Sausage Cornbread Stuffing

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This year I was looking for a new recipe for Thanksgiving for cornbread stuffing and watched Anne Burrell cook this one on the Foodnetwork and I went ahead and tried it.....my family LOVED it! I'm keeping this recipe and you better believe I'll be using this one for a very long while! Thanks Anne, the stuffing had a bite to it with the walnuts and was savory and sweet with the sausage and cranberries.

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Made this yesterday and it was loved by all. I cut recipe in half since I was making a traditional stuffing too. This one went and I was only left with the other stuffing. Even the kids loved it. This will definitely be made again and again.

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Made this for the first time today. Store was out of cornbread and didn't have time to make my own, so used corn muffins instead. This was simple and yummy. Good combination of savory from the sausage and sweet from the cranberries. Will be making this one again! Thanks Anne!

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I didn't eat any but my host cooked this and she said it was a little on the dry side. She suggested adding milk like she does to her old recipe.

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I also saw the Thanksgiving countdown on the Food Network, and it was awesome! Super easy to make. I only put in 2 sprigs of rosemary and instead of just regular salt, I put in garlic salt, my family loves garlic lol. Could leave it in the oven a little longer than 35 minutes. Great recipe Anne!

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I just made this today (Wednesday for Thanksgiving after seeing the special on Thanksgiving dishes. THIS IS A KEEPER FOR SURE! Anne, you have outdone yourself! This is absolutely delicious and so easy to make! Thanks for sharing this! HAPPY THANKSGIVING!!!!!

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After seeing this on the "Dear Food Network" I thought this would be a great cornbread-based stuffing to make ! However, is there a way I can use fresh cranberries instead of dried? Would I need to do something to them (like boil in sugared water so they aren't bitter?

I'm using rubbed sage instead of fresh- doubt it matters much. But Anne Burell, let me know!

Finally, I tested the sausage out earlier (hot italian sausage in casings in a diff. recipe, and I had trouble piecing it out in the pan. I did squeeze it out in bite-sized pieces, but still, it didn't separate like I'd thought. (I don't wanna use chorizo, because that is sooooo greasy. Should I cook in in the casing and the try to remove it? Any suggestions?

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Adam,
I would make the cornbread the day before. After it totally cools, cut it into the cubes and leave it out several hours or overnight uncovered. If short on time, cut it into the cubes and put in over 10-15 minutes.

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I have seen come recipes when you make the cornbread the day of, then re bake the made cornbread to dry it out. Iss that the preferred method of making the cornbread stale? Does it make sense to make it earlier and then leave it out?