Sausage Cranberry Stuffing Recipe
A savory and festive Sausage Cranberry Stuffing Recipe made with Italian sausage, fresh herbs, apples, and cranberries—perfect for holiday dinners.
8 Servings
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
To make this Sausage Cranberry Stuffing Recipe gluten free, substitute the bread with a high-quality gluten-free loaf and ensure the chicken broth and sausage used are certified gluten free.