This Sausage and Cranberry Stuffing is one of my favorite things to eat at Thanksgiving. It’s buttery and crunchy in just the right way.
Now that we live in London, we don’t celebrate Thanksgiving like we used to. The day tends to go by without notice. For this reason, we’ve begun to incorporate stuffing into our regular meals when fall arrives. We love this sausage and cranberry stuffing as a side dish for a steak or turkey breast.
I’ll be perfectly honest, what makes this stuffing so good is the copious amount of butter that is used to dress it up. The butter creates a wonderful crunch to the bread as it cooks, and melts perfectly with the sausage and sweet cranberries. It’s the only stuffing I’ll make now. No other stuff can hold a candle to it, in my opinion.
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 stale before use. You can also put it in the oven to give it a slight toast, whether you’ve allowed it to get stale or didn’t have the time. The extra crunch helps keep the bread from breaking apart when you add the liquid, so don’t skip this step.
What to Serve With Stuffing
Stuffing is typically only eaten one time per year – at Thanksgiving or Christmas. But that doesn’t have to be the case. It makes a great side dish for any meal, particularly through the fall or winter. 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).
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Sausage and Cranberry Stuffing
- 3 cups cubed bread, preferably wheat or a mix of white and wheat approximately 5-6 slices of bread
- 1/2 lb ground pork sausage
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 cup dried cranberries
- 6 oz turkey or chicken stock
- 1/2 cup salted butter melted
- Preheat oven to 350 ◦F
- Spread the cubed bread in a single layer on a large baking sheet. Bake for 5 to 7 minutes, or until toasted. Transfer to an 8"x8" baking dish.
- In a large skillet on medium heat, cook the sausage, onions and celery until the sausage is cooked through.
- Add the sage, rosemary, thyme and salt. Stir to combine. Remove from heat.
- Add the sausage mixture to the baking dish with the bread. Mix in dried cranberries, then drizzle the stock and butter over the top, making sure not to over-saturate one area. Stir to combine.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5 minutes. Remove from the oven and serve hot.