and quickly toss to mix in completely.
  6. Pour into a large casserole dish and bake, uncovered for crispy top, covered for softer, in a 350 oven for about 45 minutes. The stuffing should be heated through and starting to brown on the top. Taste to make sure the sweet potatoes have cooked all the way through