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Cranberry Sausage Stuffing

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 30 minutes
Additional Time 50 minutes
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 290kcal


  • "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


  • 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


  • Preheat oven to 350 degrees. 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. 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, 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.


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).