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Cranberry and Sausage Stuffing
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Makes: 6 to 8 servings

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.

Instructions

  1. 1Heat the oven to 375°F and arrange a rack in the middle. Coat a 9-by-13-inch baking dish with butter; set aside.
  2. 2Place the bread, cranberries, and pecans in a large bowl and set aside.
  3. 3Melt 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.
  4. 4Reduce 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.
  5. 5Transfer the onion mixture to the bowl, add the remaining 2 cups of broth, eggs, and parsley, and stir until well combined and evenly moistened.
  6. 6Transfer 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.
  • Cranberry and Sausage Stuffing
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