sausage cranberry stuffing recipe

Written ByJenny Smyth Posted on
sausage cranberry stuffing recipe
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The Best sausage cranberry stuffing recipe

I’ve been making this sausage cranberry stuffing recipe for years, and it’s always a hit with my family and friends. The combination of sweet and savory flavors is perfect for the holidays, but it’s also a great option for a quick weeknight dinner.

I love that it’s easy to make and can be customized to suit your taste preferences. The addition of sausage gives it a nice depth of flavor, while the cranberries provide a lovely pop of color and sweetness.

I’ve made this recipe for Thanksgiving, Christmas, and even just for a random Tuesday dinner – it’s that good! My kids love helping me in the kitchen, especially when we get to mix in the sausage and cranberries.

It’s a fun and interactive way to get them involved in cooking. The best part is that this recipe makes plenty of leftovers, which we always enjoy for lunch or as a snack the next day.

I’ve even been known to freeze individual portions for later use – it’s a game-changer for busy families like mine. This stuffing is more than just a side dish; it’s a hearty, comforting meal that’ll leave you feeling full and satisfied.

Plus, the ingredients are relatively inexpensive, making it a budget-friendly option for any occasion.

Sausage Cranberry Stuffing

Sausage Cranberry Stuffing

4.7 from 1009 votes

A savory and sweet stuffing made with Italian sausage, dried cranberries, and aromatic herbs. This dish is perfect for holiday dinners or as a hearty side.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stuffing

1 pound sweet Italian sausage, casings removed
1 large onion, diced
3 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup dried cranberries
1/4 cup chopped fresh parsley
8 cups cubed day-old bread (about 1 pound)
2 cups low-sodium chicken broth
2 large eggs, lightly beaten
2 tablespoons unsalted butter, cut into small pieces

👨‍🍳Directions

1Preheat your oven to 375°F.
2In a large skillet over medium-high heat, cook the sausage, breaking it into small pieces, until browned and cooked through, about 8 minutes.
3Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the skillet.
4Reduce the heat to medium and add the onion and celery to the skillet.
5Cook, stirring occasionally, until the vegetables are softened and translucent, about 6 minutes.
6Stir in the garlic, sage, thyme, rosemary, pepper, and salt, cooking for 1 minute until fragrant.
7In a large mixing bowl, combine the cooked sausage, vegetable mixture, dried cranberries, parsley, and bread cubes.
8Pour the chicken broth and beaten eggs over the mixture, then toss gently with a wooden spoon until all the bread is evenly moistened.
9Transfer the stuffing to a greased 9×13-inch baking dish and spread it into an even layer.
10Dot the top with small pieces of butter.
11Cover the dish tightly with aluminum foil and bake for 25 minutes.
12Remove the foil and continue baking for an additional 10 to 15 minutes, until the top is golden brown and crispy.
13The stuffing should be heated through and the center should register at least 165°F on an instant-read thermometer.
14Let it rest for 5 minutes before serving.

🔧Equipment

Large skillet
Large mixing bowl
9×13-inch baking dish
Aluminum foil
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 12g🥩Protein: 16g

📝Notes

For a vegetarian version, replace the sausage with 8 ounces of sliced mushrooms and use vegetable broth. You can also add 1/2 cup of chopped pecans or walnuts for extra crunch.

Watch Video Of How Sausage Cranberry Stuffing Works

I’m so glad I stumbled upon this sausage cranberry stuffing recipe all those years ago – it’s become a staple in our household. Whether you’re serving it as a main course or alongside your favorite holiday dishes, this recipe is sure to please even the pickiest eaters.

And don’t worry about leftovers – they’ll be gobbled up in no time! In fact, I often double (or triple) this recipe just so we can enjoy some extras throughout the week.

❓ Frequently Asked Questions About Sausage Cranberry Stuffing

Q: What type of sausage is best to use in this recipe?

A: You can use either sweet or hot Italian sausage, depending on your personal preference. Sweet sausage will give you a milder flavor, while hot sausage will add an extra kick of heat.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the ingredients up to 24 hours in advance, but don’t mix in the sausage until just before baking. This will ensure that the flavors stay fresh and vibrant.

Q: How do I prevent the bread from becoming too dry?

A: To avoid dry bread, make sure to use high-quality bread that’s fresh from the bakery or at least 2-3 days old from your pantry. Also, don’t overmix the bread mixture – this will help keep it moist and tender.

Q: Can I substitute other types of meat or vegetables in this recipe?

A: Feel free to experiment with different meats or veggies if you’d like! Some options include diced ham or bacon for added smokiness or chopped apples for an autumnal twist.

Q: Will this recipe freeze well?

A: Yes, this stuffing freezes beautifully! Simply thaw it overnight in the fridge before reheating as directed.

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