Beef Sausage Cranberry Stuffing

This Beef Sausage Cranberry Stuffing is the perfect savory-sweet side dish to complement any festive meal. Juicy beef sausage is browned and combined with tart cranberries, crusty bread cubes, and aromatic herbs for a hearty and flavorful stuffing that’s anything but ordinary. Whether you’re serving it for Thanksgiving, Christmas, or a cozy Sunday dinner, it’s a guaranteed crowd-pleaser.

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Why You’ll Love This Recipe
Sweet & Savory Combo – The contrast of rich sausage and tart cranberries is unbeatable.
Perfect Texture – Crispy on top, soft and moist inside.
Make-Ahead Friendly – Assemble it ahead and bake when ready.
Versatile – Works beautifully as a side or even a main with a green salad.
Holiday Favorite – A festive twist on classic stuffing everyone will remember.

Ingredients You’ll Need

For the Stuffing:

• 1 lb ground beef sausage (mild or spicy based on preference)
• 1 loaf (about 10 cups) day-old French bread or sourdough, cut into 1-inch cubes
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil (if needed)
• 1½ cups dried cranberries
• 2 tbsp fresh parsley, chopped
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2½ cups low-sodium chicken or vegetable broth
• 2 large eggs, beaten
• Optional: 2 tbsp melted butter for brushing the top before baking

Tools You’ll Need

• Large skillet
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• 9×13 inch baking dish
• Aluminum foil

Step-by-Step Instructions

Step 1: Prepare the Bread Cubes
If your bread isn’t already stale, cube it and toast it in a 300°F (150°C) oven for about 10–15 minutes until dry but not browned. Set aside to cool.

Step 2: Cook the Sausage
In a large skillet over medium heat, add the beef sausage and cook until browned and fully cooked, breaking it up into small crumbles. Use a slotted spoon to transfer the sausage to a large mixing bowl, leaving behind any excess fat.

Step 3: Sauté the Vegetables
In the same skillet, add the chopped onion and celery. If needed, add a bit of olive oil. Sauté for 5–6 minutes until soft and translucent. Add the garlic and cook for another minute. Stir in the dried herbs (sage, thyme, and rosemary) and cook for 30 seconds until fragrant.

Step 4: Combine Ingredients
Transfer the cooked veggies to the bowl with the sausage. Add the dried cranberries, chopped parsley, and bread cubes. Toss gently to combine.

Step 5: Add Liquid Ingredients
In a separate bowl, whisk together the broth and eggs. Pour this mixture slowly over the stuffing, tossing as you go to ensure even moisture. The mixture should be moist but not soggy. Let it sit for 5–10 minutes to allow the bread to soak up the liquid.

Step 6: Transfer to Baking Dish
Grease a 9×13 inch baking dish and pour the stuffing mixture into it. Spread evenly. If desired, brush the top with melted butter for extra crispiness and flavor.

Step 7: Bake the Stuffing
Preheat your oven to 375°F (190°C). Cover the dish with foil and bake for 30 minutes. Then uncover and bake for an additional 15–20 minutes until the top is golden and crisp.

Step 8: Serve and Enjoy
Let the stuffing rest for 5–10 minutes before serving. Sprinkle with extra parsley for a pop of color, and enjoy as a perfect side to roast chicken, turkey, or even as a standalone dish.

Tips for Perfect Stuffing
Use Day-Old Bread – Slightly stale bread absorbs liquid better without becoming mushy.
Don’t Overmix – Toss gently to maintain texture and avoid breaking the bread down too much.
Customize It – Add chopped apples, toasted pecans, or sautéed mushrooms for extra flair.
Make It Ahead – Assemble up to a day in advance, cover tightly, and refrigerate. Just bake when ready.
Double the Batch – This stuffing is always a hit, so consider making extra for leftovers!

Serving Suggestions
Beef Sausage Cranberry Stuffing is a standout side, but it pairs wonderfully with:

• Roasted or grilled chicken
• Thanksgiving turkey or holiday ham
• Green bean casserole
• Buttery mashed potatoes
• A simple arugula or spinach salad with vinaigrette

How to Store & Reheat

Storing:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Cool completely, then freeze in a freezer-safe container for up to 2 months.

Reheating:

• Oven: Reheat in a 350°F oven, covered with foil for 15–20 minutes, then uncovered for 5–10 minutes to crisp the top.
• Microwave: Heat individual portions for 1–2 minutes, adding a splash of broth if needed.

Frequently Asked Questions

1. Can I use fresh cranberries instead of dried?
   Dried cranberries provide a sweet, chewy contrast, but you can use fresh. If you do, sauté them briefly with the vegetables to soften them and reduce tartness.
2. Can I make this stuffing vegetarian?
   Yes! Use plant-based sausage and veggie broth for a fully vegetarian version.
3. Do I need to toast the bread?
   Toasting helps the bread hold its shape and soak up the broth without turning mushy. It’s a key step for great texture.
4. Can I stuff this inside a turkey?
   This recipe is designed for baking separately, but you can use it as stuffing. Be sure to monitor the internal temperature to ensure safety.
5. What kind of sausage is best?
   Use a flavorful beef sausage, either mild or spicy depending on your preference. Avoid pre-cooked varieties for the best texture.

Final Thoughts
Beef Sausage Cranberry Stuffing is the ultimate side dish—comforting, hearty, and full of seasonal flavor. The combination of savory sausage and sweet cranberries, along with herbs and perfectly toasted bread, creates a dish that’s both traditional and unique. Whether you’re serving it for the holidays or a special family meal, it’s bound to be a new favorite on your table.

Give it a try, and don’t forget to snap a photo and tag your creation. I’d love to see how your stuffing turns out!

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 330 | Protein: 14g | Carbohydrates: 29g | Fat: 18g | Fiber: 2g | Sodium: 520mg

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