Sausage Cranberry Stuffing Recipe
A savory holiday stuffing made with bread cubes, Italian sausage, fresh herbs, apple, dried cranberries, onion, celery, and chicken broth.
Print
Pin
Servings: 8
Ingredients
- 1 loaf bread cut into ½-inch cubes
- 1 lb bulk Italian sausage
- ½ c unsalted butter
- 1 white onion chopped
- 3 celery ribs chopped
- 3 to 4 garlic cloves minced
- 1 tbsp fresh rosemary finely chopped
- 2 tsp fresh thyme finely chopped
- 1 tbsp fresh sage minced
- 1 large apple cored and diced
- ½ c dried cranberries
- 1 c chicken broth plus more as needed
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Step 1: Prepare the Oven and Baking Dish
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking pan with butter or nonstick cooking spray.
Step 2: Prepare the Bread
- Cut the bread into ½-inch cubes.
- Arrange the bread cubes in a single layer on a baking sheet and allow them to dry while preparing the remaining ingredients.
- For best texture, this step may also be completed one day in advance.
Step 3: Cook the Sausage
- In a large skillet over medium-high heat, cook the bulk Italian sausage until browned and fully cooked.
- Break the sausage into small pieces as it cooks.
- Transfer the cooked sausage to a large mixing bowl and set aside.
Step 4: Cook the Vegetables
- Reduce the skillet heat to medium.
- Add the unsalted butter to the same skillet and allow it to melt.
- Add the chopped onion and celery.
- Cook for approximately 10 minutes, stirring occasionally, until softened.
Step 5: Add the Garlic, Herbs, and Apple
- Add the minced garlic, rosemary, thyme, sage, and diced apple to the skillet.
- Cook for an additional 2 minutes, stirring frequently.
Step 6: Combine the Stuffing Mixture
- Transfer the cooked vegetable, herb, and apple mixture to the bowl with the sausage.
- Add the dried bread cubes.
- Toss gently until the ingredients are evenly combined.
Step 7: Add Cranberries and Seasoning
- Add the dried cranberries.
- Season with kosher salt and freshly ground black pepper to taste.
- Toss again to distribute the cranberries and seasoning evenly.
Step 8: Add the Broth
- Pour 1 cup of chicken broth over the stuffing mixture.
- Stir gently until the bread is evenly moistened but not soggy.
- Add additional broth, a small amount at a time, if the mixture appears too dry.
Step 9: Transfer and Bake
- Transfer the stuffing mixture to the prepared baking pan.
- Spread it into an even layer.
- Bake for 35 to 45 minutes, or until the top is browned and crisp.
Step 10: Serve
- Remove the stuffing from the oven.
- Allow it to rest for a few minutes before serving.
- Serve warm.
Notes
To make this Sausage Cranberry Stuffing Recipe gluten-free, replace the regular bread with certified gluten-free bread cut into cubes and dried before use. Confirm that the Italian sausage, chicken broth, dried cranberries, butter, herbs, apple, onion, celery, garlic, salt, and black pepper are gluten-free and free from cross-contact. Some sausages, broths, and dried fruits may contain gluten-based additives or be processed in shared facilities, so check labels carefully. Use clean cookware, utensils, and a separate baking dish or prep area to prevent cross-contamination.