Thanksgiving Stuffing with Sausage & Cranberries
This classic Thanksgiving stuffing recipe is a comforting blend of savory sausage, aromatic herbs, tender bread cubes, and tart-sweet cranberries, all baked to golden perfection for a harmony of rich flavors and textures. It’s an easy stuffing recipe made for serving alongside roasted turkey and all the classic holiday dishes.
Thanksgiving Stuffing with Italian Sausage & Cranberries
What You’ll Need:
1 loaf soft bread (such as milk bread or brioche)
2 tablespoons neutral oil
1 lb Italian sausage, crumbled into pieces
4 tablespoons butter (half stick)
2 yellow onions, chopped
4 celery stalks, sliced
4 garlic cloves, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons fresh sage, minced (or 1 teaspoon dried sage)
2 cups chicken stock
1/3 cup white wine (or more stock)
1 egg, lightly beaten
1/2 cup dried cranberries (optional)
What to do:
Preheat oven to 350 F. Grease a casserole or large baking dish with butter or oil. Cut the bread into 1-inch cubes. Arrange on a baking sheet and lightly toast in oven, about 5 minutes.
In a large skillet, heat oil over medium heat. Add Italian sausage and cook, stirring, until browned, 5–7 minutes. Transfer sausage from skillet to a large bowl.
In same skillet, melt the butter. Stir in onions, celery, and garlic. Cook until softened, about 5 minutes. Stir in sage and rosemary. Season with salt and pepper.
To the bowl with sausage, add toasted bread cubes and cooked vegetables. Pour in chicken stock and white wine. Toss to combine. Fold in beaten egg and dried cranberries. Transfer mixture to the greased baking dish.
Cover the dish with aluminum foil and bake at 350 F. After 30 minutes, uncover the dish and bake until the top is golden brown, 10–15 minutes more. Let rest before serving.