Sausage Cranberry Stuffing
Sausage cranberry stuffing is a savory, sweet, and festive side dish perfect for holiday meals, combining the richness of sausage with the tartness of cranberries and the warmth of herbs. It can be prepared as a casserole or used to stuff a turkey, offering a flavorful complement to roasted poultry.
Equipment
- 1 3-Qt Shallow Baking Dish
Ingredients
- 4 TB unsalted butter 1/2 stick
- 3/4 lb pork breakfast sausage
- 1 cup sweet onion coarsely chopped
- 1 cup celery coarsely chopped
- 2 cloves fresh garlic minced
- 1 tsp thyme
- 1 tsp sage
- 1 tsp rosemary
- 1/2 cup Ocean Spray Craisins
- 1/2 cup pecans chopped
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1 large egg
- 2 cups chicken stock
- 6 oz Pepperidge Farm Country Stuffing Mix
- 7 oz Pepperidge Farm Cornbread Stuffing Mix
Instructions
- Preheat oven to 350 degrees.
- Add butter to a saucepan over medium heat until melted. Begin to cook sausage, celery and onion. Sauté for 5 to 7 minutes.
- Add minced garlic spices, sauté for 2 to 3 minutes.
- Add spices and sauté for a minute to bloom.
- Add craisins, pecans to the vegetable & sausage mixture and stir to combine.
- Beat 1 egg, stir in chicken broth and add to vegetable mix.
- Add all the wet ingredients to the bread cubes and cornbread, stir gently to combine.
- Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Dot with pieces of butter on the top. Cover the baking dish with foil.
- Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.
- Remove foil and bake for an additional 10 minutes
Notes
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.