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Cranberry Sausage Stuffing
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Cranberry Sausage Stuffing

Cranberry sausage stuffing is a perfect balance of savory and sweet, and the sausage flavor comes through in every bite. It's a family favorite for Thanksgiving, or a memorable side dish you can make any time.
Course Holiday Recipes
Cook Time 40 minutes
Prep and stovetop (estimated) 40 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 290kcal

Equipment

  • "Lodge Seasoned Cast Iron Skillet with Scrub Brush- 10.25 inches Cast Iron Frying Pan With 10 inch Bristle Brush "
  • Bakers Joy Cake Pan Spray 2 Pack
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • Measuring Spoons: U-Taste 18/8 Stainless Steel Measuring Spoons Set of 9 Piece: 1/16 tsp, 1/8 tsp, 1/4 tsp, 1/3 tsp, 1/2 tsp, 3/4 tsp, 1 tsp, 1/2 tbsp & 1 tbsp Dry and Liquid Ingredients

Ingredients

  • 1 pound pork sausage breakfast sausage or sage style, crumbled
  • 1 cup diced celery 1/4 inch dice
  • 1 cup diced yellow onion 1/4 inch dice
  • ¼ cup butter
  • 1 teaspoon granulated garlic or 1 teaspoon fresh crushed garlic
  • 1 box 14 oz. herb seasoned stuffing (I like Pepperidge Farm Classic Herb Seasoned stuffing mix, but use your favorite.)
  • 1 teaspoon dried sage crumbled, or 1 teaspoon poultry seasoning
  • 1 cup dried cranberries
  • 1 cup pecan pieces toasted
  • 1 cup chicken broth
  • 1 cup apple juice
  • ½ teaspoon black pepper

Instructions

  • Preheat oven to 350°F. Grease a medium baking dish with butter, or spray with cooking spray.
  • Dice the celery and onion; set aside with rest of ingredients.
  • Toast the pecan pieces in a dry skillet over medium heat for 3-5 minutes, stirring constantly. Remove from heat and set aside.
  • Sauté the sausage in a skillet over medium high heat until cooked through and the pork reaches 160°F. Add the celery, onion, butter, and garlic, and cook about 5 more minutes until the vegetables are translucent and beginning to soften. Remove sausage/vegetable mixture from heat.
  • Combine stuffing mix, sage, dried cranberries, toasted pecans, chicken broth, apple juice and black pepper with the sausage/vegetable mixture in a large mixing bowl. Stir until well combined. Taste and adjust seasonings.
  • Put the stuffing mixture in the greased baking dish and bake, covered, for 30 minutes. Uncover and bake another 10 minutes until the top is lightly browned and the center reaches 165°F. If needed, continue baking until the center reaches that temperature.

Notes

This is a moist but not wet stuffing. If you like a wetter stuffing, add 1/2 cup to 1 cup more liquid (a mix of apple juice and broth).
Timing: allow about 40 minutes for preparation and stovetop cooking, plus 40 minutes in the oven. The original 80-minute total is an estimate; use the center temperature to confirm doneness.
For make-ahead preparation, keep prepared wet and dry ingredients separate and refrigerate perishable ingredients promptly. Combine just before baking. Refrigerate cooked leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.