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.
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.
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.
How to Make Sausage & Cranberry Stuffing
Start by lightly toasting the cubed bread on a baking sheet in the oven. It takes just about 5 minutes at 350 degrees F. You don’t want it to be too crispy.
Transfer the bread to an 8×8″ baking dish.
In a skillet on medium high heat, cook and crumble the sausage, onion and celery. Then mix in the sage, rosemary, thyme and salt. Pour the sausage mixture into the baking dish with the bread. Add the cranberries and stir it all together.
Slowly pour the stock evenly over the top of the bread mixture. Stir it. Then pour the melted butter evenly over the top. Stir it gently, being careful not to break up the bread. It will be fairly moist, but don’t worry that all cooks away.
Cover it with foil and bake for 30 minutes. Then remove the foil, stir it all up, and cook for an additional 10 minutes to crisp the top of the stuffing.
What to Serve With Stuffing
You might also like to serve it with these dishes:
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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
- 8 oz turkey or chicken stock
- 1/2 cup salted butter melted
- Preheat oven to 350 ◦F (175 ◦C)
- 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.
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