Cranberry and Sausage Stuffing Recipe
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While sausage in stuffing is nothing new, using smoked sausage adds an extra layer of meaty flavor. Pair that with pecans, dried cranberries, and a sprinkling of Old Bay, and you get a stuffing that’s rich and tasty all on its own—no need to drown it in gravy. To make it, simply throw cubed bread, cranberries, and pecans in a bowl, add the cooked sausage, and stir it all together with some broth, sautéed onions, and a couple of eggs. In a half hour, you’ll have a delicious homemade stuffing that’ll beat any box mix.
Game plan: This stuffing can be completely made ahead. Cool and refrigerate until ready to serve; rewarm uncovered in a 350°F oven for about 30 to 40 minutes.
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 Italian parsley leaves
INSTRUCTIONS
- Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-by-13-inch baking dish with butter; set aside.
- Place the bread, cranberries, and pecans in a large bowl and set aside.
- Melt the measured butter in a large frying pan over medium-high heat until foaming. Add the sausage and cook, stirring occasionally, until starting to brown, about 4 minutes. Remove with a slotted spoon to the bowl with the bread, cranberries, and pecans.
- Reduce the heat to medium and add the onion, salt, Old Bay, and pepper. Cook, stirring occasionally, until the onion has softened, about 5 minutes. Add 1/2 cup of the broth, stir to combine, and scrape up any browned bits from the bottom of the pan.
- 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.
- Transfer the stuffing to the prepared dish and spread it into an even layer. Bake until the top is golden brown, about 30 to 35 minutes. Remove to a wire rack and let cool for at least 5 minutes before serving.
