I have 2 favorite stuffing recipes. Chestnut Bacon dressing and this Cranberry Sausage stuffing. The combination of the sausage and the sweetness of the cranberries is fantastic. Make the stuffing a day or two ahead of time and just pop in the oven on Turkey day!
Cranberry Sausage Stuffing
Author: Ina Garten
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- ¾ cup dried cranberries
- ½ cup Calvados or brandy
- 4 tablespoons (1/2 stick) unsalted butter
- 1½ cups diced onions (2 onions)
- 1 cup (1/2-inch-diced) celery (3 stalks)
- ¾ pound pork or chicken sausage, casings removed (sweet and hot mixed)
- 1½ tablespoons chopped fresh rosemary leaves
- 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
- 1½ cups chicken stock, preferably homemade
- 1 extra-large egg, beaten
- Kosher salt and freshly ground black pepper
Instructions
- Place the cranberries, brandy and ½ cup of water in a small sauce pan. Heat until boiling and simmer for 2 minutes, set aside.
- Meanwhile, melt butter in a large sauté pan, add the onions and celery and cook for 5 minutes. Salt & pepper.
- Add the sausage, chopping until it is in much smaller pieces, mix well and cook for 10 minutes.
- Add the rosemary and the cranberries with the juices. Mix well.
- In a large mixing bowl, add the stuffing mix. Add the sausage mixture to the stuffing. Mix well. Add the egg & chicken stock and mix well.
- Spray a gratin pan. Add the stuffing and cook at 350 until it is cooked through and starting to brown on top, about 45 minutes.