Cranberry-Sausage Stuffing

Cranberry Sausage Stuffing

This is my FAVORITE stuffing recipe BY FAR. We have made it every year the past few years and it is always a big hit. This recipe makes about 8-10 servings so half the recipe if you just have a small group. Oh man, this stuffing is good. It is sweet and savory and just plain amazing. This sausage stuffing is THE best!

Cranberry-Sausage Stuffing

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  • 3 c. whole wheat bread, cubed
  • 8 c. white bread, cubed
  • 2 Lb. sage sausage (Bob Evans brand works great)
  • 2 c. chopped onion
  • 2 c. chopped celery
  • 1 1/2 Tbsp. dried sage
  • 1 Tbsp. dried rosemary
  • 1 tsp dried thyme
  • 1 golden delicious apple, cored and chopped
  • 1 1/2 c. dried cranberries
  • 1/2 c. chopped fresh parsley
  • 1 2/3 c. turkey stock (chicken stock works too)
  • 1/2 c. butter, melted
  • 1 c. 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 breadcrumbs 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. Drizzle with turkey stock and melted butter and toss until evenly coated.
  • Spoon into 2 9x13 baking dishes and cook, covered for 40 minutes, then uncover and bake for another 15 minutes.


  1. Dede says:

    This DOES look delicious! I don't believe I'll be waiting until Thanksgiving to try it out!

  2. Jessica says:

    I made this last year for Thanksgiving and it was a HUGE hit! I will definitely be making it again this year! (Hence the reason why I am on this page… looking at what ingredients I need for my grocery trip!)

  3. Ashley says:

    I too made this last year for Thanksgiving and loved it!!! I am making it again this year but I am going to leave out the almonds ( my husband didn’t like them). Thanks for this amazing recipe!

  4. Jessica says:

    I have made this for the past 2 Thanksgivings (and Christmas!) We will never go back to anything else!!!! SO YUMMY!

  5. Mandy says:

    I really want to make this except I won’t have chicken or turkey stock. Would chicken broth work, do you know?

  6. Diane says:

    I can’t wait to make this dressing. It sounds so good

    • Echo says:

      It is! You are going to love it!

  7. Leigh Ann says:

    Hi, This looks GREAT but the only thing you left out was whether or not the sausage should be drained after cooking it. Thanks

    • Echo says:

      Yes, I always drain the sausage. Thank you for asking!

  8. Steffani says:

    I made this stuffing this year and it is amazing! The best homemade stuffing over ever had! Everyone loved it, and I’m adding this recipe to my thanksgiving feast every year going forward! Thanks!

  9. Emily says:

    Is it possible to make this the day before and bake it on Thanksgiving?

    • Erica says:

      We haven’t tried it that way– but it could be possible. Let us know if you do it and how it turns out!

  10. Sarah says:

    Would this still be good without the sausage?

    • Erica says:

      It will still be good without it.. just not AS good 😉

  11. Abby Ware says:

    This looks great, and I can’t wait to try it! I noticed that is says 8-10 servings, but then it says to bake it in two 13×9 pans, which seems like a lot more servings to me. Is this more than 10 servings? I’m having a big group over for Friendsgiving this year, so I don’t want to run out! Thanks!

    • Erica says:

      When this is part of a BIG meal and this is just a small portion of it, it can probably go further. You can probably stretch this to 10-12 servings. You aren’t layering on the stuffing really thick in the pans, they are pretty thin layers so it gets cooked evenly without drying out (and when it cooks it settles a little so it’s not as “full” as you might think. It’s tough to say with Thanksgiving sides because you will always get people who LOVE stuffing and pile it on and others don’t care for it and won’t take any.

  12. allison says:


    I am not having any luck finding dried sage, is using ground sage ok?

    • Echo says:

      Hi Allison, YES! Ground sage or Rubbed Sage will work great and taste just as good! Thanks for asking!

      • Allison says:

        how much ground sage should I use? They say ground is more potent

        • Echo says:

          I really love the flavor of sage in my stuffing, so the more sage the better in my opinion! I honestly don’t think you will notice much of a difference. Thanks for asking!

          • Allison says:

            At what temperature should the stuffing be cooked at?

  13. Eileen record says:

    Can I make this with corn bread instead?

    • Echo says:

      Absolutely! It will have a different consistency and flavor but it will still taste great!

  14. Lorraine says:

    How much fresh sage or rosemary would you use in place of dried

    • Echo says:

      The general rule is to use three times the amount of fresh herbs as you would dried herbs. So, in this recipe, I would use about 3 Tablespoons fresh rosemary and 4-5 Tablespoons fresh sage. Fresh herbs will be delicious in this recipe!

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