Easy Sausage Cranberry Stuffing Recipe
Savory sausage, tart cranberries, and fresh herbs make this classic stuffing irresistible. It bakes up golden, hearty, and holiday-ready.
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Servings:
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
Variation: Swap pecans with walnuts, or add a chopped tart apple for a hint of sweetness. For a softer stuffing, splash in an extra 1/2 cup warm broth before baking. Make-ahead: Assemble up to one day in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes if needed.
This recipe is an original creation inspired by classic Easy Sausage Cranberry Stuffing Recipe flavors. All ingredient ratios and instructions are independently developed.