Cranberry and Sausage Stuffing Recipe

Name: Cranberry and Sausage Stuffing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) loaf day-old crusty French or Italian bread, cut into 3/4-inch cubes; 3/4 cup dried cranberries; 3/4 cup pecans, toasted and coarsely chopped; 4 tablespoons unsalted butter (1/2 stick), plus more as needed; 12 ounces cooked smoked sausage, such as kielbasa or andouille, medium dice; 1 medium yellow onion, medium dice; 1 1/4 teaspoons kosher salt; 1/2 teaspoon Old Bay Seasoning; 1/4 teaspoon freshly ground black pepper; 2 1/2 cups stock or low-sodium chicken broth; 2 large eggs, lightly beaten; 1/4 cup coarsely chopped fresh flat-leaf parsley leaves

Servings: persons

1 (1-pound) loaf day-old crusty French or Italian bread, cut into 3/4-inch cubes
3/4 cup dried cranberries
3/4 cup pecans, toasted and coarsely chopped
4 tablespoons unsalted butter (1/2 stick), plus more as needed
12 ounces cooked smoked sausage, such as kielbasa or andouille, medium dice
1 medium yellow onion, medium dice
1 1/4 teaspoons kosher salt
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon freshly ground black pepper
2 1/2 cups stock or low-sodium chicken broth
2 large eggs, lightly beaten
1/4 cup coarsely chopped fresh flat-leaf parsley leaves

1
Heat the oven to 375 degrees F and arrange a rack in the middle.
2
Coat a 9-by-13-inch baking dish with butter; set aside.
3
Place the bread, cranberries, and pecans in a large bowl and set aside.
4
Melt the measured butter in a large frying pan over medium-high heat until foaming.
5
Add the sausage and cook, stirring occasionally, until starting to brown, about 4 minutes.
6
Remove with a slotted spoon to the bowl with the bread, cranberries, and pecans.
7
Reduce the heat to medium and add the onion, salt, Old Bay, and black pepper.
8
Cook, stirring occasionally, until the onion has softened, about 5 minutes.
9
Add 1/2 cup of the broth, stir to combine, and scrape up any browned bits from the bottom of the pan.
10
Transfer the onion mixture to the bowl, add the remaining 2 cups of broth, eggs, and parsley, and stir until well combined and evenly moistened.
11
Transfer the stuffing to the prepared dish and spread it into an even layer.
12
Bake until the top is golden brown, about 30 to 35 minutes.
13
Remove to a wire rack and let cool for at least 5 minutes before serving.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (1-pound) loaf day-old crusty French or Italian bread, cut into 3/4-inch cubes, 3/4 cup dried cranberries, 3/4 cup pecans, toasted and coarsely chopped, 4 tablespoons unsalted butter (1/2 stick), plus more as needed, and more.

Yes, Cranberry and Sausage Stuffing Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!