Kittencal'S Sausage And Cranberry Stuffing Recipe

Name: Kittencal'S Sausage And Cranberry Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups bread cubes (use a mixture of whole wheat and white bread); 1 lb pork sausage (I use mild Italian sausauges with casings removed); 1 medium onion, finely chopped; 1 tablespoon fresh minced garlic; 1/2 teaspoon dried thyme; 2 small celery ribs, diced; 2 -3 teaspoons dried sage (start with 2 teaspoons adding in more to taste); 2 teaspoons dried rosemary; 1 large apple (peeled, cored and chopped, use Granny Smith or Golden delicious); 1 cup dried craisin (or use dried cranberries); 1/3 cup chopped fresh parsley; 1/2 cup toasted pecans; 3/4 - 1 cup chicken broth; 1/4 cup melted butter; 1 -2 teaspoon fresh ground black pepper

Servings: persons

6 cups bread cubes (use a mixture of whole wheat and white bread)
1 lb pork sausage (I use mild Italian sausauges with casings removed)
1 medium onion, finely chopped
1 tablespoon fresh minced garlic
1/2 teaspoon dried thyme
2 small celery ribs, diced
2 -3 teaspoons dried sage (start with 2 teaspoons adding in more to taste)
2 teaspoons dried rosemary
1 large apple (peeled, cored and chopped, use Granny Smith or Golden delicious)
1 cup dried craisin (or use dried cranberries)
1/3 cup chopped fresh parsley
1/2 cup toasted pecans
3/4 - 1 cup chicken broth
1/4 cup melted butter
1 -2 teaspoon fresh ground black pepper

1
Set oven to 350 degrees F.
2
Spread the bread cubes onto a large baking sheet in a single layer.
3
Bake about 6-7 minutes or until toasted evenly.
4
Transfer the bread cubes to a large bowl; set aside (this may be done a day ahead).
5
In a large skillet cook the pork sausage meat with onion, garlic and thyme until browned breaking up any lumps with a wooden spoon while cooking.
6
Add in celery, sage and rosemary; cook stirring with a wooden spoon for 2-3 minutes.
7
Pour the sausage mixture over the toasted bread cubes in the bowl.
8
Add in chopped apple, craisins or dried cranberries, chopped fresh parsley and toasted nuts; toss well to combine and season with black pepper.
9
Drizzle the chicken stock and melted butter over the mixture; toss lightly to combine (if the mixture is too dry then add in a little more broth).
10
Spoon the mixture loosley into the whole turkey (do not pack in the stuffing you can bake any extra in a baking dish).

551

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 15 ingredients. The key ingredients include: 6 cups bread cubes (use a mixture of whole wheat and white bread), 1 lb pork sausage (I use mild Italian sausauges with casings removed), 1 medium onion, finely chopped, 1 tablespoon fresh minced garlic, and more.

Yes, Kittencal'S Sausage And Cranberry Stuffing 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!

Kittencal'S Sausage And Cranberry Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions