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Make the Stuffing: Preheat the oven to 425˚F (220°C).
Grease an 8x8-inch ovenproof dish or small roasting tray with butter. Melt the butter in a small sauté pan over a medium heat and add the onion and a pinch of salt. Cook for 6-8 minutes, until softened. Transfer the onion to a large bowl and allow to cool.
Add the breadcrumbs, spices, herbs, sage, baking powder and flour to the bowl and mix well to combine. Pour in ½ cup boiling water, mix well and let stand for 5 minutes.
Add the sausage and mix thoroughly – this may be easier by hand.
Using damp hands, divide the stuffing mixture into 9 portions and roll each into a ball then place in the greased dish. Leave to stand for 5 minutes.
Bake for about 25 minutes, until cooked through to 145˚F (63˚C).
While the stuffing bakes, make the Cornbread Dressing: Rehydrate the cranberries by placing in a small bowl and pour ½ cup boiling water over them and let sit for 5 minutes. Drain and discard any remaining water.
In a large skillet, melt 2 tablespoons butter over medium heat. Add cornbread chunks and let cook undisturbed for 1-2 minutes, letting the cornbread crisp before stirring or tossing and repeating. Add more butter if the skillet looks too dry. Once cornbread is crispy, add cranberries and chestnuts and toss to combine. Season with salt to taste and keep warm.
Remove the stuffing from the oven and let rest for 5 minutes before transferring to a serving dish and topping with cornbread dressing. Tear sage leaves over the top and serve immediately.