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Overhead view of Cranberry Cornbread Stuffing in a baking dish

Cranberry Cornbread Stuffing with Smoked Oysters and Sausage

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


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!


Units 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
  • 1/2 cup Chicken Stock
  • 2 Tbsp White Wine
  • Salt and Pepper to taste
  • 1 Tbsp Butter


  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.