Sausage cranberry stuffing recipe is not only for Thanksgiving, but also great for any time before and after the holiday season.
Total Time: 1 Hour 8 Minutes - 1 Hour 15 Minutes
Prep Time: ZERO
Active Cook Time: 18-20 Minutes
Inactive Cook Time: 50-55 Minutes
If you have checked out my turkey recipe already, you most probably understand why I don’t cook stuffing in the cavity of a turkey. Stuffing must be cooked separately with a good reason. To sum it up, it is all about making your turkey moist.
You can prepare the stuffing ahead of time, especially if you are hosting Thanksgiving or any other big dinner party. Once the vegetables went into the pot, turn off heat and complete the rest of the steps by following this sausage cranberry stuffing recipe instructions.
The goal here is to slow the cooking process. Transfer the stuffing into a casserole dish. Do NOT bake it into the oven. Immediately cover it with foil and let it sit in room temperature to cool down before transferring into the fridge. The foil will prevent any loss of moisture.
On the day of serving, let stuffing sit in room temperature for an hour with foil covered.
Considering most families only have one oven in the house, you most likely use that same oven cooking both turkey and stuffing at the same time.
Transfer casserole dish of stuffing into the oven. Still covered with foil. Bake for 20 minutes. Remove foil and bake for another 15-20 minutes and serve together with turkey.
This sausage cranberry stuffing recipe recommends chicken broth. But you can also choose to use turkey broth. The reason why chicken broth is considering not majority grocers always have turkey broth available. In US, turkey broth is easier to find when Oct/Nov is here which is also the start of holiday seasons.
For some supermarkets, they only sell chicken broth throughout the year. Given if you plan on making stuffing during any time of the year, chicken broth will give you more flexibility.
You and I know that there is always a picky eater around the corner. So, can you use raisins instead of dried cranberries? Yes, absolutely. I love the combination of sausage, celery and raisins together. Check out this recipe for more details. (Side note: It doesn't hurt to have a taste test. You will love it.)
The biggest difference between these 2 dried fruits is the color. The deep red color from the dried cranberries really gives a pop of the dish. But it is not a must. If you have raisins handy in your pantry already, there is no need to spend more money to buy dried cranberries.
1 bag (12oz) Stuffing Bread Cubes (the basic flavor)
1 lb Sweet Italian Sausage
4 Stalks Celery (diced)
1 Medium Yellow Onion (diced)
3 Cups Chicken Broth (feel free to use turkey broth)
1 cup Dried Cranberries
1/2 tsp Ground Sage
2 tbsp Extra Virgin Olive Oil
Salt and pepper to taste
Serve This With:
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