Sausage Cranberry Stuffing


by: Amiyrah Martin

This stuffing recipe is so delicious! If you’re looking for a new Thanksgiving stuffing recipe to try, give this one a go.


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serves: 4

1 package Johnsonville® Mild Ground Italian Sausage

1 cup chopped onion

1 cup chopped celery

1 clove garlic minced

1/2 cup dried cranberries

6 cups cubed bread for stuffing

1 cup chicken (or turkey) broth

1 egg lightly beaten

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon pepper

Nutrition Facts
Sausage Cranberry Stuffing

Servings Per Recipe: 4

Amount per Serving

Calories: 642

  • Total Fat: 28.8 g
  •     Saturated Fat: 6 g
  •     Trans Fat: 0 g
  • Cholesterol: 52.3 mg
  • Sodium: 1835.5 mg
  • Total Carbs: 83.5 g
  •     Dietary Fiber: 10.8 g
  •     Sugars: 18.5 g
  • Protein: 14 g

how is this calculated?

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1.  Preheat oven to 350 degrees.

2.  Cook sausage over medium heat in a large skillet for at least 3 minutes.

3.  Be sure to chop it up into smaller pieces while you cook it.

4.  Add chopped onions and celery, and cook together for 5 minutes, or until vegetables are tender.

5.  Add in garlic and dried cranberries and cook together for no more than 2 minutes.

6.  Turn off heat.

7.  In a small bowl, lightly beat one egg.

8.  Add in chicken broth, salt, dried thyme, and pepper.

9.  Place bread cubes in a large bowl.

10.  Pour egg mixture over the bread cubes, and toss to coat.

11.  Fold the cranberry, vegetable, and sausage mixture into the bread cube mixture.

12.  Spoon stuffing mixture into a 9×13 baking dish.

13.  Bake for 35 to 40 minutes, or until brown on the top.

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