Cranberry Sausage Stuffing is 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.
This sausage stuffing is the perfect complement to Thanksgiving turkey. It makes excellent leftover casserole too. Loaded with all the textures and flavors that make Thanksgiving a favorite fall meal.
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.
What Kind of Sausage Is Best for Sausage Stuffing?
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.
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 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!
Savory AND Sweet
My very favorite things 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.
Is Cranberry Sausage Stuffing Gluten Free?
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!
How Long Does Cranberry Sausage Stuffing Stay Good in the Refrigerator?
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!
More Thanksgiving Recipes
Now that you have your stuffing settled, try a few more of these family favorite recipes for your holiday meal:
- How to Cook a Turkey
- Mom’s Famous Turkey Gravy
- Best Sweet Potato Casserole
- Best Dinner Rolls
- Perfect Mashed Potatoes
- Best Recipes for Thanksgiving Dinner
- Best Creamed Spinach Recipe
How to Make 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 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 (optional). Drizzle with turkey stock and melted butter and toss until evenly coated.
- Spoon into two 9x13 baking dishes and cook, covered for 40 minutes, then uncover and bake for another 15 minutes.