Smoked Cornbread & Sausage Stuffing

Smoked Cornbread & Sausage Stuffing

The perfect mix of salty and sweet, with hints of garlic, sage & jalapeno.


  • 4-6 cups cornbread (about one 7x7 pan)

  • 1 stick butter

  • 2 stalks celery, finely diced

  • 1 onion, finely diced

  • 6–8 leaves fresh sage, chopped

  • 2 tablespoons fresh oregano, chopped

  • 1 tablespoon fresh thyme leaves

  • 1 lb pork sausage with sage

  • 1 cup chicken stock

  • 1 cup dried cranberries

  • 1-2 tablespoon Hardcore Carnivore Fried Turkey seasoning
    1. Preheat smoker to 325f.
    2. Add butter to a pan, and saute the onion and parsley over medium heat until softened, about 5-7 minutes.
    3. Add the chopped herbs, stir through and remove mixture from pan.
    4. Add the sausage to the pan and brown the meat until cooked through, stirring frequently and breaking it up with a spoon, about 8-10 minutes.
    5. In a large bowl, combine vegetable mix, cornbread and sausage. Add the Fried Turkey seasoning.
    6. Add chicken stock and cranberries, then stir to mix all ingredients.
    7. Pour into a baking dish/pyrex and bake in oven for 25-30 minutes until brown on top.