Sausage Cranberry Stuffing Recipe with bread, sausage, apples, cranberries, fresh herbs, and broth—comfort food made festive.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Stuffing has always been a little divisive in my family. My mom swore by the classic: plain bread, celery, onions, butter—no surprises, just reliable. My dad? He couldn’t leave well enough alone. One year he tossed in mushrooms, the next it was chestnuts, and once he dumped in so much bacon the whole pan practically glistened. We didn’t complain, but still—it was… a lot.
The first time I made this Sausage Cranberry Stuffing Recipe, I honestly hesitated. Cranberries in stuffing? Really? But then that first forkful hit—salty sausage, sweet-tart cranberries, those warm herbs that make your kitchen smell like Thanksgiving morning—and I just sat there like, “Okay, where has this been all my life?” Now it’s the one dish my family actually asks me to bring, and trust me, that’s saying something.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Sausage Cranberry Stuffing Recipe?
This isn’t the kind of stuffing you push around on your plate just to make it look like you ate some. Nope, this one demands attention. The sausage makes it hearty enough to almost be a meal on its own, the cranberries bring that little sweet pop, and the herbs… well, they’re basically the soundtrack of the holidays. Plus, the top bakes up golden and crunchy while the inside stays soft and cozy. It’s rustic, but kind of elegant too. Weird combo, right? But it works.
Ingredient Notes:
Let’s break it down:
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Bread – Day-old is best (and let’s be real, sometimes week-old if you forgot). Sourdough or French bread gives it some structure.
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Sausage – Italian sausage is perfect. I like a little spicy, but if your aunt hates heat, go mild.
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Butter – Do I even need to explain? It’s butter.
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Onion, Celery & Garlic – The holy trinity of stuffing. Without them, it just tastes… flat.
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Fresh Herbs – Rosemary, thyme, sage. These are the smells that scream “holiday.”
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Apple – Adds a sweet crunch. It surprised me too, but it works.
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Cranberries – The wild card. Sweet, tart, chewy—don’t skip them.
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Chicken Broth – Moistens the bread so it’s not dry, but not mush either.
How To Make Sausage Cranberry Stuffing?
Step 1: Prep the bread.
Cube it and let it dry out. If you forgot (like I usually do), toss it in the oven on low heat for a few minutes. Done.
Step 2: Cook the sausage.
Brown it in a skillet until golden and cooked through. Toss it in a big bowl and set aside.
Step 3: Cook the veggies.
Same pan, because who needs extra dishes? Melt the butter, sauté onion and celery until soft. Add garlic, herbs, and apple—your kitchen’s going to smell amazing.
Step 4: Mix it all together.
Add the sausage back in, plus the bread cubes and cranberries. Season with salt and pepper. Pour broth over it slowly, stirring so the bread is moist but not soggy. (There’s a fine line there.)
Step 5: Bake.
Spread the mixture into a buttered dish and bake uncovered at 350°F for about 40 minutes, until golden on top and steamy underneath.
Want To Save This Recipe?
Storage Options:
Got leftovers? Congrats—you’re winning. Stick them in the fridge for 3 days, reheat with a little foil on top so it doesn’t dry out, or freeze for up to a month. I once pulled a frozen pan out in February, and let me tell you, nothing cheers up a gray day like unexpected holiday stuffing.
Variations and Substitutions:
Here’s where you can play:
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Nuts – Toss in pecans or walnuts for crunch.
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Fruit – Swap cranberries for dried cherries, apricots, or figs.
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Sausage Swap – Turkey sausage if you want to lighten it up, or chorizo if you’re feeling bold.
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Gluten-Free – Easy fix: just use gluten-free bread and double-check your broth.
What to Serve with Sausage Cranberry Stuffing?
This Sausage Cranberry Stuffing Recipe isn’t shy—it pairs beautifully with:
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Turkey or Roast Chicken – Classic holiday vibes.
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Pork Loin – Because pork + cranberries = perfection.
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Mashed Potatoes & Gravy – Always.
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Green Veggies – Green beans or Brussels sprouts to balance it all out.
Frequently Asked Questions:
Can I make it ahead?
Yep! Assemble the whole thing a day early, cover, and stash in the fridge. Bake when you’re ready.
What’s the best bread?
Sourdough if you’ve got it, but plain sandwich bread works too. Honestly, nobody’s judging.
Can I skip the cranberries?
Technically, yes. But then it’s just sausage stuffing, and you’ll miss that little surprise burst of sweetness.
So there it is—my go-to stuffing. It’s hearty, a little sweet, a little savory, and way more interesting than the boxed mix (no shade, but come on). Every time I make this Sausage Cranberry Stuffing Recipe, I think of my dad tossing random ingredients into his stuffing experiments, and it makes me smile. What about you—do you stick to tradition, or do you like shaking things up at the holiday table?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sausage Cranberry Stuffing Recipe
Ingredients
- 1 loaf bread cut into ½-inch cubes
- 1 lb bulk Italian sausage
- ½ cup unsalted butter 1 stick
- 1 white onion finely chopped
- 3 ribs celery finely chopped
- 3 –4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 2 teaspoons fresh thyme chopped
- 1 tablespoon fresh sage minced
- 1 large apple cored and diced
- ½ cup dried cranberries
- 1 cup chicken broth plus additional as needed
- Kosher salt and freshly ground black pepper to taste
Instructions
Prepare the bread.
- Preheat the oven to 350°F. Arrange cubed bread in a single layer on a baking sheet and allow it to dry while preparing the other ingredients. This step can be completed a day in advance if preferred.
Cook the sausage.
- In a large skillet over medium-high heat, cook the sausage until browned and cooked through. Transfer to a large mixing bowl and set aside.
Sauté vegetables.
- In the same skillet, reduce heat to medium and melt the butter. Add onion and celery, cooking until softened, approximately 10 minutes. Stir in the garlic, rosemary, thyme, sage, and apple; cook for an additional 2 minutes. Transfer mixture to the bowl with the sausage.
Combine ingredients.
- Add the dried cranberries and bread cubes to the bowl with the sausage and vegetable mixture. Season with salt and pepper. Pour in the chicken broth gradually, stirring until the bread is evenly moistened but not soggy. Add more broth if necessary.
Bake.
- Grease a 9x13-inch baking dish with butter or nonstick spray. Transfer stuffing mixture into the dish, spreading evenly. Bake uncovered for 35–45 minutes, or until the top is golden brown and crisp.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
