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Cranberry and Sausage Stuffing
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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 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: Sausage, Thanksgiving
Servings: 2 people
Author: Laura


  • 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.