Sausage and Cranberry Stuffing

Sausage and Cranberry Stuffing, a sausage stuffing recipe that pushes away the idea of conventional “stuffed in a turkey” stuffing, is a great, filling, and festive side dish for the Thanksgiving holiday season.

Thanksgiving Side Dishes – YES~!

I know this year has been a bit crazy, but before you know it, the holidays are going to come back around. And while we may not be able to see people the same way as in the past, that’s no reason to skip a delicious home cooked meal this season. Personally I have had stuffing so many different ways – sweet, salty, more bread, more meat, even rice (that’s my favorite) based.

This particular stuffing recipe combines sausage, bits of sweet apple and dried cranberries, which look pretty and taste tangy and sweet.

Perfect for any type of meat including chicken, turkey, even roast, if you are looking for a new unique stuffing, give this recipe a try and let me know how you made it your own!

Stuffing with Ground Sausage, Apples, and Cranberries

Looking to get away from plain old stuffing? Skip the stove top!!

This ground sausage, diced applies, and sweet dried cranberries sausage is a perfect side dish. Full of herbs and flavors, plus fall cranberries, this is a new take on a traditional holiday favorite. Serve up next to turkey with all the fixings!

• 1 lb ground sausage
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 package, 12 oz, plain bread crumb cubes
• 1 apple, peeled and diced
• 2 teaspoons dry sage
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup dry cranberries
• 4 cups chicken broth
• 4 tablespoons melted butter

How to make Sausage Stuffing

Preheat oven to 350 and grease a large casserole dish with nonstick cooking spray. Set aside.

Add sausage, onion and celery to a skillet and cook until sausage is no longer pink and onions and celery are fragrant.

Add bread crumbs, sausage mixture, apple, spices and cranberries (see suggestions below on substitutions for cranberries) to a large mixing bowl. Mix all ingredients well.

Pour broth and melted butter over mixture and stir well.

Spoon stuffing into prepared baking dish. Spray a piece of foil with nonstick cooking spray (so it doesn’t stick to the food) and cover stuffing.

Bake for 30 minutes.Uncover, stir, and bake for an additional 10 minutes.;Remove from oven and serve immediately.

Answers to Common Sausage Stuffing Questions

• Can fresh herbs be used? Yes, but the measurements from fresh to dry are different. You have to do the conversion from dry to fresh, but its typically double fresh what you had to dried.
• What sausage should be used for sausage stuffing? There are a huge variety of sausage kinds, some with sage, breakfast sausages, turkey sausage, pork sausage – use any flavor you like!
• Can more cranberries be added? Absolutely. I love dried cranberries and happily add tons more. Additionally dried cherries and golden raisins make a lovely alteration.
• Can sausage stuffing be made ahead? You can PREP it ahead by combining all DRY ingredients, including cooked sausage, together in a prepped pan and simply add the broth and butter day of. Bring casserole dish to room temp, add broth and butter, and then bake as normal.
• Can regular bread be used instead of bagged bread? Yes, but the bread you choose should be dried. You can either dry it out by just letting it go stale on the counter or use an oven method to properly cube and dry your bread. This helps with flavors and textures as you are baking with broth and butter (not too soggy!)

Optional Stuffing Additions

This particular stuffing is also delicious with Pecan Pieces – they provide a delicious crunch. Just add in about a half a cup prior to spreading mixture in baking dish.

Your changes make for delicious recipes too and I LOVE hearing your ideas. You can also find me on Pinterest here and save all of my sites recipes and share with me your pictures.