Buttery Sausage and Cranberry Stuffing

This article has links to products that we may make commission from.
  • 32
     votes
  • 0 Comments
  • Jump to Recipe

This super Buttery Sausage and Cranberry Stuffing is one of my favorite things to eat at Thanksgiving. It’s buttery and crunchy in just the right way.

Sausage and Cranberry Stuffing

As soon as fall arrives, we begin to incorporate stuffing into our regular meals. It pair so well with a tender pork roast or whole chicken. This sausage and cranberry stuffing is one of my favorite stuffing recipes.

What makes this stuffing so good is the copious amount of butter. The butter creates a wonderful crunch to the bread as it cooks, and melts perfectly with the sausage and sweet cranberries. No other stuff can hold a candle to it, in my opinion.

Sausage and Cranberry Stuffing

What Bread To Use

The biggest question facing you when you go to make stuffing is what bread to use. There are so many different options. For this recipe, I generally use whole wheat sliced bread, but you can use just about anything you want.

You can try sliced white bread, but I don’t think it turns out as good. A mixture of white and wheat works well. You can even use sourdough bread if you want to try something different.

It’s important that the bread be set out to get a bit stale before use. It does require some planning ahead, but it’s worth it because it keeps the bread from falling apart when the liquid is added.

Helpful Tips

  • There are about 4 large servings or 6 smaller servings in this recipe.
  • You can leave out the sausage and/or cranberries if you wish.
  • It’s best not to cook this stuffing in the turkey because it’s difficult to get it cooked through inside the bird.
  • If you notice the top of the bread getting too dark or burned, put some tinfoil over the top for the rest of the baking time.
Cranberry and Sausage Stuffing

Buttery Sausage and Cranberry Stuffing

You won't believe how good this stuffing tastes. The butter and cranberry meld with the pork sausage to create amazing flavor.
5 from 32 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 564kcal
Author: Laura Lynch

Ingredients

  • 3 cups (710 g) cubed stale or toasted bread approximately 5-6 slices of bread
  • 1/2 pound (227 g) ground pork sausage
  • 1/4 cup (30 g) dried cranberries
  • 1/2 cup (114 g) salted butter
  • 3/4 cup (120 g) onion, chopped (about half a large onion)
  • 1/2 cup (51 g) celery, chopped (about 3 stalks)
  • 2 cloves garlic minced
  • 1 tablespoon (15 g) sage fresh is best
  • 1 tablespoon (2 g) dried rosemary fresh is best
  • 1 tablespoon (4 g) dried thyme fresh is best
  • 1 1/4 cups (296 ml) turkey or chicken stock
  • 1/2 teaspoon (3 g) salt

Instructions

  • Preheat oven to 350 ◦F (175 ◦C). Grease or butter an 8×8" baking pan.
  • If you need to toast the bread cubes, spread them in a single layer on a large baking sheet. Bake for 5 to 7 minutes, or until toasted. Transfer to a large mixing bowl. If your bread is already stale or toasted, put them directly into the bowl.
  • In a large skillet on medium heat, cook and crumble the sausage until browned. Transfer it to the baking dish with the bread. Mix in the dried cranberries.
  • Melt the stick of butter in the same pan. Add the onion and celery. Sauté until softened, about 4 minutes. Add the garlic, sage, rosemary, and thyme. Sauté for another minute.
  • Stir in the stock and salt.
  • Drizzle the buttery sauce over the top of the bread and sausage, making sure not to over-saturate one area. Stir carefully to combine. Allow it to rest for 3-5 minutes to soak up the liquid.
  • Pour the stuffing mixture into the 8×8" pan and spread it out.
  • Bake for 40-50 minutes, depending on how crispy you like it. Remove from the oven and serve hot.

Notes

  • There are about 4 large servings or 6 smaller servings in this recipe.
  • You can leave out the sausage and/or cranberries if you wish.
  • It’s best not to cook this stuffing in the turkey because it’s difficult to get it cooked through inside the bird.
  • If you notice the top of the bread getting too dark or burned, put some tinfoil over the top for the rest of the baking time.

Nutrition

Calories: 564kcal | Carbohydrates: 34g | Protein: 16g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1152mg | Potassium: 391mg | Fiber: 4g | Sugar: 11g | Vitamin A: 866IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 4mg
stuffing

What to Serve With Stuffing

We eat it with pork roast, these amazing Bacon-Wrapped Pork Chops or with a roasted chicken (try our quick and easy Instant Pot whole chicken recipe).

You might also like to serve it with these dishes:

YOU MIGHT ALSO LIKE

5 from 45 votes
Festive Christmas Charcuterie Board
4.8 from 18 votes
Honey Sriracha Roast Potatoes
4.6 from 12 votes
No-Bake Pumpkin Cheesecake Mousse Desserts

Like it, Love it, Want Some More of It? Subscribe to our newsletter and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊

Pin it for later

buttery & delicious sausage and cranberry stuffing
5 from 32 votes (32 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Send this to a friend