Cranberry Sausage Stuffing

Cranberry sausage stuffing

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!

stuffing

Cranberry Sausage Stuffing
Author: 
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
  1. Place the cranberries, brandy and ½ cup of water in a small sauce pan. Heat until boiling and simmer for 2 minutes, set aside.
  2. Meanwhile, melt butter in a large sauté pan, add the onions and celery and cook for 5 minutes. Salt & pepper.
  3. Add the sausage, chopping until it is in much smaller pieces, mix well and cook for 10 minutes.
  4. Add the rosemary and the cranberries with the juices. Mix well.
  5. 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.
  6. 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.