Gordon Ramsay's holiday stuffing is a delicious combination of sausage and cornbread dressing. The sausage stuffing is cooked with herbal flavors of thyme and sage and is spiced up with salt-pepper seasoning. The crispy cornbread dressing with chestnuts add some extra flavor and crunch to the stuffing.
Take a small saute pan and set it over medium heat. Add butter to it and toss in onions. Cook them for about 5 minutes and keep them aside to rest.
Add breadcrumbs, spices, thyme, sage, flour, and baking powder to the same pan. Mix them and add a half cup of boiling water to the pan. Let it stand for about 5 minutes.
Add sausage to the pan and stir thoroughly. Divide this stuffing into 9 small portions and make small balls of these portions. Leave them to rest in the greased roasting dish (or baking dish). Bake for 25 minutes in a preheated oven (220 C) to 145 C.
While the stuffing is in the oven, add dried cranberries to a bowl containing hot water (boiling). Let it sit for 4 to 5 minutes. Drain cranberries.
Add butter to a large skillet over medium heat and add cornbread chunks to it. Do not move them and let them cook for about 1 to 2 minutes until they're crispy and brown. Add more butter (if the skillet looks dry), chestnuts, and cranberries. Toss them to combine.
Remove the stuffing from the baking dish (or roasting dish) and let it cool for about 5 minutes. Top it with cornbread dressing, garnish with sage leaves, and serve.