Amazing Sausage Cranberry Stuffing Recipe Now

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Sausage Cranberry Stuffing has a magical way of bringing people together, doesn’t it? I vividly remember the aroma wafting from my aunt’s kitchen during Thanksgiving – that perfect blend of savory sausage, tart cranberries, and warm spices filling the air. This particular sausage and cranberry stuffing recipe became my absolute favorite because it balances those rich, comforting flavors with a delightful tang that cuts through the richness of other holiday dishes. The way the soft bread soaks up all those delicious juices, with bursts of chewy cranberries, is pure culinary bliss. It’s more than just a side dish; it’s a memory maker. Let’s get cooking!

Why You’ll Love This Sausage Cranberry Stuffing

This stuffing is a guaranteed hit for so many reasons!

• Incredible flavor combination: The savory Italian sausage and tart cranberries create a perfect balance that dances on your taste buds.
• Super easy to make: You’ll find this is an easy sausage cranberry stuffing that even beginner cooks can master.
• Crowd-pleaser: It’s a universally loved side dish that will have your guests asking for seconds.
• Perfect holiday staple: It’s the quintessential side for Thanksgiving, Christmas, or any festive meal.
• Versatile pairing: This stuffing complements roasted turkey, ham, chicken, or pork beautifully.
• Wonderful texture: The combination of soft bread, chewy cranberries, and savory sausage is simply delightful.
• Simply delicious: It’s a truly savory sausage cranberry stuffing that elevates any meal.

Ingredients for Homemade Sausage Cranberry Stuffing

Gathering your ingredients is the first step to creating this amazing stuffing. The star here is the 1 pound bulk Italian sausage, which brings a wonderful savory depth and richness. We also need 1 cup chopped yellow onion and 1 cup chopped celery to build our aromatic base, sautéed until perfectly tender. Don’t forget 2 cloves garlic, minced, for that essential fragrance! For the body of the stuffing, we’ll use 6 cups cubed day-old bread – using bread that’s a little stale ensures it soaks up the flavors beautifully without becoming mushy. And of course, the stars of the show for that festive touch: 1 cup fresh or frozen cranberries. Whether you use fresh or frozen, these little gems deliver a delightful tartness that balances the savory sausage, making it a perfect sausage stuffing with dried cranberries if you opt for those. We’ll also need 1/2 cup chicken broth for moisture, 1/4 cup chopped fresh parsley for brightness, and classic stuffing herbs like 1 teaspoon dried sage and 1/2 teaspoon dried thyme. Finally, season generously with salt and black pepper to taste.

How to Make Sausage Cranberry Stuffing

1. Step 1: Preheat your oven to 350°F (175°C). This is crucial for getting that perfect golden-brown top.
2. Step 2: In a large skillet, cook the 1 pound bulk Italian sausage over medium heat. Break it up as it cooks until it’s nicely browned. Carefully drain off any excess grease to keep your stuffing from being too oily.
3. Step 3: Add the 1 cup chopped yellow onion and 1 cup chopped celery to the skillet with the sausage. Sauté them until they start to soften, which usually takes about 5-7 minutes. Toss in the 2 cloves garlic, minced, and cook for just 1 minute more until you can really smell its fragrance.
4. Step 4: While the aromatics are cooking, grab a large bowl. Combine the 6 cups cubed day-old bread and the 1 cup fresh or frozen cranberries. Using day-old bread is key for the best texture in this quick sausage cranberry stuffing.
5. Step 5: Add the savory sausage and vegetable mixture from the skillet into the bowl with the bread and cranberries.
6. Step 6: In a separate small bowl, whisk together the 1/2 cup chicken broth, 1/4 cup chopped fresh parsley, 1 teaspoon dried sage, and 1/2 teaspoon dried thyme. Season this liquid mixture generously with salt and black pepper to taste.
7. Step 7: Pour the seasoned broth mixture evenly over the bread and sausage mixture in the large bowl. Toss everything gently with a spoon or your hands until all the ingredients are well combined and moistened. This is how you know you’re on your way to making the best sausage cranberry stuffing.
8. Step 8: Transfer the stuffing mixture into a greased baking dish. Make sure it’s spread out evenly.
9. Step 9: Bake for 25-30 minutes. You’re looking for the top to be a beautiful golden brown and the stuffing to be heated all the way through. Following these steps will show you exactly how to make sausage cranberry stuffing that’s incredibly delicious.
10. Step 10: Serve your amazing Sausage Cranberry Stuffing hot and enjoy!

Pro Tips for the Best Sausage Cranberry Stuffing

Want to elevate your stuffing game? I’ve learned a few tricks over the years that make a big difference. These simple tips will ensure your stuffing is a showstopper every time.

• Always use day-old bread for the best texture. Fresh bread can become too mushy when moistened.
• Don’t overmix the ingredients once the broth is added. Gentle tossing ensures the bread cubes keep their shape.
• Taste and adjust seasonings before baking. The flavors meld and intensify as it cooks, but a little pre-bake adjustment makes a huge difference.
• If you like a crispier top, spread the stuffing on a baking sheet for the last 10 minutes of cooking.

What’s the secret to perfect Sausage Cranberry Stuffing?

The secret to the best sausage cranberry stuffing is all about texture and balance. Using slightly stale bread is crucial for that perfect bite, and ensuring the savory sausage and tart cranberries are evenly distributed means every spoonful is a delight.

Can I make Sausage Cranberry Stuffing ahead of time?

Absolutely! You can assemble the entire stuffing mixture (bread, sausage, veggies, cranberries, and broth) up to 24 hours in advance. Store it covered in the refrigerator. Just add about 5-10 extra minutes to the baking time if it’s cold from the fridge.

How do I avoid common mistakes with Sausage Cranberry Stuffing?

The biggest pitfall is soggy bread – use day-old bread and don’t over-saturate it with broth. Another mistake is bland flavor; always taste and adjust your salt and pepper before baking. Finally, ensure your sausage is fully cooked and drained to avoid greasiness.

Best Ways to Serve Sausage Cranberry Stuffing

This delightful stuffing is more than just a side; it’s a star on any festive table. Its robust flavor profile makes it the perfect accompaniment to classic main courses. Imagine serving this holiday sausage cranberry stuffing alongside a perfectly roasted turkey or a succulent glazed ham – the savory notes of the sausage and the sweet-tart cranberries complement these rich meats beautifully.

For a truly harmonious meal, consider pairing it with other comforting dishes. This stuffing with sausage and cranberries also shines next to roasted chicken or pork loin. The blend of textures and tastes creates a well-rounded dining experience that your guests will rave about. It’s a versatile dish that truly enhances any holiday feast. You can learn more about food safety guidelines to ensure your holiday meals are both delicious and safe.

Nutrition Facts for Sausage Cranberry Stuffing

This delicious sausage cranberry stuffing is a flavorful addition to any meal. Here’s a breakdown of its estimated nutritional value per serving (recipe makes 8 servings):

• Calories: 350
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Protein: 15g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 8g
• Sodium: 600mg
• Cholesterol: 50mg

Nutritional values are estimates and may vary based on specific ingredients used, such as the type of sausage and bread. For more information on general nutrition, you can visit Nutrition.gov.

How to Store and Reheat Sausage Cranberry Stuffing

Properly storing and reheating your delicious sausage cranberry stuffing ensures it stays just as tasty as when it was first baked. Once your stuffing has cooled completely, which usually takes about an hour at room temperature, transfer it to an airtight container. This is a crucial step when preparing this wonderful sausage and cranberry stuffing recipe for later enjoyment. You can find more tips on proper food storage on the FDA’s website.

For refrigerator storage, the cooled stuffing will keep well for 3 to 4 days. When you’re ready to reheat, you can either pop it back into a baking dish at 350°F (175°C) for about 15-20 minutes, or microwave individual portions until heated through. If you’re planning to freeze it, wrap the cooled stuffing tightly first in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It will stay good in the freezer for up to 3 months. To reheat from frozen, thaw it in the refrigerator overnight, then bake as directed, adding a few extra minutes if needed.

Frequently Asked Questions About Sausage Cranberry Stuffing

What kind of bread is best for Sausage Cranberry Stuffing?

For the ideal texture in your sausage cranberry stuffing, day-old bread is truly the way to go. It has a slightly drier crumb that soaks up the savory juices without turning into mush. Sturdy, rustic loaves like French bread, sourdough, or even a good country white work wonderfully. Avoid very soft, pre-sliced sandwich bread, as it can disintegrate too easily. For more baking tips, check out the about me section for inspiration.

Can I use different herbs in my Sausage Cranberry Stuffing?

Absolutely! While sage and thyme are classic, feel free to experiment. Rosemary pairs beautifully with sausage, or you could add a pinch of marjoram. For a more complex flavor, consider adding a bay leaf to the broth mixture. This flexibility is what makes a traditional sausage cranberry stuffing recipe so adaptable to personal taste.

Can I make this stuffing vegetarian?

Yes, you can easily adapt this recipe to be vegetarian. Simply omit the Italian sausage and sauté the onions and celery in a little olive oil or butter. You might want to add a bit more broth or consider using vegetable broth for extra savory flavor. You could also add extra mushrooms or nuts for texture and depth.

How do I make my Sausage Cranberry Stuffing moister or drier?

To make your stuffing moister, simply add a little more chicken broth, a tablespoon at a time, until you reach your desired consistency. If it feels too wet, you can always add a bit more cubed bread or cook it uncovered for a few extra minutes to allow some moisture to evaporate before serving.

Variations of Sausage Cranberry Stuffing You Can Try

While this classic Sausage Cranberry Stuffing is fantastic on its own, I love playing around with it to create new twists! If you’re feeling adventurous or have specific dietary needs, there are plenty of ways to adapt this recipe. For instance, swapping out the bread for cornbread creates a whole new flavor profile, making it a delicious cranberry bread stuffing with sausage. You could also add a cup of toasted pecans or walnuts for a delightful crunch that complements the savory sausage and tart cranberries. For more recipe ideas, visit our homepage.

For those looking to make it vegetarian, simply omit the sausage and sauté the vegetables in butter or olive oil. You might want to boost the savory flavor with some sautéed mushrooms or a splash of soy sauce in the broth. Another fun idea is to add a pinch of cinnamon or nutmeg for a warmer, sweeter note, especially if you’re aiming for a more dessert-like side dish. If you have any questions, feel free to contact us.

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