If you’re on the hunt for a stuffing recipe that’s bursting with flavor and a perfect balance of savory and sweet, then this Sausage Cranberry Stuffing Recipe is about to become your new holiday favorite. I absolutely love how the rich Italian sausage pairs with the tart cranberries and fresh herbs, creating a dish that’s as comforting as it is delicious. Whether you’re making this for Thanksgiving, Christmas, or just because you crave a cozy meal, stick around—I’m sharing all my best tips so you can make this fan-freaking-tastic stuffing with confidence.
Why You’ll Love This Recipe
- Perfect Flavor Combo: The Italian sausage brings a savory depth that pairs beautifully with the tart burst of cranberries.
- Herby Goodness: Fresh sage, rosemary, thyme, and parsley really lift the stuffing to a whole new level of aroma and taste.
- Make-Ahead Friendly: You can prepare parts in advance and assemble just before baking, which is a lifesaver on busy holiday days.
- Crowd-Pleaser: My family goes crazy for this stuffing— it’s always the first dish to disappear on the table.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that come together to create such a beautiful harmony of texture and flavor. When choosing your bread, I recommend a rustic boule or sturdy baguettes because they hold up nicely when toasted and baked with the moist ingredients.
- Bread: A large boule or two baguettes work best as they toast evenly and absorb all the flavors without getting mushy.
- Unsalted butter: I always go for unsalted to control the saltiness, and it gives that rich, creamy mouthfeel.
- Yellow onion: Adds sweetness and a subtle depth when sautéed to soft perfection.
- Celery: Brings a fresh crunch and balances the richness of the sausage.
- Kosher salt: Essential for layering flavor just right.
- Garlic: Fresh and finely chopped so every bite has a mild garlicky warmth.
- Fresh sage, rosemary, thyme, parsley: The fresh herbs make all the difference here— they brighten and fill the stuffing with incredible aroma.
- Italian sausage: I prefer mild or sweet, but feel free to use spicy if you like a bit of a kick.
- Dried cranberries: They add the perfect hint of tartness and a chewy texture contrast.
- Low-sodium chicken broth: Keeps the stuffing moist and flavorful without overpowering it.
Variations
One of the best things about this Sausage Cranberry Stuffing Recipe is how easy it is to customize to your own personal tastes or dietary needs. I’ve played around with a few tweaks over the years, and you should feel free to do the same!
- Use turkey sausage: When I want a leaner option, turkey sausage works great and still keeps that meaty goodness.
- Add nuts: Toasted pecans or walnuts add a lovely crunch and extra warmth that my guests adore.
- Swap cranberries for apples: For a fresher fruit note, diced apples are delightful especially in early fall.
- Make it vegan: I once made this vegan by replacing sausage with sautéed mushrooms and vegan butter—surprisingly delicious!
How to Make Sausage Cranberry Stuffing Recipe
Step 1: Dry and Toast the Bread Cubes
The first thing I do is tear or slice the bread into roughly 1-inch cubes—this lets each piece get nicely toasted and absorb the flavors later. I spread them out on baking sheets and bake at a low 200ºF until they’re dried out and golden, about 20 minutes. Don’t skip this step! It helps create that perfect texture between crispy outside and tender inside.
Step 2: Sauté the Vegetables and Herbs
Next, I preheat the oven to 350ºF and butter the baking dish. Then, in a large skillet, I melt half the butter and gently cook the chopped onion and sliced celery with a pinch of salt until they’re soft and fragrant—about 8 minutes. Adding the finely chopped garlic and fresh herbs comes next, cooking for about a minute more to wake up those flavors. Don’t forget to season with salt and pepper; it makes a huge difference. Lastly, stir in the fresh parsley and the remaining butter. This veggie-herb mix is the flavor base you’ll want to savor as you go.
Step 3: Brown the Sausage
Using the same skillet, I crank up the heat to medium-high and cook the sausage, breaking it apart with a spoon, until it’s nicely browned and cooked all the way through—usually about 10 minutes. This searing imparts a ton of flavor and gives the stuffing that hearty richness we all crave.
Step 4: Combine and Bake
Now comes the fun part: adding the sausage, broth, and cranberries to the toasted bread and veggie mixture. Gently toss everything together in a large bowl until the bread soaks up the broth but isn’t soggy. Transfer this delicious mixture into the buttered baking dish, cover with foil, and bake for 45 minutes. Then uncover and bake for another 15 minutes so the top turns gorgeously golden and lightly crisp.
Step 5: Garnish and Serve
Right before serving, sprinkle chopped fresh parsley over the stuffing for a pop of color and fresh brightness. I love that the herbs on top bring everything together with a final flourish. Serve it up warm, and get ready for all the compliments.
Pro Tips for Making Sausage Cranberry Stuffing Recipe
- Bread Choice Matters: Using day-old rustic bread dries out faster and results in better texture, avoiding a soggy stuffing.
- Don’t Overmix: When combining ingredients, gently toss just enough to coat the bread with broth—overmixing can make stuffing mushy.
- Cook Sausage Separately: I learned to brown the sausage on its own for a better sear and easier control over seasoning.
- Use Fresh Herbs: Fresh herbs add so much more aroma and flavor than dried—don’t skip them!
How to Serve Sausage Cranberry Stuffing Recipe
Garnishes
Besides a sprinkle of fresh parsley, I like adding a few whole dried cranberries on top for a festive look. Sometimes, I toss in a pinch of chopped toasted pecans just before serving for extra crunch and nuttiness. It’s those little touches that make the dish feel extra special on the table.
Side Dishes
This sausage cranberry stuffing pairs wonderfully with a beautifully roasted turkey or chicken. On the side, I often make garlic mashed potatoes and roasted green beans with almonds—it’s a classic combo that makes the whole meal feel warm and comforting. For a bit of brightness, a fresh green salad dressed with lemon vinaigrette balances the richness perfectly.
Creative Ways to Present
For Thanksgiving dinners, I love baking this stuffing in small ramekins or a pretty cast iron skillet—everyone gets their own portion, and it looks gorgeous! I’ve also stuffed it inside roasted acorn squash halves for a fun twist. And once, I even used it as a filling for pork tenderloin, which was a huge hit. Don’t be afraid to get creative with presentation!
Make Ahead and Storage
Storing Leftovers
Leftover sausage cranberry stuffing keeps beautifully in an airtight container in the fridge for up to 4 days. I usually let it cool completely and then pack it away. When we have leftovers, they often turn into the next day’s lunch favorite!
Freezing
If you want to freeze this stuffing, I recommend baking it fully first, then letting it cool completely before freezing in a freezer-safe container. It freezes well for about 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the stuffing with foil and bake at 350ºF for about 20-25 minutes until warmed through. Removing the foil for the last 5 minutes crisps up the top nicely. This keeps the texture great and the flavors vibrant, just like freshly baked.
FAQs
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Can I make sausage cranberry stuffing recipe ahead of time?
Absolutely! You can prepare the bread, cook the sausage, and sauté the veggies a day in advance. Store all components separately in the fridge, then combine and bake just before serving for the best texture and flavor.
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What type of bread is best for this stuffing?
I recommend rustic bread like a boule or baguettes with a sturdy crumb. These breads toast well and soak up the broth without turning soggy—perfect for sturdy yet tender stuffing.
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Can I use pre-cooked sausage or a different kind of meat?
You can use pre-cooked sausage, but for best flavor, brown the sausage fresh in the skillet. Ground turkey or chicken sausage work fine too if you want a lighter option.
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Can I make this stuffing vegan?
Yes! Simply swap the sausage for sautéed mushrooms or a plant-based alternative and use vegan butter and vegetable broth. The herbs and cranberries still bring amazing flavor.
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How do I prevent stuffing from becoming mushy?
Make sure to toast your bread cubes well before mixing and only add enough broth to moisten the bread, not saturate it. Also, avoid overmixing the ingredients to keep those perfect contrasting textures.
Final Thoughts
I honestly can’t recommend this Sausage Cranberry Stuffing Recipe enough. It’s one of those dishes that brings people together around the table, filling the room with irresistible aromas and warm memories. I’ve made it for countless holidays and gatherings, and each time people ask for seconds—or the recipe. I hope you give it a try and that it becomes a staple in your home too, just like it did in mine. Happy cooking and happy holidays!
Print
Sausage Cranberry Stuffing Recipe
- Prep Time: 25 mins
- Cook Time: 1 hr 20 mins
- Total Time: 1 hr 45 mins
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Sausage Stuffing recipe combines toasted bread cubes, savory Italian sausage, fresh herbs, and dried cranberries for a flavorful and comforting side dish perfect for holiday gatherings or any cozy meal.
Ingredients
Bread
- 1 large boule or 2 baguettes
Vegetables and Herbs
- 1 medium yellow onion, chopped
- 4 stalks celery, thinly sliced
- 2 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh sage
- 2 tsp. chopped fresh rosemary
- 2 tsp. fresh thyme leaves
- 1 Tbsp. chopped fresh parsley, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dairy
- 6 Tbsp. unsalted butter, divided, plus more for greasing baking dish
Protein
- 1 lb. Italian sausages, casings removed
Other
- 1/2 cup dried cranberries
- 1 1/2 cups low-sodium chicken broth
Instructions
- Toast the Bread: Tear or slice the bread into cubes and spread them evenly on baking sheets. Bake at 200ºF until dried out and toasted, about 20 minutes. Transfer the toasted bread cubes to a large bowl.
- Sauté Vegetables and Herbs: Preheat oven to 350ºF. Grease a 13″ x 9″ baking dish with butter. In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chopped onion, sliced celery, and a pinch of kosher salt. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8 minutes. Stir in the garlic, fresh sage, rosemary, and thyme and cook for about 1 minute more until fragrant. Season with salt and pepper, stir in the parsley and remaining 3 tablespoons of butter. Add this mixture to the bowl with the toasted bread cubes.
- Cook Sausage: In the same skillet over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes.
- Combine Ingredients: Add the cooked sausage, low-sodium chicken broth, and dried cranberries to the bread and vegetable mixture. Stir well to combine. Transfer this stuffing mixture to the prepared baking dish and cover with foil.
- Bake Stuffing: Bake the covered stuffing for about 45 minutes until cooked through. Then uncover and continue baking for another 15 minutes to allow the top to become golden brown and crisp.
- Serve: Remove from oven and garnish with additional chopped fresh parsley before serving. Enjoy your flavorful sausage stuffing!
Notes
- Use day-old bread or slightly stale bread for the best texture in your stuffing. Fresh bread can make the stuffing too mushy.
- Feel free to substitute Italian sausage with turkey sausage for a leaner option.
- Dried cranberries add a subtle sweetness; you can swap them for dried cherries or omit if preferred.
- Ensure the dish is covered tightly with foil during the initial bake to keep the stuffing moist.
- Make-ahead tip: Prepare the stuffing mixture up to the baking step and refrigerate overnight. Bake on the day of serving, adding extra baking time if baking from cold.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
