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Cranberry and Sausage Stuffing
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5 from 32 votes

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: Sausage, Thanksgiving
Servings: 4 servings
Calories: 564kcal
Author: Laura Lynch

Ingredients

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

Instructions

  • Preheat oven to 350 ◦F (175 ◦C). Grease or butter an 8x8" 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 8x8" 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