Easy Sausage Cranberry Stuffing Recipe
This sausage-and-cranberry stuffing is the cozy, slightly messy side dish that shows up at my table every time I want everyone to forgive me for not making pie. It’s soft bread, salty browned sausage, bright cranberries, and herbs all smooshed together into irresistible comfort food — perfect for holidays but shamelessly good any Tuesday night when you want something that feels like a warm hug.
My husband calls this “the holiday kompromat” because it sways even the stuffiest relatives into seconds. Once I made it for a weeknight dinner with roasted chicken and now it’s his default request for every family dinner. The kids lick their plates, my father inevitably asks for the recipe, and I secretly pile extra cranberries into mine because tart + savory is my brain’s love language.
Why You’ll Love This Easy Sausage Cranberry Stuffing Recipe
– It’s salty and savory from browned sausage, with those poppy-tart cranberries cutting through so it never feels too heavy.
– Uses day-old bread or quick-to-toast cubes so the texture is deliberately rustic, not fussy.
– One-pan-ish flavor: most of the magic happens in a skillet so you don’t end up with a dozen dirty dishes.
– Crowd-pleaser that travels well — excellent for potlucks, reheats like a dream, and even works cold the next day if you’re into that.
– Kid-friendly components, but grown-up flavors; you can dial the herbs up or down depending on who’s at the table.
Kitchen Talk
I once forgot to drain the sausage and it made the whole batch a greasy mush — lesson learned: brown, then drain, then let the pan keep its little fond for flavor. Also, a weird swap that worked? I used leftover cranberry-orange relish instead of fresh dried cranberries once and it made the stuffing glow with citrusy brightness. Don’t panic if your bread cubes get a little too toasty — toss them with the sautéed mix and they’ll soften back up while still keeping some crunch.
This stuffing was a total hit at our holiday table—so easy to throw together and packed with flavor from the sausage and cranberries. I’ll definitely be making it again next year!
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Shopping Tips
– Protein: Pick a good-quality breakfast or bulk Italian sausage; sweet vs. hot is your call — hot adds warmth, sweet keeps it mellow.
– Produce/Fruit: Fresh onions and garlic matter most; for cranberries, you can use dried or fresh — fresh pops more, dried gives a chew and concentrated sweet-tartness.
– Grains/Pasta: Stale country bread or a baguette works best; avoid pre-seasoned stuffing mixes if you want full control of flavor.
– Fats & Oils: Use butter for richness and a splash of olive oil to keep the pan from burning — butter browns and smells like Christmas.
– Fresh Herbs: Fresh sage and parsley brighten the whole dish; if you only have dried, halve the amount and taste as you go.
Prep Ahead Ideas
– Cube the bread a day or two ahead and leave it uncovered at room temp to dry out, or bake briefly to speed things up.
– Brown the sausage and sauté the onions the day before; store in an airtight container in the fridge and assemble the morning of.
– Mix dried cranberries into the bread cubes the night before so they hydrate slightly and distribute flavor.
– Keep wet ingredients (stock, melted butter) separate until you’re ready to bake so the bread doesn’t go soggy in the fridge.
Time-Saving Tricks
– Use pre-cubed bakery bread or torn sandwich bread to skip the slicing step.
– Swap in pre-cooked or rotisserie meat if you’re short on time — heat through and fold into the mix.
– Toast the bread cubes on a sheet pan while you brown the sausage to keep things moving.
– Frozen cranberries are fine in a pinch and won’t make you regret it — just toss them straight in.
Common Mistakes
– Adding too much liquid so the stuffing turns into mush — start with less stock and add more if it looks dry.
– Skimping on browning the sausage; that caramelization is where deep flavor lives. I once under-browned everything and the whole thing tasted flat — I fixed it by crisping it under the broiler for a few minutes.
– Over-salting before tasting; sausage can be salty already, so taste as you go.
– Using only soft, fresh bread without drying it first, which can give a gummy texture; toast or day-old bread saves you here.
What to Serve It With
– Roast turkey or roasted chicken (classic pairing).
– A simple tangy green salad with vinaigrette to cut the richness.
– Maple-glazed roasted carrots or green beans with almonds.
– Slices of crusty bread and a smear of butter for the table.
Tips & Mistakes
– Cook the sausage until it has browned bits — flavor comes from those brown bits.
– Add herbs toward the end so they stay bright, not cooked to oblivion.
– If it looks dry after baking, drizzle a little warmed stock over it and give it a gentle toss.
– If it’s too wet, broil briefly to dry and re-crisp the top.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the oven or in a skillet to refresh the crust. Cold stuffing is fine (no shame here) and makes a killer breakfast with a fried egg on top. Freezes well: portion into freezer-safe containers and thaw overnight before reheating.
Variations and Substitutions
– Swap turkey or chicken sausage for pork for a lighter or leaner version.
– Use apples or pears instead of cranberries for a sweeter, autumnal take.
– Add chopped toasted pecans or walnuts for crunch.
– For a vegetarian version, skip the sausage and add mushrooms sautéed until deeply browned, and use vegetable stock.
– If you’re out of fresh herbs, dried thyme and a pinch of poultry seasoning can stand in.
Frequently Asked Questions
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Easy Sausage Cranberry Stuffing Recipe
Ingredients
Main Ingredients
- 10 cup dry bread cubes day-old or lightly toasted
- 1 lb pork sausage, casings removed
- 1 tbsp olive oil
- 5 tbsp unsalted butter divided
- 1.5 cup chopped yellow onion
- 1.5 cup chopped celery
- 2 tsp minced garlic
- 1 cup dried cranberries
- 2.5 cup low-sodium chicken broth warmed
- 0.25 cup chopped fresh parsley plus more for garnish
- 1 tbsp chopped fresh sage
- 1 tsp dried thyme
- 0.75 cup chopped pecans toasted
- 1.25 tsp kosher salt plus more to taste
- 0.75 tsp black pepper
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- If bread isn’t dry, spread on sheets and toast 8–10 minutes. Cool.
- Heat olive oil in a large skillet. Brown sausage, crumbling, until cooked. Transfer to a bowl.
- Melt 3 tbsp butter in the same skillet. Sauté onion, celery, salt, and pepper until tender, 6–8 minutes.
- Stir in garlic, sage, and thyme for 1 minute. Take off heat.
- Combine bread, cooked sausage, sautéed vegetables, cranberries, pecans, and parsley in a large bowl.
- Warm broth and remaining 2 tbsp butter until melted. Pour over mixture and toss until evenly moistened.
- Transfer to the baking dish. Cover with foil and bake 25 minutes.
- Uncover and bake 15–20 minutes more, until hot and golden. Rest 10 minutes before serving.
Notes
Featured Comments
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Made this last night and it was so flavorful. Loved how the anytime came together.”
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“New favorite here — family favorite. perfect pair was spot on.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“New favorite here — family favorite. flavorful was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
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