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Best of Makers

Corn Biscuit Stuffing with Sausage and Cranberry How-To

This Thanksgiving, impress your guests with an updated sausage and cornbread stuffing that’s sweet, savory and delicious.

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My husband and I have a favorite fine-dining restaurant in Las Vegas called Table 34. They have the most amazing stuffing I have ever tried. EVER! I could eat a whole plate of it all on its own, no turkey needed. One night the chef/owner, Wes Kendrick, was walking around talking to his guests. When he arrived at our table, I was armed with the one question that I HAD to have the answer to, “What makes this stuffing so special?” 

I was prepared for a slight altercation, maybe some arm twisting, even a little hair pulling . . . I was not going to leave until I had his secret. When I popped the question, he chuckled. He told me that all in all, it was a pretty standard stuffing recipe. The secret was that he soaked the dried cranberries in brandy. GENIUS! 

Ever since then, I have always made my stuffing this way. This year I kicked it up a notch. Why not use corn biscuits to add an extra flavor dimension? I took the challenge and I’m beyond thrilled with the results. Here is how I make my new holiday favorite – Corn Biscuit Stuffing with Sausage and Cranberry! 

Bake both cans of biscuits according to package directions. Set them out overnight so they stale.

Once they’re stale, cut into small cubes and place on a baking sheet. Bake at 200˚F oven for 4-6 hours or until the biscuit cubes are completely dry. Remove from your oven and set aside to cool. If you aren’t using them right away, store them in an airtight container.
Add your dried cranberries to the brandy and let sit an hour or two before you start to prepare your stuffing. This way the cranberries will absorb most of the brandy.
Add olive oil to a large pot and place over medium high heat. Add sausage, and brown over medium heat.
While the sausage is browning, dice your onion, carrot and celery.
Once the sausage is completely brown, remove everything from pan and set aside. Leave the drippings in pan.
Melt a little butter in the pan, then add your onion, carrots and celery, and cook them over medium heat for 10 minutes, or until they are slightly soft.
Take the pan off the heat and add your cranberries and brandy.
Return your pan to heat and sauté the cranberries with the onion, carrot and celery mixture over medium heat for 2-3 minutes. Return the sausage to the pan and add three cups of chicken stock. Bring to a boil, then reduce heat and let simmer for 10 minutes.
Now you can add your biscuit cubes.
Carefully fold the stuffing mixture into the biscuit cubes, making sure to fully combine.
If your stuffing is still a little dry, use the remaining chicken stock and slowly add until it’s the right texture for your family. Some people like wet stuffing, some like it on the dryer side. At this point, you need to take the reins and decide what is best for you and your guests. Pour stuffing into a baking pan that’s been prepared with non-stick cooking spray. Place in a 350˚F oven for 30 minutes. Remove from oven, let cool for 5-10 minutes and then serve. I hope you love it as much as I do.
Heather Thoming

About Heather Thoming from WhipperBerry

As a self-taught photographer and home cook, Heather is passionate about creating recipes for family and friends, finding crafty DIY projects and inventing fun activities that bring the family closer together.

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