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Cranberry Sausage Stuffing has every festive flavor of Thanksgiving baked into one savory, sweet, and very satisfying dish. You’ll love the cranberries, apples, sausage, and herbs in each bite.
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This sausage stuffing is the perfect complement to Thanksgiving turkey. It tastes excellent in leftover casserole too. Loaded with all the textures and flavors that make Thanksgiving a favorite fall meal.
My very favorite thing about this Sausage Stuffing are the little sweet surprises baked within. Dried cranberries and crisp, Golden Delicious apple chunks lighten the savory sausage and herbs flavors beautifully. It’s really a meal all on its own.
Ingredients for Cranberry Sausage Stuffing
Thanksgiving without stuffing is like Christmas without cocoa! This Cranberry Sausage Stuffing is the perfect dish to serve alongside a plump, juicy bird and all the fixings. Oven-baked bread cubes, succulent sausage, and a hint of sweet cranberries and apples make this a treat your guests will ask for again and again.
- Bread loaf – Day-old bread is the best! It has a crunchy outer layer and soft inside. We used both whole wheat and white bread cubed.
- Sage pork sausage – We love Bob Evans brand. It already has the flavor in the premium pork and has the best protein percentage.
- Vegetables – Chop your onion and celery the same size to help cook it evenly.
- Seasonings – Combine together fresh sage leaves, fresh rosemary, parsley, and fresh thyme – dried or freshly chopped seasonings work well.
- Golden Delicious apple – Core and chop an apple to add to the pan.
- Cranberries – Dried cranberries or craisins add in a sweet and soft texture to the stuffing.
- Butter – Melt in the microwave for the stuffing mixture.
- Turkey stock – Adds in moisture and helps bring flavor when stirred together.
- Nuts – Almonds or walnuts or any kind of nut, need to be chopped in a food processor.
- Salt and pepper – Add to taste!
Substitutions for the Best Cranberry Sausage Stuffing
- Types of bread – Pick your favorite bread that is in your home. French bread, Italian bread, sourdough bread, brioche, or challah bread. These are all high-quality breads that are crunchy and add flavor to the stuffing.
- Add an egg – Eggs are binding.
- Chicken broth is a great liquid to substitute for turkey stock.
Toast the Bread for Sausage Stuffing
In my mind, there’s nothing worse than soggy, flavorless bread stuffing. This sausage stuffing is gloriously golden brown with just the right amount of flavor and texture. The secret? Toast the bread cubes in the oven for a little bit!
This will give your bread a crispy outer crust with a tender inside and allows the herbs and flavors to adhere to the bread pieces. It is so delicious and never soggy!
“Absolutely delicious! Can’t wait to make this again this year!?”-Gina
Frequently Asked Questions
This Cranberry Sausage Stuffing recipe serves a huge crowd! So you could either cut the recipe in half if you’re hosting a smaller gathering, or keep those delicious leftovers in the fridge. Use it the next day to make Thanksgiving Leftover Casserole or Pilgrim Sandwiches. So yummy!
It all boils down to personal preference, but we love using a sage sausage (Bob Evans brand is delicious). But you could use regular breakfast sausage, Italian sweet sausage, or a spicy sausage. Beef, pork, turkey, or chicken sausages are all delicious options.
This recipe uses regular white and wheat bread, so therefore, not gluten-free. However, we have an absolutely delicious Gluten Free Stuffing that your whole family will love! Low calorie, but so high in festive flavors. Try this Bacon Stuffing too!
Seasoning always helps add flavor as well as more flavors in the sausage and other ingredients. When using fresh or dried herbs make sure to add more to the fresh ingredients. Dried herbs have a 1 to 3 ratio to fresh herbs.
Make Cranberry Sausage Stuffing Ahead of Time
This stuffing is one of a kind and the best holiday side dish! It is perfect to make ahead and you can prepare the stuffing in a baking dish. Place all the ingredients into a casserole or baking dish. Wrap with plastic wrap and store in the refrigerator for 24 hours. Once you are ready to bake, let thaw to room temperature, then bake.
More Thanksgiving Recipes
Now that you have your stuffing settled, try a few more of these family favorite recipes for your holiday meal:
Cranberry Sausage Stuffing
- 3 cups whole wheat bread cubed
- 8 cups white bread cubed
- 2 pounds sage sausage Bob Evans brand works great
- 2 cups chopped onion
- 2 cups chopped celery
- 1 1/2 Tablespoon dried sage
- 1 Tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 golden delicious apple cored and chopped
- 1 1/2 cups dried cranberries (Craisins work great!)
- 1/2 cup chopped fresh parsley
- 1 2/3 cups turkey stock (chicken stock works great too!)
- 1/2 cup butter melted
- 1 cup slivered almonds or walnuts or any kind of nuts, chopped (optional)
- Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Add the celery, sage, rosemary, and thyme. Cook, stirring for 2-3 minutes.
- Pour sausage mixture over bread in bowl. Mix in apples, cranberries, parsley and almonds (optional). Drizzle with turkey stock and melted butter and toss until evenly coated.
- Spoon into two 9×13 baking dishes and cook, covered for 40 minutes, then uncover and bake for another 15 minutes.
Make Ahead Sausage StuffingIt is perfect to make ahead and you can prepare the stuffing in a baking dish. Place all the ingredients into a casserole or baking dish. Wrap with plastic wrap and store in the refrigerator for 24 hours. Once you are ready to bake, let thaw to room temperature, then bake.
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Can you use pistachios, and sourdough bread cubes instead of wheat and white?
I haven’t tried that exact combination before, but it sounds amazing!
This is a great recipe for Thanksgiving! My family LOVES it!
Absolutely delicious! Can’t wait to make this again this year!
Hi, I’m trying to make a one pot stuffing and turkey in the crockpot. Do you think I can cook this alongside the turkey breast in a crockpot.
My first concern with this is the stuffing next to a raw turkey for a long period of time. My second concern is the consistency of the stuffing, it will be very moist and/or the bread will turn to mush. How long do you plan to cook the turkey and at what temperature? I would definitely add the stuffing after the turkey has been cooking in the crockpot for several hours on low. The stuffing will only need to be in the crockpot for 3-4 hours on low, and probably only 1-2 hours on high.
I’m Im planning on just using turkey breasts. Not sure if that’ll make a difference.
Can I use chorizo sausage?
We haven’t tried this recipe with chorizo sausage, so I can’t speak to how it would affect the taste or texture.
Can I freeze this once cooked and re heat on the day?
I haven’t tried that way, so I can’t speak for how it would affect the taste or texture. Let us know how it works if you do try it!
What temp to you bake it at?
I don’t see salt in the ingredients…is that correct?
You can add salt to taste!
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