Cranberry Cornbread Stuffing with Smoked Oysters and Sausage

Movember is here people – and I for one couldn’t be more over joyed. Well, scratch that. There are some men that just should not grow a beard. Or a ‘stache. Or some patchy half-assed excuse for facial hair. Love the sentiment dudes, but let’s be real, it’s like the yoga pants of facial hair. It may be super comfy, but it doesn’t mean everyone should do it. Patchy hair just looks scheevy and should be avoided at all costs. And a stache on any man under the age of 50 who isn’t at least salt and pepper gray just look like you should own a van and live down by the river. It’s terrifying. Which is why I am so relieved I married a man that can grow a full on manly-man beard this time of year.  It makes me want to give him an axe and tell him to go chop me down a tree and build me a cabin.  Or fix a lightbulb for me. It’s those little manly things that make a girl swoon.

On second thought…he better leave the tree chopping to me. Hanging out with lumberjacks all through college (Yes- I was a lumberjack)  I could distinguish between a good beard and a bad beard. And thankfully most of those guys had amazing pieces of facial pelt, which led me to believe that once a man puts an axe in his hand the beards begins to sprout. Like a Chia pet. It just happens over night.

Cranberry Cornbread Stuffing with Smoked Oysters and Sausage

Since Ben is in nursing school, he has to stay professional and clean cut so the pelt on his face isn’t going to get out of control and he can’t do anything funky with it like Todd Hoffman and his chin banner. Do any of you watch Gold Diggers, too? Or am I a one woman Alaskan Reality TV Freakshow? For those of you that know who Todd Hoffman is let me ask – What is that thing? Seriously, cut it off! Gold miners grown beards, not face banners. ew.

But I digress – It’s deep into the depths of fall and Ben has started to grown the face sweater – I’m beyond thrilled and it looks remarkably good on him. Other girls seem to think so too, since I’ve noticed he’s been getting a lot of stares lately from less-than-his-aged girls who apparentl also know a good beard when they see it. Ohhhh you should see the side eyes being thrown back at them. Go back and listen to your Justice Beaver girls and leave the beard admiring to me. I’ve got it firmly covered.

And what else do I have covered? Your new Thanksgiving Cornbread Stuffing recipe! This is full of fall like things – fresh crumbled corn bread, spicy pork sausage, cranberries and even a few smoked oysters for some added moisture, and smokey flavor. If you’ve never added oysters to your stuffing, this is the year to do it! You won’t even be able to tell they are in there – they just give it a really flavorful boost! Promise!

Cranberry Cornbread Stuffing with Smoked Oysters and Sausage
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Overhead view of Cranberry Cornbread Stuffing in a baking dish

Cranberry Cornbread Stuffing with Smoked Oysters and Sausage

  • Author: Country Cleaver
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 1 quart 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American
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Description

This stuffing is full of fall like things – fresh crumbled corn bread, spicy pork sausage, cranberries and even a few smoked oysters for some added moisture, and smokey flavor.  A perfect side dish for your next holiday meal!

Ingredients

Scale
  • 1 pound Pork Sausage (like Johnsonville Sausage)
  • 1 medium Onion, finely chopped
  • 1 stalk Celery, finely chopped
  • 3 cloves Garlic, minced
  • 1/2 tsp Dried Sage
  • 2 cups Cornbread, cubed
  • 1/2 cup Dried Cranberries
  • 1 can Smoked Oysters, drained and finely chopped
  • ½ cup Chicken Stock
  • 2 Tbsp White Wine
  • Salt and Pepper to taste
  • 1 Tbsp Butter

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a large skillet over medium heat, and cook pork sausage until it begins to brown.
  3. Add in onion, celery, garlic, and sage and continue to cook. Stir occasionally until the vegetables have softened and browned.
  4. Add in cubed cornbread, cranberries and smoked oysters – fold in.
  5. Gently fold in chicken stock and white wine. Stir gently to combine completely. Add in salt and pepper to taste if desired.
  6. Use the butter to grease a casserole dish. Spread stuffing into an even layer into the dish.
  7. Bake until its heated through and brown on top – about 20 minutes.
  8. Serve immediately or if using to stuff into a bird – place into the freezer for one hour so it cools down.