Name: Sausage and Herb Stuffing with Cranberries Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 16 ounces bread cut into 1-inch pieces, day old bread if possible; 3/4 teaspoon sea salt or more to taste; 1/2 teaspoon ground black pepper; 3/4 cup dried cranberries optional; 1 tablespoon oil; 1 pound sage pork sausage or sweet or spicy Italian sausage, casings removed; 1 egg lightly whisked; 1 1/2 cups yellow onions finely chopped, from 1 large onion or 2 small onions; 1 cup celery chopped from 2-3 stalks; 5 large cloves garlic minced, or 1 1/2 tablespoons minced garlic; 1/2 cup flat-leaf parsley chopped; 1 1/2 tablespoons fresh sage chopped; 1 tablespoon fresh rosemary chopped; 1/3 cup unsalted butter; 1/2 cup dry white wine optional — sub with 1/4 cup of broth; 3 cups low sodium chicken stock

Jump to Recipe·5 from 9 reviews

If you’re on the hunt for that perfect, cozy, and utterly delicious side dish, you’re going to love this Sausage and Herb Stuffing with Cranberries Recipe. It’s one of those recipes that feels like a warm hug on a plate, combining savory sausage, fresh herbs, and just that hint of sweet-tart cranberry to keep things interesting. Trust me, whether it’s a holiday feast or a casual family dinner, this stuffing will steal the show.

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Why This Recipe Works

Balanced Flavors: The mix of savory sausage with fresh herbs and tart cranberries creates a harmonious taste profile that excites your palate.
Perfect Texture: Toasted bread cubes absorb the flavorful broth without turning mushy, keeping the stuffing delightfully tender with a slight bite.
Versatile and Easy: You can easily swap herbs or sausage types to fit your family’s preferences or what you have on hand.
Make-Ahead Friendly: It holds up really well for make-ahead prep and reheats beautifully without losing that fresh-baked charm.

Sausage and Herb Stuffing with Cranberries, savory sausage stuffing recipe, holiday stuffing with cranberries, herb and sausage bread stuffing, festive bread stuffing - A white rectangular baking dish filled with a mixture of light golden bread pieces, green celery bits, small pieces of cooked sausage, and dark red dried cranberries. The mixture has a crumbly texture with some moist chunks, and green herbs are scattered throughout. A clear glass bowl is tilted above the dish, pouring the mixture in. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this sausage and herb stuffing with cranberries recipe plays a special part. From the toasted bread that provides structure to the herbs and sausage that infuse rich flavors, it’s all about balance and quality. When shopping, I always recommend day-old bread for that perfect dryness but you can toast fresh bread too — it’s a small step that truly elevates the dish.

Bread cubes: Using day-old bread or toasting fresh bread ensures the cubes soak up broth without turning into mush – a cornerstone for great stuffing texture.
Sausage: I lean toward sage pork sausage because it adds classic seasoning without needing extra spice; but spicy Italian sausage brings a fun kick if you like heat.
Butter: Adds richness to the veggies and helps meld the flavors beautifully during the sauté.
Onions & celery: Classic aromatic veggies that add subtle sweetness and earthiness.
Garlic: A must for warmth and depth – I’m all for the fresh stuff here for the best punch.
Parsley, sage & rosemary: Fresh herbs are the heart of the recipe — I use flat-leaf parsley because it’s bright and fresh, while sage and rosemary bring that signature savory, piney warmth.
Sea salt & black pepper: To season and balance all the ingredients.
White wine (optional): I love adding this for acidity and complexity, but broth works just fine if you prefer to keep it simple.
Chicken stock: It’s what turns the dry bread into a comforting stuffing, soaking all those flavors into the mix.
Egg: Acts like glue, helping the bread pieces hold together while baking.
Dried cranberries: The star surprise that brightens each bite with a sweet-tart pop.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this sausage and herb stuffing with cranberries recipe is how easy it is to tweak to your liking. Maybe you want to add more herbs, switch up the sausage, or go meatless — all of these adjustments feel like you’re crafting your own culinary take and the results are always comforting.

Vegetarian Variation: I’ve swapped sausage for a medley of sautéed mushrooms and toasted walnuts for a delightful meaty texture that’s still plant-based.
Herb Swap: Feel free to replace rosemary with thyme or add tarragon for a fresh layer of flavor; I sometimes like to add a little sage on top for a savory boost.
Make it Spicy: Try spicy Italian sausage and a pinch of crushed red pepper flakes — it brings a lovely zing that contrasts beautifully with the cranberries.
Gluten-Free Version: You can substitute the bread with a gluten-free loaf and it still bakes up nicely without compromising texture.

Step-by-Step: How I Make Sausage and Herb Stuffing with Cranberries Recipe

Step 1: Toast the Bread Cubes to Perfection

The very first step is prepping your bread. I slice my bread into 1-inch cubes and spread them evenly on a sheet pan. Pop these into a 350°F oven for about 7 to 10 minutes — keep a close eye so they get golden and dry but not burnt. This drying step is a game-changer because it helps the bread soak up the broth later without turning soggy.

Step 2: Brown the Sausage and Build Flavor

While the bread is toasting, heat a tablespoon of oil in a large sauté pan over medium heat. Add the sausage (I like to use sage pork sausage) and break it up with a fork as it cooks. You want it beautifully browned and cooked through — this usually takes about 10 minutes. The aroma alone here convinces me this dish will be a winner.

Step 3: Sauté the Veggies and Herbs

Once you’ve removed the cooked sausage, melt the butter in the same pan. Toss in your chopped onions, celery, garlic, parsley, sage, and rosemary along with salt and pepper. Sauté over medium heat for about 10 minutes until the veggies soften and the herbs release their fragrance. If you’re adding white wine, pour it in now and let it reduce by half — this step adds a lovely depth to the stuffing.

Step 4: Combine, Moisturize, and Mix

Take your pan off the heat and stir in the chicken stock to bring all those flavors together. Then add your lightly whisked egg and cranberries. Pour this luscious mixture over your toasted bread cubes and browned sausage in a big bowl. Use a wooden spoon to gently but thoroughly combine everything — you want all the bread cubes to soak up the liquid so the stuffing bakes moist but not soggy.

Step 5: Bake Until Golden and Delicious

Transfer your stuffing mix to a 9×12-inch baking dish, spreading it out evenly. Bake at 350°F for about 30 minutes, until the top is golden brown and the center is warm and set. When it’s done, you’ll see those cranberries slightly plump up, adding bursts of color and flavor too.

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Tips from My Kitchen

Dry Your Bread First: Trust me, skipping this means soggy stuffing — I learned this the hard way!
Don’t Overmix: Gently fold everything together so bread cubes stay somewhat intact for texture contrast.
Use Fresh Herbs: Dried herbs don’t quite give that vibrant flavor or aroma, so fresh is best whenever you can.
Watch Your Oven Time: Keep an eye to avoid drying out the stuffing; golden topping with moist center is the goal.

How to Serve Sausage and Herb Stuffing with Cranberries Recipe

Garnishes

I like to finish this stuffing with a sprinkle of freshly chopped parsley or a few extra whole cranberries for a pop of color and freshness. If I’m feeling fancy, a drizzle of melted butter right before serving adds shiny richness.

Side Dishes

This stuffing pairs wonderfully with roasted turkey or chicken, but I’ve also served it alongside maple-glazed carrots and sautéed green beans for a colorful, hearty plate that everyone raves about.

Creative Ways to Present

For holidays, I like baking this stuffing inside hollowed-out acorn squash or stuffing it into apple halves to add an extra festive, rustic touch. It’s not just delicious, but also a conversation piece at the table.

Make Ahead and Storage

Storing Leftovers

Leftover stuffing? No problem! I store it in an airtight container in the refrigerator and it stays tasty for up to 4 days. This makes for easy next-day reheating or quick lunch additions.

Freezing

I’ve successfully frozen leftover stuffing in freezer-safe containers or bags for up to 3 months. Just thaw overnight in the fridge before reheating — it holds up great without losing its texture and flavor.

Reheating

For the best reheating results, I bake leftover stuffing covered with foil at 350°F until warmed through (about 20 minutes). This helps keep moisture locked in, so it doesn’t dry out like microwave reheating sometimes causes.

FAQs

Can I use gluten-free bread for this stuffing?

Absolutely! Just make sure your gluten-free bread is slightly dry or toasted so it can soak up the broth properly. The texture might be a little different, but the flavors hold up beautifully.
Is it okay to prepare this stuffing ahead of time?

Yes! You can assemble the stuffing the day before, cover it tightly, and keep it refrigerated. When ready, simply bake according to instructions — it’s perfect for stress-free holiday cooking.
Can I skip the cranberries?

You can, though the cranberries add a lovely contrast to the richness of the sausage and herbs. If you don’t have dried cranberries, chopped apples or raisins are tasty alternatives.
What type of sausage tastes best in this recipe?

I usually go for sage pork sausage because it balances flavor without being too spicy, but sweet or spicy Italian sausage both work wonderfully depending on your taste preferences.

Final Thoughts

This Sausage and Herb Stuffing with Cranberries Recipe is one of those dishes I always return to when I want my family to feel comforted and satisfied around the table. It’s a recipe that’s approachable, flexible, and has just enough special touches to impress. Whether you’re a stuffing newbie or a seasoned pro, I promise you’ll find joy making and sharing this one — so go ahead, give it a try and watch it become a favorite!