Cranberry Sausage Stuffing Recipe | Happy Healthy Eating

This one is sweet and salty Cranberry Sausage Stuffing Will be the star of your Thanksgiving menu this year! It’s packed with flavors of toasted yeast, cranberries, celery and a hint of smoky maple syrup.

Holiday Cranberry Sausage Stuffing Recipe

Think a combination of savory sausage, sautéed vegetables, tart cranberries and chunks of crusty sourdough bread. That’s what cranberry sausage stuffing is all about! So much better than store-bought, and the best time of the year deserves a hearty, moist filling like this one. Filled with sweet onions and some crunchy celery, this herby and aromatic filling will be the star of your dinner menu. Roast until golden brown and you’ll see the turkey disappear before you even put it on the table.

Why you’ll love this cranberry filling

Don’t be surprised if you see guests pushing the turkey to the side so they can fill it with more cranberry sausage stuffing.

• self made. This is better than store bought any day! You know exactly when it was made and have complete control over the salt and sugar.
• simple. Once you’ve mixed the bread, sausage, and veggies, you can pop it in the oven and forget about it for a while.
• Suitable for freezing. Beat the holiday craze and make it ahead of time so all you have to do is reheat it the day of the party.
• Versatile. Add more sausage, make it spicy, add more cranberries…you’re in charge!

what do you need

The flavors of sage, thyme, cranberry, and maple syrup will make this your go-to stuffing recipe every year. Check the recipe card at the bottom of the post for exact quantities.

• Yeast bread—— You can use leftover, stale bread.
• sausage – Use your favorite type!
• Unsalted butter—— If you use salted butter, omit the salt in the rest of the recipe.
• Dice celery – It adds a lot of crunch.
• diced onion – Yellow or white onions are best.
• Garlic cloves—— Feel free to use garlic powder.
• Dried sage – If you are using fresh sage, add double the amount.
• Dried thyme – Feel free to use dried rosemary.
• salt and pepper – Kosher salt and freshly ground pepper are best. Do not use white or pink peppercorns as they are too fruity.
• vegetable soup – Chicken soup is a great swap. I prefer the low sodium version.
• Maple sugar- Raw honey and agave syrup will do.
• Egg – This is the adhesive.
• Dried cranberries – Fresh cranberries won’t work because they release too much moisture.

How to Make Cranberry Sausage Stuffing

As long as the bread is toasted and the sausage is brown, this cranberry stuffing recipe is sure to be a hit. Check the recipe card at the bottom of the post for more detailed instructions.

• Toast. Preheat oven to 400F. Spread the bread on a baking sheet. Make sure it’s in a single layer. Bake for 8-10 minutes or until golden brown.
• Brown sausage. In a skillet over medium heat, add the crumbled sausage. Cook, cutting into small pieces with a wooden spoon, until lightly browned, about 5-7 minutes. Then, remove the sausage from the pan and set aside.
• Saute the vegetables. Add 2 tablespoons cream, onion, celery and garlic to the same pan. Sauté for 3-4 minutes until the onions are soft. Add sage, thyme, salt and pepper. Stir well and remove from the heat.
• Prepare broth. In a small bowl, stir together the vegetable broth, maple syrup, and eggs until a smooth mixture forms.

• Combined. In a large bowl, combine bread, sausage, sautéed celery onion mixture, and dried cranberries. Pour the vegetable broth mixture over the top and stir everything together until well combined.
• Bake it. Transfer filling to 13×9-inch baking pan. Cover it with foil and bake for 20 minutes. Then, remove the foil and bake uncovered for another 20 minutes, until lightly browned. Remove it from the oven. Let rest for 10 minutes, then carefully remove foil. Serve immediately.

Tips for success

Even if this is your first time making cranberry filling, you’ll be successful with the help of these tips and ingredient tips.

• Skip baking. If you are using leftover bread that is stale, there is no need to bake it in the oven.
• Pay attention to moisture. Add the stock little by little and stir well. The filling should be moist, not soggy. If too wet, bake for an additional 5 minutes or until most of the liquid has evaporated.
• Let it get crazy. 1/3 cup chopped pecans, almonds, or walnuts will bring extra texture and nutty flavor to this recipe.
• Add fruit. Add 1/4 cup of dried fruits, such as raisins, figs, apricots and apples, for natural sweetness.
• prepare in advance. Toast the bread, brown the sausage, and cook the veggies ahead of time so you can pop them in the oven before dinner.
• Use vegetables. Add 1-2 cups of diced mushrooms, butternut squash or broccoli florets.
• Make it spicy. Sprinkle with red pepper flakes or cayenne pepper for spiciness.

Food recommendations

This Cranberry Sausage Stuffing is perfect for your Thanksgiving dinner menu.try mine Thanksgiving turkey recipes, Maple Smoked Turkeyor Garlic Herb Turkey main course.mine Arugula Salad with Roasted Grapes is a delicious salad idea.For vegetarian noodles, go to mine Roasted Brussels Sprouts and Mashed potatoes.

How to Store and Reheat Cranberry Stuffing

Once completely cooled, refrigerate leftovers in an airtight container for up to 5 days. Reheat in microwave for one minute or until hot. For larger portions, bake in a 350F oven for 20-30 minutes. For extended storage, transfer to freezer-friendly bags or containers. Freeze for up to 3 months. Reheat directly from frozen.

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