If you’re hunting for a comforting, flavorful side that feels like a warm hug on your dinner plate, this Sausage Cranberry Herb Stuffing Recipe is an absolute must-try. I promise you, this isn’t your average stuffing — it combines savory Italian sausage with the sweet tartness of cranberries and the fresh punch of herbs, creating a balance that my family and I just can’t get enough of. Whether it’s Thanksgiving or a cozy Sunday dinner, this recipe always steals the spotlight.
Why You’ll Love This Recipe
- Perfect balance of flavors: Savory sausage pairs beautifully with tart cranberries and fragrant herbs for a crowd-pleasing taste.
- Texture variety: Crispy toasted bread cubes and juicy sausage bits keep every bite interesting.
- Made from scratch but easy: I used to think stuffing was complicated, but this straightforward method will change your mind.
- Great make-ahead potential: Prep in advance and bake when ready—stress-free holiday magic.
Ingredients You’ll Need
Choosing the right ingredients really makes all the difference in a stuffing recipe, especially one as flavorful as this Sausage Cranberry Herb Stuffing Recipe. Fresh herbs bring brightness, while dried cranberries add a touch of sweetness, and the bread provides a sturdy yet fluffy base. Here’s a quick guide to each key ingredient and why it’s important.
- Bread (large boule or baguettes): Day-old or slightly stale bread is perfect because it soaks up all the flavors without turning mushy.
- Unsalted butter: Using unsalted lets you control the seasoning better, and butter adds richness and moisture.
- Yellow onion: Provides a sweet, savory depth once softened.
- Celery stalks: Adds crunch and an aromatic freshness that balances the richness.
- Garlic cloves: I love how just a little garlic elevates the whole dish without overpowering it.
- Fresh herbs (sage, rosemary, thyme, parsley): These herbs bring layers of earthy, woodsy notes that complement sausage perfectly.
- Italian sausage (casings removed): It’s the star protein that adds hearty, savory flavor and meaty texture.
- Dried cranberries: Their sweetness and slight tartness create a delightful contrast.
- Low-sodium chicken broth: Use low-sodium so you can adjust the salt easily; it keeps everything moist and flavorful.
- Kosher salt and freshly ground black pepper: Essential for seasoning throughout.
Variations
One of my favorite things about this Sausage Cranberry Herb Stuffing Recipe is how easy it is to tweak it to your tastes or dietary needs. I often play around with add-ins or swap out ingredients depending on what I have in the fridge or pantry. Feel free to make this recipe truly your own!
- Vegetarian version: Replace Italian sausage with sautéed mushrooms and walnuts for a satisfying hearty bite — my vegetarian guests swear by it.
- Nutty twist: Adding toasted pecans or walnuts adds a lovely crunch and extra flavor.
- Spice it up: For a little heat, toss in some crushed red pepper flakes or swap mild sausage for spicy Italian sausage.
- Seasonal fruit swap: Dried cherries or apricots work beautifully in place of cranberries, giving the dish a subtle twist.
How to Make Sausage Cranberry Herb Stuffing Recipe
Step 1: Toast the Bread Cubes
First things first, tear or slice your bread into bite-sized cubes. I like to cut rather than just tear to keep the pieces more uniform — it helps with even toasting. Spread the cubes out on baking sheets and pop them in a 200ºF oven for about 20 minutes, until the bread feels dry and toasty but not browned. This step is my secret to stuffing that’s moist inside but with a satisfying crisp crust on top.
Step 2: Sauté the Veggies and Herbs
While the bread is drying, heat 3 tablespoons of butter in a large skillet over medium heat. Toss in chopped onion, celery, and a pinch of kosher salt. Cook gently, stirring now and then, until the veggies are soft and fragrant — about 8 minutes. Then stir in garlic, sage, rosemary, and thyme, cooking for just another minute to wake up those herbs. Finish this step by mixing in freshly chopped parsley and the remaining butter. This mixture is pure magic and will infuse the stuffing with its incredible aroma and flavor.
Step 3: Cook the Sausage
Using the same skillet (less cleanup for me and better flavor), crank the heat to medium-high and add the Italian sausage. Break it up with a wooden spoon and cook until it’s beautifully browned and cooked through, about 10 minutes. You’ll notice the sausage releases delicious fats that coat the pan and add another layer of richness.
Step 4: Combine Everything
In a large mixing bowl, toss together the toasted bread cubes, the buttery vegetable and herb mixture, the cooked sausage, dried cranberries, and chicken broth. This is where all those wonderful flavors mingle and the broth ensures your stuffing is perfectly moist without being soggy. Give everything a gentle stir to combine.
Step 5: Bake to Perfection
Preheat your oven to 350ºF. Butter a 13″ x 9″ baking dish, then transfer your stuffing mix into it. Cover tightly with foil and bake for 45 minutes to let all the flavors meld. Then, remove the foil and bake an additional 15 minutes so the top gets golden and crispy — this texture contrast is everything! Remove from the oven and sprinkle chopped fresh parsley on top before serving for a bright, fresh finish.
Pro Tips for Making Sausage Cranberry Herb Stuffing Recipe
- Use day-old bread: Fresh bread will get mushy; drying it out ensures the perfect texture.
- Don’t skip toasting the bread: This step ensures your stuffing has that delightful crust we all love.
- Sauté sausage well: Browning the sausage gives the dish a rich depth of flavor—don’t rush it.
- Adjust broth quantity carefully: Add it gradually if needed to avoid a watery stuffing.
How to Serve Sausage Cranberry Herb Stuffing Recipe
Garnishes
I usually finish this stuffing with a sprinkle of fresh chopped parsley—it adds that pop of color and a fresh herbaceous note that brightens the rich flavors. Sometimes I toss on a handful of toasted pecans for crunch, especially if I want a little extra texture to surprise my guests.
Side Dishes
This stuffing pairs beautifully alongside roasted turkey or chicken, but you can also serve it with glazed ham or a simple green bean almondine. For veggies, my go-to sides are maple-roasted Brussels sprouts and creamy mashed potatoes — classic combos that your guests will appreciate.
Creative Ways to Present
For special occasions, I sometimes bake individual portions in small ramekins topped with a crispy sage leaf or fresh rosemary sprig. It looks so elegant and makes serving a breeze for a crowd. Another fun idea is to stuff it inside hollowed-out small pumpkins — festive and delicious!
Make Ahead and Storage
Storing Leftovers
Leftover stuffing is seriously one of my favorite perks of holiday meals. I store it in an airtight container in the fridge, and it keeps nicely for up to 3 days. When I’m ready to eat it, it reheats beautifully without drying out.
Freezing
I’ve frozen this stuffing a couple of times with great success — just let it cool completely, then pack it in a freezer-safe container. It freezes well for up to 2 months. When you want to enjoy it, thaw overnight in the fridge before reheating.
Reheating
To reheat, I cover the stuffing with foil and warm it in a 350ºF oven for about 20 minutes or until heated through. For a crispy top, I uncover it for the last 5–10 minutes. You’ll find it almost as good as freshly baked!
FAQs
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Can I use a different type of bread for this stuffing?
Absolutely! I recommend using a sturdy bread like a challah, sourdough, or even a rustic French bread. Avoid very soft sandwich bread since it can get too mushy. Just make sure to dry it out by toasting, so it soaks up the broth well without becoming soggy.
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How can I make this stuffing gluten-free?
Swap the bread for a gluten-free variety—just be sure it’s a dense or crusty type so it holds up well. Gluten-free cornbread or a mix of gluten-free bread cubes work nicely. If using pre-packaged bread cubes, verify no gluten-containing ingredients are included.
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Can I prepare this stuffing entirely ahead of time?
You sure can! I often prepare the mixture a day ahead, cover tightly, and keep it refrigerated. When ready to serve, just transfer it to a buttered baking dish and bake as directed. It’s a huge time-saver, especially on busy holiday days.
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What’s the best way to add moisture without making the stuffing soggy?
Add the chicken broth gradually to the bread mixture, stirring gently until you reach the desired moisture level. The toasted bread cubes will absorb liquid slowly, allowing you to control the texture. Avoid pouring all the broth at once to prevent sogginess.
Final Thoughts
This Sausage Cranberry Herb Stuffing Recipe is one of those dishes I come back to year after year because it just hits all the right notes: savory, sweet, herbaceous, and texturally perfect. When I first made it, my family went crazy for how the cranberries elevated the traditional sausage stuffing. I hope you give this recipe a try and find it as effortless and crowd-pleasing as I do. Trust me, it’ll become a staple in your cooking rotation, too!
Print
Sausage Cranberry Herb Stuffing Recipe
- Prep Time: 25 mins
- Cook Time: 1 hr 20 mins
- Total Time: 1 hr 45 mins
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This savory Sausage Stuffing Recipe combines toasted bread cubes with a flavorful mixture of Italian sausage, sautéed onions, celery, fresh herbs, and dried cranberries, baked to golden perfection. Perfect as a traditional holiday side dish or a comforting addition to any meal.
Ingredients
Bread
- 1 large boule or 2 baguettes
Vegetables and Herbs
- 1 medium yellow onion, chopped
- 4 stalks celery, thinly sliced
- 2 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh sage
- 2 tsp. chopped fresh rosemary
- 2 tsp. fresh thyme leaves
- 1 Tbsp. chopped fresh parsley, plus more for serving
Meat
- 1 lb. Italian sausages, casings removed
Dairy and Fat
- 6 Tbsp. unsalted butter, divided, plus more for baking dish
Other
- Kosher salt
- Freshly ground black pepper
- 1/2 cup dried cranberries
- 1 1/2 cups low-sodium chicken broth
Instructions
- Toast the Bread: Tear or slice the boule or baguettes into cubes. Spread the bread cubes evenly on baking sheets and bake in a preheated oven at 200ºF until they are dried out and toasted, about 20 minutes. Once toasted, transfer the bread cubes to a large mixing bowl.
- Sauté Vegetables and Herbs: Preheat oven to 350ºF. Grease a 13″ x 9″ baking dish with butter. In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chopped onion, sliced celery, and a pinch of kosher salt. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8 minutes. Stir in the finely chopped garlic, fresh sage, rosemary, and thyme leaves, and cook for an additional minute until fragrant. Season with additional salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley and remaining 3 tablespoons of butter. Remove from heat.
- Cook the Sausage: Using the same skillet, increase the heat to medium-high and add the Italian sausage, breaking it up with a wooden spoon. Cook, stirring occasionally, until the sausage is thoroughly cooked and browned, about 10 minutes.
- Combine Ingredients: Add the cooked sausage, low-sodium chicken broth, and dried cranberries to the bowl with the toasted bread cubes and sautéed vegetable mixture. Mix everything together thoroughly to combine.
- Bake the Stuffing: Transfer the stuffing mixture to the prepared greased baking dish and cover it tightly with aluminum foil. Bake in the preheated 350ºF oven until heated through and bubbling, about 45 minutes. Then uncover and continue baking until the top is golden brown and slightly crisp, about 15 minutes more.
- Garnish and Serve: Remove the stuffing from the oven and sprinkle with additional chopped fresh parsley. Serve warm as a delightful and hearty side dish.
Notes
- Using day-old bread or toasting the bread cubes sufficiently ensures the stuffing absorbs the broth well without becoming mushy.
- Remove sausage casings before cooking to distribute the meat evenly through the stuffing.
- Fresh herbs like sage, rosemary, and thyme provide aromatic depth; dried herbs can be substituted, but use less as they are more concentrated.
- Covering the casserole during baking keeps the stuffing moist, uncovering at the end helps create a crispy top layer.
- This recipe can be prepared ahead by assembling and refrigerating before baking.
- Substitute turkey sausage or chicken sausage for a leaner option if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
